Russian hats

Name: Russian hats
Ingredients: Base: -6 eggs -6 tablespoons sugar -1 tablespoon water -1 tablespoon oil -6 tablespoons flour -2 tablespoons cocoa -1 packet baking powder Cream: -1 packet vanilla cream -200 ml milk -300 ml Meggle wh

Dessert - Russian hats by Mioara N. - Recipia

Russian Hats, Vanilla Cream Cake, Coconut, and Chocolate Glaze I came to make this cake after a cake layer was overbaked on the edges and could no longer be used for the cake I was preparing. Instead of throwing it away, I cut out circles from it and turned them into cream-filled cookies. Russian Hats are quite simple to make and have an appealing appearance, especially after being rolled in coconut and glazed with chocolate. Quick Info Total Time: not specified exactly; cutting, filling, rolling, and glazing took about 35-40 minutes Preparation Time: about 35-40 minutes for assembly and decoration, plus the time to prepare and cool the cake layer Baking Time: 35 minutes Servings: the number varies depending on the diameter of the glass used for cutting Difficulty: easy to medium Recipe Type: homemade cake with vanilla cream, coconut, and chocolate Ingredients For the cake layer 6 eggs 6 tablespoons sugar 1 tablespoon water 1 tablespoon oil 6 tablespoons flour 2 tablespoons cocoa powder 1 packet baking powder For the cream 1 packet Vanilla Crem Ole 200 ml milk 300 ml Meggle whipped cream For finishing 100 g coconut flakes For the glaze 90 g milk chocolate 50 ml liquid cream Preparation Instructions 1. Preparing the cake layer Separate the egg whites from the yolks. Beat the egg whites until stiff and set aside while you prepare the rest of the mixture. In another bowl, combine the yolks, sugar, water, and oil. Mix until the mixture lightens in color, increases in volume, and the sugar dissolves. Mix the flour with the cocoa powder and baking powder. Add the dry ingredients to the yolk mixture and combine. Finally, gently fold in the beaten egg whites. This time, do not use the mixer. Mix gently with a spatula or spoon, using an upward motion to keep the mixture airy. Pour the batter into a 20 x 30 cm baking pan lined with parchment paper. Bake the cake layer for 35 minutes at a low temperature in the preheated oven. After baking, allow the cake layer to cool completely. It is important not to cut it while warm, as the layers can break more easily. 2. Cutting the cake layer Once the cake layer has cooled, cut it into two equal sheets. From each sheet, cut out circles using a glass. Try to cut as close to the edge of the previous circle as possible to make the most of the cake layer. The resulting circles from the two sheets will be paired together with cream. 3. Preparing the cream In a bowl, combine the Vanilla Crem Ole powder, milk, and liquid cream. Mix for about 3 minutes at high speed until you achieve a fluffy and thick cream. This cream is used because it is quick to prepare and does not require cooking or cooling time. If you prefer, you can use a homemade vanilla cream mixed with whipped cream instead, but this is not part of the recipe steps. 4. Assembling the cookies Set aside half of the cream for sticking the cake layers together. Place a small amount of cream on one circle, then cover it with another circle of cake. Gently press down just enough to secure it without crushing the cake. With the remaining cream, spread it around the edges of the cookies. Then, roll each cookie in the coconut flakes until the cream is evenly covered. This process goes quite quickly, especially if you have all the circles cut out before you start assembling. In the original recipe, cutting, filling, rolling in coconut, and glazing took about 35-40 minutes. 5. Preparing the glaze Place the milk chocolate and liquid cream in a bowl and melt them together. Stir until you achieve a smooth glaze. Using a teaspoon, drizzle glaze over the top of each cookie. Work carefully so that the chocolate stays on top and does not smear the coconut-covered edges. Why I make this recipe often It’s a practical option when you have a simple cake layer on hand or when it doesn’t look good enough to serve as a cake. The cut-out circles hide small imperfections, and the cream, coconut, and glaze completely transform the appearance and taste of the cake layer. I also like it because it assembles quickly. The Crem Ole cream doesn’t require cooking or cooling, and the cookies can be prepared one after another without complicated steps. Tips and Variations Tips Allow the cake layer to cool completely before cutting it in half and cutting out circles. A warm cake is more fragile and can break during cutting. For an airy mixture, the egg whites should be folded in at the end using a spatula or spoon, with an upward motion. Do not mix vigorously and do not return to the mixer after adding them. The circles should be cut from both sheets so that they can be paired together. If the glass is too large, you will get fewer cookies, and if it is smaller, you will have more pieces. When glazing, only put the chocolate on top. The coconut-covered edges should remain as clean as possible for the cookies to maintain their characteristic appearance. Substitutions The Vanilla Crem Ole can be replaced with a homemade vanilla cream mixed with whipped cream, as mentioned in the basic recipe. In this case, the cream needs to be cooled before combining it with the whipped cream. For the glaze, milk chocolate is used, but the recipe source does not specify any alternatives. If you choose a different type of chocolate, the consistency of the glaze may vary, especially depending on the cocoa content. Variations You can prepare the cookies with the same structure using other creams that pair well with the cocoa cake layer. However, the quantities and steps for another cream are not included in this recipe, so it must be thick enough to hold the circles together and support the coconut flakes. Serving Suggestions The cookies should be served once the glaze has set. They can be arranged on a platter with the glazed side facing up. They are suitable for family meals, for a dessert platter, or when you want to use a cake layer that didn’t turn out well enough to be served as a cake. Frequently Asked Questions Can I use a pre-baked cake layer? Yes. The recipe originated from a simple cake layer that could no longer be used for a cake because the edges had dried out too much. The cake must be able to be cut in half and allow for the cutting of circles. Why are the egg whites folded in with a spatula, not with a mixer? Beaten egg whites provide air and help the cake layer be lighter. If they are mixed too vigorously with a mixer, the mixture can lose its volume. How long is the cake layer baked? The cake layer is baked for 35 minutes at a low temperature in the preheated oven. After baking, it should be allowed to cool before cutting. Can I use only part of the cream for filling? The cream is divided in two. Half is used to stick the cake circles together, and the other half is spread on the edges for the coconut flakes to adhere. How do I keep the edges clean when glazing? Apply the glaze with a teaspoon only on the top of the cookie and avoid spreading it to the coconut-covered edges. It is easier to work with small amounts of chocolate for each cookie. Nutritional Values The values are estimates and refer to the entire recipe since the final number of cookies depends on the size of the glass used for cutting, and the brand of ingredients may change the result. For the entire quantity, the cake may have approximately 3,600-4,000 kcal, 60-75 g of protein, 350-420 g of carbohydrates, and 190-230 g of fat. Per piece, the values should be calculated after determining how many cookies you obtained. For example, if you get 20 pieces, one cookie would have approximately 180-200 kcal. This is just an estimate, not an exact nutritional value, as it varies depending on the amount of cream and glaze that ends up on each piece. Storage and Reheating The cake should be stored in the refrigerator in a covered container since it contains cream and whipped cream. It should not be reheated. Before serving, it can be left at room temperature for a little while, just enough to not be too cold, but it should not be heated. The chocolate on top and the cream hold their shape better if the cookies are kept cold.

Russian hats

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