By olgak7
If you go by the recipe, it’s a completely different dessert, which we recreated at home to make it what it really was supposed to taste like. For the crumbs, we used fluffy, delicious sponge cake and make a creamy frosting from butter, condensed milk and melted chocolate. Delicious! It’s a take on cake pops or cake balls that have become all the rage in the past few years in America. I guess Russians came up with the idea a long time ago.
Start by baking a Sponge Cake. You will need two (9-10 inch) round cakes or 1 large rectangular one.
Cut or tear the sponge cake into pieces.
Pulse it in the food processor to make crumbs.
Spread the crumbs on a large rimmed baking sheet and bake in a preheated 400 degree oven for 20 minutes, stirring halfway throughout the baking.
Cool the crumbs. Meanwhile, cream the butter in a large bowl with a paddle attachment on a standing mixer or using a hand mixer until it’s light a fluffy. Add the condensed milk and continue mixing until evenly distributed.
Add the melted chocolate (I melt the chocolate over a double boiler), salt, vanilla and liqueur. Mix to combine.
Mix the frosting with the sponge cake crumbs.
You can use the standing mixer or a large wooden spoon or rubber spatula.
Form the mixture into the shape of a potato and add a few “sprouts” by using walnuts.
I prefer making these into simple round balls and garnishing with some toasted ground nuts. If you’re shaping them into the traditional shape, you will need to use about 3 Tablespoons of the mixture for each one, or 1 heaping Tablespoon for the smaller round balls. I guess mine are baby new potatoes:)
YIELD: 30-35
PREP: 60 mins
COOK: 40-50 mins
READY IN: 1 hr 40 mins
Ingredients
Instructions
In Russia, these pastries, Pirozhnoe “Kartoshka”, are very well known. They are translated literally as Potato Pastry, since they are made into the shape of potatoes. They are sold in almost every pastry shop in Russia and Belarus.
If you go by the recipe, it’s a completely different dessert, which we recreated at home to make it what it really was supposed to taste like. For the crumbs, we used fluffy, delicious sponge cake and make a creamy frosting from butter, condensed milk and melted chocolate. Delicious! It’s a take on cake pops or cake balls that have become all the rage in the past few years in America. I guess Russians came up with the idea a long time ago.
Start by baking a Sponge Cake. You will need two (9-10 inch) round cakes or 1 large rectangular one.
Cut or tear the sponge cake into pieces.
Pulse it in the food processor to make crumbs.
Spread the crumbs on a large rimmed baking sheet and bake in a preheated 400 degree oven for 20 minutes, stirring halfway throughout the baking.
Cool the crumbs. Meanwhile, cream the butter in a large bowl with a paddle attachment on a standing mixer or using a hand mixer until it’s light a fluffy. Add the condensed milk and continue mixing until evenly distributed.
Add the melted chocolate (I melt the chocolate over a double boiler), salt, vanilla and liqueur. Mix to combine.
Mix the frosting with the sponge cake crumbs.
You can use the standing mixer or a large wooden spoon or rubber spatula.
Form the mixture into the shape of a potato and add a few “sprouts” by using walnuts.
I prefer making these into simple round balls and garnishing with some toasted ground nuts. If you’re shaping them into the traditional shape, you will need to use about 3 Tablespoons of the mixture for each one, or 1 heaping Tablespoon for the smaller round balls. I guess mine are baby new potatoes:)
YIELD: 30-35
PREP: 60 mins
COOK: 40-50 mins
READY IN: 1 hr 40 mins
Ingredients
- 2 9-10 inch round sponge cakes
- 1 1/2 sticks butter softened
- 1/2 -3/4 can condensed milk
- 3-4 oz bittersweet or unsweetened chocolate melted and cooled
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 Tablespoon chocolate or hazelnut liqueur optional
Instructions
- Bake the sponge cakes. Cool.
- Cut or tear the sponge cake into pieces and pulse in the food processor to make crumbs.
- Spread the crumbs on a large rimmed baking sheet and bake in a preheated 400 degree oven for 20 minutes, stirring halfway through baking. Cool.
- Meanwhile, make the frosting. Cream the butter in a large bowl with a paddle attachment on a standing mixer or using a hand mixer until it's light a fluffy.
- Add the condensed milk and continue mixing until evenly distributed.
- Add the melted chocolate (I melt the chocolate over a double boiler), salt, vanilla and liqueur. Mix to combine.
- Mix the frosting with the sponge cake crumbs. You can use the standing mixer or a large wooden spoon or rubber spatula.
- Form the mixture into the shape of a potato and add a few "sprouts" by using walnuts. I prefer making these into simple round balls and garnishing with some toasted ground nuts. If you're shaping them into the traditional shape, you will need to use about 3 Tablespoons of the mixture for each one, or 1 heaping Tablespoon for the smaller round balls.