Russian hats
Russian hats – homemade pastries with a spectacular appearance and an unforgettable taste
Russian hats are a true delight for the senses, offering a perfect blend of fluffy cake and fine cream, all enveloped in coconut. These pastries are not only delicious but also very eye-catching, becoming the stars of any festive table. I will share the recipe step by step, so you can recreate this wonderful dessert in the comfort of your own kitchen.
Preparation time: 40 minutes
Baking time: 20 minutes
Total time: 1 hour
Number of servings: 16 pastries
Ingredients
For the cake:
- 4 large eggs
- 200 g sugar
- 100 ml oil
- 100 ml hot water
- 250 g flour
- 1 teaspoon baking powder
- 1.5 tablespoons cocoa
For the cream:
- 1 packet of vanilla pudding (or 2 tablespoons of cornstarch)
- 2 eggs
- 4 tablespoons sugar
- 350 ml milk
- 1 white chocolate
- Vanilla essence
- 200 g butter (at room temperature)
For the glaze and decoration:
- 100 g milk chocolate
- 2 tablespoons oil
- About 100 g coconut
Preparing the cakes
1. Start by separating the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is clean and dry, otherwise they will not whip well.
2. In a large bowl, mix the yolks with the sugar until the mixture becomes light in color and fluffy. Add the oil and hot water, continuously mixing to integrate the ingredients.
3. Sift the flour along with the baking powder into the yolk mixture and gently fold with a spatula until there are no lumps.
4. Beat the egg whites until stiff peaks form, then carefully fold them into the yolk mixture using circular motions to avoid losing the air from the egg whites.
5. Divide the mixture in half. In one half, add the cocoa and mix gently.
6. Prepare a baking tray (36 x 24 cm) lined with baking paper. Pour the white half of the mixture into the tray and bake in a preheated oven at 180 °C for about 20 minutes. Check if it’s done using the toothpick test – if the toothpick comes out clean, the cake is perfect.
7. After the white cake has cooled slightly, cut out circles while they are still warm.
Preparing the cream
1. In another bowl, mix the vanilla pudding with the sugar and eggs. Gradually add the milk, continuously mixing.
2. Place the mixture over a double boiler and stir constantly until the cream thickens. Add the vanilla essence.
3. Grate the white chocolate and add it to the hot cream, mixing well to achieve a smooth texture. Allow the cream to cool to room temperature.
4. In another bowl, beat the butter (which should be at room temperature) with a mixer until fluffy. Add one tablespoon of the pudding cream at a time, mixing well after each addition until all the cream is incorporated.
Assembling the hats
1. On a cocoa cake circle, spread a layer of cream. Place a white cake circle on top.
2. Spread cream on the edges and roll the pastry in coconut, ensuring it is well coated.
Preparing the glaze
1. Place the milk chocolate and oil over a double boiler, stirring continuously until melted.
2. Use a teaspoon to drizzle the chocolate glaze over each pastry, ensuring it is evenly distributed.
Serving and storing
Russian hats are best after sitting at room temperature for 10 minutes. It is recommended to keep them in the refrigerator and take them out shortly before serving. These pastries are excellent alongside a cup of tea or coffee, but also as a refined dessert for festive meals.
Useful tips
- Ensure all ingredients are at room temperature for an even texture and baking.
- You can experiment with different types of chocolate (dark, milk, or white) to achieve a different flavor in the cream.
- If you don't have coconut, you can use ground almonds or hazelnuts for an alternative decoration.
Nutritional information (per serving)
Calories: approximately 250 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 30 g
Russian hats are not only a delicious recipe but also an opportunity to explore creativity in the kitchen. So don’t hesitate to prepare them for family and friends, and enjoy every bite! This recipe will surely bring smiles to everyone’s faces.
Ingredients: For the layers, we need: 4 eggs; 200 g sugar; 100 ml oil; 100 ml hot water; 250 g flour; 1 baking powder; 1.5 tbsp cocoa. For the cream (in the original recipe, only a vanilla pudding was boiled with sugar and milk, then butter was added, but I modified the cream to my taste): 1 packet vanilla pudding (or 2 tbsp cornstarch); 2 eggs; 4 tbsp sugar; 350 ml milk; 1 white chocolate; vanilla essence; 200 g butter. For the glaze and decoration: 100 g milk chocolate; 2 tbsp oil; approximately 100 g coconut.
