Magda's Cauldron

Mazurek is the type of cake made for Easter in Poland. It’s not characterized by the type of pastry, it can be made from shortcrust, thin sponge or baked on a wafer. It’s flat, kind of like a tart and should be highly decorated with ornaments, Easter symbols like eggs, pussy willows, or hares.

I got myself into a rabbit hole of mazurki recipes. I thought I would try something new. In the past, I made chocolate and prunes. Should I make one decorated with lattice? Maybe something classic like one with royal icing, or walnuts? I couldn’t decide, and my egg whites were staring at me from the fridge, so in the very last moment, I saved them.

I promise you it’s delicious, even though, against tradition, I didn’t decorate it. Because I thought, why on earth would I add more chocolate to something so sweet already? I don’t regret it. It’s crunchy and chewy. I wasn’t sure about using lemon and chocolate, but it works beautifully together.

Lemon, Date & Chocolate Mazurek on a Wafer

• Servings: 20 portions
• Prep Time: 15 minutes
• Cook Time: 40-45 min
• Print

Light Polish meringue cake layered on a crisp wafer, packed with toasted almonds, dates, lemon zest, and dark chocolate for a sweet, nutty finish.

Ingredients

• 180 g granulated sugar
• 3 egg whites
• 120 g slivered almonds
• 120 g dates, finely sliced
• half of lemon, juice and zest
• 100 g dark chocolate, grated
• 1 thin wafer

Directions

1. In a bowl, beat the egg white until stiff
2. Add a spoon by spoon sugar and beat until the sugar is well incorportated.
3. Add chocolate, lemon zest, dates and slivered almonds and stir it in delicately, so you don’t lose too much air.
4. Place the wafer on a baking pan, then spread the mixture evenly over the wafer.
5. Bake at 150C/300F for 40-45 minutes, until lightly browned.
6. Decorate with melted chocolate and extra dried fruit or nuts, if you like.

Recipe from Garstka smaku