Cottage cheese kulich with almond flour and meringue glaze

Warm 10% cream (125 g). Add vanilla (1.5 g), erythritol (10 g), almond flour (100 g), xanthan gum (2 g), and baker’s yeast (10 g). Mix, cover, and leave in a warm place for 30 minutes.

Blend soft butter (100 g) with 9% cottage cheese (300 g) until smooth. Beat eggs (200 g) with Himalayan salt (2 g), then combine them with the cottage cheese mixture and starter. Fold in the remaining almond flour (100 g).

Divide the batter between pans greased with the remaining butter (10 g), cover, and leave warm for 30 minutes. Bake at 170 °C for 35–40 minutes, then cool completely.

For the glaze, whip egg white (30 g) with the remaining erythritol (30 g). Heat allulose (70 g) until bubbling and stream it into the whites while whipping. Cover the cooled kulich with the glaze.