Russian Hat Cake
4 servings
30 minutes
The 'Russian Hat' pastry is an exquisite dessert inspired by Russian traditions, named for its resemblance to a fur hat. Delicate sponge cake, airy mascarpone-based cream, and chocolate glaze create a harmonious blend of flavors – sweetness, a light vanilla note, and rich cocoa. A special texture is achieved through coconut flakes or grated chocolate, giving the pastry an original appearance. This treat not only pleases the eye but also delights with its balance of softness and crunchy topping. The 'Russian Hat' is perfect for cozy tea gatherings, festive tables, and special moments, highlighting the traditions of Russian cuisine.
1
Whisk the egg whites and yolks separately, then combine them. Gradually add sugar and continue whisking for 10 minutes until stable foam forms. Then add vanilla sugar and baking powder, sift in flour, starch, salt and mix until homogeneous consistency. Place the prepared dough on a baking sheet lined with greased parchment paper and bake until done at 180–200 degrees. Cool down.
- Chicken egg: 5 piece
- Sugar: 150 g
- Vanilla sugar: 2 teaspoons
- Baking powder (raising agent): 2 teaspoons
- Wheat flour: 75 g
- Starch: 50 g
- Salt: pinch
2
For the cream, whip the mascarpone with sugar until soft, then chill in the refrigerator. Or any other cream of your choice.
- Mascarpone cheese: 150 g
- Sugar: 150 g
3
Cut out disks (circles) from the biscuit with a diameter of about 5 cm. Spread cream on one disk, cover with a second disk. Do this with all disks. Coat the pastry with cream on the sides and roll it in some sprinkles (you can use coconut flakes or grated chocolate).
- Mascarpone cheese: 150 g
- Desiccated coconut: 3 tablespoons
- Chocolate: 1 piece
- Cocoa powder: 2 teaspoons
4
Pour melted chocolate or glaze over the top of the pastry. Chill before serving.
- Chocolate: 1 piece
