Lenten Potato Cake
2 servings
40 minutes
The 'Potato' pastry is a classic of European home cooking that emerged from culinary ingenuity. Its roots lie in the tradition of using crushed cookies to create a sweet treat resembling potatoes. In this vegan version, animal products are absent, but the rich flavor is preserved thanks to nuts, cocoa, and a delicate aromatic cream with hints of vanilla and rum. The light crunchy combination of almonds and hazelnuts gives the pastry a unique texture, while chilling in the fridge makes it even denser and richer. It’s the perfect treat for tea or coffee that requires no baking and delights with its simplicity yet exquisite taste. Ideal for a vegan diet while maintaining the pleasure of sweetness.
1
Make syrup from water, sugar, and cocoa: bring ingredients to a boil and simmer on the lowest heat for 2-3 minutes, then cool.
- Boiling water: 500 ml
- Sugar: 6 tablespoons
- Cocoa powder: 6 tablespoons
2
Whip the margarine with a mixer.
- Margarine: 1 piece
3
Pour the syrup in a thin stream. Add vanillin. It results in a liquid cream.
- Vanillin: 2 g
4
Crush the cookies into crumbs (you can use dry white bread).
5
Gradually add the cookie crumbs to the cream. Mix everything well until a homogeneous mass is formed. Add the nuts.
- Yubileynoye biscuits: 500 g
- Chopped roasted hazelnuts: 200 g
- Roasted almonds: 150 g
6
At the very end, add rum essence. Roll the pastries and coat them in the remaining crumbs or cocoa. Place in the refrigerator for a few hours.
- Rum essence: 1 teaspoon
- Cocoa powder: 6 tablespoons
