Friday, August 31, 2018

Russian Hats

What can I say about this's look great, it's taste great, it's made I like it, and not only me, my family eat this with such a pleasure that I could't believe.

Ingredients for the Russian Hats
Sponge cake
4 eggs
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
coconut flakes

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.
Assembling cakes
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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And like always don’t forget to BE HAPPY!!!!

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