We all do mazurkas, I did this and. We are used to mazurkas on fragile bottom, with different masses of sweet. This is a little different. Without the flour and fat. It is made hastily and looks very nice. It tastes worse or not:) The dough is made with ground hazelnuts. The cream on top is whipped cream. Who could ask for more? If you have not chosen, what mazurka bake, I encourage you to try my – I think now the last proposal Easter. And of course I recommend!
Przepis pochodzi z książki ‚Pieczenie ciast’.
Ingredients for the cake tin with a diameter 22 cm in diameter:
- 170g caster sugar
- 5 yolks
- 5 egg white
- 1 łyża abraded skin of a lemon
- 1 tablespoon lemon juice
- 250g ground hazelnuts
Whip egg yolks with sugar on the bright, fluffy, successively add the lemon zest, juice and a spoonful of nuts. Beat egg whites until stiff. Add to ground walnut and mix gently.
The bottom of the springform pan with baking paper put, Grease the sides of the fat. Put the weight and smooth surface.
Bake at 190 ° C for 50 minutes. After removing from the oven, cool in the form of some 15 minutes, then remove and cool on a wire rack.
The cream on top:
- 250 ml double cream very cold
- 2 tablespoons rum
- 2 tablespoons granulated sugar
Whip cream to stiff with powdered sugar, add rum. Once cooled cake spread with a thick layer of whipped cream. The top decorate with colored eggs.
P.S.1 I must be proud, because in the end I managed to whip heavy cream to stiff!:) Do not laugh, This is something, you just do not know how to do and now:)…
PS2 A basket in the background is obviously the work of my Susan:)
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