Potato cake with cognac
6 servings
60 minutes
The 'Potato' pastry with cognac is an exquisite embodiment of home Russian cuisine. It originated as a way to use leftover cookies and crackers, transforming them into a delicate dessert. Enhanced with cognac, it acquires a refined aroma and rich flavor with hints of vanilla and chocolate. The dense, velvety texture of the pastry unfolds under the light bitterness of cocoa, creating a harmonious blend of sweetness and richness. This treat is perfect for cozy evenings with family or friendly gatherings over a cup of strong tea or aromatic coffee. Its simplicity in preparation makes it a beloved recipe for many generations, while its delicate taste leaves an indelible impression, bringing us back to the classics of Russian cuisine.
1
Pass 400 grams of creamy or vanilla crackers through a meat grinder or grind in a blender. Mix milk, softened butter, egg, sugar, cognac, and milk separately. Combine with the crackers. Place in the refrigerator for 20 minutes.
- Buttery rusks: 400 g
- Milk: 0.3 glass
- Butter: 300 g
- Chicken egg: 1 piece
- Sugar: 1 glass
- Cognac (brandy): 1 tablespoon
2
Use a tablespoon to take the dough, shape it into short sticks, and roll them in cocoa. Put the finished pastries back in the fridge. The pastry is ready.
- Cocoa powder: 1 tablespoon
