PP KULICH Easter without yeast. Icing without eggs
We're making a healthy Easter cake without yeast, sugar, or wheat flour. It has a soft, slightly moist crumb. We'll also make an eggless glaze that won't crumble or fall apart. It tastes and has a texture reminiscent of marshmallows.
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❗I have a gas oven. If you have an electric oven, bake at 165 degrees Celsius. If the top of the kulich is golden brown but the center is still undercooked, cover the top with foil and continue baking.
Diameter: 9 cm, height 8 cm
Weight: 600 g
Nutrition per 100 g: 250.05/10.23/7.73/34.84
Sweetener: 1 gram of my Prebiosweet sweetener = 10 g of sugar
DOUGH:
C1 eggs - 4 pcs
Applesauce - 200 g
Skimmed milk powder - 30 g (can be substituted with flour)
Green buckwheat flour - 70 g
Oat flour - 60 g
Vegetable oil - 15 ml
Raisins - 40 g
Dried apricots - 20 g
Baking powder - 1 tsp
Vanillin - 1 g
Salt - a pinch
Sweetener - 7 g
GLAZE:
Jerusalem artichoke syrup - 50 ml + 10 ml lemon juice (honey can be substituted for the syrup)
4 g gelatin + 20 ml water (cannot be substituted with agar)
MILK GLAZE:
Soft cottage cheese - 50 g
Skimmed milk powder - 40-50 g (add gradually until the consistency of thick sour cream)
Sweetener - 3 g
Pour boiling water over the dried fruit for 10 minutes. Then dry with a paper towel. Cut the dried apricots into small cubes.
Separate the egg whites from the yolks. Add the puree, butter, sweetener, and vanilla to the yolks. Whisk. In a separate bowl, sift the flour, dry milk, and baking powder. Set aside 1 tablespoon of flour for the dried fruit and dredge it in. Add the remaining flour to the batter and mix. Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter in two additions. Add the dried fruit and mix again. The batter is enough for two 9-cm cake pans. Pour the batter into the pan. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 40-50 minutes, or until a toothpick inserted into the pan comes out clean. Leave the finished kulich for 30 minutes in the turned-off oven with the door slightly ajar. Then cool completely on a wire rack.
Once the kulich has cooled, you can prepare the glaze. Cover the gelatin with water and let it bloom. Pour the syrup and lemon juice into a saucepan. Bring to a boil. Pour the mixture into a deep bowl and let it cool for 2 minutes. Add the swollen gelatin and stir. The gelatin granules should completely dissolve. Cool the mixture to room temperature. Beat with a mixer. The syrup will begin to lighten and increase in volume. The longer you beat, the thicker the icing will become. Spread the icing on the completely cooled kulich and immediately sprinkle with sprinkles. Refrigerate for 1 hour. The icing will not crumble, but will stick. To prevent it from sticking, you can lightly dust the top with cornstarch.
See also:
Healthy Easter cake without yeast or sugar! Egg-free icing for Easter cakes
• ПП КУЛИЧ на ПАСХУ без дрожжей и сахара! ГЛ...
A simple recipe for healthy Easter cheese cake without eggs or brewing!
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Healthy Easter cheese cake | Delicious sugar-free custard paskha | Easter recipe 2022
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#ppkulich #ppglaze #paskha2023