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The Hirshon Polish Sweet Cake -Mazurek Królewski

The Hirshon Polish Royal Cake With Fruit Jams – Mazurek Królewski

  • Author: The Generalissimo


Units Scale
  • 6 oz. unsalted butter (room temperature) (TFD prefers KerryGold)
  • 4 Tbsp. sugar
  • 2 oz. almonds (ground, blanched, 6 Tbsp.)
  • 1/2 tsp. lemon zest (microplaned)
  • 2 1/2 cups all-purpose flour
  • 2 large egg yolks (hard-cooked, sieved)
  • 1 large egg yolk (raw)
  • Pinch Kosher salt
  • Pinch freshly-grated Ceylon cinnamon
  • 6 oz. apricot preserves, mixed with 1 1/2 Tbsp. fresh lemon juice, 2 tsp. rum, 1/2 tsp. freshly-ground allspice, 1 tsp. freshly-ground nutmeg
  • 6 oz. cherry preserves, mixed with 1 1/2 Tbsp. fresh lime juice, 2 tsp. Luxardo cherry liqueur, 1/2 tsp. freshly-ground cardamom, 1 tsp. mahlab
  • Confectioners’ sugar (for dusting)


  1. Cream together butter and sugar with an electric mixer until light and fluffy.
  2. By hand, stir in almonds, zest, flour, making sure to measure flour correctly, and hard-cooked egg yolks.
  3. Add raw egg yolk, salt, and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.
  4. Place dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Heat oven to 375 F.
  6. Cut off ⅓ dough and return, wrapped, to the refrigerator. Roll out ⅔ dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or ‘dock’ the dough with the tines of a fork. Using pastry brush, egg wash (1 beaten egg mixed with 1 tsp. water) the dough.
  7. Roll remaining ⅓ dough and cut into ¼-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash.
  8. Bake for 20 to 30 minutes, or until light golden brown and crisp.
  9. Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners’ sugar and serve.