Easter is a time of family gatherings, joy and... delicious pastries! Among the traditional sweets, there is no shortage of mazurek - a shortcrust, richly decorated cake that delights with its taste and appearance. And what do you think about a modern version of this classic? Mazurek with pistachio cream Pistachio from Good Noot is an ideal proposition for all lovers of original flavors.
Why choose Pistachio cream from Good Noot?
Our Pistachio is a 100% vegan pistachio cream that stands out for its intense flavor and creamy consistency. It is also an ideal ingredient for vegan mazurek cakes, because:
– Contains no milk powder or palm oil – a great option for people on a plant-based diet and consciously choosing ingredients.
– It has a naturally intense pistachio flavour – without artificial additives, and contains as much as 45% pistachios .
– It is universal – due to its simple composition it is suitable for both vegan and traditional baking.
Thanks to this, you can prepare a vegan pistachio mazurek that will delight with its taste and will be fully plant-based!
Recipe for pistachio mazurek with Pistachio cream in the classic version prepared by our Nut Maniac, Culinary Creator Anna Siwiec-Gawrońska, known on Instagram as: @kierunekkuchnia:
INGREDIENTS:
Cake:
- 200 g cold butter, cut into pieces
- 350 g wheat flour
- 2 egg yolks
- 100g sugar
- 1 tablespoon sour cream, 18% fat
Raspberry Frujelina:
- 250 g raspberries, fresh or 250 g raspberries, frozen
- 30 - 40 g sugar
- 1 teaspoon of powdered gelatin
- 1 teaspoon of potato starch
- 3 tablespoons of cold water
Pistachio cream:
- 250g mascarpone
- 100 g white chocolate
- 200g Pistachio Good Noot pistachio cream
Here is a simple recipe to help you prepare a mazurek that will steal the hearts of your loved ones.
1, Preparation of dough:
In a bowl, mix together the butter, flour, sugar and egg yolks. Add the sour cream and knead the dough until smooth. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
2. Baking the cake:
Preheat oven to 180°C. Remove from fridge, roll out dough to about 5mm thick and place in a mazurek tin. Prick base with fork to prevent rise. Bake for about 20-25 minutes, until golden brown. Set aside to cool.
3. Preparation of raspberry frużelina:
Place raspberries, gelatin and sugar in a saucepan, heat over medium heat until raspberries release juice. In a bowl, mix cornstarch with cold water, then add to raspberries. Cook for a few minutes, stirring, until thickened. Set aside to cool.
4. Preparation of pistachio cream:
Melt the white chocolate in a water bath or in the microwave. In a bowl, mix the mascarpone cheese with the melted white chocolate and the Pistachio cream until smooth. The pistachio cream has a pleasant, velvety consistency, which makes it easy to combine with the rest of the ingredients.
5. Assembling the mazurka:
Spread raspberry frużelina on cooled cake, leave in fridge for an hour, then spread pistachio cream on top. Decorate as desired (e.g. with additional raspberries, pistachios or chocolate).
6. Cooling:
Place the mazurek in the fridge for a few hours so that the cream and frużelina can stabilize.
Ready. Enjoy! Your Easter pistachio mazurek will delight you and all your guests with its taste and beautiful appearance.
Or maybe a mazurek with Dubai chocolate or chocolate "Angel Hair"?
If you love luxurious flavors, try the mazurek with Dubai chocolate or the version with Angel Hair Chocolate (with a cake pisaniye – a type of cotton candy made of wheat flour and sugar, with vanilla flavor). Combined with Pistachio cream from Good Noot, it will create a unique flavor duo.
The holidays are the perfect time for culinary experiments.
Mazurek with Pistachio cream from Good Noot is a great choice if you want to surprise your loved ones with something special. You can go for a vegan version or enrich it with Dubai chocolate or prepare a version of mazurek with another viral chocolate "Angel Hair" – every version will be delicious!
What’s more, you can also prepare a sugar-free version with Pistachio Sugar -Free Pistachio Cream.
Will you try it this year?
