French kulich
Description
The dough for the kulich becomes airy thanks to beaten egg whites. Egg whites whip easily if they are chilled. The dough with egg whites should be mixed with smooth motions. In this recipe the kulich is covered with pâtissier cream, but you can use a meringue glaze, chocolate, or dust the kulich with powdered sugar and decorate it with fruit. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Combine the sugar, salt, and softened butter.
- 3
Step 3
Brew the coffee. Add two spoons of strong brewed coffee and 2 yolks to the bowl.
- 4
Step 4
Blend everything with a blender.
- 5
Step 5
Add sifted flour and baking powder. Mix.
- 6
Step 6
Cool the egg whites, then beat them and add to the dough. Mix gently.
- 7
Step 7
Transfer the batter into a muffin tin and place it in the preheated oven. Bake at 180‑190 °C for about 30 minutes.
- 8
Step 8
We make pastry cream. In a saucepan, pour sugar and starch. Add the yolk, vanilla liqueur and milk. Stir everything. Heat, stirring continuously. When the cream thickens, remove from heat.
- 9
Step 9
Let the finished kulich cool and spread it with cream. Before serving, you can decorate it with colorful sprinkles and mint leaves.
- 10
Step 10
French Easter cake is ready. Happy Easter!