Kartoshka – Russian potato cakes

Ingredients for 1 servings:

• 4 eggs, size M
• 120 g sugar
• 120 g wheat flour type 405
• 110 g sugar
• 70 g milk
• 1 egg(s), size M
• 2 packets of vanilla sugar
• 125 g butter
• 2 tbsp, heaped powdered sugar
• 1 tbsp, heaped cocoa powder

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 55 minutes

Pastries

For the pastry, beat the eggs and sugar with a hand mixer for about 3-4 minutes until creamy. Sift the flour and carefully fold it into the egg mixture using a spatula. Line a baking sheet with baking paper, spread the dough on it, and bake at 180°C (top/bottom heat) for about 15 minutes. Let it cool slightly, then turn out onto a towel and remove the baking paper. Let the dough dry for about 24 hours. It should then be like dry cookie dough. Break up the dry dough a little and mix it into crumbs in a mixer. For the buttercream, let the butter soften at room temperature. Bring the milk and sugar to a boil until the sugar is dissolved. Let it cool slightly. In a bowl, whisk the powdered sugar and egg together with an immersion blender, slowly adding the milk. Pour the mixture back into the pan of milk and bring to a boil, stirring constantly, until it thickens to a pudding-like consistency. Allow to cool while stirring to prevent a skin from forming. When the butter and pudding are at about the same temperature (20°C), cream the butter with a hand mixer until creamy, gradually adding the pudding. Mix the cocoa powder with the sugar. Knead the crumbs into the buttercream. Shape the dough into rolls, about 40g in weight, and roll in the cocoa sugar. Allow the rolls to cool in the refrigerator. They will keep for about 2-3 days. Or freeze and thaw slowly before use.