Easter mazurek - recipe
-
Prepare
-
Serves
8 -
Cook
-
Skill
Easy
Ingredients
For the cake
- 225 g Plain white flour
- 125 g Butter (unsalted) cut into cubes
- 3 tbsp Double cream
- 1 Egg(s) (free range) large, beaten
For the layers
- 1 Egg white(s) (free range) large
- 166 g Icing sugar
- 33 Cocoa powder
- 83 g Almonds (ground)
- 83 g Raisins
- 3 tbsp Peanut butter (smooth)
For the topping
- 200 g Milk chocolate
- 200 ml Single cream
For the decoration
Find similar in:
-
1
Preheat the oven to 200°C (180°c, gas mark 6) and grease and line an 8 inch circular cake tin.
-
2
Mix together all of the cake ingredients then press firmly into the bottom of your cake tin.
For this step you'll need:
- 225g Plain white flour
- 125g Butter (unsalted) cut into cubes
- 3 tbsp Double cream
- 1 Egg(s) (free range) large, beaten
-
3
Bake for 10-20 minutes until it starts to turn golden. Remove from the oven and allow to cool.
-
4
Reduce the oven temperature to 180°C (160°, gas mark 4). Whisk the egg whites to soft peaks, then gradually whisk in the icing sugar until stiff.
For this step you'll need:
- 1 Egg white(s) (free range) large
- 166g Icing sugar
-
5
Sieve in the cocoa powder, add the ground almonds and raisins and gently fold in.
For this step you'll need:
- 33 Cocoa powder
- 83g Almonds (ground)
- 83g Raisins
-
6
Spoon the mixture on to the base and spread level. Bake for 20 minutes or until the mixture is set then cool the tin completely.
-
7
Beat the peanut butter to soften it before spreading over the cake. Chill for 30 minutes, or until the peanut butter has firmed.
For this step you'll need:
- 3 tbsp Peanut butter (smooth)
-
8
To make the topping, melt the chocolate and cream together stirring until smooth. Pour straight onto the peanut butter layer and gently shake or tap the tin to ensure the topping is level and evenly covered. Chill until the topping is cool and slightly firm.
For this step you'll need:
- 200g Milk chocolate
- 200ml Single cream
-
9
To decorate, arrange whole or ground almonds to form an ear of corn, using the white icing to form a stalk. Leave to set fully before serving.
For this step you'll need:
- 14 Almonds (whole)
- Designer icing (white)