Royal Mazurka (Mazurek Krolewski): A Taste of Polish Easter Tradition

There’s a certain magic that unfolds in the kitchen as the scent of baking fills the air, a fragrance that speaks of tradition and celebration. For me, the aroma of a freshly baked Mazurek Krolewski is inextricably linked to the vibrant energy of Easter in Poland. I remember my grandmother, her hands dusted with flour, meticulously arranging candied fruits and nuts on the richly flavored surface of this iconic cake. It wasn’t just a dessert; it was a centerpiece, a testament to love, patience, and the joy of gathering. Each bite, a delicate balance of sweet, nutty, and sometimes a hint of tartness, transported me to those cherished family moments, a taste of heritage passed down through generations.

Recipe Overview

• Prep Time: 55 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes (plus cooling time)
• Servings: 12-16
• Yield: 1 large cake (made from two 9×13 inch layers)
• Dietary Type: Not specified (standard recipe)

Ingredients

For the Mazurek Krolewski:

• 6 large eggs
• 2 2⁄3 cups confectioners’ sugar (also known as powdered sugar or icing sugar)
• 1⁄2 cup boiling water
• 3 tablespoons fresh lemon juice
• 3 1⁄4 cups all-purpose flour
• 1⁄4 lb blanched, peeled, and ground almonds (approximately 1 cup)
• 3⁄4 lb unsalted butter, melted
• 1 cup apricot jam

For the Icing:

• 2 cups confectioners’ sugar, sifted
• 1 tablespoon warm water
• 2 teaspoons fresh lemon juice

Equipment Needed

• Two 9 x 13 inch baking pans
• Parchment paper
• Butter for greasing pans
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Cooling rack
• Spatula or offset spatula for spreading jam and icing

Instructions

Let the culinary adventure begin! This Royal Mazurka, or Mazurek Krolewski, is a layered confection that celebrates the richness of Easter traditions. It’s a delightful interplay of textures and flavors, designed to impress both the eye and the palate.

Preparing the Mazurek Krolewski Layers:

1. Preheat your oven to 375°F (190°C). Prepare your baking pans by lining them with parchment paper, ensuring the paper slightly overhangs the sides for easier removal. Lightly grease the parchment paper with butter. This step is crucial for preventing sticking and ensuring beautifully intact cake layers.

2. In a large mixing bowl, beat the 6 large eggs with 2 2⁄3 cups of confectioners’ sugar for 10 minutes. This lengthy beating time is essential to incorporate air and create a light, fluffy base for the cake. You’re aiming for a pale yellow mixture that is significantly increased in volume.

3. While the eggs and sugar are being beaten, mix the 1⁄2 cup of boiling water with 3 tablespoons of fresh lemon juice. This liquid mixture will be added to the egg mixture to stabilize it and add a subtle brightness.

4. With your mixer still running, gradually add the water and lemon juice mixture in a thin stream into the beaten eggs and sugar. Continue to beat for an additional 5 minutes until everything is thoroughly combined and the mixture is smooth and glossy.

5. Now, it’s time to incorporate the dry and wet ingredients. Add the 3 1⁄4 cups of flour, 1⁄4 lb of ground almonds, and 3⁄4 lb of melted butter alternately to the egg mixture. Begin by adding about a third of the flour and almonds, mixing gently until just incorporated. Then, add half of the melted butter, mix again. Continue this alternating process, finishing with the last of the flour and almonds, and mixing until just combined. The goal here is to mix lightly to incorporate – overmixing can develop the gluten in the flour, leading to a tougher cake. A gentle hand is key to a tender crumb.

6. Divide the batter evenly between the two prepared 9 x 13 inch baking pans. Use a spatula to gently spread the batter to the edges of the pans, ensuring an even layer.

7. Bake for 25 minutes, or until the cakes are golden brown. You can test for doneness by inserting a toothpick into the center of the cake; it should come out clean.

8. Once baked, cool the cakes slightly in their pans for a few minutes. Then, carefully turn them out onto a wire cooling rack to completely cool. This allows air to circulate around the cakes, preventing them from becoming soggy.

Preparing the Icing:

While the cakes are cooling, let’s prepare the simple yet effective icing.

1. In a small bowl, stir together 2 cups of sifted confectioners’ sugar, 1 tablespoon of warm water, and 2 teaspoons of fresh lemon juice.

2. Continue stirring until the sugar completely dissolves and the icing is smooth. You are aiming for a consistency that is thick enough to coat the back of a spoon. If the icing is too thin, add more sifted confectioners’ sugar, a tablespoon at a time, until the desired thickness is achieved. Conversely, if it becomes too thick, add a tiny bit more warm water, again, very gradually.

Assembling the Royal Mazurka:

The moment of truth has arrived – bringing all the elements together for your magnificent Royal Mazurka!

1. Take one of the cooled cake layers and spread it generously with 1 cup of apricot jam. Ensure an even coating across the entire surface.

2. Carefully place the second cake layer on top of the jam-covered layer.

3. Finally, spread the prepared icing over the top surface of the assembled cakes. Use a spatula to create a smooth, even finish. You can be as decorative as you like with the icing, or keep it beautifully simple.

Expert Tips & Tricks

• Almond Fineness: For the best texture in the cake layers, ensure your ground almonds are finely ground. If you don’t have pre-ground almonds, you can pulse blanched almonds in a food processor until they resemble coarse flour. Be careful not to over-process, or you’ll end up with almond butter.
• Butter Temperature: While the recipe calls for melted butter, ensuring it’s not too hot when added to the batter is important. Let it cool slightly after melting to avoid “cooking” the eggs.
• Jam Smoothness: For a beautifully smooth jam layer, you can warm the apricot jam slightly in a small saucepan or microwave. This makes it easier to spread and will result in a more even layer. You can also push it through a sieve if it contains large fruit pieces.
• Icing Consistency is Key: The icing for a Mazurka should be opaque and hold its shape slightly, not run off the sides. It needs to provide a nice decorative and flavorful top layer. Practice making the icing to get a feel for the perfect consistency.
• Decoration: While this recipe focuses on the classic assembly, Mazurkas are often elaborately decorated for Easter. Once the icing has set slightly, you can use extra icing or decorative elements like candied fruits, nuts, or even edible paints to create intricate designs. Traditional Polish Mazurkas often feature colorful patterns and Easter motifs.

Serving & Storage Suggestions

The Royal Mazurka is a showstopper and best served at room temperature. Allow it to sit out for about 30 minutes before slicing to allow the flavors to meld and the texture to soften slightly. It pairs wonderfully with a cup of strong black tea, coffee, or even a glass of sweet dessert wine.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. The confectioners’ sugar icing helps to preserve the cake, making it surprisingly stable at ambient temperatures. If your kitchen is particularly warm, or if you plan to store it for longer than 3 days, refrigerating it is an option, but be aware that refrigeration can sometimes alter the texture, making it a bit denser. If refrigerated, allow it to come back to room temperature before serving for the best eating experience. Freezing is generally not recommended for Mazurka as the delicate crumb and icing may not hold up well to the freezing and thawing process.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	667.3 kcal
Calories from Fat		278 g
Total Fat	30.9 g	47 %
Saturated Fat	15.8 g	79 %
Cholesterol	166.8 mg	55 %
Sodium	242.7 mg	10 %
Total Carbohydrate	91.9 g	30 %
Dietary Fiber	2.1 g	8 %
Sugars	56.4 g	225 %
Protein	9.2 g	18 %

Variations & Substitutions

While the classic Royal Mazurka is a delight, there’s always room for creativity:

• Nut Variations: If you’re not a fan of almonds or have allergies, you can experiment with finely ground walnuts or hazelnuts in place of almonds. Ensure they are finely ground to maintain a tender cake texture.
• Jam Alternatives: Apricot jam is traditional for its sweet-tart balance, but other fruit jams can be used. Plum jam or a mixed berry jam would offer a different flavor profile.
• Citrus Zest: For an extra burst of flavor, consider adding a tablespoon or two of finely grated lemon or orange zest to the cake batter.
• Spices: A pinch of cinnamon or ground cardamom in the batter can add a warming complexity.

FAQs

Q: Why is the egg and sugar mixture beaten for such a long time?
A: Beating the eggs and sugar for 10 minutes is crucial for incorporating air, which creates a light and fluffy cake structure. This step is foundational to the Mazurka’s delicate texture.

Q: Can I use a single larger baking pan instead of two 9×13 inch pans?
A: Yes, you can, but you will need to adjust the baking time significantly. A single, deeper pan will require a longer baking period, and you’ll need to monitor it closely to ensure it bakes through without burning. The original recipe specifies two pans for even baking of thinner layers.

Q: My icing is too thin. What can I do?
A: If your icing is too thin, you can thicken it by gradually adding more sifted confectioners’ sugar, a tablespoon at a time, until it reaches a thick, spoon-coating consistency.

Q: Can I make the cake layers ahead of time?
A: Yes, the cake layers can be baked a day in advance and stored at room temperature, well-wrapped, until you are ready to assemble the Mazurka.

Q: How do I ensure my almonds are finely ground?
A: You can grind blanched almonds in a food processor until they resemble coarse flour. Be careful not to over-process, as this can release their oils and turn them into almond butter.

Final Thoughts

The Royal Mazurka is more than just a recipe; it’s an invitation to experience a piece of Polish culinary heritage. Its preparation is a rewarding process, culminating in a cake that is as beautiful as it is delicious. Whether you’re celebrating Easter or simply seeking a taste of something truly special, I encourage you to try this exquisite confection. Share it with loved ones, savor each bite, and let the rich flavors transport you. Pair a slice with a strong, aromatic coffee or a delicate herbal tea for the ultimate indulgence. Happy baking!