Discover the Recipe for Ruske Kape: Scrumptious Balkan Treats<\/p>\n
Ruske Kape are delightful little cakes from the Balkans that feature a cocoa sponge, creamy vanilla filling, coconut, and a chocolate topping.<\/p>\n
– For 10 servings<\/p>\n
– Eggs: 6
\n– Milk: 700 ml
\n– Sugar: 264 g
\n– Vanilla sugar: 1 packet
\n– Cooking oil: 3 tbsp
\n– Water: 6 tbsp
\n– Cornstarch: 5 tbsp
\n– Butter: 125 g
\n– Cocoa powder: 2 tbsp
\n– Baking powder: 1 packet
\n– Chocolate: 100 g
\n– Shredded coconut: 100 g<\/p>\n
\n1 hour 50 minutes<\/p>\n
\n30 minutes<\/p>\n
\n20 minutes<\/p>\n
1. **Prepare the Sponge**
\n Whip the egg whites with 180g of sugar until firm peaks form. Gently fold in the egg yolks followed by the warm water.<\/p>\n
2. **Add Dry Ingredients**
\n Combine the flour, cocoa powder, and baking powder, then carefully fold into the egg mixture.<\/p>\n
3. **Bake the Batter**
\n Pour the batter into a rectangular baking pan and bake at 392\u00b0F (200\u00b0C) for about 20 minutes. Allow to cool completely.<\/p>\n
4. **Cut the Cakes**
\n Using a round cookie cutter or a small glass, cut circles from the sponge. Slice each circle horizontally to create two layers.<\/p>\n
5. **Prepare the Cream**
\n Mix the cornstarch with a small amount of milk. Heat the remaining milk with 84g of sugar and the packet of vanilla sugar. Stir in the dissolved cornstarch and cook until thickened, stirring continuously. Allow to cool, then whip with softened butter.<\/p>\n
6. **Assemble the Sponge**
\n Spread the cream between the two sponge layers and around the sides.<\/p>\n
Roll the sides of the cakes in shredded coconut. Melt the chocolate with the oil and drizzle over the top of each cake.<\/p>\n
Enjoy these exquisite Ruske Kape, a treat that brings a taste of the Balkans to your kitchen!<\/p>\n\n\n