Pirozhnoe Kartoshka
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 30-35
  • 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
  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/