Tampas Russas (Ruske kape)
Ruske kape Diga: ROOS-keh KAH-peh
Ruske kape, ou Tampas Russas, são amados bolos esponja croatas em camadas, embebidos em xarope de chocolate e cobertos com um rico buttercream de chocolate e uma cereja maraschino. Apesar do nome, eles são um clássico da confeitaria caseira croata, especialmente populares em celebrações familiares, feriados e reuniões de café de domingo. Cada mordida oferece esponja macia e úmida, creme de chocolate sedoso e uma cereja doce-azedinha que equilibra perfeitamente a riqueza. Eles são tanto um deleite visual quanto delicioso, com sua aparência arrumada em forma de chapéu.
Tampas Russas (Ruske kape)
Ruske kape
Pronúncia ROOS-keh KAH-peh
- Rende
- 12
- Preparação
- 45 min
- Cozimento
- 25 min
- Total
- 1 h 10 min
- Nível
- Médio
Alergênicos: contém glúten, leite, ovo, nozes. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Sponge cake
Chocolate syrup
Chocolate buttercream
To finish
Modo de preparo
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.
Variantes regionais
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.
Notas do cozinheiro
- 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.
Sirva com
Strong coffee, black tea, or a glass of cold milk.
Antecipe e armazenamento
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.
