Holiday Baking: Triple Treats from One Recipe

Posted by Divna on

If you love Christmas baking but want something easy, impressive, and perfect for gifting, this Triple Christmas Cookie Box is the recipe for you! From one base buttercream and two sponge cakes, you’ll create three classic treats loved across the Balkans:
• Kozacke Kape  – chocolate-dipped sandwich cookies with coconut
• Wafer Sheet Cookies (Oblatna sa Patispanjom) – fruity, layered, crunchy-soft squares
• Chocolate Coconut Balls (Čokoladne Kuglice) – made using leftover scraps so nothing goes to waste

This recipe makes a big batch, perfect for holiday parties, cookie boxes, or freezing for later. Each dessert has its own flavor and texture, yet they all come effortlessly from one recipe base.

Ingredients

Buttercream Filling

  • 6 whole eggs
  • 225 g sugar
  • 300 g butter, room temperature
  • 1 tsp vanilla extract
  • 4 tbsp coconut cream (for Kozacke Kape only)

Sponge Cakes (makes 1)

  • 4 eggs
  • 140 g sugar
  • 7 g vanilla sugar
  • 120 g cake flour, sifted
  • 7 g baking powder

Chocolate Glaze

  • 150 g chocolate
  • 1 tsp oil

For Assembly

  • 2 wafer sheets
  • 150 g berry jam
  • 150–200 g shredded coconut
  • 50 g ground hazelnuts
  • 25 whole hazelnuts (optional)
  • 2–3 tbsp leftover buttercream, or orange jam, or Nutella

Instructions

Step 1 – Cook the Buttercream Base

  1. In a saucepan, whisk eggs and sugar.
  2. Cook over medium heat, whisking continuously until it thickens like pudding
    (2–3 minutes or until it reaches 150°F / 65°C).
  3. Alternatively, cook over a double boiler.
  4. Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely at room temperature.
    Do not refrigerate at this stage.

Step 2 – Make the Sponge Cakes

  1. Preheat oven to 380°F (193°C).
  2. Line an 11×16-inch baking pan with parchment.
  3. Beat eggs, sugar, and vanilla sugar for 8 minutes on high until thick and pale.
  4. Fold in flour and baking powder by hand.
  5. Spread evenly into the pan.
  6. Bake for 10 minutes, or until a toothpick comes out clean.
  7. Repeat to make the second sponge cake.
  8. Cool completely.

Step 3 – Prep the Sponge Layers

Cake #1:

  • Remove parchment and trim to the exact size of a wafer sheet.
  • Set aside with both wafer sheets.

Cake #2:

  • Remove parchment and cut 4 cm circles using a round cutter.
  • Place circles on a tray.
  • Save all cutouts for later use.

Step 4 – Make the Buttercream

  1. Beat the cooled custard base + room temperature butter for 8–10 minutes.
  2. Scrape the bowl at least twice for even mixing.
  3. Add vanilla at the end and mix briefly.

Step 5 – Assemble the Wafer Sheet Cookies

  1. Spread a thin layer of buttercream on each wafer sheet.
  2. Spread half the berry jam on the sponge 
  3. Top with the first wafer sheet, buttercream side facing jam; press and flip.
  4. Spread the remaining jam on the other side of a sponge and top with the second wafer sheet, buttercream side facing jam.
  5. Transfer to a tray, cover with parchment, and weigh down (cutting board, books).
  6. Refrigerate for at least 30 minutes.
  7. Cut the edges of a wafer-oblatna so you can have nice, clean edges. 
  8. Cut oblatna into 1.5-inch stripes. Then cut each stripe 1.5 inches diagonally, creating a diamond shape. 
  9. You will have some scraps; save them.  Leave the oblatna in the fridge.

Step 6 – Assemble Mini Cakes 

  1. Add 4 tbsp coconut cream to the remaining buttercream and mix briefly.
  2. Pipe buttercream onto half of the sponge circles; top with the remaining circles.
  3. Freeze for 15 minutes.
  4. Ice the sides with buttercream; freeze 15 minutes again.
  5. Melt the chocolate and add oil to thin it a little bit.
  6. Dip the top of each cookie (not the sides).
  7. Freeze for 10 minutes to set the chocolate.
  8. Roll the sides in shredded coconut without touching the chocolate top.
  9. Refrigerate.

Step 7 – Make Chocolate Coconut Balls from Scraps

  1. In a food processor, pulse sponge scraps + wafer scraps until fine.
  2. Add leftover melted chocolate, and add ground hazelnut.
  3. Add jam, or Nutella, or butter, whatever you have on hand.
  4. Mix until the dough forms a ball easily.
  5. If too dry, add more jam or Nutella.
  6. Scoop 1 tbsp per piece, add a hazelnut inside if using, and roll.
  7. Coat in leftover coconut.
  8. Refrigerate 15 minutes.

Yield

  • 50 mini cakes- Kozacke Kape
  • 50 Wafer Layer Cookies
  • 25 Chocolate Coconut Balls

Serving Suggestions

  • Arrange all three in a festive cookie box for gifting.
  • Serve on a holiday dessert platter.
  • Enjoy with coffee, hot chocolate, or tea.
  • Freeze for unexpected guests during the holidays!

Storage

  • Keep in an airtight container in the refrigerator for 7–10 days.
  • Freeze up to 3 months.
  • Defrost mini cakes in the fridge overnight; Oblatne soften nicely after half hour at room temperature.

Variations

  • Use apricot, plum, or sour cherry jam instead of berry.
  • Dip mini cakes’ sides in nuts instead of coconut.
  • Add rum extract or orange zest to the balls-kuglice.
  • Flavour buttercream with instant coffee for a mocha version.

Substitutions

  • No coconut cream → use 2 tbsp heavy cream + ½ tsp coconut extract.
  • No hazelnuts → almonds or walnuts.
  • No cake flour → use all-purpose minus 2 tsp, replace with cornstarch.

FAQs

Q: Can I make the sponge cakes ahead of time?
 Yes, bake them 1 day ahead and keep wrapped.

Q: Can I skip one of the desserts?
 Absolutely — make just Kozacke Kape or just Oblatne.

Q: Why must the buttercream base cool at room temp?
 Cold custard + warm butter can cause curdling.

Q: Can I freeze all three?
 Yes, they freeze beautifully.

PRAZNIČNI KOLAČI – 3 RAZLIČITA SLATKIŠA IZ JEDNOG RECEPTA

( Kozacke kape • Oblatne sa patišpanjom • Čokoladne kuglice)

Ako tražite recept koji će vam olakšati prazničnu pripremu kolača, ovaj trojni paket je savršen!
Od jedne kuvane kreme i dva patišpanja, dobićete tri različite vrste sitnih kolača:

✨  Kozacke kape – mekani kolačići puni kokosa i čokolade
✨ Oblatne sa patišpanjom i džemom – hrskavo–mekani dijamanti savršeni za posluženje
✨ Čokoladne kuglice – najukusniji način da iskoristite sve ostatke

Ovaj recept daje veliku količinu kolača, idealan za praznike, poklon kutije, slave i zamrzavanje unapred.

📝 Sastojci

Kuvana krema (buttercream)

  • 6 celih jaja
  • 225 g šećera
  • 300 g putera (sobna temperatura)
  • 1 kašičica vanile
  • 4 kašike kokosovog krema (za kozacke kape )

Patišpanj (praviti 2 puta)

  • 4 jaja
  • 140 g šećera
  • 7 g vanilin šećera
  • 120 g prosejanog mekog brašna
  • 7 g praška za pecivo

Glazura

  • 150 g čokolade
  • 1 kašičica ulja

Ostalo

  • 2 lista oblatni
  • 150 g voćnog džema (najbolje šumsko voće)
  • 150–200 g kokosa
  • 50 g mlevenih lešnika
  • 25 celih lešnika (opciono)
  • 2–3 kašike ostatka kreme ili džema ili Nutelle

🥣 Priprema

Korak 1 – Kuvanje kreme

  1. U šerpi pomešati jaja i šećer.
  2. Kuvati na srednjoj temperaturi uz neprestano mućenje žicom.
  3. Kuvati 2–3 minuta, dok se ne zgusne u kremu sličnu pudingu
    (ili dok ne dostigne oko 65°C).
  4. Može se kuvati i na pari – postupak je isti.
  5. Sipati u činiju, prekriti streč folijom u dodiru sa kremom,
    i ostaviti da se potpuno ohladi na sobnoj temperaturi.
    ❗ Ne stavljati u frižider dok je vruće.

Korak 2 – Patišpanj (praviti dva puta)

  1. Rernu zagrejati na 380°F / 193°C.
  2. Tepsiju 28×40 cm (11×16 inča) obložiti papirom za pečenje.
  3. Umutiti jaja, šećer i vanilin šećer mikserom na najvećoj brzini 8 minuta,
    dok masa ne pobledi i postane gusta.
  4. Ručno umešati prosejano brašno i prašak za pecivo.
  5. Sipati u tepsiju i poravnati.
  6. Peći oko 10 minuta, dok čačkalica ne izađe čista.
  7. Ohladiti i ponoviti postupak za drugi patišpanj.

Korak 3 – Priprema kora

Patišpanj #1:

  • Skinuti papir i iseći na veličinu lista oblatne.
  • Ostaviti sa strane zajedno sa oba lista oblatni.

Patišpanj #2:

  • Skinuti papir i okruglim modlicama (4 cm) vaditi krugove.
  • Rasporediti ih u drugu tepsiju.
  • Ostatke sačuvati za kasnije (za kuglice).

Korak 4 – Umućena krema (buttercream)

  1. Ohlađenu kuvanu kremu spojiti sa puterom sobne temperature.
  2. Mutiti 8–10 minuta, povremeno čistiti stranice činije.
  3. Na kraju dodati vanilu i kratko izmiksati.

Korak 5 – Oblatne sa patišpanjom 

  1. Oba lista oblatne premazati tankim slojem kreme.
  2. Na patišpanj #1 naneti polovinu džema.
  3. Poklopiti prvim listom oblatne i lagano pritisnuti.
  4. Okrenuti.
  5. Premazati drugom polovinom džema i poklopiti drugim listom oblatne.
  6. Prekriti papirom i opteretiti daskom ili knjigama.
  7. Ostaviti u frižideru da se stegne.

Korak 6 – Kozacke kape

  1. U ostatak kreme umešati 4 kašike kokos krema.
  2. Krem sipati u špric sa okruglim nastavkom.
  3. Na polovinu patišpanj krugova istisnuti krem, pa poklopiti drugom polovinom.
  4. Staviti u zamrzivač na 15 minuta.
  5. Premazati bočne strane kremom i vratiti u zamrzivač još 15 minuta.
  6. Otopiti čokoladu i dodati malo ulja.
  7. Svakom kolačiću umočiti samo vrh u čokoladu.
  8. Ostaviti da se stegne 10 minuta u zamrzivaču.
  9. Uvaljati bočne strane u kokos, pazeći da se čokolada ne dira.
  10. Čuvati u frižideru.

Korak 7 – Kuglice od ostataka

  1. U blender staviti ostatke patišpanja + ostatke oblatni.
  2. Usitniti u fine mrvice.
  3. Dodati preostalu čokoladu, krem ili džem / Nutellu.
  4. Zamesiti rukom ili u blenderu da se formira masa koja se lepo oblikuje.
  5. Ako je suvo, dodati još malo džema.
  6. Uzeti po 1 kašiku mase, ubaciti ceo lešnik (opciono) i oblikovati kuglice.
  7. Uvaljati u kokos.
  8. Ostaviti minimum 15 minuta u frižideru.
If you love Christmas baking but want something easy, impressive, and perfect for gifting, this Triple Christmas Cookie Box is the recipe for you! From one base buttercream and two sponge cakes, you’ll create three classic treats loved across the Balkans.

🎁 Količina

  • 50 kom Kozackih kapa
  • 50 kom Oblatni sa patišpanjom
  • 25 kom Kuglica

🍽 Posluživanje

  • Idealno za praznične kutije, poslužavnike ili slave.
  • Prelepo izgledaju zajedno – tri vrste kolača u jednoj kutiji.
  • Uz kafu, čaj, vino ili praznične napitke.

🧊 Čuvanje

  • U frižideru: 7–10 dana.
  • U zamrzivaču: do 3 meseca.
  • Kozacke kape odmrzavati u frižideru.
  • Oblatne omekšaju za pola sata na sobnoj temperaturi.

✨ Varijacije

  • Džem od kajsije, šljiva ili višanja.
  • Umesto kokosa, bočne strane šubarica uvaljati u orahe.
  • Kuglice obogatiti rum aromom ili narandžinom korom.
  • U kremu dodati instant kafu za “mocha” verziju.

🔁 Zamene

  • Bez kokos krema → 2 kašike slatke pavlake + malo kokos ekstrakta.
  • Bez lešnika → orasi ili bademi.
  • Bez mekog brašna → oduzeti 2 kašičice i dodati 2 kašičice gustina.

❓ Najčešća pitanja (FAQ)

Da li mogu unapred da napravim patišpanj?
 Da, može dan ranije – umotajte dobro.

Da li mogu da pravim samo jednu vrstu kolača?
 Naravno, recept je fleksibilan.

Zašto se krema ne hladi u frižideru?
 Hladna krema + topli puter = grumuljice.

Da li se sve tri vrste mogu zamrznuti?
 Da, odlično se zamrzavaju.

Leave a comment