Ruske Kape Recipe – How To Make Šubarice (Russian Hats)

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Post author SJ

Written by our local expert SJ

Sarah-Jane has lived in Croatia for 10+ years. SJ, as she is known, has been traveling the Balkans & beyond since 2000. She now shares her passion for traveling with her husband & kids.

Here is how to make ruske kape – these tasty treats are also called šubarice in some parts of the world. But no matter what you find them called, you should know they are named for their resemblance to traditional “ushanka” Russian hats or the “šubara,” which is a Balkan hat of the same style.

Coconut lovers will be in heaven after their first bite into ruske kape. These are best served chilled with a cup of coffee. Our šubarice are made with typical baking ingredients of flour, baking powder, sugar, and eggs and are filled with a creamy mix of sugar and chocolate. The dessert is then rolled in shaved desiccated coconut and topped with chocolate.


Balkan Recipes_Ruske Kape Recipe_How To Make Russian Hats


As these take some time to make, you often find these being served for special occasions such as Christmas and weddings. THere is how to make Ruske Kape, also called šubarice. They are so named for their resemblance to traditional Ushanka Russian hats.hese are slightly different from the Croatian Čupavci in that they have a creamy filling inside, and the Ruske kape take much more time to assemble.

As with all of the Croatian and Balkan recipes shared on Chasing the Donkey, we’d like to point out that there are dozens of ways to make this, and this is the one that I enjoyed the best from Milena.


Ruske Kape_Russian Hats_Subarice_14

Russian Hat - Ruske Kape Recipe

Here is how to make Ruske Kape, also called šubarice. They are so named for their resemblance to traditional Ushanka Russian hats.



  • 800 ml (27 oz) whole milk - do not use low-fat
  • 125 g (1 cup) pure cornstarch
  • 120 g (1/2 cup) caster/granulated sugar
  • 200 g (7 ounces) white chocolate suitable for eating and cooking
  • 200 g (14 tablespoons) room temperature butter

Sponge cake

  • Five large eggs 
  • 140 g ( 0.625 cups) caster/granulated sugar
  • 150 ml (4-5 oz) sunflower oil 
  • 150 ml (5.5 oz) room-temperature liquid yogurt
  • 220 g (1 3/4) all-purpose flour
  • 12 g (2.5 teaspoons) baking powder
  • 20 g (2 3/4 tablespoons) powdered cocoa


  • 200 g (2 1/4 cups) shredded coconut


  • 150 g (1 cup) of dark chocolate suitable for eating and cooking
  • 50 g (1/4 cup) white chocolate suitable for eating and cooking
  • 5 tablespoon sunflower oil


How To Make Russian Hats - Ruske Kape Method

How To Make The Filling

  • Separate 150 ml from the total amount of milk in a mixing bowl and mix it with the cornstarch and sugar into a smooth mixture without any lumps
  • Heat the rest of the milk in a saucepan, stirring constantly
  • Combine the warmed milk with the cornstarch and sugar mix you prepared in step 1, and using a hand mixer, mix to form a cream. Cover with transparent film and leave to cool completely
  • Then add in the room-temperature butter and whip everything nicely into a smooth mixture without any lumps
  • Melt the white chocolate (either in the microwave or over. a water bath), add to the filling, and mix well until to get your final creamy filling

How To Make The Sponge Cake

While the filling is cooling, prepare the sponge cake.

  • Preheat the oven to 150°C
  • Prepare a square mold measuring 35x30 cm, and cover only the bottom of the mold with baking paper, not the sides
  • Separate the whites from the yolks. First, using a hand mixer, beat the egg whites until they become white, then slowly add in the sugar  - be sure to constantly mix to get a firm foam. Reduce the speed of the mixer and add the oil, yogurt, and then egg yolks one-by-one
  • Slowly sift the dry ingredients into the mixture and combine everything with a mixer at the lowest possible speed
  • Pour the cake mix into the prepared mold and bake in a preheated oven for 20 minutes at 150°C, then increase the temperature to 180°C and bake for another 7-8 minutes (adjust the temperature and length of baking to your oven to not to overcook the cake)
  • Cover the finished cake with baking paper and a tea towel and leave to cool

How To Assemble The Russian Hats

  • Carefully separate the cooled cake from the baking paper using a knife
  • Use a round mold or a small glass (I used one that was 4.5 cm) and cut out pieces of the cake. You can use a smaller one; you just may need more coconut
  • Cut each circle horizontally into two equal parts
  • Place a dollop of the filling onto one side of the cake with either a spoon or piping bag. Place its matching half on top
  • Using a knife, spread a thin layer of the filling around the whole "Russian Hat"
  • Roll the filled Russian Hat in the coconut, and continue rolling in the coconut until they are completely covered

How To Finish Off The Ruske Kape

  • For the glaze, melt the brown and white chocolate along with the oil over a water bath
  • Apply the melted chocolate on the top of each cap using a small spoon or piping bag
  • Allow the chocolate to cool, and enjoy
How to make Subarice - Ruske Kape Recipe

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