If there is one reason my husband loves Christmas, it is because I make a lot of sweets. He loves his desserts!
It is tricky, though, because the Christmas deserts I like and the ones he likes are not the same. I love Snicker doodles and Gingersnaps, and he likes traditional Croatian ones – of course. That makes sense.
A few years ago I made these Russian Caps to surprise to him, and succeeded. He declared they tasted perfectly authentic, and I was happy because they were so easy to make!
This year I’ll be making them again, since my parents are coming to celebrate Christmas with us. It will be my kids’ first Christmas with them – we are so excited!!
Russian Caps (Ruske kape) – A Christmas Recipe
1 chocolate cake (below is the recipe I use, or you can use a cake mix)
1 vanilla filling
4 eggs separated.
3/4 cup sugar
1/3 cup oil
1/3 cup hot water
2 cups flour
1 1/2 t baking powder
2 1/2 TB cocoa powder
Mix the egg yokes and sugar until light and fluffy. Add the oil and water. Beat the egg whites until firm peaks can be formed. In a separate bowl, combine the dry ingredients and add to the egg-sugar mixture. Fold in the egg whites.
Bake in a greased and floured 9×13 pan at 350 for 25 minutes or until done (insert toothpick)
While the cake is still warm, turn out onto a tray or cutting board. Using a small round cutter or glass, cut round circles out of the cake.
You want a dryer, dense cake. If you choose to use your own cake recipe, choose one that is not moist, because a moist cake will fall apart while putting the caps together.
and slice in half.
1 vanilla pudding mix do not use instant
3/4 cup butter or margarine cut into small cubes
Make the pudding according to the directions and cool completely. Once cooled, add the cubed margarine or butter and with an electric mixer, mix well until creamy and smooth.
On each half of the cake circles, spread some filling and top with the remaining half.
Then, spread filling around the outside edges of the “caps”. (don’t skimp on the filling – you’ll probably have some left over)
Don’t worry if this part doesn’t look pretty or if you get cake crumbs in the filling. You will cover the cream with coconut.
Roll the caps in the coconut flakes and set aside, taking care that they do not touch one another.
In an dutch pan, melt 2/3 cups of chocolate chips and add 2-3 TB of oil.
Using a small teaspoon, carefully spread the chocolate sauce over the tops of the “caps”.
Place the Russian Caps into the refrigerator until cooled and the chocolate is hardened.
Grab these free printable recipe cards and share this recipe with your family and friends!