Easter cake with cream

6 servings

90 minutes

Easter kulich with cream is the embodiment of a traditional Russian holiday, symbolizing joy and light. Its airy, sweet dough with aromatic notes of vanilla, lemon zest, and raisins creates softness and richness of flavor. The delicate egg white cream adds sophistication to it, while the decoration brings festive solemnity. Kulichs are baked in honor of Easter; they are gifted and shared with loved ones, creating an atmosphere of family warmth. Outside it is golden brown, while inside it is porous and slightly moist. Each slice melts in the mouth, leaving a pleasant sweet aftertaste. It can be served with tea or coffee, enhancing the flavor with notes of honey and fruits. This kulich is not just a dessert but a symbol of spring renewal and home coziness.

Energy value per serving

• Calories: 855.2
• Proteins: 16.8g
• Fats: 41.5g
• Carbohydrates: 105.3g

Ingredients

• Butter: 180 g
• Chicken egg: 3 pc
• Milk: 100 ml
• Salt: 1.5 tsp
• Wheat flour: 500 g
• Raisin: 150 g
• Vanilla sugar: to taste
• Dry yeast: 3 tsp
• Lemon zest: 30 g
• Egg yolk: 2 pc
• Breadcrumbs: to taste
• Egg white: 2 pc
• Vegetable oil: 60 ml
• Sugar: 9 tbsp
• Water: 100 ml
• Citric acid: to taste

Cooking steps

1. Knead the dough. Combine eggs, softened butter, milk, salt, sugar (6 tablespoons), flour, and yeast, and mix. Place the dough in a warm place and let it rise twice.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Butter: 180 g
   • Milk: 100 ml
   • Salt: 1.5 teaspoon
   • Sugar: 9 tablespoons
   • Wheat flour: 500 g
   • Dry yeast: 3 teaspoons

2. Add soaked and dried raisins, zest, vanilla sugar to the dough and mix well.

   Required ingredients:

   • Raisin: 150 g
   • Lemon zest: 30 g
   • Vanilla sugar:  to taste

3. Place the dough in greased and breadcrumb-dusted small molds to 1/3 of their height. Cover with a towel and put in a warm place. When the dough rises to 3/4 of its height, brush the top with egg yolk.

   Required ingredients:

   • Vegetable oil: 60 ml
   • Breadcrumbs:  to taste
   • Egg yolk: 2 pieces

4. Bake for 60 minutes in a preheated oven at 180 degrees. Remove the kulich from the mold and place it on a towel. Let it cool.

5. Make cream. Boil a thick syrup from the remaining sugar and water. Whip the egg whites into a fluffy mass, adding the hot syrup in a thin stream while whipping, and add a few crystals of citric acid. Continue whipping until the mixture is completely cool.

   Required ingredients:

   • Sugar: 9 tablespoons
   • Water: 100 ml
   • Egg white: 2 pieces
   • Citric acid:  to taste

6. Cover the ready and chilled kulich with cream on top and decorate to taste with culinary sprinkles.