In my home mazurek on a shortbread bottom is an obligatory cake for Easter. Surprisingly, this is not because of the taste, but more because my children like decorating the cake. It is a bit like gingerbread cookies before Christmas. Usually I make mazurek with caramel. I add a bit of plum stew to make them less sweet.

Today I recommend a new version of this popular cake for Easter. I cover the shortbread bottom with cream with mascarpone cheese, white chocolate and a bit of lemon. I add a lot of fruit to it. The cake looks glamorous and I assure you that it tastes even better.

Ingredients:
dough:
200g of flour
50g of ground almonds
175g of cold butter
2 big teaspoons of caster sugar
a pinch of salt
cream:
250g of mascarpone cheese
100g of white chocolate
1 teaspoon of lemon essence
fruit

Heat the oven up to 180C. Cover a cake tin with some baking paper.
Cube the cold butter. Mix the flour, almonds, caster sugar and salt in a bowl. Add the butter and quickly knead into a smooth dough. Cover with plastic wrap and leave in the fridge for half an hour. Cover the cake tin with the dough, leaving the edges slightly raised around the sides. Bake for 12-15 minutes.
Melt the chocolate in a bain-marie and leave it to cool down slightly. Whip the mascarpone cheese. Mix it in with the chocolate and lemon essence. Put the cream on top of the cake. Decorate with the fruit.

Enjoy your meal!

Try also
Small stracciatella cheesecake with fruit
Vanilla-chocolate Easter cake
Chocolate paschal dish