Vanilla Easter cake

Egg white, Egg, Stevia, Egg yolk, Butter, Almond flour, Coconut flakes or flour, Pectin, Baking powder without starch, Cooking salt, Vanilla

Cooking: 5 min, Combine the dry ingredients: 5 min, Mix: 5 min, Whisk with a mixer: 5 min, Knead the dough: 10 min, Cooking: 5 min, Bake in the oven: 45 min, Let it stand: 1 h, Chill in the refrigerator: 5 h

Preheat the oven to 170–180 °C in “top and bottom” mode without convection.

Prepare a paper mold for the kulich measuring 9×9 cm.

Mix almond flour (30 g), coconut flour (3 g), apple pectin (3 g), and baking powder (2 g).

Separately combine salt (1 g), stevia (40 g), xanthan gum (0.2 g), and vanillin (to taste).

Vanillin can be used in powder form, essence, or flavoring.

In another bowl, combine egg yolks (40 g), whole egg (50 g), and softened butter (30 g). Mix until smooth.

Use eggs at room temperature. Butter can be replaced with coconut or ghee.

Whip the egg whites (60 g) until stiff peaks form. Gradually add the mixture with gum and sweeteners while whipping.

Fold the dry flour mixture into the yolk mixture. Mix with a spatula until smooth.

Add dried berries or raisins (5–15 g) if using.

Carefully fold the whipped egg whites into the batter, adding them in portions and maintaining the airiness of the mixture.

Transfer the batter to the mold. Gently tap the mold on the table to remove large air bubbles.

Bake the kulich for 40–45 minutes until it has a nice golden color.

Completely cool the kulich on a rack without removing the paper mold.

Place the cooled kulich in the refrigerator for 4–5 hours to stabilize the texture. After that, remove the mold.