Ruske Kape - Slovenian Chocolate Meringue Cake

Ingredients

• For the chocolate meringue: For the chocolate meringue:
• 6 large egg whites 6 large egg whites
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 1 tablespoon cocoa powder 1 tablespoon cocoa powder
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the cream filling: For the cream filling:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• ½ cup (100g) powdered sugar ½ cup (100g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 38g, 32g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F) and line two baking sheets with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cocoa powder, vinegar, and vanilla extract to the egg whites, continuing to beat until stiff peaks form.
4. 4.
   Divide the meringue mixture into four equal portions and spread each portion onto the prepared baking sheets, forming circles approximately 8 inches (20cm) in diameter.
5. 5.
   Bake the meringue layers for 1 hour, or until crisp and dry. Allow them to cool completely.
6. 6.
   In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. 7.
   Place one meringue layer on a serving plate and spread a generous amount of the cream filling on top.
8. 8.
   Repeat the process with the remaining meringue layers and cream filling, finishing with a layer of cream on top.
9. 9.
   Dust the cake with cocoa powder for garnish.
10. 10.
    Refrigerate the Ruske Kape for at least 4 hours, or overnight, to allow the flavors to meld together.
11. 11.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Egg whites — Ensure that the mixing bowl and beaters are completely clean and free of any grease to achieve the best results when beating the egg whites. Room temperature egg whites are easier to whip.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream to help it thicken faster.

Tips & Tricks

• To achieve a crispy meringue, make sure the egg whites are beaten until stiff peaks form before adding the sugar and other ingredients.
• Allow the meringue layers to cool completely before assembling the cake to prevent the cream filling from melting.
• For an extra touch of flavor, you can add a splash of rum or coffee liqueur to the cream filling.

Serving advice

Serve Ruske Kape chilled for the best taste and texture. It pairs wonderfully with a cup of hot coffee or tea.

Presentation advice

When serving Ruske Kape, dust the top of the cake with a generous amount of cocoa powder to create an elegant and inviting appearance. You can also garnish each slice with a dollop of whipped cream and a sprinkle of chocolate shavings.