Cake mixed with chocolate cream and walnuts,then shaped in to potatoes and rolled in cocoa. Best served with tea or coffee.
There’s two cake batters you can use.both of them are great.
For Cake #1:
1 cup sugar
1 cup flour
Direction for Cake #1:
Heat oven to 350 degrees.
On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well. Pour the batter into 9” round baking pan and bake for about 20 minutes. Let the cake cool.
1 cup sugar
1 teaspoon baking soda
1 cup buttermilk
½ can condensed milk
2 cups flour
Directions for cake #2:
Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40 minutes depending on your oven. Let cool completely.
Chocolate cream Ingredients:
1 can condensed milk
2 ½ sticks butter (at room temperature)
3-4 tablespoons cognac or brandy
2 heaping tablespoons of dutch cocoa ( you can use regular also,just put a little more)
1 cup finely chopped walnuts
Combine condensed milk and cocoa in a small sauce pan. Heat it up on med heat stirring For about 4-5 minutes. Add cognac or brandy.Let it completely cool.
Whip the butter using hand mixer. Gradually add cooled condensed milk with cocoa.
Break the cake in to pieces.add the cream and walnuts. Mix using hands until you will have a well combined mixture.
Form the cakes into potato shape. Roll in cocoa.place in fridge for 2 hours.