The word “potato” in Russian can mean both a vegetable and a type of cake. To be fair, the cake does look like the vegetable, hence the name. In Russian you call it kartoshka.
It’s neither fancy nor does it have a sophisticated flavor profile but I, like many Russian people, am very fond of it because of the childhood memories it brings back.
History of Kartoshka Cake
The first mentions of this dessert can be found in the beginning of XX century. It doesn’t mean that kartoshka was never made before, only that the written recipes would be impossible to find in cook books. Initially, it was a way of utilizing old, unsold.
“Before the revolution in Baku, today’s pastry cost a kopeck [Russian for cent]. The next day that same pastry would cost half a kopeck. On the third day, if it wasn’t sold, all those pastries would be used to make kartoshka-cake.”
Later, in Soviet Union, kartoshka turned into a self-sufficient dessert. It was not prepared of old pastries anymore. Instead, it was made of bread crumbs and cake cut-offs.
In other words, it was a perfect way for Soviet canteens to utilize leftovers as every crumb in the kitchen was on account and cooks couldn’t afford any waste.
Kartoshka quickly gained popularity among Russians and found its way into every household. The recipe calls for simple ingredients which was perfect for housewives in the times of food deficit and ration cards. When women started making this cake at home, there were no leftover crumbs or cut-offs, of course, so they used biscuits instead.
Biscuits
Biscuits used for Russian kartoshka should be neutral in taste, something like Marie biscuits. Some recipes call for making a sponge cake from scratch to mimic the original kartoshka made of cake cut-offs. If you have time on your hands, give it a try. But it’s really not a must.
Kartoshka is meant to be a simple cheap treat that one can make in 20 minutes. Baking a cake from scratch just to crumble it afterwards definitely adds some work. Store-bought biscuits work just fine.
Condensed milk
The easiest way is to use Nestle’s Milkmaid or any other brand of condensed milk you can find. But if you are willing to go an extra mile, you need a tin of Russian condensed milk made according to GOST standards.
GOST is a certification system developed in Soviet Union that guarantees the highest quality. Even today GOST condensed milk is the only one Russian women use in their kitchens. You can find it in International or Eastern European grocery stores.
Yield: 16 balls
Kartoshka
An easy Soviet dessert made of crushed cookies, condenced milk and butter.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 320 g biscuits
- 150 g butter
- 190 g condensed milk
- 2 tbsp cocoa powder + 3 tbsp cocoa powder for coating
- 50 g nuts of your choice (I use walnuts or hazelnuts), toasted
- 2 tbsp cognac (optional)
Instructions:
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The Best Chocolate Spartak Cake (Authentic Recipe!)Triple Chocolate Cake (Moist Four Layer Chocolate Cake)The Best Chocolate Orange Cake (Perfect for Holidays!)Cherry Chocolate CakeThe Best Chocolate Sponge Cake (Faultless Result Every Time)Home > Desserts > Pastries
Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye)
Published: May 8, 2024 by Valya’s Taste of Home · This post may contain affiliate links · 16 Comments
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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!
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- Why You’ll Love This Recipe
- Key Ingredients
- How to Make Kartoshka
- Recipe Variation Ideas
- Frequently Asked Questions
- How to Store Leftovers
- Similar Recipes You’ll Love
- Recipe Card
- Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye)
- Comments
Why You’ll Love This Recipe
This Kartoshka cake balls recipe is a show-stopper, and here’s why:
- Easy to Make: The recipe uses simple, easy-to-find ingredients, and the instructions are straightforward. You don’t need to be a pastry chef to nail this one.
- Incredible Texture: They’re soft and delicate truffles that are packed with flavors. Perfect for Mother’s Day!
- The Perfect Size: These truffles are just the right size for a satisfying sweet treat without being too overwhelming.
- Make It Ahead: You can make the sponge cakes and cook the condensed milk the night before, making it a convenient option for parties and events.
Key Ingredients
- Unsalted Butter – The soft butter is combined with the cooked condensed milk to form a rich, creamy filling.
- Condensed Milk – Lightly cooking the condensed milk gives it a caramel-like flavor that adds a delicious sweetness to the filling.
- Pecans – These are finely chopped and added to the filling for a bit of crunch and a nutty flavor.
- Vanilla Extract – Pure vanilla extract is used to enhance the flavor of the filling, giving it a warm, aromatic note.
How to Make Kartoshka
Step 1
Beat eggs and sugar until fluffy and pale. Then, carefully fold in sift flour.
Step 2
Pour the batter into greased pans and bake at 350F for 18 minutes.
Step 3
Once cooled, crush the sponge cakes in a food processor, half of the sponge at a time.
Step 4
Then, spread the crumbs on a baking sheet and bake for 15 minutes.
Step 5
In a large mixing bowl, cream the softened butter for 5 minutes. Add the lightly cooked condensed milk and beat together.
Step 6
Add the cake crumbs, pecan crumbs, cocoa powder, and salt to the cream mixture. Mix well and then add the vanilla extract.
Step 7
Using an ice cream scoop, form the cake mixture into an oval shape.
Step 8
Dust with cocoa powder and place in mini cupcake liners.
For full list of ingredients and instructions, see recipe card below.
Recipe Variation Ideas
This pirozhnoe kartoshka recipe is a real crowd-pleaser. Here are some of my favorite variations and substitutions:
- Nuts: This cake pops recipe calls for pecans, but feel free to get creative with your choice of nuts. Walnuts or hazelnuts would work beautifully in this cake.
- Vanilla Extract: You can substitute the pure vanilla extract with vanilla essence in the same quantities. It will still give the cake a delicious vanilla flavor.
- Dairy-Free: If you’d like to make a dairy-free version of this cake, you can substitute the butter with margarine or a dairy-free butter substitute.
- Chocolate: Instead of dust cocoa powder on top, you can also use grated chocolate, chocolate sprinklers or chocolate shavings on top. It will give the cake a delicious chocolatey finish.
Frequently Asked Questions
What type of cocoa powder should I use for this Kartoshka recipe?
For this kartoshka recipe, I recommend using unsweetened cocoa powder. It gives the truffles a rich chocolate flavor without making them too sweet. You can use any brand of unsweetened cocoa powder that you prefer.
Can I use store-bought sponge cake for this recipe?
While you can use store-bought sponge cake for this recipe, I highly recommend making your own sponge cakes. The homemade sponge cakes have a lighter, fresher texture that really elevates the flavor of the kartoshka truffles. Plus, you can control the level of sweetness in your homemade sponge cakes.
How to Store Leftovers
- Storing: Once your kartoshka is ready, you can store any leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing: If you’d like to freeze your Kartoshka, I recommend doing so before adding the chocolate glaze or any other topping.. Place the shaped and unglazed kartoshka on a baking sheet and pop it in the freezer. Once they’re frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
- Thaw: When you’re ready to enjoy your frozen kartoshka, let them thaw in the fridge overnight.
- Reheating: You can enjoy your kartoshka at room temperature, but some people prefer them slightly warmed. You can reheat them in the microwave for 10-15 seconds.
If you make this Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Similar Recipes You’ll Love
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Recipe Card
Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye)
Valya’s Taste of Home
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!
4.86 from 14 votes
Prep Time55minutes mins
Cook Time42minutes mins
Total Time1hour hr 37minutes mins
CourseDessert
CuisineUkrainian
Servings30 truffles
Ingredients .5x1x2x3x
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
- ▢⅛ 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 processer½ 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.
Enjoy this kartoshka recipe? Leave a review (click the stars above) and let me know! I ❤️ to hear from you!
Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
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Reader Interactions
Comments
- Galina saysJanuary 01, 2025 at 1:32 am
Very good 😋Reply
- Valya’s Taste of Home saysJanuary 02, 2025 at 1:40 pmThank you for your feedback!Reply
- monika saysOctober 21, 2021 at 2:32 pm
I am really enjoying the design and layout of your post. It is very easy on the eyes which makes it all the more pleasant for me to come here and visit more often.Reply
- Valya’s Taste of Home saysOctober 21, 2021 at 10:21 pmThank you for the kind words!Reply
- christina saysMay 11, 2020 at 12:18 pmCan you explain how to cook the condensed milk? I don’t see any instructions for that.Reply
- Valya of Valya’s Taste of Home saysMay 12, 2020 at 9:28 pmNo, there is no instruction on how to cook condensed milk in the post. I get this question a lot. I may have to make a separate post on it.Reply
- Roxanne saysSeptember 01, 2018 at 1:22 pmWould they taste fine if I used precooked sweetened condensed milk, from the store? Or does it have to be lightly cooked?Reply
- Valya of Valya’s Taste of Home saysSeptember 01, 2018 at 5:21 pmPrecooked condensed milk is much thicker in consistency and you will have hard time mixing it in with the sponge cake. I hope this helps.Reply
- Lena saysMay 04, 2018 at 4:37 pmHi Valya! How long do you cook condensed milk?Reply
- www.valyastasteofhome.com saysMay 04, 2018 at 11:07 pmI cooked it in the water on the stove top for 1.5 hours.Reply
- Olga saysMay 01, 2018 at 5:32 amThanks for sharing this recipe.sure looks good,I’m going to try to make it. Thanks for sharing recipes,May God bless u.☺??Reply
- www.valyastasteofhome.com saysMay 01, 2018 at 3:09 pmYou are very welcome! Enjoy! Blessings to you as well! 🙂Reply
- Nadia saysApril 27, 2018 at 2:13 pm
I absolutely love them! They look so beautiful! I will be making them soon. Thank you so much for the recipe!Reply
- www.valyastasteofhome.com saysApril 27, 2018 at 3:22 pmThank you! They are truly delicious little gems! Let me know how they turn out for you. 🙂Reply
4.86 from 14 votes (9 ratings without comment)
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Polina
4 years ago
Hi Yulia!
Thank you for the wonderful recepie!
I tried it several times and Kartoshka turned just fine. No, not just fine, rather delicious!
I did not use cocoa to cover them though.
Thank you for sharing,
Polina
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4 years ago
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