Walnut Cake Recipe as Polish Easter Dessert

Mazurek – An Easter Dessert Recipe

This Mazurek has a very intensive walnut cake, but if you don’t like walnuts or don’t have them, you can use pecans. In the US pecans are much more common, and honestly I like them better, but in Germany or Poland they are very expensive and I end up using walnuts. Anyway, I can recommend this cake to you because everybody who tries it loves it and it is usually the first one to go at Easter and parties. I hope that you will enjoy this walnut cake recipe.

Walnut Cake Recipe

For the walnut topping:
• 150 ml milk
• 300 g sugar (7 oz)
• 120 g butter
• 3 tablespoons of cream
• 3 egg yolks
• 300 g grounded walnuts or pecans

Preheat the oven to 175°C – 350°F

Prepare the shortbread crust:
• Knead the flour, butter, sugar, cream, egg yolk, and pinch of salt to smooth dough. I recommend using the hook attachment on most mixers, but you could use your hands.
• Cover the dough with plastic foil and place it in a fridge for 30 minutes.
• Roll the dough until ¼” or thinner on a silicone baking mat, and if you don’t have one, use wrapping foil.
• Flip the dough onto a rectangular cookie sheet form.
• Prick the dough with a fork so that the steam can escape.
• Bake it at 175°C (350°F) for 15 minutes or until golden brown.

How to make the topping:
• Cook the sugar with the milk until it becomes a thick syrup.
• Take it off the heat and add the butter, cream, and the egg yolks. Mix well using an electric mixer.
• Mix in the grounded nuts and spread the topping onto the warm baked shortbread crust.
• Cool it for 24 hours before cutting into small squares.



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