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Russian hat cakes with coconut cream
Vanilla-free plain and cocoa sponge rounds sandwich coconut-lemon cream, with coconut-coated sides and chocolate tops. Makes 20.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr
- Cook time
- 30 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 servings
- Difficulty
- Medium
Russian hat cakes are small pastries made from two sponge cake rounds—one plain and one cocoa—sandwiched with a cream made from a cooked milk mixture, margarine, shredded coconut, and lemon zest. The sides are spread with cream and coated in coconut, and the tops are covered with chocolate, giving each cake the shape of a hat.
Ingredients
Sponge cake
Coconut cream
Coating and topping
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Instructions
Tip: tap a step to mark it as done.
Two sponge cake layers
Beat 3 eggs with 10 tbsp sugar until light and foamy. Add 5 tbsp lukewarm water, then fold in 9 tbsp flour mixed with half the baking powder. Pour the batter into a greased and floured baking sheet and bake at 180 °C (350 °F) for about 15 minutes. Make and bake the second layer the same way, adding the cocoa powder to the batter.
Cut out the rounds
Use a cookie cutter or drinking glass to cut equal-sized rounds from the cooled cake layers. Dip the cutter in water to keep the sponge cake from tearing.
Coconut cream
Bring the milk and sugar to a boil. Mix the cornstarch with a little cold milk, pour it into the boiling milk, and cook until thick. Let the mixture cool, then beat in the margarine, lemon zest, and shredded coconut.
Assemble the hats
Spread cream on a plain cake round and top with a cocoa round. Spread cream around the sides as well, then coat the sides in shredded coconut.
Chocolate topping
Melt the chocolate with the oil, pour it over the tops of the hats, and refrigerate until set.
Source: istinito.net
Tip: Don't throw away the sponge cake scraps left after cutting out the rounds; grind them up and mix with a little cream and rum to shape into balls.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 407 kcal
- Protein
- 5.9 g
- Carbohydrates
- 38 g
- of which sugars
- 23 g
- Fat
- 27 g
- of which saturates
- 17 g
- Fiber
- 4.9 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Ruské klobúky z piškóty s kokosovým krémom
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