Potato cake with condensed milk
15 servings
120 minutes
The 'Potato' pastry with condensed milk is a legend of Russian cuisine that emerged from culinary ingenuity. This treat gained popularity during the Soviet era when resourceful confectioners began using leftover biscuits to create sweet 'potatoes'. The delicate chocolate flavor, complemented by condensed milk and cognac, gives the pastry richness and a velvety texture. Vanilla and cocoa create a harmony of flavors, while chocolate ganache completes the image, turning it into a true dessert for gourmets. 'Potato' is perfect for tea parties, friendly gatherings, and cozy family evenings. Its preparation becomes a magical process filled with aromas and creative inspiration. Each piece of this dessert is a sweet journey into the past filled with the warmth of home recipes.
1
Whisk 6 eggs and 125 grams of sugar in a mixer until fluffy.
- Chicken egg: 6 pieces
- Sugar: 350 g
2
Mix 125 grams of sugar, 100 ml of water, 140 grams of vegetable oil, and 40 grams of cocoa in a saucepan and bring to a boil over medium heat, stirring constantly.
- Sugar: 350 g
- Water: 150 ml
- Vegetable oil: 140 ml
- Cocoa: 100 g
3
Switch the mixer to low speed and, while continuously mixing, pour the whipped eggs with sugar into the chocolate mixture. Add 200 grams of flour and baking powder. Mix well.
- Chicken egg: 6 pieces
- Sugar: 350 g
- Wheat flour: 200 g
- Baking powder: 6 g
4
Preheat the oven to 170 degrees. Bake the chocolate sponge in a greased pan for 40 minutes. Check readiness with a skewer. Let the sponge cool completely.
5
In a hotel pot, combine 50 ml of water and 100 grams of sugar, bring to a boil and boil for 60 seconds. The sugar should completely dissolve. Also, cool it down.
- Water: 150 ml
- Sugar: 350 g
6
Crush the cooled biscuit in a food processor into crumbs. Combine in a bowl with all other ingredients except for the cream and chocolate. Mix well, cover with plastic wrap, and refrigerate for about 6 hours.
- Condensed milk: 150 g
- Cognac: 50 ml
- Butter: 130 g
7
Form the pastries and chill in the freezer for 30 minutes.
8
While the 'potatoes' are cooling, melt and mix the cream with chocolate well.
- Cream 33%: 50 l
- Dark chocolate: 50 g
9
Carefully dip the 'potatoes' in chocolate ganache and place them on a dish that can be easily put in the cold.
10
You can make eye spots. For this, mix soft butter and powdered sugar. Transfer the cream to a piping bag or make a cone from parchment paper. Pipe two to three eye spots onto the ganache.
- Butter: 130 g
- Sugar: 350 g
11
Put the 'potatoes' in the fridge, and after an hour everything is ready.