MAZUREK KROLEWSKI

MAZUREK KROLEWSKI image

Number Of Ingredients 12

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6 eggs
2 2/3 cups confectioners' sugar
1/2 cup boiling water
3 tablespoons lemon juice , fresh
3 1/4 cups flour
1/4 lb almonds , blanched, peeled, and ground (about 1 cup)
3/4 lb butter , melted
1 cup apricot jam
Icing:
2 cups confectioners' sugar , sifted
1 tablespoon warm water
2 teaspoons lemon juice , fresh

Steps:

Preheat oven to 375°F. 3 Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate. 4 Divide batter between two 9 X 13 baking pans lined with buttered parchment paper. 5 Bake for 25 minutes, or until golden. 6 Cool slightly, then turn them out onto a rack to completely cool. 7 Meanwhile make icing (directions below). 8 Spread one cake with jam, cover it with the other cake and spread the icing over the top. 9 Icing:. 10 Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.