Russian Hats

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Russian hats are delicious buttercream mini cakes with coconut. You should try this recipe:


for the two cake layers:

12 eggs
12 tbs sugar
10 tbs water
3 tbs s cocoa powder
7 g baking powder
250 g flour

Butter cream:

500 ml milk
5 tbs flour
1 vanilla sugar
150 g sugar
125 g butter
100 g confectioner`s sugar

Chocolate glaze:

100 g dark chocolate
50 g butter
2 tbs oil

150 g coconut flour



For the two cake layers:
Preheat oven to 180°C. Line two 33 x 34 cm pans with baking paper. Sift together flour, baking powder and cocoa. Beat the egg whites until soft peaks form, gradually add 50 g sugar. Beat the egg yolks and 100 g sugar, add water and flour mixture. Mix well until smooth. Gently fold in the egg whites. Pour the batter equaly between two baking pans and bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let it cool and cut out small rounds with glass or cookie cutter.

Butter cream:
Combine milk, flour, 150 g sugar and vanilla sugar in a medium saucepan set over medium heat. Cook and stir until thick, let it cool. Combine butter and 100 g confectioner’s sugar and beat until well combined and fluffy. Add the butter mixture into cooled milk and flour mixture, beating to spreading consistency. Spread top of each round with cream, then top with another round. Frost the sides of cake and roll each cake into coconut flour.

Chocolate glaze:
Melt chocolate, butter and oil in a bowl set over barely simmering water. Spread top of each cake with chocolate glaze. Let it cool.