Homemade cakes will never lose their relevance, because from the available products you can get an excellent dessert for tea for every day or even for a holiday. This also applies to the famous "Mazurka", which can be prepared both in the form of a pie and in the form of cookies. What kind of ingredients are needed for such baking and what you should know about the features of its creation - read further in the article.
Preparation before cooking
As for any baked dessert, to prepare the Mazurka, the hostess will need flour, eggs, sugar (including vanilla), and nuts and raisins for the filling. Of course, all these components should be as fresh and of high quality as possible, and especially this applies to eggs that deteriorate faster than loose flour, sugar, dried nuts and raisins. It is good if the dried grapes are soft enough, so dried copies should first be steamed a little in a water bath.
Did you know? A few decades ago, "Mazurka" was considered an obligatory attribute of the New Year for Jewish families in Russia: it was traditionally baked on December 31 and put on the festive table along with the rest of the dishes.
The Mazurka cookie recipe
10–121 hours
sugar
325 g, or 1.5 cups
vanilla sugar
1-2 sachets
Calories (energy value) per 100 g:
Break the eggs into the bowl of the mixer, add the vanilla sugar to them and, whisking at low speed, pour another half cup of granulated sugar. For its complete dissolution in the mixture, 5-6 minutes of whipping at a high speed mixer will suffice.
Add 6 tbsp. tablespoons of flour and mix the dough by hand (with a spatula) so that no lumps remain.
Pour peeled nuts and raisins into the mixture (light or dark - it doesn’t matter), and then once again mix everything well with a spatula until evenly distributed throughout the dough.
Cover the baking sheet with parchment paper for baking, and then pour out all the cooked mass immediately or form separate circles from it on the surface, which will later become a soft cookie.
If necessary, smooth the surface of the dough and place the pan in the oven, preheated to a temperature of 170 ° C. Baking time - 40 minutes.
Take the finished "Mazurka" out of the oven and turn it on a wooden board or a special stand. Remove parchment paper adhered to the bottom. If "Mazurka" was baked not in the form of cookies, but in the form of a pie, then, after waiting for it to cool completely, it remains only to portionwise cut the treat for serving it for tea.
Break the eggs into the bowl of the mixer, add the vanilla sugar to them and, whisking at low speed, pour another half cup of granulated sugar. For its complete dissolution in the mixture, 5-6 minutes of whipping at a high speed mixer will suffice.
Add 6 tbsp. tablespoons of flour and mix the dough by hand (with a spatula) so that no lumps remain.
Pour peeled nuts and raisins into the mixture (light or dark - it doesn’t matter), and then once again mix everything well with a spatula until evenly distributed throughout the dough.
Cover the baking sheet with parchment paper for baking, and then pour out all the cooked mass immediately or form separate circles from it on the surface, which will later become a soft cookie.
If necessary, smooth the surface of the dough and place the pan in the oven, preheated to a temperature of 170 ° C. Baking time - 40 minutes.
Take the finished "Mazurka" out of the oven and turn it on a wooden board or a special stand. Remove parchment paper adhered to the bottom. If "Mazurka" was baked not in the form of cookies, but in the form of a pie, then, after waiting for it to cool completely, it remains only to portionwise cut the treat for serving it for tea.Video recipe
Important! For greater puffiness of the pie (if you decide to bake Mazurka in this form), you can add a teaspoon of hydrated soda to the dough, but this will affect the taste, which is the main reason for the hostess to refuse such an additive.
Whatever way you decide to bake the described delicacy, it will always be a great addition to tea or coffee, especially considering the availability of its main ingredients and the simplicity of creating a finished dish.
