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Ruske Kape - Russian hats

Russian Hats/Ruske Kape/Subarice is a cake dessert typically served in Russia, Ukraine, Macedonia, Bosnia, Croatia, and Serbia. These layered cakes can vary in size. You can make them really small or even cupcake size. They are made up of a creamy inside, a chocolate topping, and covered in shredded coconut or nuts. Making these is always a challenge, If you love a chocolate – coconut or nut combination, I can guarantee you these little sweet hats will knock your socks off!

Time: 2 hours and 30 minutes

Serves: 8 Medium sized Russian Hats

Recipe Difficulty: Medium


5 eggs

1 Vanilla Pudding Mix Packet

1 tablespoon of Baking Powder

2 cups all purpose flour

1 tablespoon olive oil

1 packet Vanilla sugar or 1 teaspoon vanilla extract

1/2 cup sugar

2 tablespoons of cocoa powder

4 oz of chocolate (milk or dark)

4 oz of pulsed walnuts or coconut

Making the Sponge Layers:

1. First, separate the yolk from the whites and mix the yolk in a bowl using a beater.

2. Little by little add the sugar to the yolks, continue mixing.

3. Add 1/2 cup of water and 1 tablespoon of olive oil after your have added all the sugar to the yolks.

4. In 2 cups of flour, add 2 tablespoons of cocoa powder and 1 tablespoon of baking powder. Stir together.

5. Add the flour/cocoa mix little by little to the egg yolk/sugar mix. Stir constantly until you get a thick consistency.

6. Beat the egg whites in a mixer or in a beater until you get a stiff peak.

6. Then take the egg whites and add little by little to the egg yolk/sugar/flour mix. Continue stirring.

7. You will get a thick and smooth cake batter.

8. Line 1 large oven tray with parchment paper and transfer the batter mix. Spread the batter evenly on the pan so it bakes even in size.

9. Set oven to 400F and bake for 20-25 minutes or when a toothpick or skewer comes out clean.

10. Once baked, take out of the oven and let cool to room temperature.

11. Now, using a circle cup or a round stainless steel cutter, cut the cake making small or medium circles. Slowly apply straight downward pressure on the cutter until it has cut through the height of the cake.

13. Repeat these steps until you no longer have any cake left. Remove the cut-out piece of cake.

14. Cut the circles in half to add the filling.

Chocolate Glaze:

1.Melt the chocolate in a saucepan and drizzle olive oil. Continue stirring on medium heat to avoid burning the chocolate. Stir until all chocolate is melted.

2. Prepare the pulsed walnuts or coconut for the outer part of the dessert.

Vanilla Pudding Cream Filling:

1. I made my vanilla pudding mixture according to the package instructions - combing milk and the vanilla powder.

TIP: For thicker pudding, add a tablespoon of cornstarch to the milk and stir.

Assembling together:

1. Using a decorating pipe or just a spoon, spread the vanilla pudding mixture on one cake circle and then stick it to another cake circle and continue to spread white cream on the edges.

2. Once you stick the cake circles together, spread the vanilla pudding mixture around the dessert on the sides.

3. Roll and coat the dessert edges in the walnuts or coconut.

4. Then simply add the melted chocolate on the top.

5. Repeat until you have no more cake circles.

Set in the fridge for about 1 hour so the chocolate can cool down and harden.

Serve chilled with a cup of coffee or tea.

*This dessert is best when stored in the fridge in an airtight container for up to 3 days.

Email me with any questions or suggestions.

All my love,

Amina Brdarevic

Founder, EasterKitchn

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