Mazurek with peanut.

Mazurek with peanut.

Polish pastries. Mazurek with peanut.

Cake recipe step in the oven.

Sand cakes with fruit, nut or chocolate filling. Mazurek with peanut. Serve cut into small portions, as Mazurek very nutritious.

We will need these ingredients:

For the basics of sand:

• 225 g flour;
• 125 g butter;
• 3 tbsp. l. whipping cream;
• 1 egg (grind).

For chocolate fudge:

• 3 protein;
• 250 g of powdered sugar;
• 50 g of cocoa powder;
• dark chocolate - 50 g;
• 125 g ground almonds
• raisins - 125g.

For peanut layers:

• 250 g of peanut oil.

How to make peanut butter?

For the glaze:

• 200 g of dark chocolate (chopped);
• 100 ml of whipping cream;
• 1 tbsp. l. butter.

For decoration:

• Whole almonds;
• pine nuts;
• white icing (optional).


• Metallic sectional shape with a diameter of 23 cm;
• Silicone pastry pen.

Mazurek with peanut. Cooking method:

1. Preheat oven to 190 ° C. Sift the flour into a bowl for sand base oil and add a pound. Loose egg cream, type and mix thoroughly until the mass starts to stick together in the flour crumbs. At the bottom of the form press the dough and bake in the oven for 10 minutes. In the form of cool.

2. Preheat oven to 180 ° C. Beat to a froth whites until soft peaks form. Parts portions pour powdered sugar and beat, continue to form a dense mass of the bar. Cocoa powder, sift and mix. Grated chocolate, ground almonds and raisins enter. Put on shortcake chocolate mass, spread an even layer and bake for 20 minutes. Leave to cool in the form. Spread peanut butter until soft and sweet chocolate smear. Put the cake for 30 minutes in the refrigerator.

3. For the chocolate glaze with cream and butter melt, stirring, until smooth. Set aside to cool to slightly thickened glaze, and then pour in the peanut layer. Decorate the Mazurek pine nuts and whole almonds. Allow to harden completely, the product passed on to a dish and cut into slices.

About the dish:

At 8-10 servings:
Preparation time: 45 minutes
Preparation time: 30 minutes
cooling time: 1 hour
Cooling time: at least 30 minutes
Oven temperature: 190 ° C / 180 ° C


This baking «native» of the historical region of Mazovia, Poland, is so popular that versions of recipes and fillings do not count — preserves and jams, fresh or stewed fruit, dried fruit, nuts, chocolate. Although most housewives spread the filling on a sand base, sometimes you can taste the yeast and mazurkas.

Mazurek with peanut.

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One Response to “Mazurek with peanut.”

  1. […] chocolate is to melt it in a special way, namely heat-cool-heat. Chocolate and pistachio millefeuille. For tempering dark chocolate first heat it to 45 ° C, then rapidly […]

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