Custard cake

Cookinero 28 February 2025

Kulich appeared in Rus' during pagan times. It was served as bread that was eaten after rituals dedicated to the spring holiday. The name of the pastry can be translated as "child of the sun". With the advent of Christianity, kulich, like many other traditions, remained and only slightly changed, taking the place of Greek Easter bread. Custard kulich is a sweeter and softer version of the familiar dish. It is advisable to take homemade eggs, their yolk is brighter, so the kulich will turn out to be a more saturated color.

How to cook Custard cake

Step 1

Easter cake with custard

Prepare the dough mass. Add 50 ml of milk and 1 tbsp of sugar to the cup with yeast. Place two small saucepans on the stove. Pour milk into one and put half of the butter. Place the remaining half of the butter into the second saucepan. Bring the contents of the first saucepan to a boil and remove from the stove, and heat the second until the butter melts. Pour 1/3 of the flour into a separate cup and, stirring constantly, pour in the milk and butter. Let the resulting mass cool.

Step 2

Easter cake with custard

Knead the dough. Add yeast to the milk and butter mixture, stir and leave for 30 minutes. Beat the yolks with half the sugar until smooth, add to the mixture along with the vegetable oil. In a separate bowl, beat the whites with salt and the remaining sugar. Transfer to the mixture and stir. Sift flour into the mixture in portions and pour in the remaining butter. Knead the dough for 15 minutes, then cover with a towel and leave it in a warm place for 1 hour.

Step 3

Easter cake with custard

Bake the Easter cakes. Add the raisins to the dough and knead again, then leave for 30 minutes. Then distribute the dough into the molds, filling them no more than 1/3 full. When the dough rises a little, place the molds in the oven, preheated to 180 degrees, for 40 minutes.

Step 4

Easter cake with custard

Prepare the glaze. Beat the egg whites, gradually adding the powdered sugar. The mixture should be smooth. Spread the glaze over the cakes while they are still hot.

Custard cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute active dry yeast for instant yeast, but you’ll need to activate it first by dissolving it in warm milk (around 110°F) with a pinch of sugar and waiting 5-10 minutes until frothy before proceeding.
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic for up to 3 months.
For a dairy-free version, use plant-based milk (like almond or oat) and vegan butter. Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use aquafaba (chickpea brine) instead of egg whites for the glaze.
Generously grease the molds with butter or non-stick spray and dust with flour, or use parchment paper liners for easy removal after baking.
Absolutely! Dried cranberries, chopped apricots, or even chocolate chips make great alternatives. Soak dried fruits in warm water or rum for 15 minutes first to plump them up.
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re done. The cakes should also be golden brown and spring back when lightly pressed.
Yes! Use smaller molds and reduce baking time to 20-25 minutes. Keep an eye on them, as mini cakes bake faster.
For a less sweet option, blend granulated sugar into a fine powder using a blender or food processor, or use honey or maple syrup (adjust consistency with a bit of milk).

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