What’s better than Ruske Kape? A giant Ruska Kapa cake that takes the beloved Balkan cookie/pastry to the next level!
A staple cookie on most Balkan cookie trays, displays, and in patisserie display cases, the Ruska Kapa is synonymous with special occasions or simply a weekend spent at home, and “nesto slatko” to have around the house. I have a recipe for the original-sized ones here, but this time I wanted to turn this super-popular cookie into a super-sized version and into a cake. Not only does it elicit a pleasant reaction when presented to guests simply because of its size, but the expected, familiar flavors are also there. One slice of this cake transforms you right back to childhood, I promise.
This recipe is fairly simple; it mirrors my cookie recipe, except that in this cake you’re making cake layers, swapping out a few ingredients, and soaking the layers in a sweetened milk to ensure ultimate moistness.
Note: The recipe below makes 4 cake layers. When making this cake recently, I decided to save one layer for cake pops and just used 3. The measurements will yield 4 layers, so you can choose to include them all and make a taller cake or set one aside for other delicacies, your choice.
I hope you try this cake soon. I’d love to hear how you like it! Be sure to head over to my Instagram, where I post various content related to my Balkan-American life and where you’re able to reach me by message with any questions or to simply to send me a quick photo of a recipe you’ve made. Oh, and if this doesn’t seem like your jam, head on over to the dessert section of the website for other recipes you might like.
Now on to how to make this beautiful giant…
Ruska Kapa Torta / Russian Hat Cake
Course: DessertCuisine: Balkan, Serbian8
servings45
minutes40
minutesA traditional favorite, super-sized!
Ingredients
- Sponge Cake Layers – Yields 2 Cake Layers (double it to make 4)
6 large eggs
1 cup (200 g) granulated sugar
2 tablespoons vanilla sugar (2 kesice)
1/2 cup (125 ml) oil
1/4 cup (60 ml) milk
1 tablespoon baking powder (1 kesica)
2 cups + 2 tablespoons all-purpose flour (22 kašike)
2 tablespoons (14 g) cocoa powder
- Filling/Custard
8 cups (2 L) milk
8 tablespoons (104 g) granulated sugar, to taste
2 tablespoons vanilla sugar (2 kesice)
1 teaspoon (6 ml) vanilla extract
10 tablespoons (80 g) all-purpose flour
8 tablespoons (72 g) cornstarch
1 cup (100 g) unsweetened coconut flakes
- Chocolate Glaze
1 – 4oz (100 g) bar of dark baking chocolate
2 tablespoons (30 ml) oil
- Additonally
1 cup (100 g) unsweetened coconut flakes
2 cups (473 ml ) milk, warm
2 tablespoons vanilla sugar (2 kesice)
Directions
- Sponge Cake Layers
- Preheat oven to 350 F (175 C) and grease 4 – 9-inch round cake pans (I use baking spray) and set aside.
- In a large mixing bowl with a hand or stand mixer, whisk together the eggs until foamy. Add in the sugars, oil, and milk.
- Add the dry ingredients and whisk lightly. Switch to a spatula and give everything a final mix, making sure to scrape down all sides of the bowl. Once the cake batter is well combined, transfer it to your greased baking pans and distribute the batter in an even layer. If you don’t have 4 pans of the same size, bake them 2 by 2 or 1 at a time, just be sure to split the batter evenly so all the layers are the same size in the end.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Once baked, remove the cake from the oven, allow to cool a few minutes in the pan, then remove from the baking pan onto a cooling rack to cool completely.
- Custard/Filling
- To a large pot add the milk, reserving 2 cups to the side.
- To the milk in the pot, add the sugars and vanilla extract. Cook on medium-high heat until just boiling, being careful that the milk does not boil over.
- While the milk is reaching an almost boil, take your reserved milk and whisk in the flour and cornstarch. Whisk well so there are no lumps in the mixture.
- When the milk is just about to boil, reduce the heat to medium and add in the reserved cup of milk with flour and cornstarch. Whisk continuously and cook until the milk thickens and is a pudding-like consistency, about 6 minutes. Be careful that the mixture doesn’t burn on the bottom of the pot. Stir the entire time the mixture is cooking.
- After 6 minutes or so, remove the filling from the heat. It will still be slightly runny, a little thinner in consistency than pudding. This is ok. Transfer the filling to a mixing bowl and press down a piece of plastic wrap on top of the filling to prevent a skin from forming. Chill the filling in the refrigerator until completely cold.
- When the filling is completely cooled, remove from the refrigerator and stir in the unsweetened coconut flakes. Using a spatula, briefly mix to combine.
- Assembly
- Before assembling your cake, ensure all the cake layers are flat and level. Do this by using a knife to remove any rounding that may have happened during baking. Once all cake layers are level, lay the first sponge on your serving dish or cake stand.
- Take the 2 additional cups of milk left over and warm slightly, then stir in the vanilla sugar until dissolved. Split the mixture into 4 parts and soak each of the cake layers evenly with the milk.
Note: I like to poke holes in my sponge cake with a fork to help the milk soak through. - Spread 1/4 of the filling onto the first cake layer, ensuring it is even. Next, place the 2nd cake layer on top of the filling and repeat this process of layering until you achieve the desired height or use up all the ingredients.
- Next, spread the filling all around the cake, but NOT on top of the cake.
- Using your hand, press the remaining unsweetened coconut flakes onto the sides of the cake. I find a patting motion works best. Set aside.
- In a saucepan, add the chocolate and oil. Heat briefly until the chocolate is completely melted. Remove from the heat and spoon the melted chocolate all over the top of the cake, preventing any dripping on the sides if possible for a clean look.
- Place the cake in the refrigerator to set for 1-2 hours, then serve and enjoy!
