Russian Hats are delicate sponge cakes filled with silky vanilla cream, coated in coconut, and finished with a rich chocolate glaze. These elegant mini cakes are perfect for holidays, birthdays, and special gatherings. Their soft texture, creamy center, and beautiful presentation make them a show-stopping homemade dessert.
Ingredients
Cake:
- 6 large eggs, separated
- 1 ½ cups granulated sugar
- 1 ¾ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon baking powder
- 2 tablespoons warm water
Cream Filling:
- 2 cups whole milk
- 5 tablespoons cornstarch
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups powdered sugar
For Coating:
- 3.5 oz (1 standard bar) semi-sweet baking chocolate
- 1 cup sweetened shredded coconut
Preparation
1. Make the Cake
Preheat oven to 350°F. Line a rectangular baking pan with parchment paper.
Beat egg yolks with granulated sugar until pale and fluffy. Add warm water, cocoa powder, and baking powder. Mix well. Gradually add flour.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
Spread evenly in the pan and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
Using a round cutter, cut circles from the sponge cake. Slice each circle horizontally into two layers.
2. Prepare the Cream
In a small bowl, whisk cornstarch with ½ cup cold milk until smooth.
Heat the remaining milk in a saucepan. Once hot (not boiling), stir in the cornstarch mixture. Cook over medium heat, stirring constantly, until thickened. Cool completely.
Beat softened butter with powdered sugar until creamy. Gradually mix into the cooled milk custard until smooth and fluffy.
3. Assemble
Spread cream between two cake layers and lightly coat the outside with cream.
Roll each cake in shredded coconut.
Melt chocolate and spoon a glossy layer over the top of each cake. Allow chocolate to set before serving.
