Tsar's Easter cake
12 servings
360 minutes
Tsarsky kulich is a symbol of the bright holiday of Easter, embodying the richness of taste and traditions. Its history roots in Russian cuisine, where special attention is given to festive baking. This airy and aromatic kulich stands out for its tender dough thanks to cream, whipped egg whites, and saffron that gives it a refined golden hue. Nuts, candied fruits, dried cherries, and raisins create a rich palette of flavors, while cognac adds light noble notes. The finishing touch is the glaze with lemon juice that adds sweet freshness. Tsarsky kulich is perfect for festive tables; it is served sliced with fragrant tea or coffee. It is not only a treat but also a symbol of traditions that unites families on holiday days.
1
Prepare all the ingredients.
2
Pour boiling water over saffron and let it sit until needed.
- Saffron: pinch
- Boiling water: 50 ml
3
Chop the orange candied fruits, mix with the others, and pour with cognac.
- Candied orange peel: 150 g
- Dried cherries: 70 g
- Raisin: 70 g
- Cognac: 40 ml
4
For the sponge, mix 100 ml of cream with yeast, 30 grams of sugar, and 30 grams of flour. Cover with plastic wrap and leave in a warm place for 30 minutes.
- Cream 20%: 250 ml
- Dry yeast: 12 g
- Sugar: 200 g
- Wheat flour: 750 g
5
Separate the eggs into yolks and whites. Pour the white of one egg into a separate bowl; it will be needed for the glaze.
- Chicken egg: 6 pieces
6
Mix softened butter with the remaining sugar using a mixer.
- Butter: 80 g
- Sugar: 200 g
7
Add all the yolks to the oil mixture and beat until fluffy and homogeneous.
8
Add the remaining cream, the dough, and the saffron infusion, and mix again.
- Cream 20%: 250 ml
- Saffron: pinch
9
Whip 5 egg whites separately until stiff peaks form.
- Chicken egg: 6 pieces
10
Gradually fold the egg whites into the dough, alternating with the sifted flour. Knead a uniform dough.
- Wheat flour: 750 g
11
Cover the prepared dough with plastic wrap and leave it in a warm place for 1 hour.
12
Pour boiling water over the almonds, leave for 10 minutes, then peel off the skins.
- Almond: 100 g
13
Chop the blanched almonds coarsely with a knife, spread them on a baking sheet, and dry in an oven preheated to 180 degrees for 10 minutes.
14
Mix almonds and candied fruits into the risen dough. Then cover with plastic wrap again and leave in a warm place for another 1-1.5 hours.
15
Divide the dough into the molds for the kulich so that it occupies about a third. If the molds are reusable, they can be lined with parchment paper or greased with butter. Leave the dough to rise in the molds for another 30 minutes or until it doubles in size.
16
Bake the kulich in a preheated oven at 180 degrees. Large ones will take 40-45 minutes, while small ones will bake in 25 minutes.
17
Cool the kulich on a rack. If the kulich is in a reusable mold, let it sit in the mold for 10 minutes, then remove it and continue cooling without the mold.
18
For the glaze, beat the remaining egg white with powdered sugar and lemon juice until a uniform white mass forms. Dip the cooled kulich into it.
- Chicken egg: 6 pieces
- Powdered sugar: 150 g
- Lemon juice: 15 ml
19
Decorate the kulich to your taste, for example with candied fruits or sugar sprinkles.
- Candied orange peel: 150 g