Traditional Cakes
For the sponge cake:
For the filling:
For the chocolate glaze and decoration:
A delicious twist on the traditional Polish Easter mazurek, featuring two layers of light, fluffy sponge cake sandwiched together with sweet fruit preserve. Finished with a rich dark chocolate glaze, juicy pomegranate seeds and crunchy chopped almonds, this elegant cake is a beautiful addition to your Easter table. A delightful combination of delicate sponge, fruity sweetness and indulgent chocolate.
Prepare the sponge cake. Beat two eggs with ½ cup of sugar and 1 tablespoon of water until light and fluffy. Add half of the flour and ½ teaspoon of Gellwe Baking Powder, then mix until combined.
Pour the batter into a 22 × 28 cm baking tin lined with baking parchment. Level the surface and place in a preheated oven. Bake at 180°C for approximately 15 minutes. Prepare the remaining batter in the same way and bake a second sponge layer.
Once both sponge layers have baked and cooled, sandwich them together with the fruit preserve and press down gently.
Prepare the chocolate glaze. Pour a few tablespoons of cold cream over the gelatine and stir. Heat the remaining cream and butter in a saucepan, add the broken-up chocolate and stir until smooth. Remove from the heat, add the bloomed gelatine and stir until dissolved. Allow the glaze to cool slightly, then spread it over the top of the cake.
Decorate the mazurek with pomegranate seeds and chopped blanched almonds. Refrigerate for 30 minutes.
Enjoy!
