Ruske kape, or Russian Hats, are a classic Serbian dessert consisting of sponge cake layers filled with a rich and creamy filling. This elegant treat is known for its light and airy texture, with a creamy center that makes it a favorite for special occasions. The cake is typically made with layers of sponge cake that are generously filled with a mixture of cream and sometimes fruit or nuts, then topped with a dusting of powdered sugar or cocoa for a sophisticated finish.

Ingredients:

For the Sponge Cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract

For the Cream Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Optional: 1/2 cup fruit preserves (e.g., raspberry or apricot) or chopped nuts

For Garnish:

• Powdered sugar or cocoa powder for dusting

Instructions:

1. Prepare the Sponge Cake:

   • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
   • In a mixing bowl, beat the eggs and granulated sugar until thick and pale.
   • Sift together the flour and baking powder, then gently fold them into the egg mixture.
   • Add the vanilla extract and mix until just combined.
   • Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the Cream Filling:

   • In a mixing bowl, whip the heavy cream until soft peaks form.
   • Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
   • If using, gently fold in the fruit preserves or chopped nuts.

3. Assemble the Ruske Kape:

   • Once the sponge cakes are completely cool, slice each cake horizontally into two layers.
   • Place one layer of sponge cake on a serving plate and spread a generous amount of the cream filling on top.
   • Add the second layer of sponge cake and repeat the process until all layers are assembled, finishing with a layer of cream on top.
   • Garnish with powdered sugar or cocoa powder.

4. Chill and Serve:

   • Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cream to set.
   • Slice and serve chilled.

Nutritional Information (per serving, approx. 1/12 of the cake):

• Calories: ~320 kcal
• Proteins: ~5g
• Carbs: ~35g
• Fiber: ~1g

Nutritional Summary: Ruske kape is a rich and indulgent dessert with a moderate calorie content primarily from the cream and sponge cake. It provides some protein from the cream and eggs, while the carbs come from the flour and sugar. The fiber content is relatively low, but the dessert is a delightful treat that combines the lightness of sponge cake with the creaminess of the filling. Enjoy this dessert on special occasions for a delicious and elegant finish to your meal.