Best 2 Russian Mazurka Cake Recipes
Indulge in the delectable Russian Mazurka cake, a culinary masterpiece with a captivating history dating back to the 19th century. This magnificent cake, also known as Mazurka Torte, has gained immense popularity in Russia, Poland, and beyond. Its intricate layers, delicate flavors, and stunning presentation make it a centerpiece at celebrations and special occasions.
The charm of the Russian Mazurka cake lies in its unique combination of textures and flavors. Its foundation is a moist and fluffy sponge cake, often made with a hint of vanilla or citrus zest. This cake is then adorned with layers of velvety custard, tangy fruit preserves, and a decadent chocolate glaze. The result is a symphony of flavors that tantalizes the taste buds with every bite.
In this comprehensive article, you will find a collection of recipes that guide you through the process of creating this delectable cake. We present both traditional and modern variations, catering to diverse preferences and dietary restrictions.
For those seeking the classic experience, the Traditional Russian Mazurka Cake recipe offers a step-by-step guide to crafting this iconic dessert. Alternatively, the Chocolate Mazurka Cake recipe adds a rich and indulgent twist with a luscious chocolate sponge cake and a creamy chocolate custard filling.
For those with gluten sensitivities, the Gluten-Free Russian Mazurka Cake recipe provides a delightful alternative using gluten-free flour. The Vegan Russian Mazurka Cake recipe caters to plant-based diets, offering a dairy-free and egg-free version of this beloved cake.
Additionally, we include a recipe for the classic Custard Filling, a versatile component that can elevate various desserts beyond the Mazurka cake.
With detailed instructions, helpful tips, and stunning visuals, this article equips you with the knowledge and inspiration to recreate this Russian masterpiece in your own kitchen.
MAZURKA - RUSSIAN DRIED FRUIT CAKE
Found at Recipe Studio where the author, Nadia, posts about the foods of her childhood/homeland, Russia. This is a very dense cake. Try using different chopped nuts and dried fruit and there you have a completely new cake. Wet, fresh ingredients, like chopped apples, do not work well with this dough. For a more traditional...
Provided by Beth Renzetti
Categories Cakes
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees Fahrenheit. Prepare the cooking pan (about 9" in diameter). First spread vegetable oil over the bottom and the sides with your fingers or a brush. Then, pour the farina into the oiled pan and tilt it over the sink until there is a thin coat of farina covering all surfaces that the dough will touch. This makes the cake easy to remove and gives it an extra bit of texture.
- 2. Chop the nuts into bits. When working with walnuts, I usually just break them with my hands. Slice the dried fruit. Choose the size that fits your taste. Set the cutting board aside.
- 3. Combine eggs, sugar and any flavorings you have in a large bowl. Use a mixer to beat to this mixture until the sugar dissolves (may take a couple of minutes for dark brown sugar), or almost dissolves.
- 4. Add 1/3 of the flour, mix it in with the mixer. Repeat twice until all flour is integrated. The dough will be slightly runny, but rather viscous. It should pour, but not splatter.
- 5. With a wooden spoon, thoroughly mix the nuts and dried fruit into the dough. The dough will be very chunky. That's normal.
- 6. Now for the fun part. Put the baking soda (not powder!) into a small dry cup. Hold a teaspoon ready in your hand as you squeeze lemon over the cup. Don't worry about the exact amount of the lemon juice. You need just enough for all of the soda to react with it. As the soda bubbles vigorously, mix it with the spoon so that all of it reacts with the juice. These are the bubbles that will cause the cake to rise. From now on your actions should be swift: the sooner you put the dough into the oven, the more time these bubbles have to raise your dough. So, carefully fold the bubbles into the dough. Transfer the dough into the prepared pan. With a spoon, spread the dough so that it evenly covers the bottom of the pan.
- 7. Place in the preheated oven and bake for about 30 minutes. To test for readiness, insert a dry wooden chopstick into the center of the cake. If it comes out clean - the cake is done. Let the cake cool before cutting.
RUSSIAN MAZURKA CAKE
Categories Nut
Number Of Ingredients 11
Steps:
- Mix eggs with sugar. Add flour, walnuts and baking soda and mix. Grease pans and bake 15-20 minutes. Filling: bring first 3 ingredients to a boil, cool and mix in butter
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help ensure that the cake batter mixes evenly and bakes properly.
- Use high-quality chocolate for the best flavor. Semisweet or bittersweet chocolate is a good choice.
- Don't overmix the cake batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- If you don't have time to make the frosting from scratch, you can use a store-bought frosting.
- Decorate the cake with your favorite toppings, such as chocolate chips, sprinkles, or chopped nuts.
Conclusion:
Russian Mazurka Cake is a delicious and elegant cake that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it. The cake is also relatively easy to make, making it a great option for home bakers of all skill levels. So next time you're looking for a special dessert to impress your friends and family, give Russian Mazurka Cake a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
