Dessert of the Day: Russian Easter Cake (Kuhlich) Recipe

March 21, 2007 | Posted by Allison as Dessert Recipes at 8:40 am | (4) Comments »

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.

Eat well & Laugh often!

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4 Comments »

Cooking for every day life » Dessert of the Day: Russian Easter Cake (Kuhlich) Recipe Said,

March 21, 2007 @ 10:50 am

[...] Original post by Allison [...]
Tartelette Said,

March 21, 2007 @ 9:06 pm

Just found your blog and I am loving it! You are going after my favorite, desserts…
Love the look of that Easter Cake.
Allison Said,

March 26, 2007 @ 9:58 am

Thanks, Tartelette! So glad to have you here & more desserts on the way!
Olga Johnson Said,

February 17, 2009 @ 2:47 pm

“Glass” in Russian is equivalent to 1 cup, so you’ll need 1,5 cups of milk. This is indeed an authentic Russian recipe, the only thing that looks different to me (I am Russian) is the way the cake is decorated: we usually cover the top with egg white bitten with sugar and add some edible decorations to make it look festive. I’d add a picture here but dont know how.