Diet Easter cake with sugar fondant
15 servings
60 minutes
Oksana Kuznetsova, brand chef and co-owner of La poste, shared the recipe with us.
1
First, you need to prepare the dough starter. Dissolve the yeast in milk, mix the yolks with sugar, and combine with the milk.
- Dry yeast: 30 g
- Milk: 300 ml
- Chicken egg: 6 pieces
- Sugar: 300 g
2
Add 650 grams of flour with salt and knead the dough.
- Wheat flour: 1 kg
- Salt: 8 g
3
Whip the egg whites into soft peaks.
4
Add softened butter and egg whites to the dough, and leave it in a warm place. The dough will rise significantly and then start to fall. It's better to leave it overnight in a warm spot.
- Butter: 300 g
- Chicken egg: 6 pieces
5
Add 350 grams of white wheat flour and vanilla to the dough starter. Knead well. At the end of kneading, the dough should flow from your hands as a single piece without sticking.
- Wheat flour: 1 kg
- Vanilla pod: 1 piece
6
Add raisins, candied fruits, and nuts, and mix gently.
- Raisin: 200 g
- Candied fruit: 50 g
- Almond: 50 g
7
Divide into pieces and round them. Place in molds and let rise a bit.
8
Bake at 160–180 degrees until ready. You can check by poking the kulich with a stick: if it comes out dry, it's time to take it out.
9
Prepare the fondant. Mix pasteurized egg white, lemon juice, and powdered sugar. Stir with a spatula without whipping. The consistency should resemble medium-thick sour cream.
- Pasteurized protein: 50 ml
- Lemon juice: 5 ml
- Powdered sugar: 500 g
10
Dip the cooled kulich top into the icing.