Russian Hats

To prepare Russian hats, also known as šubarice, you will need a bit more time, but your effort will be richly rewarded when you receive numerous compliments. This pastry is especially popular during the holidays and is often prepared for larger celebrations such as weddings, baptisms, or birthdays.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 75 ml Water

  • 195 g Sugar, white

  • 180 g Wheat flour, white, multi-purpose

  • 15 g Baking powder

  • 23 g Cocoa, powdered, unsweetened

  • 2 bags Sugar, white

Cream

  • 560 ml Milk, whole milk

  • 45 g Koruzni škrob

  • 40 g Sugar, white

  • 2 piece Vanilla, extract, natural

  • pieces Lemon zest, fresh

  • 560 g Margarine

  • 225 g Powdered sugar

Dressing

  • 320 g chocolate, dark

  • 200 g Margarine

Posip

  • 500 g Coconut, flakes

Steps

  1. Preheat the oven to 190 degrees Celsius. Whisk the egg yolks, regular sugar, and vanilla sugar until frothy, then slowly add water. Sift the flour, cocoa, and baking powder, mix them, and gradually add them to the egg yolks while mixing. Beat the egg whites into stiff peaks and gently fold them into the egg mixture in two or three parts.

  2. Line a baking pan (30 x 39 cm) with baking paper. Pour the prepared batter into the pan and spread it evenly over the entire surface, about one centimeter high. Bake the sponge cake in the preheated oven for 15 minutes.

  3. In a small bowl, smoothly mix 100 ml of milk, starch, and vanilla sugar to create a base. Pour the remaining milk into a saucepan and bring it to a boil with the vanilla pod. Slowly add the base mixture to the boiling milk while constantly stirring. Bring to a boil until the cream thickens.

  4. Strain the cream into a bowl and mix in the grated lemon zest. Cover the cream with plastic wrap, touching the surface, and place it in the fridge to set.

  5. Whisk the margarine (or butter) until frothy. Add powdered sugar and the cooled cream, then mix everything well until you get a smooth mixture.

  6. Use a cutter (4 cm diameter) to cut circles out of half of the sponge cake. Spread 2/3 of the cream evenly over the remaining half of the sponge cake, cut out circles, and cover them with the cut-out sponge cake circles. Press lightly so the layers stick together.

  7. Coat the sides of the Russian hats with the remaining cream and roll them in coconut flakes.

  8. Melt the margarine over steam. Add the chocolate and mix until you get a smooth mixture, which you then pour over the tops of the hats. Be careful not to let the glaze drip over the edges. Wait for the glaze to set, then serve the prepared pastry on a plate or tray.

Nutrition Information (Per 100g)

  • Calories: 493.4 kcal
  • Fat: 35.76 g
    • Saturated Fat: 14.14 g
  • Carbohydrates: 39.15 g
    • Sugars: 22.23 g
  • Protein: 3.97 g
  • Fiber: 1.06 g

Advice

On the tray next to the Russian hats are coconut cubes. Instead of margarine, you can use butter.