Mazarin Cake Food

MAZARIN CAKE

Steps:

• To prepare short paste, sift flour and baking powder into bowl and work in remaining 3 ingredients in order given until you have smooth paste. Set aside.
• To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon. Beat in almond extract.
• Preheat oven to 325 degrees.
• Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
• Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
• Bake for 1 hour, or until centers are well puffed. Serve in small wedges.

MAZARIN CAKE II

Steps:

• Combine flour, sugar in a food processor, add the 7 tablespoons butter and egg yolk. Pulse until mixture comes together as smooth dough. Turn out onto a lightly floured surface and briefly knead the dough. Wrap with plastic and refrigerate for at least 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Roll the dough out to about a 12 inch circle. Cover the bottom and halfway up the sides of a 9 inch springform pan. Set aside.
• Cut almond paste and butter into pieces and combine in the bowl of a food processor. Process until smooth. Add eggs one at a time, and process until smooth. Mix in almond extract. Pour filling into prepared crust.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown and filling is set. Let cool for 20 minutes, then gently loosen sides of pan and cool completely.
• In a small bowl, combine confectioners' sugar with water to make a thin glaze. Spread on top of cake and garnish with cherries.

SWEDISH MAZARIN TORTE OR MAZARINS

Steps:

• Combine butter and sugar until light and fluffy. Add egg yolk and flour and stir until smooth.
• Place dough in refrigerator for one hour.
• To make filling, combine butter and sugar until smooth. Add almonds, eggs and food coloring and mix until well blended.
• Butter an 8 inch pie tin.
• Remove dough from refrigerator and roll out to fit the pie tin and then spread the filling evenly over the crust.
• Bake in a slow oven - 250F - for 30 minutes. Cool in the tin.
• When cool, sprinkle with powdered sugar or spread with a simple icing (1/2 c powdered sugar and 1 tablespoons water).
• OPTIONAL: you can make these into small tarts instead. Follow same steps but bake in 375F oven for 20 minutes. These are called Mazarins.

MAZARINE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
• Beat the 1 3/4 sticks butter and 2/3 cup sugar with an electric mixer in a large bowl until light and fluffy. Whisk the 2/3 cup flour, almond meal, and 1 teaspoon baking powder together in a large bowl. Add the butter mixture and 2 teaspoon vanilla to the flour mixture; mix until soft. Chill in refrigerator for 5 minutes. Press the dough into the prepared pie pan.
• Bake in the preheated oven until lightly golden in color, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C).
• While the crust cooks, beat the egg and 3 1/2 tablespoons sugar in a large bowl until light and fluffy. Add the 7 tablespoons butter, almond paste, 1 teaspoon vanilla, 3 1/2 tablespoons flour, and 1 teaspoon baking powder and mix well. Pour the mixture into the baked pie crust.
• Bake in the oven at 350 degrees F (180 degrees C) until the surface of the pie filling is firm, 30 to 40 minutes.

MAZARINER/MAZARINES

Steps:

• Basic pastry dough:.
• Cream the butter and sugar. Stir in the egg yolk, add the flour, be prepared to get messy,and work the dough with your hands until its well blended and smooth!
• Preheat oven to 350*F, Break the dough into around 15 pieces of equal size. Press each piece into a butterd muffin tin to coat the bottom and the side. Next up, the filling!
• Mazariner Filling:.
• Beat the butter, sugar, and almond paste together! When thats creamy and free from lumps and bumps, beat in the eggs one at a time. Sift in the flour, blend well until the batter is smooth. spoon the filling into the lined muffin tins. Bake for an average of 28 minutes until golden and yummy looking. Let cool for ten minutes an gently unmold.
• Frosting:.
• Mix the powdered sugar with the water until smooth, try not to make it too runny. Spread the icing on the mazarins while they are still slightly warm. After a few minutes the frosting should look like a fine slightly opaque glaze over the tops of the pastries.