Mazurek with pudding and fruits (strawberry and rhubarb) - photo 1
← Recipes

Mazurek with pudding and fruits (strawberry and rhubarb)

Desserts Cakes and Bakes 45 min Medium 27 wyświetleń ~44.28 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A traditional mazurek with a crumbly base, velvety vanilla pudding, and seasonal fruits – the light sweetness of strawberries is combined with slightly tart rhubarb. The cake is flat and decorative, perfect for a festive table or a May coffee gathering. The combination of a crunchy base, creamy pudding, and fresh fruits creates a contrast of textures and flavors; visually striking, with a glossy jam glaze for an elegant finish. Serve chilled, cut into thin slices.

Ingredients Used

Ingredients (13)

Servings:
8
  • Wheat flour 300 g
  • Butter 200 g
  • Powdered sugar 80 g
  • Chicken egg 2 szt. (~120 g)
  • Baking powder 5 g
  • Milk 800 ml
  • Vanilla pudding 80 g
  • Sugar 80 g
  • Apricot jam 80 g
  • Strawberry 300 g
  • Rhubarb 200 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Walnuts 50 g
💰 Szacowany koszt dania: ~44.28 PLN (5.54 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients for the base. Take the butter out of the fridge 5-10 minutes before working; it should remain cold but slightly yielding when pressed. Sift the flour into a large bowl, add the powdered sugar, salt, and baking powder. Mix the dry ingredients with a wooden spoon to distribute them evenly.

Ingredients: Wheat flour, Powdered sugar, Salt, Baking powder
Use a large metal or glass bowl. Sifting the flour removes lumps and aerates the dough, resulting in a flakier crust.
2

Add cold, diced butter to the dry ingredients. Use a knife or two sharp spatulas to chop the butter into the flour until the mixture resembles coarse breadcrumbs (some pea-sized lumps of butter are fine). This process takes about 3-5 minutes.

Ingredients: Butter, Wheat flour
Use a kitchen knife or a special pastry cutter; if you have one, you can use a food processor in short pulses. Do not overheat the butter – too soft butter will make the dough greasy and less crumbly.
3

Make a well in the center of the dry ingredients. Crack the eggs into a small bowl, whisk with a fork, and pour into the well. Quickly mix the ingredients with a spoon until the mixture starts to come together. Then, briefly knead the dough with your hands to a uniform consistency – no more than 1-2 minutes, until there are no visible dry traces of flour. The dough should be smooth, sticky, but not wet.

Ingredients: Wheat flour
Use a wooden spoon for the initial mixing, then briefly knead by hand. Do not knead for too long – excessive kneading activates the gluten and the dough will lose its flakiness.
4

Shape the dough into a disk about 2-3 cm thick, wrap it in plastic wrap, and place it in the refrigerator for 20 minutes. Chilling makes rolling easier and prevents the dough from shrinking during baking.

Ingredients: Wheat flour, Butter
If you're in a hurry, you can put the dough in the freezer for 10 minutes, but no longer than 15 minutes. The best temperature is the refrigerator (about 4°C).

Baking

5

Preheat the oven to 180°C (top and bottom heat, no fan). After cooling, take out the dough, roll it out on a floured surface into a rectangle about 3-4 mm thick, so that it fits into a baking tray approximately 25 x 35 cm. Transfer the dough to the form (preferably lined with baking paper), pressing the edges to create a low rim (about 1 cm high). Prick the bottom with a fork every 1-2 cm to allow steam to escape.

Ingredients: Wheat flour, Butter
Use a rolling pin that is 40 cm long or longer. If the dough sticks to the rolling pin, place an additional layer of parchment paper and transfer it like a pizza.
6

Place the pan in the preheated oven on the middle rack. Bake for 18-22 minutes, until the edges are golden and the top is slightly browned. Rotate the tray halfway through baking if the oven has uneven temperature distribution. Once baked, remove and let cool completely on a rack (at least 20 minutes).

Ingredients: Wheat flour, Butter
The ideal moment to take it out: golden edges, center dry to the touch (be careful not to burn it). Leaving the bottom to cool completely will prevent it from becoming soggy from the custard.

Pudding

7

Prepare the vanilla pudding: pour about 150 ml of cold milk and mix it with the pudding powder (80 g) and 40 g of sugar (half the amount of sugar). Heat the remaining milk (650 ml) in a pot until it is very warm but not boiling (about 80°C, it will start to steam slightly). Pour the pudding mixture into the hot milk in a thin stream, constantly whisking to avoid lumps. Cook over low heat for 1-2 minutes after boiling, until the pudding thickens and becomes intensely creamy.

Ingredients: Milk, vanilla pudding, Sugar
Use a whisk and a medium-sized pot with a thick bottom to avoid burning. The pudding is ready when it leaves visible traces when touched with a spoon and has a thick, silky consistency.
8

Transfer the hot pudding to a wide dish and cover it directly with plastic wrap (the contact of the wrap with the surface of the pudding will prevent a skin from forming). Set aside to cool completely, then place in the refrigerator for at least 15 minutes to firm up and make it easier to spread.

Ingredients: vanilla pudding
Use a flat dish for quicker cooling. If the pudding has lumps, blend briefly with an immersion blender on low speed after cooling.

Fruits and topping

9

Prepare the rhubarb: peel off the skin thinly if it's tough, cut into thin strips (about 3-4 cm) and place in a pot with 20 g of sugar and 80 g of water. Simmer on low heat for 4-6 minutes until the rhubarb softens but retains its shape. Set aside to cool. Wash the strawberries, remove the stems, and cut them in half or into thin slices.

Ingredients: Rhubarb, Sugar, Strawberry
Use a small saucepan with a thick bottom; do not cook the rhubarb for too long – it should be soft but not falling apart. Additionally, you can add lemon zest (optional) for flavor.

Assembly

10

Once the base is completely cooled and the pudding has thickened well, spread the pudding evenly over the cake. Use a spatula or the back of a spoon to create a smooth layer about 5-7 mm thick. Be gentle, do not press too hard to avoid damaging the base.

Ingredients: vanilla pudding, Wheat flour
It is best to spread the pudding, starting from the center towards the edges. If the pudding is too firm to spread, take it out of the fridge 5 minutes earlier.
11

Arrange the fruits decoratively on the pudding: slices of strawberries in regular rows, with strips of rhubarb in between, or create a grid pattern. Try to distribute the fruits evenly so that each piece of cake has a combination of strawberry and rhubarb.

Ingredients: Strawberry, Rhubarb
Use your hands or a metal spoon to arrange the fruits precisely. If you're making a pattern, plan the layout first on the countertop.
12

Heat the apricot jam in a small saucepan (about 20 seconds) until it becomes liquid. Strain through a sieve if there are pieces of skin. Using a pastry brush, gently coat the fruit with a thin layer of jam to give it shine and protect it from drying out. Optionally, sprinkle chopped walnuts on the edge for a contrast in texture.

Ingredients: Apricot jam
Use a silicone kitchen brush. Additionally, you can add a little water to the jam if it is too thick.

Serving and storing

13

Place the mazurek in the refrigerator for at least 30 minutes before serving, so the pudding thickens slightly and the flavors meld. When cutting, use a sharp, long knife and wipe it with a damp cloth after each cut to ensure the slices are clean and even.

Ingredients: vanilla pudding, Strawberry, Rhubarb
Serve chilled; the ideal serving temperature is 8-12°C. It is best to cut the cake right after a slight cooling to prevent the custard from smearing.

Fun Fact

💡

Mazurek is a typical Polish holiday cake, often prepared for Easter. The name probably comes from the word 'mazur', but its shape and rich decoration make it a small work of pastry art.

Best for

Wielkanoc spotkanie wiosenne przyjęcie rodzinne

Tips

🍽️ Serving

Serve chilled on a flat white plate, cut into thin rectangles. Coffee with milk or a light fruit tea pairs well with the mazurek. If you are using nuts, provide an additional bowl so everyone can add according to their preference.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in a cake container for up to 3 days. Do not freeze with fruits; if you want to freeze the base, do it before adding the pudding. To refresh a slightly thawed base, briefly bake it and only then apply fresh cream.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Christmas Kulebiak with Cabbage and Mushrooms 180 min

Christmas Kulebiak with Cabbage and Mushrooms

Regional Cuisine for Christmas Eve
Fluffy Lemon-Rhubarb Cake with Buttery Crumble 115 min

Fluffy Lemon-Rhubarb Cake with Buttery Cru...

Cakes and Bakes
Mini chocolate cake for kids 90 min

Mini chocolate cake for kids

Desserts for Kids
Spiced Carrot Cake with Pineapple and Orange Cream 90 min

Spiced Carrot Cake with Pineapple and Oran...

Cakes and Bakes
Easter cold cheesecake with rhubarb and strawberries 300 min

Easter cold cheesecake with rhubarb and st...

Desserts
Chocolate Cake for New Year's Eve 120 min

Chocolate Cake for New Year's Eve

Desserts

Recipe Categories

Desserts
Desserts

Desserts are a sweet ending to every meal - from simple puddings to exquisite creamy cakes. Our collection includes recipes for homemade ice cream, chocolate mousses, panna cotta, tiramisu, crème brûlée, and lemon tart. Summer fruit desserts: jellies, sorbets, parfaits, and fruit salads with whip...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama