Mazurek Kajmakowy (Polish Caramel Easter Cake)

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Easy

Mazurek Kajmakowy (Polish Caramel Easter Cake)

A thin, crumbly butter shortcrust is baked flat, spread with thick caramel and decorated with nuts and candied peel. Our version uses ready-made dulce de leche in place of Polish boiled kajmak. Makes 24 squares in about 1 hr 52 min.

Prep 30 min

Cook 22 min

Cooling 1 hr

Total 1 hr 52 min

Yield 24 squares

Ingredients

Adjust yield

squares

2 ⅓ cups (300 g)all-purpose flour
1 cup (200 g)cold unsalted butter, cubed
¾ cup (100 g)powdered sugar
3 (54 g)egg yolks
1 pinch (1 g)fine salt
1 ⅓ cups (400 g)dulce de leche, thick, canned
⅓ cup (40 g)walnuts, chopped
¼ cup (30 g)blanched almonds, sliced
¼ cup (30 g)candied orange peel, finely chopped
1 oz (30 g)dark chocolate, melted, for a thin edge

Fresh ingredient guides

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Heat the oven to 390 F (200 C). Line a 9 by 13 inch (23 by 33 cm) pan with parchment.
Rub the butter into the flour, powdered sugar and salt, then work in the yolks until a dough forms. Do not overwork.
Press the dough into the pan about 1/4 inch (6 mm) thick; it is crumbly, so use your palm. Prick all over with a fork.
Bake about 20 minutes, until light golden. Cool completely in the pan.
Spread the dulce de leche evenly over the cooled base, leaving a thin edge.
Decorate with the walnuts, almonds and candied peel in rows or a pattern.
Brush the edge with the melted chocolate. Chill 1 hour to set.
Cut into squares with a hot, dry knife.

Tips

Warm the dulce de leche in a bowl of hot water if too stiff to spread.
Handle the baked base gently; it is meant to be crumbly.
Decorate any way you like; flowers, eggs and braided edges are all traditional.
Good with coffee or tea.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make mazurek kajmakowy (polish caramel easter cake)?

Plan on 30 minutes of prep and 22 minutes of cooking, plus 1 hour to chill. The recipe makes 24 squares.

How should I store mazurek kajmakowy (polish caramel easter cake)?

Keep covered at room temperature up to 4 days, or refrigerate up to 1 week.

Can I make mazurek kajmakowy (polish caramel easter cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A flat Easter cake built on a thin shortcrust base, finished with a sweet topping and festive decoration. Serve it with coffee or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

204 Calories / serving

10.4g Fat

24.6g Carbs

3.3g Protein

13.4g Sugar

Whole recipe (24 servings): ~4896 cal · 250g fat · 590g carbs · 79g protein · 322g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.