Cake desserts known as “ruske kape” are popular in the Balkan region, particularly in Bosnia and Herzegovina, Croatia, and Serbia. It often comes in a circular, 6-inch portion with a rim of coconut or, less frequently, crushed walnuts. Typically, vanilla and chocolate are sprinkled over the top.
Ruske kape Cake Recipe
- Set the oven to 350°F/175°C for preheating.
- In a bowl, add 1 cup (140 grams) of flour. 250 cc of milk should be added.
- Set a pot on medium heat and add the remaining milk.
- Mix the milk and flour together while adding the baking powder. Set this concoction aside.
- Go back to the stovetop where the milk is. Add 1/2 cup (100 grams) of sugar to the warm milk and stir for about a minute or until the sugar is completely dissolved.
- Fill the pot with the milk and flour mixture. Using a spoon, stir continuously. The mixture should be brought to a boil and then cooked for 1-2 minutes to produce a thick cream.
- Take it off the stove and let it to cool. It will harden the white cream.
- In a kitchen aid mixer, whip the butter until it is frothy. Gently pour in the milk and flour mixture while whisking it into the butter to ensure level distribution. When the vanilla extract has been added, whisk the mixture for a short while before removing the bowl from the kitchen aid and setting it aside.
- Add the eggs to a different bowl. After whisking for a minute, gradually add the remaining sugar. When the sugar has dissolved and the eggs are a light yellow color and frothy, add the vanilla sugar and continue mixing. Olive oil should be added after briefly pausing the mixer.
- Combine the cornstarch, cocoa powder, and the remaining flour in a sizable basin. Ingredients are combined.
- Then, add the dry ingredients to the egg mixture while your kitchen aid is running. The cocoa batter needs a minute to blend.
- Use parchment paper to line a baking sheet. Then pour the cocoa batter into the tray and evenly distribute it throughout.
- Bake it for 25 minutes.
- When the cake is baked, let it cool. Then, take it off the tray, by turning it upside down on a flat surface and removing the attached parchment paper.
- Cut small round cakes using a round stainless steel cutter. You should make about 24-26 round cakes.
- Take one cake and spread 1 tablespoon of white cream on it. Stick it to another cake and continue to spread white cream on the edges. Coat the edges with coconut flakes.
- Continue with the remaining ingredients, until you use them up.
- Melt the chocolate in a small pan, on low heat.
- When all the cake sandwiches are ready, pour the melted chocolate on top.
- If you want, you can garnish the cakes with sugary flowers or other decorations.
- Proteins: 53 g
- Fats: 11 g
- Carbs: 36 g
Although the term “ruske kape” comes from the Russian Cossacks who wore the hat in the regiments they belonged to, hence its given name in the Balkans, the design of the confectionery itself is based on the papakha, a traditional shepherd’s hat that is worn throughout the mountainous Caucasus region. 
On colorful platters with chocolate drizzles, this delicacy is typically served chilled. Although it can be eaten with a fork, some people choose to casually eat it with their hands like a cupcake.