Mazarin Cake I Recipe
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Mazarin Cake I

By: Kate  
"A delicious Swedish cake. It's a tender short dough crust with an almond paste filling."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 207 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 8 inch springform pan
 

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/2 teaspoons white sugar
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1 1/3 cups all-purpose flour
  •  
  • 1/2 cup unsalted butter
  • 1 cup almond paste
  • 2 eggs, beaten
  • 1 teaspoon lemon zest
  • 2 teaspoons all-purpose flour

Directions

  1. Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes.
  2. To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour.
  3. Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan.
  4. Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly.
  5. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 359 | Total Fat: 26.9g | Cholesterol: 135mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2003 by MARTORELLA 
My Swedish grandmother-in-law made this recipe for St. Lucia and at Christmas, only she tinted... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2009 by JOSEPHINE 
This was a delicious dessert! I made it exactly as stated in the recipe except I used 2 tsp.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2008 by Cathy 
I was disappointed in this recipe. Although it had a nice almond flavour, the cake had an... MORE

 
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