Soft Easter cake on cream with vanilla flavor

sourdough:
pour warm milk into a bowl, add yeast, sugar and flour, mix well, cover with cling film and leave for 30 minutes.

dough:
beat eggs with sugar until fluffy. add the sourdough, then gradually add the sifted flour. add salt.

when all the flour is in the dough, add butter and cream, knead the dough
the dough should be soft and elastic and should not stick to your hands

cover with plastic wrap and leave in a warm place for 1-2 hours

when the dough rises, mix it a couple more times (at this point you can add raisins or dried fruits)

then divide into parts and fill out the forms by 1/3

bake at 180 C for 35-40 minutes, check readiness with a wooden stick

glaze:
soak gelatin in water

add sugar and water to a small saucepan.

put on medium heat, stirring, bring to a boil, remove from heat.

pour sugar syrup into a bowl, add swollen gelatin, beat with a mixer until white

add lemon juice and beat again

put a bowl of icing over a bowl of hot water

decorate cakes

Kulich is the Russian name for Easter bread. Among the Eastern Slavs, the festive bread was round and high, decorations made of dough were made on top of it. The cylindrical shape of the cake is associated with the church practice of baking artos. A tall and loose cake is called "baba".

This is a yeast product of varying degrees of richness and different in size and shape, but always high. Among the Poles of Greater Poland, the analogue of kulich was "women", or "grandmothers" — small sweet Easter loaves made from wheat flour.

Is made in the form of a cylinder of dough, often with raisins, decorated with powdered sugar or icing on top. As spices are used: vanilla, cardamom, nutmeg.

In various regions of Russia, cakes were baked in different forms (for example, in the Vologda province in the form of an open berry pie), but most often they were given the form of a high church prosphora (for similarities with artos, see below) and made it as fast as possible (that is, not lean). This was achieved by adding a large amount of eggs and butter to the dough.

There is a tradition to consecrate cakes, as well as Easter, Easter eggs and other festive treats at the end of Lent. This usually happens on Holy Saturday, but in some churches it can also happen after the festive Easter service.

The cake was consumed after the end of the Easter service: sometimes already in the church parishioners treated each other and the clergy with pieces of their cake, but more often at home at the Easter meal, the head of the family divided it according to the number of household members.