A delicious nutty raisin cookie called "Mazurka" came to us from Poland. Cooking is simple, there are several options for this cookie, the most delicious option is this one, lots of nuts and raisins, great dough! Often these cookies are prepared for the Christmas holidays, it is so tasty, and it can be stored for quite some time.

To prepare the Mazurka cookies with walnuts and raisins, we will prepare all the products on the list. I will cook cookies with walnuts, you can, in principle, use peanuts, and hazelnuts, and almonds, it all depends on your taste preferences.

Let's start making cookies by separating the whites from the yolks.

In a bowl, beat sugar with proteins with a mixer until stable peaks.

Add the yolk to the sugar-protein mass. Mix everything with a mixer.

Add the baking powder to the bowl.

At the very end, add the flour and knead the dough.

If your raisins are too dry, you can pre-soak it in hot water for 15-20 minutes and then drain the water. Add raisins to the dough.

Grind walnuts in a mortar.

Add the nuts to the bowl to the rest of the dough ingredients. Mix again all the ingredients of the dough.

A baking dish or a baking sheet with a sheet of parchment paper (grease it with butter) or a silicone mat, spread the dough in a thin layer, up to 1 cm thick, over the sheet and send it to 15 minutes, preheated to 190-200 degrees C.

This is what the Mazurka cookies look like with walnuts and raisins after baking.

Hot cut the cookies into rhombuses or squares of any size.

Let the Mazurka cookies cool and serve.

Tasty, aromatic, appetizing! Have a nice tea party!

If you want to get not only a delicious, but also an original homemade dessert, then we suggest making an amazing delicacy called “Mazurka”. A cake of three different cakes will turn out incredibly tender and will surely delight your guests.

So how is such a dessert made? We will tell about it right now.

Fairytale cake "Mazurka": a recipe for cooking

To make a delicious dessert for the festive table, we need (for the test):

• large eggs - 5 pcs.;
• dark raisins - ½ cup;
• slaked soda - incomplete;
• wheat flour - about 250 g;
• light sugar - 1.4 cups;
• poppy seeds - ½ cup;
• peeled walnuts - 2/3 cup.

Mesim Biscuit Dough

What cakes are the Mazurka dessert made of? Cake should be made from biscuit. To knead the dough, we need a powerful blender.

So, chicken eggs are carefully divided into proteins and yolks. Then, half of the total amount of sugar used is added to each of the components. The yolks are thoroughly rubbed white with a spoon, and the whites are whipped with a blender until stable peaks. After that, both masses are thoroughly mixed. In the future, light wheat flour is added to them.

Once you have a gentle semi-liquid dough, divide it into three equal parts. Add steamed raisins to one, poppy seeds to the other, and peeled crushed and fried walnuts to the third.

Bake cakes in the oven

How to bake cakes for the Mazurka dessert? The cake, consisting of three cakes, is prepared in separate forms. They are greased with oil, and then spread the dough with different fillers. Each cake is baked for 40 minutes. After that they are taken out and completely cooled.

Cream Ingredients

Which cream is most suitable for the Mazurka dessert? Cake can be collected using sour cream or thickened cream. We decided to use the last option. For him we need:

• good butter - approximately 200 mg;
• unboiled condensed milk - 200 ml.

Cooking Condensed Cream

Before making the condensed cream, the butter should be thawed at room temperature. Then it is beaten strongly with a mixer. After the cooking oil turns white, non-boiled condensed milk is gradually added to it.

Beating the ingredients together gives a high-calorie and delicious cream.

Cake making

How should the Mazurka dessert be formed? To do this, use a tortoise maker. First, spread the nut cake in it. It is well lubricated with cream, and then covered. In the end, cake with raisins is placed on the cake mix.

After the described actions, the whole dessert is smeared with cream, and then beautifully sprinkled with a mixture consisting of poppy seeds and crushed roasted walnuts.

Now you know how to make a Mazurka cake at home. A photo of this unusual treat is presented in this article.

Once the dessert is ready, it is sent to the refrigerator. To thoroughly soak all the cake layers, the cake is kept for about five hours or longer.

How to serve?

Before serving, the Mazurka dessert should be kept warm for half an hour. This will make it more tender and tasty. Serving such a cake to family members or guests is desirable with a cup of hot tea.

If you are afraid that thick cakes will not be able to soak in thick condensed cream, then you can dip them in sweet syrup beforehand, and only then form a beautiful cake.

In addition to poppy seeds, walnuts and raisins, other toppings can be added to such a dessert. For example, a Mazurka cake with multi-colored candied fruit, chopped dried apricots, prunes, peanuts, hazelnuts and even chocolate chips turns out to be very tasty.

Walnut cookies  "Mazurka" with raisins is baked with one cake, which is then cut into pieces. The cooking process is simple and short. This homemade cookie has an exquisite taste that even gourmets will appreciate.

If you and your guests are tired of cakes, try this raisin cookie, it can take its rightful place even on the festive table. It seems to us that it is best to make these cookies with walnuts, but you can experimentally take, for example, almonds or hazelnuts, and this will be cookies with a different taste.

Necessary:

• Raisins - 1 cup
• Walnuts - 1 cup peeled chopped nuts
• Chicken eggs - 2 pieces.
• Wheat flour - 1 cup
• Sugar - 1 cup
• Baking soda - 1 teaspoon (can be replaced with baking powder dough - 1.5 teaspoons - then vinegar is not needed)
• Table vinegar (9%) - 1 tablespoon (1.5 tablespoons possible)
• Butter or margarine - about 15-20 grams (grease a baking sheet if you do not use baking paper)

Cooking:

Pour the raisins with boiling water, let stand for 10 minutes and put them in a colander so that the glass water, let the raisins cool.

Peel the walnuts from shells and partitions and grind them into small crumbs in any way convenient for you (we usually use a wooden smoothie for mashed potatoes and a small ladle in which you can crush or grind the nuts, pouring them in small portions).

Separate the proteins from the yolks (the eggs must be chilled, just from the refrigerator - otherwise the proteins will not beat).

First, beat the whites, gradually adding granulated sugar in small portions. Beat to a thick white foam (not necessarily as dense and resistant as for meringues).

Then add the yolks to the whipped whites and slightly whisk together. In the resulting mixture add soda, “quenched” with vinegar, or a baking powder, and mix the mass until smooth ( check out our recipe video!).

In the obtained egg-sugar mixture, add scalded raisins, chopped nuts and flour, mix until smooth. It will make a very sticky and sticky dough.

Turn on the oven to heat up. Grease a baking sheet with oil or cover it. We spread our dough with raisins and nuts on a baking sheet and knead - spread it with a thin layer, not thicker than 1 centimeter. Perhaps the dough is not enough to occupy the entire pan if it is large. It's okay, let only three quarters or four fifths be occupied. Be sure to trim the edges of the baking paper so that they do not touch the walls of the oven.

We bake the cake at a temperature of 200 degrees (this is approximately the average level of heating, if your oven does not have a thermometer), putting the baking sheet in the oven to a height above average, 12-15 minutes. For the last few minutes, you can turn on the grill or fan, if any, so that the cake is browned faster. Readiness is determined by color: the cake should become a ruddy-brown.

Shake the finished cake from the baking sheet to the board and cut hot diamonds, squares or triangles hot into small size - as you like.