Potato cake with cognac and walnuts
12 servings
45 minutes
The 'Potato' pastry with cognac and walnuts is a refined dessert with nostalgic charm. Inspired by the classic recipe of Russian cuisine, it originates from home baking traditions where simple ingredients were used to create sweet treats. The velvety texture of vanilla biscuits soaked in aromatic cognac harmonizes with delicate butter and nut crumbs, creating a rich, deep flavor with a subtle caramel note. The appearance of the pastry resembles potatoes – hence the name, while cocoa powder and nut topping give the dessert a distinctive hue. This delicacy is perfect for cozy evenings with family or as an exquisite treat alongside a cup of aromatic coffee, evoking pleasant childhood memories.
1
Dry the ready vanilla cookies in the oven to make them soft.
- Vanilla rusks: 300 g
2
Pass the crackers through a meat grinder. Alternatively, place them in a food processor and grind to a crumb state. The crackers should still be hot.
- Vanilla rusks: 300 g
3
Mix the butter with egg, powdered sugar, cognac, chilled breadcrumbs, and milk.
- Butter: 150 g
- Chicken egg (large): 1 piece
- Icing sugar: 0.5 glass
- Cognac (brandy): 2 tablespoons
- Vanilla rusks: 300 g
- Milk: 1 glass
4
Add chopped walnuts to the dough (I use a mixer to make the entire dough).
- Crushed walnuts: 10 pieces
5
Roll the prepared dough in your hands into a potato shape. You can sprinkle cocoa or finely chopped nuts on top.
- Cocoa powder: 3 tablespoons
- Crushed walnuts: 10 pieces
