🇬🇧 Desserts: Ruske Kape (Bosnia and Herzegovina)

I have already published a recipe from Bosnia and Herzegovina here and it has remained for weeks as one of the most read texts on the site. One of the country's typical desserts uses the same dough as Zeljanica (the other recipe), so I decided to publish a different dessert, although this is a common dessert throughout the Balkan region. The name of this candy is Ruske Kape (Russian hats).

Ingredients:

• 8 eggs
• 13 tablespoons of sugar
• 5 tablespoons of water
• 3 tablespoons of oil
• 10 tablespoons of flour
• 1 sachet of baking powder (12 g)
• 3 tablespoons of cocoa
• Coconut flour

Ingredients for the filling:

• 700 ml of milk
• 8 tablespoons of flour
• 8 tablespoons of sugar
• 1 sachet of vanilla sugar (10 g)
• 1 margarine (250 g)

 Ingredients for the glaze:

• 100 g of dark chocolate
• 3 tablespoons of oil

Preparation:

1. Pour half of the milk into a deep bowl and heat over low heat.
2. Pour the flour, sugar and vanilla sugar into the second half of the milk and mix well.
3. When the milk from step 1 boils over low heat, gradually, without stopping stirring, add the mixture from step 2 and cook until a thick filling is obtained. Remove the filling from the heat and let it cool to room temperature.
4. Separate the egg whites from the yolks and whisk the egg whites with the sugar until stiff peaks. Gradually add the egg yolks to the whites, always whisking with the electric whisk. Keep whisking.
5. Add water, oil, flour with baking powder, cocoa to the eggs and beat until smooth.
6. Cover the pan with parchment paper, pour the mixture from step 5 on the pan, spread it out evenly and bake in a hot oven at 200 degrees for about 20 minutes.
7. Cut the cooled cake with a glass into as many circles as possible and cut each part crosswise with a knife.
8. Spread the filling on one half and cover with the other half.
9. Cover the sides of the cake with the filling and roll the cake in coconut.
10. Melt the chocolate with the oil over low heat, stirring constantly.
11. Add a teaspoon of melted chocolate on top of each cake and spread evenly over it.
12. Keep the Ruske Kape in the refrigerator until ready to serve.

Bosnia and Herzegovina, in terms of gastronomic tourism, is a place worth knowing. And certainly take advantage of the trip to discover other interesting qualities of the country. In the next text I will talk about some opportunities for investors and entrepreneurs in Bosnia and Herzegovina.

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Nycka, the Nomad