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Kartoshka Cake

Traditional Russian potato-shaped cake bites made from finely crushed biscuits, butter, sweet condensed milk, and cocoa. A rich, fudge-like dessert standard for afternoon tea and casual celebrations.

20 minEasyServes 8280 cal/serving

RussianDessertNo-CookVegetarianNut-FreeEgg-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 4 cups tea biscuits, crushed
  • 1/4 cup cocoa powder
  • 1/2 cup unsalted butter, softened
  • 1 cup sweetened condensed milk
  • 1 tsp vanilla extract

Instructions

  1. 1

    Mix 4 cups crushed tea biscuits and 1/4 cup cocoa powder in a bowl.

  2. 2

    Beat 1/2 cup softened unsalted butter and 1 cup sweetened condensed milk together until fluffy.

  3. 3

    Add 1 tsp vanilla extract to the butter mixture.

  4. 4

    Combine wet and dry ingredients to form a thick dough.

  5. 5

    Shape dough into eight small logs and chill for one hour.

Questions

Can I make Kartoshka Cake dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, softened, 1 cup sweetened condensed milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Kartoshka Cake gluten-free?

Yes. The gluten in this entry is 4 cups tea biscuits, crushed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Kartoshka Cake keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Kartoshka Cake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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