Russian caps or hats

Preparation steps

• First prepare the biscuit since the caps will be easier to cut with a mold when the biscuit has cooled completely (I usually bake it in the evening and make the cream the next morning). Separate the egg yolks from the egg whites and make the egg whites into solid snow. Make the egg yolks with a mixer with sugar and water until the sugar is completely dissolved, then add the cocoa, make with a mixer, and add the remaining ingredients: baking powder and flour. Add two tablespoons of egg whites and whisk with a mixer, then add the remaining egg whites and mix lightly into the mixture with a food processor.
• The tray sizes I used for this amount of ingredients are 20x40cm or 25x35cm, and for an oven sized tray you only need to increase the ingredients by 1/3. Pour the biscuit mixture into a baking tray lined with baking paper, flatten and place in a preheated oven at 180 ° C (or less, depending on the oven). Leave the baked biscuit to cool.
• When the biscuit has cooled, use a round mold to remove the caps / cakes so that as little residue as possible remains. Namely, 34 pieces of Russian caps come out of this amount of ingredients.
• Cut each cap horizontally to get two halves, to coat them later and join with cream.
• For the cream, it is necessary to boil 2.5 dl of milk, and mix the flour, sugar and 1 dl of milk with a hand mixer in a bowl (stir well so that no lumps remain), and then add to the boiled milk. Stir and cook briefly only until thickened, then remove from heat. Cool the cream completely to room temperature, then mix the softened butter with a mixer.
• Take half of one cap, put a teaspoon of cream, combine with the other half, and then coat the side with cream with a knife. When it is coated on the side with cream, it is advisable to leave a "fence" at the top and then you are sure that the chocolate glaze will not spill over and the caps will not be messy. The top of the cap is not smeared with cream. Roll the cap in coconut, and if one of your loved ones doesn't like coconut, it can also be rolled in walnuts, hazelnuts or similar.
• Prepare the glaze by melting the cooking chocolate in a little milk (approx. 2 tablespoons) and adding margarine and mix quickly until you get a shiny and liquid glaze. Immediately spread it with a spoon on top of each cap. Allow the glaze to set completely at room temperature, then store and store in the refrigerator.
• However, this recipe does not have to be the end and it would be a shame not to use the remnants of fine biscuit, cream (approx. 2-3 tablespoons of cream left), icing. Namely, one of the suggestions is to prepare fine balls by mixing biscuit, cream, the rest of the glaze (approx. 2 tablespoons left) in a bowl, adding 1 tablespoon of rum, 1 teaspoon of coffee and 40-50 g of melted butter. The mixture must be soft, but as long as it takes to make the balls with your hands. The resulting balls are rolled in coconut or walnuts or biscuits ... to everyone's taste!