Directions: |
Directions:Prepare an oval form with dimensions of 27 x 19.3 cm or a cake stand with a diameter of 24 cm. If you do not have such a form - on baking paper, draw a cake form with a diameter of 21 cm. The resulting circle will extend / enlarge on one side the shape of the egg / egg, cut the pattern.
Put all the ingredients for the dough in the blender and make / mix (you can also make it by hand). Shape the dough into a ball, wrap with foil and put in the fridge for 1 hour.
After this time, roll the dough to a thickness of about 3 - 4 mm and put it in an oval shape or a cake tin together with a 1 cm edge. If you have prepared a pattern - cut the shape of the Easter egg from the dough - place a pattern cut out of paper and cut the desired shape into the rolled dough. Cut the translated Easter egg into a baking tray lined with baking paper. Remove the dough from the remaining dough and glue it (stick the protein into the protein and stick the dough roller) to the outer edge of the dough (it will also be the edge through which the filling can not overflow). Dough again cool in the fridge for 30 - 60 minutes.
Just before baking, batter the cake in several places with a fork. Bake for 15 - 18 minutes at 200 ° C, for baking and browning. Remove, cool on the grill. |
Directions: |
Directions:Place all ingredients in a small pot. Mix and cook on the lowest power of the burner for about 30 minutes, stirring occasionally.
Wait 3 minutes, hot kajmak to pour on a thinly baked Easter egg, spread. Kajmak is the fastest in the fridge. |
This recipe for Mazurka Kajmakowy II (Mazurek Easter Egg) is from