Easter cake with protein cream
7 servings
160 minutes
Easter kulich with meringue cream is a traditional pastry of Russian cuisine that symbolizes the bright Resurrection of Christ. This fragrant kulich is soft inside and decorated with airy meringue cream, making it an essential attribute of the Easter feast. Its base is fluffy yeast dough enriched with butter, eggs, and milk, giving it a rich and intense flavor. Raisins add sweet notes while vanillin provides a refined aroma. The finished kulich is adorned with sweet meringue cream and colorful sprinkles, making it not only tasty but also festive. It is enjoyed as a standalone dessert or paired with tea, creating an atmosphere of coziness and celebration at home. This kulich symbolizes family warmth, joy, and unity while conveying the centuries-old traditions of the Russian people.
1
Dissolve the yeast with sugar; add warm milk and 150 grams of flour. To make the dough soft, place it in a warm place for fermentation for 2 hours. Do not add salt to the starter.
- Fresh yeast: 200 g
- Sugar: 1 kg
- Milk: 700 ml
- Wheat flour: 2.5 kg
2
Separate the yolks from the whites.
3
Whisk the yolks and whites separately with sugar; leave some whites for meringue to glaze the Easter bread.
- Chicken egg: 15 pieces
- Sugar: 1 kg
4
Pour everything into the dough starter and mix well with a mixer. Wash the raisins, dry them (you can roll them in flour) and add them to the dough. Knead everything well, adding vegetable oil.
- Wheat flour: 2.5 kg
- Raisin: 500 g
- Sunflower oil: 150 ml
5
Place the prepared dough in warm, buttered molds. Fill the molds halfway. Leave for 40 minutes for the dough to 'rise'. Before placing in the oven, brush the top with beaten egg.
- Butter: 700 g
- Chicken egg: 15 pieces
6
Bake for 30-40 minutes. Carefully remove, coat the cooled Easter cake with egg white cream, and decorate with sprinkles.
- Chicken egg: 15 pieces