I love ruske kape. In fact, I make them often because everyone in my family does. They are the perfect end to a great meal or just something to pull from the fridge for a sweet treat. Recently, I’ve been going through my stash of recipes and came across one I got from a relative years and years ago that I’ve made once and never again. I decided to remake it and share it today because I’ve been on a savory kick lately, more specifically a slano predjelo kick. I’ve been making all the slano predjelo because it’s enjoyed cold and it’s perfect for the summer. It makes me wish I had more opportunities for hosting people because I would love to add these to my charcuterie board…another one of our favorite things as of late.

Slane Ruske Kape are made with the same technique as the sweet variety. Sponge cake is cut out into small circles, a filling is made, the two halves filled and sandwiched together, and then it’s rolled and topped with ajvar. The savory sponge cake tastes exactly like my Ajvar Roll recipe although the ingredients are slightly different. This does produce a slightly denser sponge which is perfect because it holds up to the filling well.

As you’ll see in the photos below, I rolled my ruske kape in both sesame seeds and grated mozzarella cheese. You can even roll them in chopped herbs if you’d like, or any other seeds that you enjoy. As far as the filling goes, it is totally customizable. You can do an all cheese filling or as I have, a cheese, pickle, and chicken parizer (bologna) filling. This is our favorite combination with the ajvar sponge, but certainly adjust to you and your family’s taste.

It goes without saying that these would be an ideal addition to a traditional prejelo platter. But they would also be a beautiful addition to an appetizer platter or even a charcuterie board if you were to make these bite-sized. I use a biscuit cutter to cut mine out but you can even use a small cookie cutter, or even a cup or glass to cut them to bite-sized pieces. Whatever way you decide to make these, I know you’ll love them as much as I do.

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Slane Ruske Kape/Savory Russian Hats

Recipe by The Balkan HostessCourse: AppetizersCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

Cooking time

minutes

A savory version of a regional favorite!

Ingredients

Sponge Cake
4 large eggs (whites and yolks separated)
1/2 tsp (3 g) salt
4 heaping spoonfuls Ajvar (4 dobre kašike)
3 heaping spoonfuls Greek yogurt or sour cream (3 dobre kašike)
1/4 cup (60 ml) Kefir
1 cup (120 g) all purpose flour
1 tablespoon baking powder (1 kesica)
Filling
1/2 cup (50-75 g) crumbled feta cheese
2-3 small dill pickles, diced
1/2 cup (50-75g) grated chicken bologna or other deli meat
1 tablespoon (15 g) Greek yogurt or sour cream
1 teaspoon (5 g) mayonnaise
For Rolling & Topping
Sesame Seeds
Finely grated Mozzarella cheese
Ajvar (2-3 tablespoons)
2-3 tablespoons sour cream, Greek yogurt, or mayonnaise

Directions

Sponge Cake
Preheat oven to 350 F/175 C and line a 9×13 inch / 22 x 33 cm baking pan with parchment paper. Set the pan aside.
Using a hand or stand mixer, whip the egg whites until stiff peaks form. Set aside.
Working quickly, whip the egg yolks until thick and pale yellow. Once the egg yolks have thickened, add in the salt, ajvar, kefir, and Greek yogurt. Mix to combine. Once all the ingredients are combined, add in the flour and baking powder. Mix until all the flour has been incorporated.
Next, fold in the egg whites into the egg yolk mixture, being careful not to deflate the egg whites too much. Once everything has been combined and you no longer see egg white in the mixture, pour the entire mixture into the baking pan. Spread around to ensure an even layer.
Bake the sponge cake for 20-25 minutes until firm to the touch and slightly risen. Don’t let it start to brown. Once baked, remove from the oven and set aside to cool completely.
Filling
Combine all your filling ingredients and set them aside.
Place your ingredients for rolling in separate bowls and set aside.
Assembly
Using a biscuit, round cookie cutter, or glass, cut out round pieces of the sponge cake. You need 2 to make 1 Russian Hat so ensure you end up with an even number.
Next, using a teaspoon, spoon a small amount of filling onto one half of the hat. Top with the 2nd piece and press together gently. Repeat with the remaining sponge cake pieces.
Using a knife or small offset spatula, spread your dairy spread of choice (sour cream, mayo, or Greek yogurt) on all sides of the Russian Hat, making sure all sides are covered evenly. This will help the other ingredients stick when you roll the hats later.
Next, holding each hat with your thumb and index finger, roll each one in sesame seeds or cheese, turning them as you roll to coat the sides completely. Set aside and continue with the remaining hats.
Once all sides have been coated, top each Ruska Kapa with a small amount of ajvar to cover the top completely.
Refrigerate until ready to serve.

Notes

Sometimes my shredded mozzarella cheese is too thick so I need to chop it a little with a knife to make it finer and easier to roll. And sometimes I like the fuzzy look and will leave the cheese on the thicker side. Decide what is best for you!
If using sesame seeds, I highly recommend toasting them lightly to bring out the deeper caramelized flavor. You can even buy them toasted sometimes as I do.