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Fluffy chocolate sponge cake, creamy pudding butter filling, aromatic shredded coconut and delicate chocolate glaze make the mini cakes “Russian hats” an unforgettable taste experience. With its unique appearance, this popular Balkan dessert is a real eye-catcher on the coffee table. A detailed Ruske kape recipe with the exact quantities and step-by-step instructions can be found below.
What is ruske kape?
Ruske kape, which translates as “Russian hat”, is a popular dessert in the Balkan cuisine. It is also known as Šubarice. The dessert is particularly popular in Serbia, Croatia, Bosnia and Bulgaria.
It is a small cylindrical cake consisting of a sponge cake and cream, similar to the tarts “Penyochki”. It is covered with chocolate glaze on top and sprinkled with shredded coconut on the sides. Sometimes nuts are used instead of shredded coconut.
Visually, the dessert is reminiscent of the Caucasian headdress papakha or kubanka. This is where its name comes from.
The Šubarice dessert can be eaten with a fork. But it can also be eaten with your hands, like muffins.
Various recipes for mini cakes “Russian hats”
There are various recipes for the mini cakes “Russian hats”, such as for the cake “Grafskie razvaliny” or the cake “Damskiy kapriz”. The filling can be any cream. The only important thing is the shape of the dessert, which resembles a Russian hat – a papakha or a kubanka.
Using up leftover sponge cake
After you have cut out round cookies from the sponge cake, there will be leftover cake. I used it by kneading it with the leftover cream to form an easily moldable mass, similar to that used for the cake pops or the classic kartoshka cake. I used it to make slightly smaller “Russian hats”, which are similar in taste to the chocolate kartoshka.
Alternatively, you can also make a small cake from the sponge cream mixture. It could be in the shape of the cake “Muraveynik” or the Pancho cake.
Modifying Ruske kape recipe
The Ruske kape recipe, which you can find in the recipe box at the end of this article, is the most common. You can experiment with it to your heart’s content.
Alternatively, make a different chocolate sponge cake for the mini cakes, for example according to the recipe for the layer cake with sour cream or the chocolate kefir sour cream cake. You can also prepare a classic sponge cake base or a vanilla chiffon sponge cake, as for the naked cake.
You can make the Ruske kape dessert even more unusual by using a mixture of vanilla and chocolate sponge cake, similar to the peaches cream cake or the Smetannik cake “Mishka na severe”. Then combine a light and a dark sponge cookie with the cream.
Instead of the pudding buttercream, you can use a buttercream, such as for the Soviet sponge cake or the Soviet sponge slices. You can also make a firm pudding cream for this.
If you don’t like coconut flavor, use nuts instead. For example, you can use hazelnuts, peanuts or walnuts to coat the cakes, as the Soviet mini chocolate mousse cake “Eva”. Roast them first and then chop them finely.
Also cover the dessert with a white chocolate glaze instead of the dark chocolate glaze, similar to my heart cookies. Take white chocolate or couverture and melt it together with butter.
This dessert is
- fluffy,
- creamy,
- delicate,
- chocolaty,
- tender,
- with coconut flavor,
- incredibly delicious,
- to make with a certain amount of effort,
- ideal for a celebration or a special occasion,
- sweet classic of Balkan cuisine.
How to make Šubarice dessert: tips and tricks
- To check whether the chocolate sponge cake is done baking, you can test it with a skewer. To do this, insert a wooden skewer into the center of the sponge cake and see if it comes out clean. If the wooden skewer comes out smeared in the batter, you need to bake the sponge cake base for a few more minutes. Alternatively, you can gently press the surface of the sponge cake with a finger, roughly in the middle. If it springs back after pressing and no pressure marks remain, it is ready.
- Butter and the pudding must both be at room temperature when whipped so that they can combine to form a smooth cream. If there is a big difference in temperature, the cream may curdle.
- Instead of shredded coconut, you can roll the mini cakes in finely chopped nuts.
- You can also use milk chocolate instead of dark chocolate.
Have you made Ruske kape at home using this recipe? I look forward to your result, your star rating and your comment below on how you liked the dessert.
Try out these delicious mini cake recipes too:
- Mini cakes “Bouchee” – legendary dessert of the Soviet era
- Mini cakes “Nezhnost” – so tender with a touch of lemon
- Slices “Shkolnoe” – popular Russian shortbread jam bars
Ruske kape / Šubarice
Ingredients
for the sponge cake
- 4 eggs
- 125 g sugar
- 35 ml warm water
- 20 ml vegetable oil
- 10 g cocoa powder
- 125 g flour
- 4 g baking powder
- 1 pinch of salt
for the filling
- 500 ml milk
- 180 g sugar
- 150 g butter room warm
- 70 g flour
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the chocolate glaze
- 50 g dark chocolate
- 35 g butter
for rolling
- approx. 40 g shredded coconut
Instructions
Preparation of the sponge cake
- Beat eggs, sugar and salt into a light, fluffy mixture.
- Add vegetable oil and warm water and mix briefly.
- Mix flour with cocoa powder and baking powder and fold into the egg sugar mixture to create an airy, thick chocolate sponge batter.
- Spread the batter evenly on a baking sheet lined with baking paper, bake the chocolate sponge cake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool.
Preparation of the filling
- Mix flour, sugar and salt.
- Add approx. 200 ml milk and mix thoroughly to form a homogeneous mixture without lumps.
- Pour the remaining milk into a saucepan with a thick base and bring to a boil.
- As soon as the milk boils, pour in the flour mixture in a thin stream, stirring constantly.
- Bring the milk mixture to a boil, stirring constantly until it thickens like a pudding, and then continue to boil for approx. 1 minute while stirring.
- Leave the pudding mixture to cool to room temperature, stirring occasionally.
- Beat softened butter with vanilla for approx. 5 minutes until light and creamy.
- Add the pudding mixture in batches, beating each time to form a homogeneous cream.
Preparation of the mini cakes
- Cut out small round cookies from the sponge cake (in my case 10 cookies each Ø 6 cm.)
- Stick two sponge cookies together with a generous portion of the cream and spread a thin layer of the cream on the sides of the resulting double mini cakes.
- Roll the sides of the mini cakes in shredded coconut and chill for approx. 1 hour.
- Roughly crumble the leftover sponge cake, add it to the leftover cream and knead it into a smooth mass.
- Shape small "Russian hats" (5 of them in my case) from it, roll the sides in shredded coconut and chill for about 1 hour.
- Slowly melt dark chocolate and butter over a water bath to make a chocolate glaze.
- Carefully spread the glaze over the surface of each mini cake.
- Chill all the mini cakes again for approx. 1 hour.
Notes
- To check whether the chocolate sponge cake is done baking, you can test it with a skewer. Alternatively, you can gently press the surface of the sponge cake with a finger, roughly in the middle. If it springs back after pressing and no pressure marks remain, it is ready.
- Butter and the pudding must both be at room temperature when whipped so that they can combine to form a smooth cream. If there is a big difference in temperature, the cream may curdle.
- Instead of shredded coconut, you can roll the mini cakes in finely chopped nuts.
- You can also use milk chocolate instead of dark chocolate.
- Take note of the detailed tips and tricks for making the mini cakes "Russian hats" at the top of the article.
If you are using Pinterest, you can pin the following picture:
