Protein cap for Easter cake

Casein, Egg white, Water, Erythritol, Milk, Gelatin, Cooking salt, Citric acid

Let it stand: 25 min, Heat on the stove: 5 min, Combine the dry ingredients: 5 min, Mix: 5 min, Heat on the stove: 5 min, Whisk with a mixer: 10 min, Cooking: 5 min

Soak the gelatin (4 g) in cool water (20 g). Leave for 20–25 minutes until fully swollen.

Heat the swollen gelatin by any convenient method until completely dissolved. Do not boil.

Mix salt (a pinch), citric acid (a pinch), and xanthan gum (0.2 g).

Heat the milk (20 g) until hot. Dissolve erythritol (20 g) in it.

Combine the hot sweet milk with the melted gelatin.

Add the mixture to the protein or casein (50 g). Mix thoroughly until a thick homogeneous mass without lumps is obtained.

Whip the egg white (30 g) to stiff peaks.

Use egg whites at room temperature. Instead of raw egg whites, it is permissible to use albumin (1 g of albumin + 8 g of water = 10 g of protein). For a more airy texture, double the amount of egg whites and also double the gum.

During whipping, add the mixture with gum, citric acid, and salt.

Add the protein mass to the whipped egg whites in portions. Continue whipping until homogeneous. The mass will become denser and lose some volume.

Apply the protein cap to the completely cooled kulich immediately after preparation.