russian hat cake

I bring you this traditional Russian cake popularly called Russian hats. Fine biscuit in two colors combined with vanilla-flavored pudding cream. Enjoy.

Russian hat cake

In my family we all adore this Russian dessert popularly called “Russian hats” two biscuits and pudding cream. He is especially adored by children 🙂
Cuisine Russian cuisine
Keyword best russian cake recipes, best russian cakes, easy russian cake recipes, famous russian cakes, ruske kape, russian cakes, russian cakes recipes pictures, russian hat cake, russian hat cake recipe, russian layer cake recipe, russian xmas cake recipes, šubarice, traditional russian cake recipes, traditional russian cakes
Prep Time 10 minutes
Cook Time 15 minutes


White dough:

  • 4 eggs
  • 200 grams sugar
  • 1 deciliter oil
  • 1 deciliter hot water
  • 250 grams plain flour
  • 1 baking powder

Black dough:

  • 4 eggs
  • 200 grams sugar
  • 1 deciliter oil
  • 1 deciliter hot water
  • 250 grams plain flour
  • 1 baking powder
  • 2 tbsp cocoa


  • 1 vanilla flavored pudding
  • 350 milliliters milk
  • 100 grams sugar
  • 1 vanilla sugar
  • 200 grams butter
  • 100 grams coconut flour


  • 100 grams cooking chocolate
  • 30 grams butter


White dough:

  • Take two bowls and separate the egg yolks from the egg whites. Mix the egg yolks with the sugar until dissolved, add the oil and water and mix until the mixture is smooth.
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  • Mix the flour with the baking powder, then add it to the egg and sugar mixture and mix until combined. Mix the egg whites until you get a solid snow of egg whites, then mix them into the mixture with the egg yolks.
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  • Preheat oven to 180 degrees Celsius (356 Fahrenheit).
    Place the baking paper on a baking sheet, coat it with butter and pour in the mixture. Bake the cake in a preheated oven for 10-15 minutes.
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  • Baked cake.
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Black dough:

  • Mix all the ingredients as for the white biscuit and add the cocoa to the flour. Bake the mixture for 10-15 minutes at 180 degrees Celsius (356 Fahrenheit.)
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  • When the biscuits are baked, leave them on baking paper to cool and prepare the cream.
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  • Heat 200 milliliters of the total amount of milk (350 milliliters) on the fire.
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  • Mix the pudding powder with the sugar, vanilla sugar and a little milk, and cook it in the rest of the milk. Cook the whole mixture well and leave to cool.
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  • Add butter to the cooled cream and mix everything well.
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  • If you do not have a cake cutter with a suitable round size, use a glass cup on a stand and use it to cut circles in the biscuit.
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  • Combine the lower yellow circle with the cream and the upper black circle and coat the whole cake with cream except the top surface. Roll the cream-coated portion into the coconut and arrange the cakes on a baking sheet.
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  • Melt the chocolate on a steamer with the butter. When the chocolate melts, remove from the heat and stir until it cools down a bit so that it does not drip quickly. Spoon the chocolate and place a chocolate wheel on top of each Russian hat.
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  • In order for the Russian hats to be the same size, ie so that the upper and lower part are flat and of the same size, you can cut out the excess biscuit when you connect them.
  • After you cut all the circles, but the rest of the biscuit in a bowl, add the rest of the cream (there is always something left after joining), rum, and shape into balls that you roll in coconut. You can eat them right away 🙂
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Russian hat cake
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