Ingredients for the Russian Hats
120 gr flour
140 gr sugar
4 tablespoon cocoa powder
8 gr baking powder
6 tablespoon water
120 gr sugar
500 ml milk
200 gr butter
1 pack (37 gr) vanilla pudding
50 gr chocolate
1 teaspoon butter
Whisk the egg whites with a pinch salt and add sugar gradually and mix until a stiff meringue.
Fold 6 tablespoons water gradually, mixing continuing.
Add the egg yolks in the batter.
Baking powder and cocoa mix with flour and sift over egg mixture.
Mix everything easily with slow movements from the bottom up.
Pour batter into a baking tray (23 x 33 cm), lined with baking paper and bake in preheated oven at 180 C for 20 min.
From baked and cooled cake cut out discs with a diameter of 4-5 cm.
Mix the sugar with the pudding powder and cold milk and place over low heat and stir continuously until thick, and let it cool down.
With the electric mixer stir the butter, at room temperature, and add gradually cooled pudding.
Each disc cut out of the sponge cake cut it in half, put the filling in between and spread on the sides also and roll into the coconut flakes.
Store the cakes in the refrigerator until the glaze is preparing by melting chocolate and butter over low heat and with this glaze the cakes on top.
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