Delicious foam mazurka
12 a dag of butter or margarine, 3 yolks, 12 a dag of flour (preferably krupczatki), 25 a dag of ground walnuts (can be mixed with hazelnuts), 1 wafer or wafers, 2-3 spoons of powdered sugar
Cover: 3 proteins, 5 dag sugar powder, 12 walnut halves
Whip the egg yolks thoroughly with the powdered sugar, adding a bit of butter at the end. Add ground nuts and sifted flour to a homogeneous mass and knead the dough for a short time. Place a wafer or wafers on a buttered springform cake tin, and spread the dough evenly on them. Beat the egg whites until stiff, gradually adding powdered sugar sifted through a strainer. Cover the dough with it and arrange the nut halves evenly. Put in a well-preheated oven, immediately reducing the temperature to 150-200 °. By keeping an eye on, so that the mazurka does not brown too much, bake it for approx. 30 min. It is best on the third day after baking.
