Polish Easter Mazurek with Chocolate and Dried Fruit

Name: Polish Easter Mazurek with Chocolate and Dried Fruit
Total time: 30 min
Ingredients: For the shortcrust pastry:; Plain flour – 200 g; Butter – 100 g; Egg – 1; For the chocolate and dried fruit topping:; Egg whites – 3; Lemon juice – from 1 lemon; Icing sugar – 200 g; Gellwe Vanilla Sugar – 1 sachet; Gellwe Chocolate Flavour Pudding Mix – 3 packs; Figs and dates – 200 g; Raisins – 200 g; Almonds – 200 g

30 min.

Medium

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Ingredients:

For the shortcrust pastry:

Plain flour – 200 g
Butter – 100 g
Egg – 1

For the chocolate and dried fruit topping:

Egg whites – 3
Lemon juice – from 1 lemon
Icing sugar – 200 g
Gellwe Vanilla Sugar – 1 sachet
Gellwe Chocolate Flavour Pudding Mix – 3 packs
Figs and dates – 200 g
Raisins – 200 g
Almonds – 200 g

A traditional Polish Easter mazurek featuring a buttery shortcrust pastry base topped with a rich chocolate filling, dried fruit and crunchy almonds. Made with Gellwe Chocolate Flavour Pudding Mix and Gellwe Vanilla Sugar, this festive cake combines sweet figs, dates and raisins with a delicate hint of lemon. A delicious addition to your Easter table.

Preparation instructions:

1.

Knead the shortcrust pastry using the listed ingredients. Refrigerate for approximately 1 hour to allow the dough to rest.
2.

Roll out the pastry, prick it in several places with a fork and partially bake in an oven preheated to 180°C.
3.

Beat the sugar, egg whites and lemon juice together to make an icing.
4.

Cut the figs or dates into smaller pieces. Blend the almonds in a food processor together with the crushed cloves. Finely chop the orange peel. Mix all the dried fruit and nuts with the prepared icing and Gellwe Chocolate Flavour Pudding Mix.
5.

Spread the mixture over the pastry base and bake in an oven preheated to 160°C for approximately 15 minutes.
6.

The baking time will depend on the thickness of the dried fruit and nut topping.
7.

Enjoy!