Prep Time
2 h.
Cooking Time
1 h. 30 min.
Serves
6
Cuisine
Russian
Difficulty
Categories
Don't want to rewrite the link? Scan the QR code with your camera and go to this page!
On iOS, you can use the built-in camera; on Android, you need to download an application to scan QR codes.
About This Recipe
Discover a fresh take on the classic "Kartoshka" potato cake! This recipe transforms a familiar dessert into an incredibly tender treat that literally melts in your mouth. It's perfect for those who appreciate refined flavors and want to impress their guests. The glaze adds a special charm, making each cake a work of art. Despite its seemingly complex appearance, preparing this dessert is surprisingly simple, and the result will exceed all expectations!
Ingredients List
Total Ingredients: 15
Serves:
Eggs C0 - 2 pcs.
Flour - 55 g
Sugar - 60 g
cocoa powder - 12 g
Salt - 1 g
Cacao butter - 100 g
Milk chocolate - 50 g
Chocolate white - 150 g
Milk 0.5% - 200 g
Egg yolks - 2 pcs.
Butter 82.5% - 20 g
Sugar - 40 g
Corn starch - 10 g
Flour - 10 g
Vanilla pod - ½ pcs.
Nutrition Facts
Serves:
🥓
Fat
196г
🍚
Carbohydrates
287г
🥩
Proteins
35г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
To assemble the pastries, you will need 200g of baked sponge cake and 200g of Crème Pâtissière. Crumble the sponge cake. Melt the chocolate. In a separate bowl, whisk the butter and cream until fluffy.
Step 2
Next, combine all the prepared ingredients and gently mix with a spatula at a low speed until uniform. Divide the mixture into 90g portions, chill, and then shape each portion into a "potato" cake. Freeze the cakes for approximately 2 hours to ensure they hold their shape well.
Step 3
After freezing, glaze the cakes. For decoration, make small dots by drizzling dark chocolate, and lightly dust with cocoa powder for a finishing touch.
For sauce:
Step 1
To prepare a glossy glaze, melt all ingredients together in a double boiler or microwave, stirring constantly until smooth.
For cream:
Step 1
To create a delicate pastry cream, combine sugar with flour and starch. Then, carefully whisk this mixture into the egg yolks, stirring thoroughly. Bring milk with vanilla to a boil and slowly pour it in a thin stream into the yolk mixture, stirring constantly. Strain the resulting mixture and cook over low heat, continuously whisking, until thickened (about 5–7 minutes). Remove from heat, add butter, and mix well again. Cover the cream with plastic wrap, ensuring it touches the surface, and allow it to cool completely.
For dough:
Step 1
For the airy sponge cake, whisk the eggs with sugar and salt until a fluffy, light mixture forms. In a separate bowl, combine the flour with cocoa powder and gently fold this dry mixture into the whipped eggs, carefully stirring with a spatula from bottom to top. Bake the sponge cake in an oven preheated to 180 °C until done, approximately 20–25 minutes. After baking, let it cool completely.
Enjoy your meal!
Follow the instructions step by step