Russian Hat Pastry

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

I highly recommend soaking the bottom disk in some syrup to keep the pastry from being dry.

Ingredients

Farm fresh eggs - 5 pieces
Sugar - 5.3 oz
Wheat Flour - 2.6 oz
Baking Powder - 2 teaspoons
Mascarpone Cheese Unagrande - 5.3 oz
Chocolate - 1 piece
Coconut flakes - 3 tablespoons
Starch film - 1.8 oz
Vanilla salt - 2 teaspoons
Cocoa Powder - 2 teaspoons
Salt - a pinch

Step by Step guide

Step 1

Beat the egg whites and yolks separately, then combine them. Gradually add the sugar and continue to beat for 10 minutes until a stable foam forms. Then add the vanilla sugar and baking powder, sift in the flour, starch, salt, and mix until homogeneous. Place the prepared batter on a baking sheet lined with greased parchment paper and bake until done at 180–392°F. Cool.

Step 2

For the cream, beat the mascarpone with sugar until soft, then chill in the refrigerator. Alternatively, use any other cream of your choice.

Step 3

Cut out disks (circles) from the sponge cake using a glass, approximately 5 cm in diameter. Spread cream on one disk, cover with a second disk. Repeat this with all the disks. Coat the pastry with cream on the sides and roll it in some sprinkles (you can use coconut flakes or grated chocolate).