Potato Cake with Cherry and Almond
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Potato Cake with Cherry and Almond
Ingredients
- Cookie - 12.3 oz
- Butter - 3.5 oz
- Sweetened Condensed Milk with Coffee - 8.8 oz
- Pistachios - 1.8 oz
- Sugar - 1.8 oz
- Cocoa Powder - 4 tablespoons
- Ground dried cherries - to taste
- Liquid dark chocolate - 1.4 oz
- Chopped almonds - 25 pieces
Step by Step guide
Step 1
Grind the cookies in a food processor until they are coarse crumbs, leaving some larger pieces.
Step 2
Soak the cherries in hot water for 15–20 minutes.
Step 3
Add the condensed milk (you can substitute it with caramel if desired), sugar (I didn't add any, as I find it sweet enough), 2 tablespoons of cocoa powder, softened butter, and nuts (you can use any nuts, but chop larger ones with a knife or grind them at the beginning with the cookies). Mix everything by hand until you achieve a homogeneous mass (about 5 minutes).
Step 4
Melt the chocolate. I do this in the microwave, but you can use a double boiler (if the melted chocolate isn't liquid enough, you can add a teaspoon of butter or heavy cream).
Step 5
Take a small amount of the mixture, form a ball, and place 1–2 cherries inside. Roll the ball in cocoa and place it in a paper cup.
Step 6
Pour half a teaspoon of chocolate on top and insert 1 almond. Place in the refrigerator for half an hour.
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