Potato cake made from homemade biscuit
4 servings
60 minutes
The 'Potato' pastry is an iconic dessert of Russian cuisine that originated in Soviet times when housewives found creative ways to use leftover biscuit pieces. Its taste is delicate, creamy-chocolate with subtle notes of condensed milk and a hint of wine adding zest. The enveloping cocoa layer resembles fresh soil, hence the name. This pastry is not just a sweet treat but a symbol of home comfort and simple joys. It suits family tea gatherings, cozy evenings, or as a pleasant dessert without much hassle. When chilled, 'Potato' acquires a dense yet tender texture, while the soft cream inside makes each spoonful uniquely delicious.
1
For the sponge cake, break the eggs into a bowl, whisk with sugar until the mass increases threefold. Sift the flour with starch and add to the eggs. Mix to avoid lumps.
- Chicken egg: 3 pieces
- Sugar: 90 g
- Wheat flour: 80 g
- Starch: 15 g
2
Send to a preheated oven at 190 degrees for 20 minutes. Check readiness with a wooden skewer.
3
For the cream, beat the butter with sifted powdered sugar until fluffy. Add condensed milk and wine, mix. Set aside 1 teaspoon of cream in an envelope.
- Butter: 125 g
- Powdered sugar: 60 g
- Condensed milk: 60 g
- Wine: 1 teaspoon
4
Cool the biscuit and crush it in a way that suits you.
5
Mix the crumbs with the cream. Shape the pastries into potato shapes of suitable size (mine are 4 cm long). Roll them in cocoa.
- Cocoa: 5 tablespoon
6
Make 3 indentations in each pastry, squeeze cream from the bag into them. Send the pastries to the refrigerator for 2 hours.