Classic pastry according to GOST standard
Description
Delicious dessert for the whole family. This sweet treat requires few ingredients and minimal effort. Even a beginner cook can easily make it, delighting her family in the process. Take the eggs out of the refrigerator in advance so they reach room temperature—this makes them easier to whip. Use only high-quality butter and condensed milk, as they directly affect the taste and texture of the "potato" dessert. Instead of rum, you can use brandy or vanilla extract. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making classic "Potato" dessert according to GOST standards. Separate the eggs into yolks and whites. Turn on the oven to preheat to 180 degrees.
- 2
Step 2
Pour the egg whites into a clean, dry bowl and beat with a mixer, gradually adding half of the sugar. Beat until the whites form a thick white mass that increases in volume by 2.5–3 times and holds well on the whisk.
- 3
Step 3
Place the yolks in another bowl and add the remaining sugar and vanilla sugar.
- 4
Step 4
Beat everything with a mixer until a light, fluffy mass forms and the sugar is completely dissolved.
- 5
Step 5
Gently combine both egg mixtures, being careful not to lose the airiness.
- 6
Step 6
Sift the flour in parts into the egg mixture and gently mix until you get a fluffy batter without lumps.
- 7
Step 7
Line a baking sheet with parchment paper and transfer the dough onto it. Spread it into a layer 0.7 cm thick. Place the baking sheet in a preheated oven and bake for 15–20 minutes until done.
- 8
Step 8
Remove the finished sponge cake from the baking sheet, turn it onto a wire rack, and let it cool completely.
- 9
Step 9
While the sponge cake is cooling, prepare the cream. Place soft butter into a clean bowl and beat with a mixer until fluffy.
- 10
Step 10
Add the condensed milk to the butter and beat for another 6-10 minutes until fluffy. The time will depend on the power of your appliance.
- 11
Step 11
Add rum to the cream and beat for another 30 seconds until combined.
- 12
Step 12
Break the sponge cake into pieces and grind in a blender into fine crumbs. Transfer the crumbs to a bowl.
- 13
Step 13
Set aside one teaspoon, and add the remaining cream to the biscuit crumbs. Mix the mixture thoroughly with your hands until uniform. The mixture should resemble modeling clay.
- 14
Step 14
Divide the mixture into portions and shape them into potatoes. Using a wooden skewer, make holes for the future sprouts.
- 15
Step 15
Mix the cocoa with powdered sugar and roll each "potato" in the mixture.
- 16
Step 16
Place the reserved cream into a piping bag with a thin nozzle and pipe small cream swirls into the holes. Refrigerate the pastries for 1-2 hours.
- 17
Step 17
The pastry is ready. Serve with tea.