Russian hats
A good old cake that probably every housewife has in her yellowed tekke. Called Russian hats or Šubarica, he is always a favorite wherever he appears. It is especially dear to me because it takes me back to my childhood. Not only did I adore it, but it was also one of the first cakes I helped my mom with. The recipe is not spectacularly different from the others already published, but I especially like it. After all, as Djordje Balasevic would say: "The principle is the same, everything else is nuanced." :)
Preparation steps
- BISCUIT
- Separate the egg yolks from the egg whites and beat the egg whites into a stiff batter.
- Add sugar to the egg yolks and beat until light and frothy.
- Add oil and water, and mix well.
- Mix the flour with the baking powder, then add it to the egg and sugar mixture and mix until combined.
- Stir in the egg whites and divide the mixture into two parts, then add the cocoa to one part.
- Bake two biscuits, each separately, in a large baking tray (from the oven). Bake them at 180 degrees for 10-15 minutes.
- Cut circles out of both biscuits with a small round mold or cup (preferably while the biscuits are still hot).
- CREAM
- Mix the pudding powder with the sugar, vanilla sugar and a little milk, and cook it in the rest of the milk.
- Cool the pudding, then add the prepared butter and mix well with an electric mixer.
- Filling procedure
- Put a teaspoon of cream on a dark circle of biscuits, spread and cover with a yellow circle (don't skimp on the cream, there is even too much of it).
- Coat the "cake" thus obtained with cream and the sides (rim), and roll it in coconut flour.
- GLAZE
- Melt the chocolate in a steamer with the addition of oil and wait a moment for it to cool down a bit.
- Using a teaspoon, carefully coat the top of each “cake” with icing and place in the refrigerator for an hour or two before serving.
Serving
Like I said, the recipe isn’t much different from the others, but it is nonetheless. The biggest difference is the two-tone biscuit, which not only gives the cake a special taste, but also looks very nice and decorative. How it looks in cross section, you can see here.