Well folks, sping is almost upon us. St. Patrick’s Day is over, Easter is approaching & warmer weather is on the way. Today we’re going to take a stab at a Russian Easter Cake or Kuhlich Recipe.
This kind of Russian sweet treat is usually found in local stores in Russia about two weeks before Easter & in almost every household’s kitchen. It’s a little complicated to make, but I think you’ll enjoy the result. Have fun!
To keep the Russian flair to it, I kept the ingredient list exactly how I found it. You tell me, what kind of measurement is a glass?
Ingredients:
2 pounds of flour
1.5 glasses of milk
6 eggs
10 ½ oz butter or margarine
2 glasses sugar (less if you don’t want it very sweet)
1 ½ oz of yeast
¾ tea spoon of salt
5 ½ oz of raisins
Vanilla
What’s Next:
For better taste and texture separate yolks from egg-whites. Mix one and a half glass of warm milk with yeast and half of the flour;
Put the mix in a warm place;
When the mix has risen and doubled in size, add salt, yolks mixed with sugar, vanilla, and butter;
Mix all this again;
Add the egg-whites, and the rest of the flour;
The dough shouldn’t be very thick, but well-beaten, and it should be coming off the dish easily;
Put the mix in a warm place;
When the mix doubled in size, add the raisins;
Put the mix into a vertically shaped cake form; fill the form one third of the way for fluffier cake, fill it half way for thicker cake;
Put the form in a warm place;
When the mix in the form raised and filled ¾ of the form, treat the top with the beaten egg; for a nice white and sugary top treat it with egg whites mixed with powdered sugar;
Put in the oven and bake for 50-60 minutes at 350 F;
While baking, check the cake and when the top looks baked, cover it with waxed baking paper;
The cake is fully baked if the silver wear or a toothpick you are checking it with comes out dry.