Pirozhnoe “Kartoshka” – Chocolate Sponge Cake Pastries

If you have about 2 hours to spend in the kitchen, Pirozhnoe “Kartoshka” – Chocolate Sponge Cake Pastries might be a tremendous gluten free recipe to try. One serving contains 83 calories, 1g of protein, and 7g of fat. This recipe serves 30. For 20 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 67 people have made this recipe and would make it again. If you have butter, unsweetened chocolate, cup cakes, and a few other ingredients on hand, you can make it. It works well as a very affordable hor d'oeuvre. It is brought to you by Olgas Flavor Factory. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is very bad (but still fixable). Similar recipes include Chocolate Sponge Cake, Chocolate Sponge Cake, and Chocolate Sponge Cake.

Servings: 30

Preparation duration: 60 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bake the sponge cakes. Cool.Cut or tear the sponge cake into pieces and pulse in the food processor to make crumbs.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.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.Add the condensed milk and continue mixing until evenly distributed.Add the melted chocolate (I melt the chocolate over a double boiler), salt, vanilla and liqueur. Mix to combine.Mix the frosting with the sponge cake crumbs. You can use the standing mixer or a large wooden spoon or rubber spatula.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.

 

Step by step:

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.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.

4. Add the condensed milk and continue mixing until evenly distributed.

5. Add the melted chocolate (I melt the chocolate over a double boiler), salt, vanilla and liqueur.

6. 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.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.

Nutrition Information:

covered percent of daily need