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Russian Hat Cakes

Soft cocoa sponge cakes filled with vanilla-lemon butter cream and rolled in coconut. A traditional Balkan dessert known as Russian hat cakes. It is our family's favorite Christmas dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 12
Cuisine: Balkan
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Sponge
  • 2 eggs
  • 100 g sugar
  • 50 ml oil
  • 50 ml hot water
  • 125 g flour
  • 1/2 baking powder
  • 1.5 tbsp cocoa powder
Cream
  • 500 ml milk
  • 5 tbsp flour
  • 9 tbsp sugar
  • 3 vanilla sugars or vanilla extract
  • 1 butter 200–250 g
  • Juice of 1 lemon
Coating
  • Shredded coconut

Equipment

  • Mixing bowls
  • Electric mixer
  • Whisk
  • Baking tray
  • Oven
  • Saucepan
  • Spatula
  • Plate for coconut coating

Method
 

  1. Separate egg whites and yolks.
  2. Beat egg whites until stiff peaks form.
  3. Whisk egg yolks with sugar, then add hot water and oil.
  4. Add flour, cocoa, and baking powder.
  5. Gently fold in egg whites.
  6. Bake at 180°C for 10 minutes. Repeat for second layer.
  7. Cook milk, flour, sugar, and vanilla sugar until thick cream forms.
  8. Let cream cool completely.
  9. Mix in butter and lemon juice until smooth.
  10. Cut sponge into circles or squares.
  11. Fill and sandwich with cream.
  12. Roll each cake in coconut.

Notes

Cream must be fully cooled before adding butter.
Do not overbake sponge or it will crack.
Chilling improves texture and flavor.
Coconut coating is essential for authentic taste.