Potato Cake with Nuts
4 servings
150 minutes
The pastry 'Potato' with nuts is one of the most popular and beloved desserts of Russian cuisine. Its history dates back to the Soviet past when housewives devised ways to use leftover biscuits or cookies. The taste of this treat is rich and velvety, with a pleasant chocolate note complemented by crunchy nuts. Coconut flakes add a light tropical touch, while the delicate texture makes it resemble real potatoes in appearance. This pastry is perfect for cozy family tea gatherings, festive tables, or simply as a sweet snack. It is easy to prepare without baking, and the cooking process allows for experimenting with flavor combinations. The nut version makes it especially nutritious, adding aroma and pleasant crunch.
1
Crush two ready-made biscuit layers or 0.5 kg of store-bought shortbread cookies into crumbs. You can grate them or crumble them using a blender or mixer.
- Shortbread: 500 g
2
Mix half a glass of milk and several tablespoons of sugar (to taste), then add three tablespoons of cocoa powder or hot chocolate.
- Skimmed milk: 0.5 glass
- Sugar: 2 tablespoons
- Cocoa powder: 4 tablespoons
3
Put on the fire and do not bring to a boil.
4
Add the prepared crumb to the warm milk mixture and mix thoroughly, gradually incorporating the soft butter (200 g).
- Shortbread: 500 g
- Butter: 200 g
5
The semi-finished product needs to be placed in the refrigerator for two hours.
6
Then form small triangles or ovals (real little potatoes).
7
Coat them in biscuit crumbs, crushed nuts, coconut flakes, and cocoa powder and serve.
- Sponge cake crumbs: to taste
- Nuts: to taste
- Desiccated coconut: to taste
- Cocoa powder: 4 tablespoons