Mazurek Kajmakowy (Polish Easter Caramel and Nut Shortcrust Cake)
Local name: Mazurek kajmakowy
In short: A crisp, buttery shortcrust base covered with thick milk caramel and topped with walnuts, almonds and dried apricots, a Polish Easter classic. It takes about 1 h 30 min in total and makes 20 servings.
- Prep
- 40 min
- Cook
- 50 min
- Resting
- 2 h 30 min
- Total
- 1 h 30 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 220 kcal
Every Easter, Polish kitchens turn out mazurki, flat shortcrust cakes with a sweet topping and elaborate decorations. The kajmak version is a classic: a crisp, buttery base covered with a thick caramel made from sweetened condensed milk and decorated with nuts and dried fruit. It is very rich, so it is cut into small squares, and it keeps well, which makes it a good make-ahead cake for the holiday table.
Instructions
- Rub the cold butter into the flour and powdered sugar until crumbly. Add the egg yolks and sour cream and knead quickly into a smooth dough. Flatten it, wrap and chill for 30 minutes.
- Heat the oven to 180°C (350°F) and line a 20 x 30 cm (8 x 12 in) pan with baking paper. Press the dough into an even layer, prick it with a fork and bake for 22 to 25 minutes, until pale golden. Cool completely.
- Put the condensed milk and butter in a heavy saucepan over low heat. Cook, stirring constantly with a spatula, for 20 to 25 minutes, until the caramel is thick, dark golden and slowly pulls away from the sides of the pan.
- Take the pan off the heat and beat the caramel for 1 minute. Spread it quickly over the cooled base in an even layer, smoothing with a spatula dipped in hot water.
- While the caramel is still soft, press the walnuts, almonds and apricots into it in a pattern, such as rows or a border. Leave to set at room temperature for 2 hours.
- Cut into small squares with a sharp knife. Store in an airtight container in a cool place for up to 5 days.
Tips
- Stir the caramel constantly and keep the heat low, because it scorches quickly on the bottom. If it browns too fast, lift the pan off the heat for a minute while you keep stirring.
- Spread the caramel while it is warm, since it stiffens as it cools. The cake tastes best after a day, when the topping has set and the base has softened a little.
Questions and answers
What is kajmak in a mazurek?
In Poland, kajmak (masa kajmakowa) is a thick caramel made from sweetened condensed milk cooked with butter, similar to dulce de leche. It is not the same as the creamy dairy spread of that name found in the Balkans.
Can I use ready-made dulce de leche?
Yes. Use about 400 g (14 oz) and warm it gently so it spreads easily. It saves around 25 minutes of stirring.
What toppings are traditional?
Walnuts, almonds, raisins, dried fruit and candied peel are common. Some mazurki have jam or chocolate icing instead of caramel, and many are decorated elaborately for Easter.
How long does it take to make Mazurek Kajmakowy (Polish Easter Caramel and Nut Shortcrust Cake)?
About 1 h 30 min in total: 40 min of preparation and 50 min of cooking.
How many calories are in Mazurek Kajmakowy (Polish Easter Caramel and Nut Shortcrust Cake)?
About 220 kcal per serving, with 4 g of protein, 25 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 16 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
