Potato cake with raisins
12 servings
120 minutes
The pastry 'Potato' with raisins is a classic dessert of European cuisine, born from the desire not to waste leftover cookies. Its history begins in Soviet times when housewives turned simple ingredients into culinary masterpieces. The rich chocolate flavor with nutty crunch and sweet notes of raisins makes the dessert unforgettable. The cream made from boiled condensed milk adds tenderness and velvetiness, while cooling in the refrigerator completes the transformation of a simple mass into a refined treat. This pastry is perfect for tea time or as a quick way to prepare a sweet treat for guests. The ease of preparation makes it accessible even for novice cooks, and variations of add-ins allow for flavor experimentation.
1
Break the nuts by hand. Soak the raisins in boiling water, leave for a few minutes, then drain the water thoroughly. Grind the cookies through a meat grinder.
- Walnuts: 75 g
- Raisin: 75 g
- Cookie: 800 g
2
Add vanilla sugar, cocoa, nuts, and soaked raisins to the crushed cookies. Mix everything thoroughly and combine with the cream.
- Vanilla sugar: 10 g
- Cocoa powder: 50 g
- Walnuts: 75 g
- Raisin: 75 g
- Boiled condensed milk: 2 jars
- Butter: 100 g
3
From the sweet mass, shape small balls and optionally roll them in cookie crumbs.
- Cookie: 800 g
4
Place the pastries on a plate and refrigerate for a few hours.
5
For the cream, mix 2 cans of boiled condensed milk with 100 grams of softened butter.
- Boiled condensed milk: 2 jars
- Butter: 100 g