Cappelli russi (Ruske kape)
Ruske kape Pronuncia: ROOS-keh KAH-peh
Ruske kape, o cappelli russi, sono amati dolci croati a strati di pan di spagna inzuppati nello sciroppo di cioccolato e ricoperti con una ricca crema al burro al cioccolato e una ciliegia al maraschino. Nonostante il nome, sono un classico della pasticceria casalinga croata, particolarmente popolari durante le celebrazioni familiari, le feste e i raduni per il caffè della domenica. Ogni morso offre un pan di spagna morbido e umido, una crema al cioccolato setosa e una ciliegia dolce-acidula che bilancia perfettamente la ricchezza. Sono tanto un piacere per gli occhi quanto deliziosi, con il loro aspetto ordinato a forma di cappello.
Cappelli russi (Ruske kape)
Ruske kape
Pronunciato ROOS-keh KAH-peh
- Porzioni
- 12
- Prep
- 45 min
- Cottura
- 25 min
- Totale
- 1 h 10 min
- Livello
- Medio
Allergeni: contiene glutine, latte, uovo, frutta a guscio. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Pan di spagna
Sciroppo al cioccolato
Crema al burro al cioccolato
Per finire
Preparazione
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.
Varianti regionali
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.
Note del cuoco
- 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.
Servire con
Strong coffee, black tea, or a glass of cold milk.
Preparazione in anticipo e conservazione
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.
