Potato Cake
5 servings
90 minutes
The 'Potato' pastry is an iconic dessert of the Soviet era, born out of scarcity but becoming a beloved treat for many generations. Its delicate chocolate texture, reminiscent of velvet sponge cake, melts in the mouth, while subtle hints of cognac add depth to the flavor. Condensed milk adds sweetness and creamy softness, and the sugar glaze decorates each piece. These pastries are simple to make yet impressive – they are often served with tea or coffee, creating a cozy atmosphere for home tea gatherings. 'Potato' is a dessert that evokes nostalgia and reminds one of warm evenings with family when what matters is not the sophistication of ingredients but the love and warmth with which they are mixed.
1
Prepare all the necessary ingredients.
2
Crack 3 eggs into a bowl.
- Chicken egg: 3 pieces
3
Whip until fluffy and add sugar. Whip to stiff peaks.
- Sugar: 90 g
4
Add flour, baking powder, cocoa.
- Wheat flour: 90 g
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 30 g
5
Stir with a spatula.
6
Pour onto a baking sheet lined with parchment.
7
Bake in an oven preheated to 180 degrees for 15 minutes.
8
For the cream, add soft butter, condensed milk, and cognac to a bowl.
- Butter: 100 g
- Dulce de leche (boiled condensed milk): 200 g
- Cognac (brandy): 2 tablespoons
9
Mix until homogeneous.
10
Crush the biscuit by hand and add it to the cream.
- Wheat flour: 90 g
11
Mix the mass and divide it into 10 equal parts.
12
Roll the balls.
13
Optionally, add drops of sugar glaze on top.
- Sugar icing (glace): 10 g