Mazurek with Chocolate Glaze (Polish Easter Cake)

Ingredients

• 250 g spelt flour (Type 1050)
• 225 g coconut sugar
• a pinch of salt
• 6 Eggs
• 400 g butter
• legumes for blind baking
• 1 vanilla pod
• 550 g cream cheese (min. 20% fat in the mix)
• 200 g dark chocolate (70% cocoa)
• 6 tbsp cocoa powder
• 50 g white chocolate
• 25 g chocolate shavings

Instructions

1. 1.

   Knead flour, coconut sugar, a pinch of salt, one egg and 120 g butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll the dough to about 1 cm thickness and line a baking tin, shaping an edge. Prick the base with a fork, cover with parchment paper and sprinkle legumes (blind bake). Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 20 minutes. Remove and cool. Reduce oven temperature to 160 °C (140 °C fan; gas level 2).

3. 3.

   For the filling, split the vanilla pod lengthwise and scrape out the seeds. Separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks and set aside. Mix vanilla seeds, yolks, 250 g butter, 125 g coconut sugar and 250 g cream cheese. Fold in the meringue. Spread the filling over the pre-baked cake, smooth it out and bake at 160 °C for another 60 minutes. Remove and let cool.

4. 4.

   For decoration, roughly chop 150 g chocolate and melt it over a hot water bath. Remove from heat, let it cool to lukewarm and coat the cake with it.

5. 5.

   Whisk 30 g butter until fluffy, then fold in remaining cream cheese, coconut sugar and cocoa powder. Fill a piping bag fitted with a large tip and decorate the cake around with dots.

6. 6.

   Melt white chocolate over a hot water bath, let it cool slightly, fill a piping bag with a medium tip and pipe small white dots in the center of the cake. Sprinkle with chocolate shavings before serving.