Russian
Kartoshka Cake
A beloved Russian pastry made from fine sponge cake crumbs bound with buttercream, condensed milk, and a little cognac. The cakes are shaped like small potatoes, dusted with cocoa, and dotted with tiny buttercream “sprouts.”
Watch it madeNastassjaCanCook · 6:32
Ingredients
- Day-old plain sponge cake crumbs120 g
- Unsalted butter, softened45 g
- Powdered sugar30 g
- Sweetened condensed milk25 g
- Cognac or brandy1 tsp
- Vanilla extract1/4 tsp
- Unsweetened cocoa powder1 tbsp
- Powdered sugar, for coating1 tsp
Method
- Rub the sponge cake through a sieve or pulse it briefly until it becomes fine, even crumbs, as in the traditional Russian pastry-shop method.
- Beat the softened butter with 30 g powdered sugar until pale and fluffy.
- Beat in the condensed milk little by little, then add the cognac and vanilla.
- Reserve 1 teaspoon of the buttercream for decorating the finished cakes.
- Add the sponge crumbs to the remaining cream and mix thoroughly until the mass holds together but still feels slightly crumbly, not wet.
- Divide the mixture into 2 portions and shape each into a short oval potato shape.
- Mix the cocoa powder with 1 teaspoon powdered sugar and roll each cake in the mixture until evenly coated.
- Chill the cakes for at least 1 hour so they firm up and the crumb absorbs the cream.
- Before serving, make 2 or 3 tiny holes in each cake and pipe or dot the reserved buttercream into them to resemble potato sprouts.
Common questions
Can I replace cognac or brandy in Kartoshka Cake?
Yes. Use 1–2 teaspoons vanilla extract, rum extract, coffee liqueur, or strong brewed coffee for a non-alcoholic version. Add sparingly so the mixture stays firm and doesn’t become wet. The flavor should be subtle, not boozy.
How long does Kartoshka Cake need to chill before serving?
Chill the shaped cakes for at least 1 hour, and 2–3 hours is better for cleaner slicing and a firmer texture. If the mixture feels soft after rolling, chill on a lined tray until fully set before serving.
What are the most common mistakes when making Kartoshka Cake?
The biggest mistakes are using crumb too coarse, adding too much condensed milk, and overmixing until the filling turns greasy. The mixture should hold together but still feel slightly crumbly. If it’s too wet, add more crumbs a little at a time.
How should I store Kartoshka Cake, and how long does it keep?
Store the cakes in an airtight container in the refrigerator for up to 5 days. For the best texture, let them sit at room temperature 10–15 minutes before serving. You can also freeze them for up to 1 month, tightly wrapped.
How should Kartoshka Cake be served?
Serve them chilled or slightly cool, often with tea or coffee. A light dusting of cocoa and the small buttercream “eyes” make them look most authentic. Arrange on a small plate; they’re rich, so one or two per person is enough.