Kulich without glaze looks boring and ordinary, while smartly it looks more presentably and accordingly to the holy holiday. Prepare three types of glaze, varying in color, texture and taste, and surprise everyone with the unusual traditional baking on a bright Easter morning.
Pick your recipe
You will need
- For white glaze:
- - 1 chicken protein;
- - 0.5 tsp lemon juice;
- - 200 g of powdered sugar;
- For green nut glaze:
- - 100 g of peeled unsalted pistachios;
- - 1/4 lemon;
- - 200 g of powdered sugar;
- - 0.5 tsp sea salt;
- - 100 g of spinach;
- For chocolate coating;
- - 3 tablespoons cocoa powder;
- - 250 g of powdered sugar;
- - juice of 0.5 lemon;
- - 2 tbsp butter.
Instruction manual
1
Classic white icing for Easter cake
Mix protein with lemon juice. Sift the icing sugar through a sieve and mix it into the liquid mass in small portions.
2
Beat the mixture until a fairly thick consistency is obtained using a whisk or a mixer operating at medium speed. Do not do it too intensely, otherwise the finished glaze will bubble. It should drip from a spoon, but after that it should not spread. If the protein mass does not whisk for a long time, put it briefly in the refrigerator or place it under a container of ice cubes.
3
Put the icing on the still hot cake and garnish with colored powder. Classical glaze can be painted with the desired color by adding saturated berry, fruit or vegetable juice or 0.5 tsp. artificial powder dye.
4
Green walnut icing for Easter cake
Remove the skin from the lemon and squeeze the juice from the pulp, remove the bones if necessary. Grind nuts, sea salt and zest in a mortar or food processor to a very fine crumb. Combine it with powdered sugar, citrus juice and mix well.
5
Bring to a boil 1 tbsp. water in a small saucepan and dip spinach into it. Boil it for 1.5 minutes, then drain all the liquid into a cup, rub the greens through a fine sieve, put in a pistachio mass and stir. Spread the icing with a couple of spoons of broth, cover the Easter cake and garnish with a few whole kernels of nuts.
6
Chocolate icing for Easter cake
Melt the butter in a saucepan over medium heat by placing the dishes in a water bath. Pour in lemon juice and pour in powdered sugar, and then cocoa powder. Stir everything to a homogeneous mass, remove the dishes from the heat, cool the icing slightly and grease Easter bread with it. Instead of cocoa, you can use a half-bar of black, milk or white chocolate.
note
Glaze should be done immediately before use, otherwise it will dry out.