Russian Hats

Jan 10, 2021

5 min read

Updated: 1 day ago

This delightful dessert, which is often prepared in Serbia, is a true testament to the country's rich culinary traditions. Renowned for its exquisite taste, this cake is a harmonious blend of chocolate and coconut flavors, making it a favorite among dessert enthusiasts. The cake boasts a wonderfully soft texture and is constructed with a base of biscuit ice, complemented by a luscious layer of cream that enhances its overall appeal. It can be confidently stated that this cake holds a cherished place in Serbian culture, often gracing the tables during festive occasions and family gatherings.

The preparation of this delectable cake is quite straightforward, making it accessible for both novice and experienced bakers. The process begins with the creation of the sponge cake, which serves as the foundation. Following this step, a creamy layer is artfully spread over the sponge, resulting in a delightful combination of textures. To successfully execute this recipe, you will need a round mold with a diameter of 6 cm, which is perfect for achieving the ideal height and presentation of the cake.

Ingredients for the Sponge Cake

To make this wonderful and delicious cake, you will require the following ingredients for the sponge cake:

- Eggs: The eggs provide structure and moisture, contributing to the cake's softness.

- **Powdered Sugar**: This sweetener dissolves easily, ensuring a smooth batter and enhancing the overall sweetness of the cake.

- Vanilla Sugar: This adds a lovely aromatic flavor to the sponge, elevating the cake's taste profile.

- Oil: The addition of oil keeps the sponge moist and tender, preventing it from becoming dry.

- Hot Water: This ingredient helps to dissolve the cocoa powder and sugar, creating a more uniform batter.

- Cocoa Powder: Essential for the chocolate flavor, cocoa powder gives the cake its rich color and taste.

- Flour: This provides the necessary structure, allowing the cake to rise and hold its shape during baking.

- Baking Powder: A leavening agent that ensures the sponge cake rises beautifully, resulting in a light and airy texture.

Ingredients for the Cream

For the creamy layer that brings this cake to life, you will need the following ingredients:

- Milk: The base of the cream, providing a rich and creamy consistency.

- Sugar: Sweetens the cream, balancing the flavors of the cake.

- Flour: Used to thicken the cream, ensuring it has the right texture to complement the sponge.

- Cornstarch: This ingredient further enhances the cream's thickness and stability, giving it a smooth finish.

- Butter: Adds richness and a velvety mouthfeel to the cream, making it indulgent and satisfying.

- Vanilla Sugar: Just like in the sponge, this ingredient adds a delightful aroma and flavor to the cream.

- Aroma: A touch of additional flavoring can elevate the cream, making it even more delightful.

A Coconut Lover's Dream

For coconut enthusiasts, this cake is nothing short of a dream come true. It is soft, juicy, and fragrant, perfectly embodying the tropical essence of coconut. The combination of chocolate and coconut creates a delightful contrast that is both satisfying and indulgent.

Follow the Recipe

To create this stunning cake, it is essential to follow the recipe closely, ensuring that each step is executed with care. As you embark on this baking adventure, you will not only create a beautiful dessert but also experience the joy of bringing a piece of Serbian tradition into your home. Enjoy the process and savor the delicious results!

Ingredients: simple, total time: 70 min

Cake Crust:

Fill:

Glaze:

Preparation:

Biscuit:

Separate the egg yolks from the egg whites, and beat the egg whites until you gradually add in 1/2 of the powdered sugar, until they achieve stiff peaks.
Add the rest of the sugar and vanilla sugar to the egg yolks and beat until the mixture becomes light and frothy.
Incorporate the oil and water, ensuring thorough mixing.
Combine the flour with the baking powder, then add this to the egg and sugar mixture, mixing until well combined.
Gently fold in the egg whites and divide the mixture into two portions, adding cocoa to one portion.
Line an oven tray with greaseproof paper.
Bake each portion separately on a large baking tray at 180 °C for 10–15 minutes.
While the biscuits are still warm, use a small round mold or cup to cut circles from each.

Cream:

Separate 150 ml of milk from 400 ml of milk and mix the flour and starch into it, then mix well without lumps.
Heat the rest of the milk over low to moderate heat, then add the sugar and vanilla sugar. Cook until the sugar is absorbed.
When the milk has become warm, add the flour and starch mixture and mix until you get a thick mixture.
Remove from the heat, and let it cool.
Add the prepared butter and vanilla aroma, and blend thoroughly using an electric mixer. Set aside.

Filling Procedure:

Place a teaspoon of cream on a dark biscuit circle, spread it evenly, and position a yellow biscuit circle on top. Use a generous amount of cream, as there is a sufficient supply available.
Coat the entire assembled “cake” with cream, ensuring to cover the sides, and then roll it in coconut flour.

Glaze:

Melt the chocolate in a steamer, adding the oil, and let it cool slightly.
Using a teaspoon, carefully coat the top of each “cake” with the icing, then refrigerate for one to 2 hours before serving.

NOTE:

You don't have to divide the base mixture, I did not the same in this recipe. If you do not divide the base, then you will first remove cut with mold, then cut it in half with a knife, so that you get 2 discs.
You can grind the rest of the sponge cake in crumbs in a blender and then roll the cake pages in them if you want to use all the material or simply use it for some pudding or creamy desserts.
You can use milk chocolate instead of dark chocolate.
Keep the cakes covered in the refrigerator for up to 5-7 days.
I'll let you see below, to see how the procedure works!
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