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  Added: Jul 27, 2006  •  Visited (921)  •  Print version Print this recipe (54)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mazarin Cake
(Mazarintarta)
What You Need:
PASTRY
  • 8 tablespoons (1 quarter-pound stick) unsalted butter, softened
  • 1½ teaspoons sugar
  • ¼ teaspoon salt
  • 2 egg yolks
  • 1 1/3 cups all-purpose flour

    FRANGIPANE FILLING
  • 8 tablespoons (1 quarter-pound stick) unsalted butter, softened
  • 1 cup almond paste, at room temperature
  • 2 eggs, lightly beaten
  • 1 teaspoon grated lemon rind
  • 2 teaspoons flour
  • 1 tablespoon butter, softened
  • Confectioners' sugar

  • How To Cook:
    TO MAKE THE PASTRY:
    1. Cream the butter and sugar together by using an electric mixer set at medium speed or by beating them against the side of a bowl with a wooden spoon until light and fluffy.

    2. Beat in the salt and the egg yolks, 1 at a time.

    3. Now beat in the flour and mix well. Flour your hands lightly and shape the pastry into a ball.

    4. Wrap in wax paper and chill for at least 30 minutes.

    TO MAKE THE FRANGIPANE:
    1. Cream the butter by using an electric mixer set at medium speed or by beating it against the side of a bowl with a wooden spoon until it is light and fluffy.

    2. Beat in the almond paste, 2 tablespoons at a time, and then beat in the lightly beaten eggs. Continue to beat until the mixture is very smooth, then stir in the grated lemon rind and flour. Set aside.

    3. Preheat the oven to 325°F. Place the chilled dough on a floured board or pastry cloth. Dust a little flour over it and roll it out-from the center to within an inch of the far edge.

    4. Lift the dough and turn it clockwise, about the space of 2 hours on the clock; roll again from the center to the far edge. Repeat lifting, turning, rolling until you make a circle 11 or 12 inches in diameter and about 1/8 inch thick.

    5. Butter the bottom and sides of an 8-inch false-bottomed cake pan with the tablespoon of softened butter.

    6. Roll the pastry over the pin and unroll it over the pan, or drape the pastry over the rolling pin, lift it up and unfold it over the pan.

    7. Gently press the pastry into the bottom and around the sides of the pan, being careful not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry. With a rubber spatula, spread the filling on top of the pastry.

    8. Place the cake pan in the center of the oven for 45 to 50 minutes, or until the pastry is golden brown and the filling is set. Let the cake cool a little in the pan, then set the pan on a large jar or coffee can and slip down the out-side rim.

    9. Slide the cake onto a platter, sprinkle with confectioners' sugar, and serve at room temperature.

    To Make: one 8-inch round cake
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Main Ingredient » Nuts » Almond
    Dish » Cake & Muffins

     





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