Potato cake with peanuts
11 servings
40 minutes
'Potato' pastry with peanuts is a legendary dessert of Russian cuisine that evokes memories of home traditions and cozy evenings. Its history dates back to the Soviet era when housewives sought to create delicious treats from available ingredients. The rich chocolate flavor with nutty notes makes the pastry rich and harmonious. The delicate texture, achieved through cookies and condensed milk, melts in the mouth, while roasted peanuts add a pleasant crunch. The uniqueness of this dessert lies in its simplicity of preparation and the ability to experiment with shape and decoration. It is perfect for evening tea or as a quick treat for guests. A light alcoholic note of cognac adds sophistication and deepens the flavor.
1
Crush the cookies in a blender into fine crumbs. Add cocoa powder to it.
- Yubileynoye biscuits: 300 g
- Cocoa powder: 1 tablespoon
2
Crush the roasted peanuts into fine crumbs and add to the cookies.
- Roasted peanuts: 200 g
3
Melt the chocolate in a water bath.
- Dark chocolate: 90 g
4
Mix condensed milk, softened butter, cognac, and melted chocolate.
- Condensed milk: 200 g
- Butter: 100 g
- Cognac (brandy): 30 g
- Dark chocolate: 90 g
5
Add the obtained mixture to the bowl with cookies. Mix everything thoroughly.
- Yubileynoye biscuits: 300 g
6
We shape the pastries. From the prepared dough, form small balls that are easy to eat. For decoration, the finished balls can be dusted with cocoa powder or rolled in crushed peanuts.
- Cocoa powder: 1 tablespoon
- Roasted peanuts: 200 g
7
Place the received pastries in the refrigerator for an hour.
