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Aunt Wenias Polish Rum Layer Cake (Mazurek) – vegetarian recipe
Stav Kogan

Aunt Wenia's Polish Rum Layer Cake (Mazurek)

A baroque, luscious creation from Poland. This showstopper cake features layers of rum-soaked sponge, rich plum jam, and a decadent chocolate buttercream, designed for the most special of occasions.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 16 serving
Calories: 580
Ingredients Method Nutrition

Ingredients
  

  • Some recipes are more than just food; they're a memory, a tradition, a taste of another place. This incredible cake comes to me from my beloved Aunt Wenia in Poland, and the moment I first tasted it, I knew I had to share it. This isn't your everyday dessert. It's a baroque, luscious creation—a true showstopper designed for the most special of occasions. With layers of rum-soaked sponge, rich plum jam, and a decadent chocolate buttercream, it truly looks, and tastes, like a celebration on a plate.
  • 1 sponge cake, baked in a 10 by 14 inch / 25 by 35 cm pan
  • ½ to ⅔ cup / 120 to 160 ml (5.4 fl oz) rum
  • 1 cup (320 g / 11.3 oz) plum jam
  • 1 cup (150 g / 5.3 oz) raisins
  • 1 cup (120 g / 4.2 oz) chopped walnuts
  • ½ cup (75 g / 2.65 oz) chopped candied orange peel
  • 1 recipe Chocolate Buttercream, chilled until firm
  • 1 tsp (5 g / 0.18 oz) unsweetened cocoa powder
  • Assemble the cake a day in advance. This allows the rum to fully soak into the sponge, deepening the flavor and creating an incredibly moist texture.
  • For a non-alcoholic version, substitute the rum with an equal amount of apple juice mixed with 1 teaspoon (5 ml / 0.2 fl oz) of rum extract for a similar flavor profile.
  • For perfectly clean cuts, chill the cake thoroughly. Dip a long, sharp serrated knife in hot water and wipe it dry before each slice.

Method
 

  1. Using a long, serrated knife, carefully slice the sponge cake horizontally into two even layers.
  2. Place the bottom layer on your serving platter and sprinkle half of the rum evenly over its surface.
  3. Sprinkle the remaining rum over the cut side of the top layer.
  4. Spread the plum jam evenly over the bottom layer, all the way to the edges.
  5. In a small bowl, toss together the raisins, chopped walnuts, and candied orange peel.
  6. Sprinkle about half of this fruit and nut mixture over the jam.
  7. Gently spoon about two-thirds of the chilled chocolate buttercream over the fruit and nut layer.
  8. Spread it smoothly and lightly out to the edges. Carefully place the top cake layer, rum-side down, onto the buttercream.
  9. Spread the remaining buttercream over the top of the cake, creating a smooth, even surface.
  10. Do not frost the sides; the beautiful layers should remain visible.
  11. To decorate, use a fine-mesh sieve to dust the cocoa powder over a 3 by 6 inch / 8 by 15 cm rectangle in the center of the cake. For clean lines, you can lay down paper strips to create a stencil, then carefully remove them.
  12. Take the remaining fruit and nut mixture and carefully press it into the buttercream on top of the cake, surrounding the cocoa rectangle and covering the surface out to the edges.
  13. Chill the cake for at least 1 hour before serving. To slice, use a very sharp, serrated knife, wiping the blade clean between cuts for a perfect presentation.
  14. While plum jam is traditional, feel free to experiment! Apricot preserves or a tart cherry jam would also be delicious complements to the rich chocolate and nuts.

Nutrition

Calories: 580kcalCarbohydrates: 65gProtein: 7gFat: 32g

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