Ruske Kape -Balkans #144

 Ruske Kape -Balkans #144

Ruske Kape dessert are usually served in the Balkan countries. They are a 6” round cake, filled with a cream, rolled in coconut and topped with chocolate. The name is derived from a cap worn by Russian Cossacks. 

Cream Filling:

:

1 c. Flour

4 c. Milk

1 tsp. Baking powder

1/2 c. Sugar

9 oz. butter, room temperature

3 T. Vanilla extract 

Cake:

10 eggs

1-1/2 c. Sugar

1 T. Vanilla sugar

2/3 c. Olive oil

2 c. Flour

2 T. Cornstarch

3 T. Cocoa powder

3 oz. dark chocolate

Coconut

1. Cream filling: Put 1 c. of flour in a bowl.
2. Add 1c. Milk.
3. Add baking powder. Mix then set aside.
4. Put the remaining milk in a pot on medium heat.
5. Add 1/2 c. Sugar and mix for about 1 minute, until the sugar dissolves.
6. Add the flour/ milk mixture in the pot.  Stir continuously, using a spoon.  Bring the mixture to a boil then cook it for 1-2 minutes, until thick.
7. Remove from heat and let it cool.
8. Put butter and a standing mixer and beat until it’s fluffy.
9. Gradually add cooled milk/flour mixture, mix until evenly incorporated.
10. Add the vanilla extract and beat for a few seconds. Set mixture aside.
11. Cake: Preheat oven 350F. Line 15” x10” baking sheet with parchment paper.
12. In another bowl, with a mixer, whisk the eggs for 1 minute.
13. Gradually, add 1-1/2 c. Sugar.
14. Add the vanilla sugar and keep mixing until the sugar dissolves and the eggs are pale yellow and fluffy.
15. Add the olive oil.
16. In a large bowl, mix 2 c. flour, cornstarch and cocoa powder.
17. Beat dry ingredients into egg mixture for 1 minute.
18. Pour mixture into prepared pan. Spread evenly.
19. Bake 25 minutes.
20. When cake is baked, remove from oven and let cool.
21. Turn out upside down on a flat surface and remove the parchment paper.
22. Cut small round cakes using a round cutter. It should make 24-26 rounds.
23. Take 1 cake and spread 1 T. cream on it. Stick it to another cake and continue to spread cream on the edges.
24. Roll sides of cakes in a bowl of coconut flakes.
25. Continue with remaining cakes.
26. Melt chocolate in a small pan on low heat.
27. Pour melted chocolate on top of cakes. 

Results: I made 1/2 measure of this recipe. The 1/2 measure made 9 cakes, using a 2” round cutter. The original recipe did not include pan size, quantity for chocolate and coconut. I estimated the pan size.  Rolling the cakes in coconut, which are coated with a cream filling, makes for a mess. They didn’t look as neat and as decorative as the original recipe picture.

Bottom Line: Everyone liked these little cakes. I think because they weren’t too sweet.  However, I don’t think I’ll make them again.

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