Drożdżowy Mazurek Yeast Shortcrust Cake

Instructions

1. In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5-10 minutes until frothy.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add the egg yolks and vanilla extract to the butter mixture, beating well to combine.

4. Gradually stir in the yeast mixture, followed by the flour and salt, until a soft dough forms.

5. Turn the dough out onto a lightly floured surface and knead gently for a few minutes until smooth.

6. Divide the dough in half and press one half into the bottom of a greased baking pan, creating an even layer.

7. Spread the fruit preserves over the dough in the pan, leaving a small border around the edges.

8. Take the second half of the dough and roll it out on a floured surface to match the size of the pan. Carefully place it over the fruit preserves, sealing the edges with the bottom layer of dough.

9. Using a sharp knife, score the top of the cake in a decorative pattern and sprinkle with sliced almonds.

10. Cover the pan with a clean kitchen towel and let it rise in a warm place for about 30 minutes.

11. Preheat the oven to 350°F (180°C) and bake the Mazurek for 25-30 minutes, or until golden brown.

12. Allow the cake to cool before cutting into squares or diamonds for serving.