Potato Cake: Classic Recipe

Шаг 1

Start by making the sponge cake. Beat the egg yolks with sugar until pale, add sifted flour and mix. Separately beat the egg whites until stiff peaks form, gently fold them into the batter, keeping as much air as possible, and bake at 190°C for 35–40 minutes. The key is to beat everything thoroughly.

Шаг 2

Let the finished sponge cool and rest for a day or more to dry out. Cutting it speeds up the process. If you’re in a hurry, break it into pieces and dry it in the oven. Dried sponge crumbles easily and can be ground in a blender, meat grinder, or crushed in a plastic bag with a rolling pin.

Шаг 3

For the cream, beat room-temperature butter while gradually adding condensed milk until you get a light, fluffy cream. Set aside a few teaspoons for decoration. Add sponge crumbs and cognac or rum to the cream. I used both. Without the alcohol it will just be a sweet mass — so don’t skimp!

Шаг 4

Shape the mixture into elongated pastries and roll them in a mixture of cocoa and powdered sugar. Let rest briefly and roll again.

Шаг 5

Let the finished pastries sit in the refrigerator for a few hours to absorb the flavors. Before serving, keep them at room temperature for about 30 minutes — they’ll have the perfect slightly soft texture.

Шаг 6

Use the reserved cream to decorate the pastries.