Polish mazurek with triple filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead flour, fat, sugar, salt and two eggs to a smooth dough. Wrap dough in foil and chill for one hour. Then divide into three equal pieces. Roll out a third on a floured work surface in the size of the baking tray, place it on the greased baking tray and prick several times with a fork. Halve another third of the dough. Form one half into two long, thin rolls. Twist the rolls into a cord. Separate the rest of the egg.

2. 2

   Spread the edges of the dough on the baking tray with egg white. Place the cord as a border around one half of the baking tray. Form the remaining half into small balls and place these as a border on the second half of the baking tray. Whisk the egg yolks and a little water. Spread 2/3 of the dough and bake in the preheated oven (electric: 200°C/ gas: level 3) for 20-25 minutes. For the caramel, bring milk, cream and sugar to the boil in a wide saucepan and boil down for an hour at medium heat, stirring frequently, to a thick, golden-yellow caramel. Then remove from the pot and let it cool down. Meanwhile, wash the lemon and oranges hot for the orange filling. Grate the peel thinly and squeeze the juice. Bring ingredients, 1/8 litre water and sugar to the boil and boil down over a high heat for 6-8 minutes while stirring to a clear, thick syrup. Fold in almond slivers and let the mixture cool down a little. Carefully lift the shortcrust pastry halves from the baking tray and let them cool down. Add the orange syrup to the edge of the ball and allow to set. Roll out the remaining third of the pastry as above in baking tray size, but only lay out one half of the baking tray. Cut 2nd half into narrow strips. Beat egg white and salt until stiff.

3. 3

   Bring ingredients, 1/8 litre water and sugar to the boil and boil down over a high heat for 6-8 minutes while stirring to a clear, thick syrup. Fold in almond slivers and let the mixture cool down a little. Carefully lift the shortcrust pastry halves from the baking tray and let them cool down. Add the orange syrup to the edge of the ball and allow to set. Roll out the remaining third of the pastry as above in baking tray size, but only lay out one half of the baking tray. Cut 2nd half into narrow strips. Beat egg white and salt until stiff. Add sugar and continue beating. Fold in the walnuts and spread the mixture on the baking tray half. Cover the edge and surface with the strips in a grid pattern. Brush with the remaining egg yolk and bake the cake in a preheated oven (electric: 150°C / gas: level 1) for 45 minutes. For the caramel mass, mix the fat and vanilla pulp until foamy, stir in the cooled caramel and fill the filling into the cord edge dough half and allow to set. Sprinkle caramel with the raisins. Decorate the orange cake with the orange slices and the mint. Serve the cake. Makes 40 small pieces per dough rectangle

4. 4

   Fold in the walnuts and spread the mixture on the baking tray half. Cover the edge and surface with the strips in a grid pattern. Brush with the remaining egg yolk and bake the cake in a preheated oven (electric: 150°C / gas: level 1) for 45 minutes. For the caramel mass, mix the fat and vanilla pulp until foamy, stir in the cooled caramel and fill the filling into the cord edge dough half and allow to set. Sprinkle caramel with the raisins. Decorate the orange cake with the orange slices and the mint. Serve the cake. Makes 40 small pieces per dough rectangle

5. 5

   Per caramel and orange cakePro walnut cake