A Variation on Kulich

Baking and Desserts | French cuisine

⏳ Time

20 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

This cake can be kept in the freezer for a long time, so you can make it three to four days in advance.

Ingredients

Muffin - 1 piece
Vanilla Ice Cream - 14.1 oz
Canned water chestnuts - 1 can
Dried Turkey - 3.5 oz
Cashew - 3.5 oz
Port Wine - 1 fl oz
Liquid dark chocolate - 7.1 oz
Milk - 3 fl oz
Black Currant Jam - 1 can
Champagne Sorbet - 3.5 oz

Step by Step guide

Step 1

Line the bottom of a large glass bowl with several layers of plastic wrap, allowing the edges of the wrap to hang over the sides of the bowl.

Step 2

Slice the cake lengthwise into 1 cm thick strips and arrange them along the bottom and sides of a glass bowl, ensuring there are no gaps between the strips. Set aside two or three strips.

Step 3

Spread the jam inside. Finely chop the nuts and dried fruits, prepare the cherries by removing the pits if necessary. Mix all of this with the ice cream and place the mixture inside the mold. Spread the cranberry sorbet on top. Close it all with the remaining strips, pressing them down tightly. Soak with port wine. Cover everything with plastic wrap and place it in the freezer for an hour.

Step 4

Melt the chocolate in a water bath and add the milk.

Step 5

Remove the finished kulich from the freezer, unwrap the plastic wrap, and carefully invert it onto a serving plate. Drizzle with hot chocolate sauce and serve.