Mazurek: Polish Easter butter cake

Method

1. 1

   Crumbling

   Mix the plain flour, starch and icing sugar together, then add the cold, diced butter and rub it in with your fingertips until it forms a sandy texture.

   5 min
2. 2

   Kneading the dough

   Add the whole egg and the egg yolk to the crumbs and quickly knead into a smooth dough. Do not work it for long, so the butter stays cold.

   5 min
3. 3

   Resting

   Wrap the dough and chill it for at least 45 minutes, until it is firm enough to roll.

   45 min
4. 4

   Rolling out

   Preheat the oven to 180°C. Roll the dough out larger than a 23 x 34 cm tin, then line the tin, trim the edges and use the trimmings to make a strip for the border.

   10 min
5. 5

   Baking

   Prick the base with a fork, then bake for about 20 minutes, until lightly golden brown.

   20 min
6. 6

   Cooling and filling

   Let the cake cool completely, then spread it with jam or layer it, as your family recipe suggests.

   15 min
7. 7

   Decorating

   Sprinkle the top with sliced almonds or chopped walnuts and dried fruit, then cut into slices.

   5 min