Potato cake with oatmeal and fruit butter
4 servings
120 minutes
The 'Potato' pastry with oatmeal and fruit butter is a refined treat that combines Italian culinary traditions with a modern approach to desserts. Its delicate texture is achieved through oats baked to a golden color, while sweetness comes from fruit puree infused with aromatic cinnamon. Raisins mixed with espresso and rum add rich notes to the pastry, and cottage cheese makes it soft and velvety. The finishing touch is rolling in cocoa, creating a noble chocolate accent. This dessert is perfect for a cozy evening with a cup of coffee or as an elegant conclusion to a festive dinner. Its taste is rich, slightly tart, with subtle fruit acidity and deep cocoa undertones.
1
Mix puree from any sweet fruit into the flakes, add cinnamon, stir well and spread in a thin layer on a baking sheet. Place in a preheated oven on low heat until golden (constant monitoring needed, stirring occasionally). Cool and turn into flour in a blender.
- Fruit puree: 60 g
- Rolled oats: 0.8 glass
- Cinnamon: pinch
2
Mix raisins with espresso and blend.
- Raisins: 2 tablespoons
3
Add crushed raisins and rum to the cottage cheese, mix thoroughly, then add the resulting oatmeal flour and mix again.
- Raisins: 2 tablespoons
- Rum: 1 tablespoon
- Curd cheese (tvorog): 200 g
- Rolled oats: 0.8 glass
4
Shape the pastries and roll them in cocoa powder. Place in the refrigerator for a few hours.
- Cocoa powder: to taste