Chocolate Sponge Cake Pastries

In Russia, these pastries, Pirozhnoe “Kartoshka”, are very well known. The are translation is literally Potato Pastry, since they are made into the shape of potatoes.
Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

32

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

32

servings

Ingredients

  • sponge cake:

  • 1/2

    cup cake flour

  • 1/4

    cup all purpose flour

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 3

    Tablespoons milk

  • 2

    Tablespoons butter

  • 1

    teaspoon vanilla

  • 5

    eggs, separated and at room temperature

  • 10

    Tablespoons sugar

  • Pastries:

  • ◦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

Directions

Cake: Preheat the oven to 350 degrees. Spray 2 (8 or 9 inch) round cake pans with baking spray and line the bottom with parchment paper. Whisk the flours, baking powder and salt in a small bowl to combine and set aside. In a liquid measuring cup or mug place heat the milk and butter in the microwave until the butter is completely melted. Add vanilla, cover and set aside. Meanwhile, using a whisk attachment on a standing mixer or using a medium bowl and and hand mixer, whip the egg whites until stiff peaks form, adding 5 Tablespoons of sugar gradually. Set aside. Repeat with the egg yolks and the remaining 5 Tablespoons of sugar, until pale yellow and thick. Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible. Sift the flour mixture over the folded eggs and gently fold in the flour also. When there are still some remaining streaks of flour, pour in the warm milk and butter by the side of the bowl. Continue gently folding until evenly distributed. Divide the batter in half, pouring into the prepared cake pans. Bake for 15-20 minutes, until golden brown. Cool on a wire rack. The parchment paper should peel right off. Pastries: 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.

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