Pirozhnoe Kartoshka
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 30-35
Ingredients
  • 2 9-10 inch round sponge cakes
  • 1½ sticks butter, softened
  • ½ -3/4 can condensed milk
  • 3-4 oz bittersweet or unsweetened chocolate, melted and cooled
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 1 Tablespoon chocolate or hazelnut liqueur , optional
Instructions
  1. Bake the sponge cakes. Cool.
  2. Cut or tear the sponge cake into pieces and pulse in the food processor to make crumbs.
  3. 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.
  4. 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.
  5. Add the condensed milk and continue mixing until evenly distributed.
  6. Add the melted chocolate (I melt the chocolate over a double boiler), salt, vanilla and liqueur. Mix to combine.
  7. Mix the frosting with the sponge cake crumbs. You can use the standing mixer or a large wooden spoon or rubber spatula.
  8. 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.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/sweets/pirozhnoe-kartoshka/