Russian hats

I was not at any celebration where they were not guests. Simply Russian hats, Cossack hats, hats, as whoever calls them, are unavoidable.

For the bark:

4 eggs

8 tablespoons sugar

7 tablespoons oil

20 tablespoons milk

20 tablespoons flour

1 bag of baking powder

2 tablespoons cocoa

For fil:

800 ml of milk

6 tablespoons flour

4 tablespoons density

6 tablespoons sugar

250 g of margarine

50 g of powdered sugar

For glaze:

100 g of cooking chocolate

3 tablespoons oil

More: 100 g of coconut to roll caps

Preparation:

Separate the egg whites and yolks.

Mix egg yolks with sugar.

Add milk and oil.

Separately mix flour, baking powder, and cocoa, then add to the egg yolks.

Whisk the egg whites separately and carefully add them to the previous mixture, stirring gently.

Bake the crust in an oven preheated to 200 degrees in a large oven tray.

Mix the thickener, flour, and sugar and stir with 100 ml of cold milk.

Bring the rest of the milk to a boil, then boil the whipped mixture.

With constant stirring, cook the filling. Remove from heat, then allow to cool.

Beat the margarine with the powdered sugar, then gradually add the cooled filling and mix.

Take out the circles with a cup or a mold, then cut them in half and fill them with cream.

Fill and side, or as I do, in the rest of the filling I manage a little milk, 50 ml, and whisk with a mixer, then I take each cap in my fingers like a wheel and turn it into that thinner cream.

Well, then I roll in coconut.

Finally, steam the chocolate with oil and put a glaze on each cap with a small spoon.

They are best when served the next day.

Pleasant.