It just struck me – there’s just one month until Easter.
Since there are only four weeks left, it’s about time for Easter recipes.
Millionaire’s shortbread is not exactly an Easter classic in Poland, but few years ago I tried out this recipe for the first time as part of a mazurka cake experiment and it met my Easter expectations perfectly.
It is super fast, super easy and super sweet – exactly how it all should be in the mazurka world
Of course, you can make one large cake, but I do hate cutting mazurka’s so mini cakes baked in a muffin tins are the perfect solution for me.
Millionaire’s Shortbreads Mini Mazurka Cakes
175 g of wheat flour
125 g butter
50 g brown sugar
ready made, canned dulce de leche
170 g of milk and dark chocolate (half and half)
3 – 4 tablespoons of butter
Mix flour with sugar. Add butter and knead. Pour into springform or fit a thin layer of cake into each of the muffin cases. Prick with a fork. Bake at 190 °C for 15-20 minutes until the dough become golden brown.
Put dulce de leche on the cooled cake. You can preheat it a bit to make it easier to spread on the cake.
Melt chocolate in a water bath and gradually add butter. Icing should have the consistency of thick yogurt. Pour chocolate on the cake and caramel. Put in the fridge for a few hours.
That’s it folks. Enjoy!