Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye)
Kartoshka are Ukrainian chocolate cake truffles that are the ultimate tasty little snacks. Potato Pirozhnoye doesn't get any better than this. It's the ideal dessert for Mother's Day!
Servings 30 truffles
Ingredients
Kartoshka Chocolate Cake Truffles Ingredients
- 2 9-inch white sponge cakes
- 8 oz. unsalted butter softened
- 14 oz. condensed milk lightly cooked
- 4 tbsp. cocoa powder + 2 tbsp. for dusting
- 1 cup pecans
- 1/8 tsp. sea salt
- 2 tsp. pure vanilla extract
Instructions
How to Make Kartoshka
- Preheat oven to 350F. Make the sponge cakes. Beat 8 eggs and 1 cup of sugar for 5 minutes or until fluffy and pale yellow in color. Sift in 2 cups of flour two additions. Mix in the flour carefully not to deflate too many air bubbles.
- Divide batter equally between 2 – 9” pans greased with butter. Bake in the oven at 350 F oven for 18 minutes or until light golden brown.
- Remove from the oven and let the cake sponges cool completely (I make the sponge cakes and cook condensed milk the night before making kartoshka).
- Crush sponge cakes in the food processer1/2 sponge at a time.
- Transfer the crumbs onto a large baking sheet lined with parchment paper.
- Bake/toast crumbs for 15 minutes in preheated oven to 350 F (180 C). Remove from the oven and let it cool completely.
- Crush pecans in the food processor.
- Transfer to a small baking sheet lined with parchment paper and bake/toast for 7 minutes. Remove from the oven and let it cool completely.
How to Assemble Kartoshka
- Cream softened butter on high for 5 minutes using pedal mixer attachment. Add lightly cooked condensed milk and beat it together for 2 minutes, scrape the sides of the mixer bowl and beat it again for a minute or so.
- Add cake crumbs, pecan crumbs, cocoa powder, salt into a mixer bowl with a cream. Using pedal attachment mix all of the ingredients on low for 30 seconds. Add vanilla extract and mix for another minute or until all combined.
- Using ice cream scoop (the amount of mixture is roughly ¼ of a cup), scoop the cake mixture roll it into a ball, then into an oval shape. Place shaped kartoshka onto a platter.
- Dust with cocoa powder, then transfer into mini cupcake liners. Store it in the container covered with a lid.
Notes
- I like kartoshka firm in texture. If you prefer it a bit softer texture, let it sit at room temperature for 30 minutes before serving.
- Make sure to beat your eggs and sugar until they are fluffy and pale yellow in color. This will help to incorporate air into the batter, making your sponge cakes light and airy.
- When sifting in the flour, do it in two additions and mix it in carefully. This will help to prevent the batter from deflating too many air bubbles, keep❤️ing your cakes fluffy.
- After baking, make sure to let your sponge cakes cool completely. This will make them easier to crush into crumbs and also prevent your kartoshka from becoming too soggy.
- Toasting your cake and pecan crumbs in the oven not only adds a delicious nutty flavor but also helps to keep them crispy, which is important for the texture of your kartoshka.
- When assembling your kartoshka truffles, make sure your butter and condensed milk are well cream and beat together. This will help to achieve a smooth and creamy texture for your truffles.
- We love the simple elegance of mini cupcake liners for serving.