Mazurka cake
This cake was served at parties where the mazurka was danced, hence the name.
This recipe was passed down from Galia Sperber's grandmother and featured in her book "The Art of Romanian Cooking." The cake itself is actually a foam cake, lightened by stiffly beaten egg whites. It's also relatively dry, best eaten with a scoop of vanilla ice cream. This version has raisins, figs, ground almond and flavored with orange zest and vanilla. It does look like a cookie in this photo. I embellished with a strawberry jam heart and meringue trim.
Mazurka cake
This cake was served at parties where the mazurka was danced, hence the name.
This recipe was passed down from Galia Sperber's grandmother and featured in her book "The Art of Romanian Cooking." The cake itself is actually a foam cake, lightened by stiffly beaten egg whites. It's also relatively dry, best eaten with a scoop of vanilla ice cream. This version has raisins, figs, ground almond and flavored with orange zest and vanilla. It does look like a cookie in this photo. I embellished with a strawberry jam heart and meringue trim.