Gogol-mogol for Easter
Description
The dish is prepared without unnecessary complications. For a long time, I didn't even suspect that the white glaze covering all Easter pastries is actually the famous gogol-mogol. Originally, in Russian cuisine this dish was made from beaten eggs with added salt and bread, but over time it has undergone significant changes and acquired numerous variations, one of which is our simple Easter gogol-mogol recipe today. That's a brief historical note, but now let's return to our recipe. I'll say right away that making this glaze is quite easy, and I think you've probably made it before—you just didn't know its name. Now you're fully informed, and I'll tell you how. The finished dessert can be served at the table.
Instructions
- 1
Step 1
First, we separate the yolks from the whites and place the whites in the refrigerator for a few minutes.
- 2
Step 2
When the egg whites have cooled, add a cup of sugar to them.
- 3
Step 3
Beat well until a thick foam forms, then add lemon juice. Continue beating.
- 4
Step 4
When the foam becomes thick enough, dip the top of the cooled kulich into it and sprinkle with sprinkles. Now all that's left is to wait for the eggnog to dry.