Mazurka II

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan with butter.

Separate 8 eggs, placing yolks in one bowl and whites in another. Reserve 2 whole eggs for the batter.

Whisk the 8 egg whites until stiff peaks form using an electric mixer or whisk.

In a separate bowl, beat the 8 egg yolks with 1 cup sugar until the mixture is pale and thick, about 3 minutes.

Add the 2 whole eggs to the yolk mixture and beat until fully incorporated.

Fold in the stiff egg whites gently into the yolk mixture using a rubber spatula, working in two additions to avoid deflating the whites.

Sift the 1 cup flour over the egg mixture and fold gently until just combined.

Fold in the golden raisins, dark raisins, chopped figs, orange peel, and vanilla extract until evenly distributed.

Stir in the sliced almonds as the final fold-in, being careful to maintain the airiness of the batter.

Pour the batter into the prepared pan and smooth the top gently with a spatula.

Bake in the preheated oven for 40-45 minutes until a toothpick inserted in the center comes out clean and the top is light golden brown.

Cool the mazurka in the pan for 15 minutes, then turn out onto a wire rack to cool completely before serving.