Dietary cottage cheese Easter cake
4 servings
90 minutes
Dietary cottage cheese Easter kulich is a delicate, aromatic treat that offers the taste of celebration without extra calories. Its history traces back to Russian Easter traditions where kulich symbolizes the joy of rebirth and family unity. In this recipe, classic baking takes on a lighter form thanks to cottage cheese, oat and rice flour, while sugar is replaced with natural sweeteners. Egg whites whipped with citric acid give the dough airiness, while cardamom and vanillin add a refined aroma. The taste of the kulich is soft, slightly sweet with pleasant fruity notes of candied fruits. It pairs perfectly with milk glaze, making it special every Easter morning. Suitable for those seeking healthy eating without giving up traditional festive joys.
1
Beat the egg with sugar and vanillin.
- Chicken egg: 1 piece
- Sugar substitute: to taste
- Vanillin: pinch
2
Add puree, cottage cheese, 80 ml of milk - whisk.
- Applesauce: 130 g
- Cottage cheese: 200 g
- Milk: 380 ml
3
Grind the oatmeal into flour, combine with two other types of flour, add baking powder, soda, and cardamom, and mix well.
- Oat flakes: 70 g
- Corn flour: 100 g
- Rice flour: 30 g
- Baking powder: 1 teaspoon
- Soda: 0.5 teaspoon
- Cardamom: 0.3 teaspoon
4
Gradually add the flour mixture to the liquid, mixing thoroughly until it reaches a thick sour cream consistency.
5
Whip the egg whites with lemon acid until stiff peaks form (add it when the whites turn thick and white) and fold into the batter with bottom-up movements.
- Egg white: 3 pieces
- Citric acid: 1 g
6
Carefully add finely chopped candied fruits to the dough and mix well again.
- Candied fruit: 100 g
7
Grease the molds (I have two with a diameter of 8.5 cm) with olive oil and fill them with dough (should be filled about 3/4).
- Olive oil: 0.5 teaspoon
8
Bake in a preheated oven at 175°C for about 45-50 minutes (check for browning and using the 'toothpick' method).
9
If the kulichs are not fully baked yet but have browned on top, cover the tops with foil.
10
For the glaze: mix dry milk with starch and sweetener, you can add a pinch of vanillin.
- Skim milk powder: 4 tablespoons
- Cornstarch: 2 teaspoons
- Sugar substitute: to taste
- Vanillin: pinch
11
Pour a few tablespoons of milk (measured from 300 ml) and mix until smooth, trying to eliminate lumps as much as possible.
- Milk: 380 ml
12
Pour in the remaining milk, whip well again, and place in the microwave at maximum power (mine is 850 kW) for 3 minutes (remove and stir every minute, watching that the mixture doesn't overflow), then let it cool and apply it on top of the kulich.
13
Decorate as desired.