Mazurek (Polish Easter Cake)

• Cake:
• 1 1/2 cups unsalted butter, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 3/4 cup white sugar
• 1 egg
• 3 hard-boiled egg yolks, mashed
• 3 cups all-purpose flour
• 1 cup ground almonds
• 2 teaspoons lemon zest, or to taste
• 1 beaten egg
• Decoration:
• 1/4 cup water
• 3 tablespoons unflavored gelatin
• 1/2 cup cherry preserves
• 1/2 cup apricot preserves
• 1/4 cup candied cherries, halved, or more as needed
• 1/4 cup sliced almonds

1. Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
2. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
3. Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
4. Bake in the preheated oven until golden brown, 20 to 25 minutes.
5. Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
6. Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.

unsalted butter, unsalted butter, white sugar, egg, egg yolks, allpurpose, ground almonds, lemon zest, egg, decoration, water, unflavored gelatin, cherry preserves, apricot preserves, candied cherries, almonds

Taken from www.allrecipes.com/recipe/262730/mazurek-polish-easter-cake/ (may not work)