Potato Cake

Ingredients

3 eggs

75 g flour

15 g starch

100 g condensed milk

5 tbsp cocoa powder

1 tsp cognac

170 g butter

90 g sugar

65 g powdered sugar

According to GOST, "potato cake" is made not from cookies, but from a white sponge cake without butter. First, separate the egg whites from the yolks and beat them with half the sugar until white and doubled in volume.

Then beat the egg whites with the remaining sugar until stiff peaks form. The amount of sugar specified makes the cake not very sweet, so if you like it sweeter, add more sugar.

Add the sifted flour, starch, and egg whites to the yolks and mix. Pour the batter into a greased pan and bake in a preheated oven at 180 degrees Celsius for 15 minutes. Let it cool, then tear it into pieces and let it dry overnight.

The next day, crush the sponge cake into crumbs using a blender or a mixer attachment. Don't crush it too finely, as the finished cake should have some structure. If the crumbs are too fine, they will turn into mush when mixed with the cream.

For the cream, beat the softened butter with the powdered sugar until white, then gradually add the condensed milk. You should get a fluffy cream.

Add cognac to the sponge crumbs. Then add the cream, making sure the "dough" isn't too runny, so don't pour all the cream in at once. Mix everything well and form the "potatoes" with your hands. Roll in cocoa powder; optionally, you can also roll in grated white chocolate.

Enjoy!