Cossack cap

The delicious cake with vanilla cream and coconut is a recipe that you can easily make at home, bringing a touch of joy and flavor to every serving. This cake is perfect for serving on special occasions or simply to indulge yourself on the weekend. The story of this recipe begins with a neighbor of my sister who generously shared the secret of this delicacy, and I was enchanted by its unmistakable taste. Let's discover together how you can prepare it!

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 6-7 hours (depending on cooling time)
Number of servings: 12-16 servings

Ingredients

For the cake base:
- 4 large eggs
- 500 g sugar
- 250 g flour
- 10 tablespoons water
- 1 packet baking powder
- 2 packets vanilla sugar
- 1 tablespoon cocoa

For the cream:
- 600 ml milk
- 200 g sugar
- 1 packet vanilla sugar
- 2 packets vanilla pudding
- 1 cube (250 g) Rama margarine
- 100 g coconut (for decoration)

Necessary utensils
- Baking tray (size 24x20 cm or a larger tray, according to preference)
- Bowls
- Mixer
- Wooden spatula
- Baking paper

Preparation instructions

Step 1: Preparing the cake base
1. Preheat the oven to 180°C. Make sure it is well heated before putting in the cake base.
2. Separate the egg whites from the yolks. Place the egg whites in a large bowl and add the 10 tablespoons of water and a pinch of salt. Use the mixer to beat the egg whites until they form stiff peaks.
3. Add the yolks, mixing gently to incorporate them. Continue mixing and gradually add 300 g of sugar and the vanilla sugar. Mix until you achieve a creamy and whitish composition.
4. In another bowl, mix the flour with the baking powder and cocoa. Add the flour mixture to the egg composition, gently folding with a wooden spatula from the bottom up to avoid losing air from the batter.
5. Pour the composition into the prepared tray, greased and lined with baking paper. Bake for 30-35 minutes or until the edges pull away from the tray and pass the toothpick test. Allow to cool completely.

Step 2: Preparing the cream
1. In a saucepan, bring 600 ml of milk to a boil along with 200 g of sugar and the packet of vanilla sugar.
2. In a small bowl, dissolve the pudding powder in 100 ml of cold milk.
3. When the milk in the saucepan starts to boil, add the dissolved pudding and stir continuously. Let it boil for a few minutes, then remove from heat and let cool slightly, stirring occasionally to prevent a crust from forming.
4. When the cream is warm, add the cube of margarine and mix well until it becomes fluffy.

Step 3: Assembling the cake
1. Cut the cooled cake base in half. Place the first half on a platter and spread a portion of the cream evenly, saving some for later use.
2. Place the second half of the cake base on top and spread the remaining cream on top.
3. Sprinkle coconut or grated chocolate on top, according to your preferences. This detail not only looks good but also adds a wonderful taste!
4. Cover the cake with plastic wrap and let it chill in the fridge for 5-6 hours, ideally overnight, for the flavors to meld.

Step 4: Serving
1. Cut the cake into squares or rectangles, according to preference. A personal suggestion is to cut the cake into round shapes, but be careful to keep the edges intact to not lose the delight of the cake.
2. Roll each piece in coconut or grated chocolate for a delicious look and taste.

Useful tips
- Tray size: If using a larger tray, adjust the proportions of the ingredients to achieve a suitable cake base.
- Cream: You can add a few drops of rum essence to the cream for an extra flavor.
- Serving suggestion: This cake pairs wonderfully with a scoop of vanilla ice cream or a caramel sauce for a more decadent dessert.

Nutritional benefits
This cake contains ingredients rich in carbohydrates from sugar and flour, proteins from eggs, and calcium from milk. Adding coconut provides healthy fats and fiber, making this dessert a more balanced choice compared to other cakes.

Frequently asked questions
1. Can I use another type of margarine? Yes, you can also use butter, but make sure it is at room temperature for better incorporation into the cream.
2. How can I store the cake? You can keep it covered in the fridge for 3-4 days, but it is delicious the next day after the flavors have melded.

This cake is not only a quick and simple dessert but also an opportunity to create beautiful moments with loved ones. Enjoy and don't forget to share this recipe with your friends!

 Ingredients: 4 eggs 500 g sugar 250 g flour 10 tablespoons water 1 baking powder 2 vanilla sugars 100 g coconut 250 g (one cube) margarine 600 ml milk 2 vanilla puddings 1 tablespoon cocoa

 Tags:  cossack cap layered cake