Russische Kappen (Ruske kape)
Ruske kape Aussprache: ROOS-keh KAH-peh
Ruske kape oder Russische Kappen sind beliebte kroatische Schichtbiskuitkuchen, die in Schokoladensirup getränkt und mit einer reichhaltigen Schokoladenbuttercreme und einer Maraschinokirsche belegt werden. Trotz des Namens sind sie ein Klassiker der kroatischen Hausbäckerei und besonders bei Familienfeiern, Feiertagen und sonntäglichen Kaffeerunden beliebt. Jeder Bissen bietet weichen, saftigen Biskuit, seidige Schokoladencreme und eine süß-säuerliche Kirsche, die den Reichtum perfekt ausgleicht. Sie sind ebenso ein optischer Genuss wie ein köstlicher, mit ihrem ordentlichen, hutartigen Aussehen.
Russische Kappen (Ruske kape)
Ruske kape
Aussprache ROOS-keh KAH-peh
- Für
- 12
- Vorbereitung
- 45 Min.
- Zubereitung
- 25 Min.
- Gesamt
- 1 Std. 10 Min.
- Schwierigkeit
- Mittel
Allergene: enthält gluten, milch, ei, nüsse. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
Sponge cake
Chocolate syrup
Chocolate buttercream
To finish
Zubereitung
Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on high speed for 5–7 minutes until pale, thick, and tripled in volume.
Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in three batches, keeping as much air in the batter as possible.
Pour the batter into the prepared pan and bake 20–25 minutes until the top springs back when lightly touched and a toothpick comes out clean. Cool completely in the pan.
While the cake cools, make the syrup. combine water, sugar, and cocoa in a saucepan. Bring to a boil, stirring until sugar dissolves, then simmer 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature.
Cut the cooled cake into 12 equal squares (about 2.5 inches/6 cm each). Using a fork, poke several holes in the top of each square.
Place the squares on a wire rack over a tray. Slowly spoon the chocolate syrup over each piece until well soaked. Let them absorb the syrup for 15 minutes.
For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, cocoa, milk, vanilla, and salt. Beat on medium-high for 3–4 minutes until light and fluffy.
Pipe or spread a generous swirl of buttercream on top of each soaked cake square. Top each with a maraschino cherry and a light sprinkle of chopped walnuts or coconut if desired.
Chill the Ruske kape in the refrigerator for at least 1 hour before serving so the flavors meld and the cream firms up.
Regionale Varianten
Some Croatian families add a thin layer of apricot or cherry jam between the soaked sponge and the buttercream. Others prefer a lighter whipped-cream version instead of buttercream for a less sweet finish.
Tipps des Kochs
- The sponge is very delicate; fold the dry ingredients gently to keep it light and airy.
- Make the syrup and buttercream while the cake bakes and cools to save time.
- For neater presentation, use a piping bag with a large star tip for the buttercream swirl.
Dazu servieren
Strong coffee, black tea, or a glass of cold milk.
Vorbereiten und Aufbewahren
These taste even better the next day. Store in an airtight container in the refrigerator up to 3 days. Bring to room temperature 30 minutes before serving.
