A tradition to bake and prepare a dozen of yummy foods options for Easter goes deep in the Russian culture. The most wide-spread recipes that every Russian family makes in their kitchen the day and night before Easter are: Easter Pound Cake, Dyed Eggs, and “Paskha,” a very specific combination of Russia cottage cheese, vanilla bean, sugar, raisins and eggs..
The fun part of Easter in Russia is that everybody wants to share their food with you. Neighbors exchange their Easter foods with each other. Though the name of the recipes are the same, they taste different! So many families, so many recipes in reality.
Here’s one of my favorites – A Russian Easter Pound Cake known as “KULICH.” This recipe is a very easy one. Yet the final result will delight you. Decorate it in your own way. Just do know that the traditional decor is white glaze with a few sprinkles on the top. I did it exactly like the tradition calls for it.
These Cute EASTER Foods Are Called
It’s OK to Leave KULICHI Without Frosting
Cans Will Be Your Next Baking Form
Celebrate EASTER with KULICHI!
PIN For Your Next Easter Treat
- 4 eggs
- 1.5 cups sugar (use coconut sugar for a more low glycemic recipe)
- 4-5 oz cottage cheese
- 1.5 cups corn starch
- 2 sticks butter, melted
- 1/2 Tbsp baking soda
- 1.5 cups flour
- 1 cup raisins
- 4 oz wallnuts, chopped
- Combine eggs with sugar.
- Add cottage cheese to the egg/sugar mixture. Keep mixing all ingredients together well.
- Add corn starch and melted butter. Continue your mixing, making sure all ingredients are gradually incorporated into the texture of the dough.
- Add baking soda and flour to the above mixture.
- While mixing the above mixture, add raisins and wall nuts.
- The dough will be liquidy, a perfect consistency to pour into the baking forms.
- I use the empty cans from olives (14 oz cans). Make sure the edges do not have the preventative barrier for the cooked cake to fall out of the can.
- Use olive oil or butter on the inside walls of the baking forms.
- Bake at 400F for about 25 minutes.
- Watch your mini cakes after 20 minutes in the oven to prevent the burnt edges.
- Decorate with glaze and sprinkles.
- 1/2 cup sour cream
- 3 Tbsp powdered sugar
- Beat up the above two ingredients for a minute or two. Apply the glaze over the "Kuliches'" tops.