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Mazurka - Easter Nut Cake




Source of Recipe


Internet


List of Ingredients




1 Tbsp Unsalted Butter -- softened
5 Egg Yolks
1/4 C Superfine Sugar
1 Tbsp Lemon Rind -- grated
1 Tbsp Lemon Juice -- fresh strained
1/2 Lb Hazelnuts, Toasted, Shelled, Pulverized
5 Egg Whites


Recipe



Preheat the oven to 375°F. With a pastry brush, butter the bottom and
sides of an 8 x 3 inch springform cake pan with a Tbs of butter. With a
whisk or a rotary or electric beater, beat the egg yolks for about 1 min,
then slowly pour in the sugar. Continue beating until the mixture falls
back on itself in a ribbon when the beater is lifted out of the bowl. Beat
in the grated lemon rind and lemon juice, and with a rubber spatula, fold
in the hazel nuts.
In an another bowl, and with a clean beater, beat the egg whites until
they form firm, unwavering peaks on the beater when it is lifted out of
the bowl. Gently but thoroughly fold the whites into the egg-yolk mixture
until no streaks of white show. Pour the batter into the buttered pan and
spread evenly to the sides with the spatula. Bake in the center of the
oven for about 40 mins, or until it has puffed and has begun to come
slightly away from the sides of the pan. Turn off heat and let cake rest
in the oven for 15 mins. Remove the sides of the pan and turn cake out on
a cake rack. Cool to room temperature.

TOPPING:
1 cup heavy cream
2 Tbs rum
2 Tbs confectioners' sugar

To make the topping, beat the cream with a whisk or a rotary or electric
beater until it forms soft peaks. Then gradually beat in the rum and sugar
and continue to beat until stiff. With a spatula, spread over the top of
the cake and serve at once.