Potato cake with almonds

5 servings

200 minutes

The almond 'Potato' pastry is a refined treat rooted in Russian culinary traditions. It originated as a way to use leftover sponge cake, transforming it into an exquisite confectionery item. In this version, the addition of roasted almonds gives the dessert a unique crunch and nutty aroma. The delicate texture of the chocolate sponge harmonizes with a creamy soak made from condensed milk, rum, and cognac, creating a rich and intense flavor. The final coating of chocolate glaze turns the pastry into a true gastronomic delight. This dessert is perfect for cozy tea gatherings; its sweetness pairs well with strong coffee or fragrant tea, while the almond notes add special sophistication. Its simplicity in preparation makes it accessible for home bakers, and its taste can captivate even the most discerning gourmets.

Energy value per serving

• Calories: 1069.1
• Proteins: 21.5g
• Fats: 70.7g
• Carbohydrates: 82.6g

Ingredients

• Chicken egg: 6 pc
• Sugar: 120 g
• Wheat flour: 150 g
• Cocoa: 36 g
• Butter: 140 g
• Almond: 100 g
• Condensed milk: 50 g
• Cognac: 40 ml
• Rum: 10 ml
• Vanilla sugar: 10 g
• Chocolate: 200 g
• Cream 30%: 200 g

Cooking steps

1. Prepare chocolate biscuit. Whisk eggs and 120 grams of sugar. Whisk with a mixer for at least 10 minutes, starting at low speed and increasing only at the end. This helps the biscuit not to sink during baking. The egg-sugar mixture should noticeably increase in volume and turn into a foam with very small bubbles.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 120 g

2. While the eggs are being whipped, sift the flour with 30 grams of cocoa. Gradually add the flour to the whipped eggs in three stages, continuously and carefully mixing the future biscuit with a spatula.

   Required ingredients:

   • Wheat flour: 150 g
   • Cocoa: 36 g

3. Melt 20 grams of butter until liquid. Pour the butter into the dough. Mix thoroughly.

   Required ingredients:

   • Butter: 140 g

4. Take a mold with a diameter of 26 centimeters (this gives the ideal thickness for the sponge cake). Pour the sponge into the mold, smooth its surface with a spatula, and place it in an oven preheated to 160 degrees for 25 minutes.

5. Roast almonds in a dry pan or microwave. The almonds should turn dark brown. In a pan, do it by eye; the microwave will take 7 minutes. Blend the almonds but not to a powder. The pastry should have pieces of nuts.

   Required ingredients:

   • Almond: 100 g

6. While the biscuit is baking, prepare the butter emulsion to soak the potatoes. Melt 120 grams of butter until liquid. Add condensed milk, rum, cognac, and 6 grams of cocoa to it. Mix everything well.

   Required ingredients:

   • Butter: 140 g
   • Condensed milk: 50 g
   • Cognac: 40 ml
   • Rum: 10 ml
   • Cocoa: 36 g

7. Place the cooled biscuit in the mixer bowl and mix at medium speed for 5 minutes. The biscuit should turn into fine crumbs and decrease in volume.

8. Gradually add the oil emulsion to the biscuit mixture. Then add crushed roasted almonds and mix everything well.

   Required ingredients:

   • Almond: 100 g

9. Remove the mass from the pot and divide it into balls weighing 40 grams each. Make an indentation in each ball and add boiled condensed milk to it. The visual size of the indentation with condensed milk should match that of a small quail egg. Carefully pinch the cavity with your fingers and gently roll the ball between your palms. Do not press on the ball, or the condensed milk may leak out.

   Required ingredients:

   • Condensed milk: 50 g

10. Send the pastry to the fridge for a couple of hours. After two hours, prepare the chocolate glaze. Melt the chocolate. Boil the cream. Combine chocolate and cream. Mix the mixture. Take the pastry out of the fridge. Place it on a fork and dip it into the still warm glaze. No need to cool the pastries further after this, as the glaze cools quickly at room temperature.

    Required ingredients:

    • Chocolate: 200 g
    • Cream 30%: 200 g