Kartoshka made from rusk
Moist, chocolatey, delicious taste the Russian sweet potatoes. Unlike the classic mini cakes, these are ready faster and without an oven. With the recipe you make kartoshka from rusk yourself.
Servings 17 mini cakes
Ingredients
- 400 g rusks**
- 500 ml milk
- 180 g sugar**
- 100 g butter
- 30 g cocoa powder**
- 50 g walnut kernels** roasted and coarsely chopped
- 3 tbsp rum or cognac
- 1 pinch of vanilla bean**
for rolling
- 20 g powdered sugar
- 10 g cocoa powder
Instructions
- Mix sugar with cocoa powder in a thick-bottomed saucepan.
- Add milk, stir and bring to a boil, stirring so that the sugar dissolves before the syrup boils.
- Take the chocolate milk syrup off the heat, add butter and stir until the butter is melted.
- Let the chocolate milk syrup cool slightly for about 10 minutes.
- Grind rusks finely.
- Add the rusks, walnut kernels, vanilla and rum or cognac to the chocolate milk syrup and mix.
- Let the rusk mixture cool until it is no longer hot for your hands to mold.
- Shape the rusk mixture into "potatoes" (in my case, 17 mini cakes of 71 g each).
- Mix powdered sugar with cocoa powder and roll each mini cake in it.
- Refrigerate the kartoshka mini cakes for about 2 hours.
Notes
- The amount of sugar can be adjusted to taste, depending on how sweet the rusk is.
- Walnuts can be omitted completely or other nuts can be used instead.
- Alcohol can be omitted.
- If the rusk mixture is too dry at the end, add some milk. If it is too wet, add ground rusk.
- Note the detailed tips and tricks for making the kartoshka mini cakes from rusks above in the post.