This Kartoshka recipe is very close to or just about the same as I remember it from childhood. It sure brings a lot of sweet childhood memories, let me know if this jogs up your memories. These soft and delicate truffles made of lightly cooked condensed milk, mixed well in butter is what holds other yummy ingredients together: toasted and crushed pecans, lots of cocoa and vanilla make them taste irresistible! :)
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.
I like kartoshka firm in texture. If you prefer it a bit softer texture, let it sit at the room temperature for 30 minutes before serving.
Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) https://www.valyastasteofhome.com/kartoshka-chocolate-cake-truffles-potato-pirozhnoye/