Mazurek Shortcake Dessert Recipe

Mazurek Shortcake Dessert on a small white plate.

5 from 2 votes

Mazurek Shortcake Dessert Recipe

Mazurek Shortcake Dessert is a tasty Polish treat great for special occasions like Easter. It's simply made from eggs, sugar, and flour. Each layer is packed with crunchy walnuts and chewy raisins, giving it a nice mix of textures. The layers are spread with a sweet and tangy fruit jam—raspberry is traditional, but you can use pear, apricot, or other flavors. There are so many variations, but we enjoy this one, it's one of the simpler variations to make, so it takes less time and effort but still tastes so good!

Prep Time10

Cook Time40

Additional Time10

Total Time1

Course: Dessert

Cuisine: Polish, Russian

Servings: squares

Calories: 241kcal

Author: Irina

Equipment

Ingredients

6 large eggs divided
1.5 cups granulated sugar divided
1 cup peanuts unsalted, chopped or crushed, divided - peanuts can be substituted for any other nut, such as walnuts or almonds, For a nut-free shortcake, try using sunflower seeds and pumpkin seeds.
1 cup raisins divided
1 cup dried cranberries divided
2 cups all-purpose flour divided
2 teaspoons baking powder divided
3 tablespoons raspberry jam divided - pear jam, apple jam, apricot jam work great too
¼ cup pumpkin seeds or sliced almonds

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Instructions

Preheat the oven to 350°F (175°C). Line two 13x9-inch baking pans (or similar size) with parchment paper. No need to grease.
In a large mixing bowl, whisk together 3 eggs and ¾ cup of granulated sugar. Stir in 1 cup of chopped peanuts, ½ cup of raisins, ½ cup of dried cranberries, 1 cup of flour, and 1 teaspoon of baking powder. Transfer the batter onto one of the lined baking pans and spread it evenly. Let it rest for 10 minutes.
Repeat the same steps to create the batter for the second layer, then spread it evenly in the second lined baking pan.
Place both baking pans in the preheated oven and bake for about 40 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, the shortcake is ready. If not, bake for a few more minutes and check again.
Once baked, transfer one Mazurek layer to a cutting board. Spread 1.5 tablespoons of jam evenly on top of this first layer. Place the second Mazurek layer on top and spread the remaining 1.5 tablespoons of jam.
While the Mazurek is still warm, cut it into even squares. It will harden as it cools, making it harder to cut later. Sprinkle the pumpkin seeds on top for garnish.

Notes

Let the batter rest for 10 minutes before baking. This allows the flour to hydrate and helps create a more cohesive and tender cake layer.

When spreading the batter in the pan, use a spatula to ensure an even layer. This helps the cake bake uniformly and makes it easier to assemble later.

Spread the jam while the layers are still warm. This makes it easier to spread and helps the layers stick together better.

Make sure to slice the Mazurek into squares while it’s still warm. Once it cools, it hardens and becomes more difficult to cut cleanly.

Use a jam with a thick consistency to avoid it oozing out too much between the layers. If your jam is runny, reduce it on the stove for a few minutes to thicken it before spreading.

Nutrition