Russian Caps

For Russian caps, first line a baking sheet with baking paper. Preheat the oven to 180 °C.

For the dough, sift together flour, baking powder and cocoa powder. Beat egg yolks with 2/3 of the sugar until foamy. Gradually stir in flour mixture and water alternately. Beat egg whites with remaining sugar until stiff peaks form and gently fold in. Spread the mixture on the baking sheet and smooth it out. Bake for about 20 minutes until light and then let cool.

In the meantime, for the cream, mix the flour with a little milk until smooth. Slowly bring the remaining milk to a boil with granulated sugar and vanilla extract. Stir in flour mixture and continue stirring until a custard-like cream is formed. Allow to cool.

Beat butter with powdered sugar until fluffy. Stir into the cream.

Cut out circles from the dough with a diameter of about 5 cm. Glue two circles each with cream (spread it nice and thick). Spread cream all around the sides of the tartlet and roll in the coconut flakes.

Melt chocolate with coconut oil and glaze the top of the tartlets with it. Let set.

Serve Russian caps.

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