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Moist, chocolatey, delicious taste the Russian sweet potatoes. Unlike the classic mini cakes, these are ready faster and without an oven. You can find a detailed recipe for the kartoshka made from rusk with exact quantities and step-by-step instructions here at the very bottom.
Which rusk?
For the quick kartoshka recipe you can use any rusks**. You can either buy it or make it yourself.
You can also use, for example, dried leftover white bread, baton or baguette. This makes the recipe a great way to use up stale bread instead of throwing it away.
Depending on how sweet your rusk is, you can adjust the amount of sugar in the recipe.
Special features of this kartoshka made from rusk
These kartoshka mini cakes are unique mainly because they are made from rusks. Their other peculiarity is that they are made without cream, but with chocolate milk syrup, to which some butter is stirred.
Nuts, rum and vanilla give the kartoshka made from rusk even more aroma and taste.
Proper rusk mixture consistency
Depending on how dry your rusk is, you may need a little more liquid or conversely more dry ingredients than the recipe specifies. The rusk mixture needs to be easily moldable, not dry and not too moist, so about the same as for cake pops. You should be able to form mini cakes from it without any problems, that will keep their shape and not fall apart.
If your rusk mixture is too dry, you can gradually add a little milk in small portions. If the mixture is too wet, you can add a small amount of ground rusk.
Refining the rusk mixture
To add more flavor to the kartoshka mini cakes, you can refine the rusk mixture with different ingredients, such as nuts, spices, alcohol. I added roasted walnuts, vanilla bean and rum to it.
Instead of walnuts you can use peanuts, almonds or hazelnuts. The recipe also works without alcohol. You can also add some cinnamon to the rusk mixture.
This kartoshka made from rusk is
- moist,
- chocolaty,
- heavenly delicious,
- moderately sweet,
- aromatic,
- with nuts,
- no bake,
- easy and quick to make,
- ideal for a party or for dessert during the week,
- classic of Russian cuisine in a quick way.
Quick no bake recipe
Unlike the classic kartoshka or chocolate kartoshka, you don’t have to bake sponge cake for these mini cakes. This makes the preparation much faster and without an oven.
First, boil a syrup of milk, sugar and cocoa powder. Then dissolve butter in it.
Now add ground rusks and, depending on taste, nuts, vanilla, rum, mix everything together and let the mixture sit for a while.
Then form sweet “potatoes” from the rusk mixture and roll them in a mixture of powdered sugar and cocoa powder.
Now the kartoshka mini cakes just need to cool.
How to make Russian sweet potatoes from rusk: tips and tricks
- You can adjust the amount of sugar to taste, depending on how sweet your rusk is, among other things.
- You can omit walnuts completely or use other nuts instead.
- You can omit alcohol from the recipe.
- If your rusk mixture ends up too dry, add some milk. If it is too wet, add some ground rusk.
Kartoshka made from rusk video recipe
By the way, on my Youtube channel you can find a short video for the Russian sweet potatoes from rusk. There you can see exactly how to make them at home. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make kartoshka from rusk using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the mini cakes.
Looking for more delicious no bake cake recipes? Try some more:
- Napoleon tarts: recipe for quick mini variant of the Russian cake
- Coconut egg cookies with mascarpone & cherries – recipe without baking
- No bake waffle cake – lightning 3 ingredient recipe
Kartoshka made from rusk
Ingredients
- 400 g rusks**
- 500 ml milk
- 180 g sugar**
- 100 g butter
- 30 g cocoa powder**
- 50 g walnut kernels** roasted and coarsely chopped
- 3 tbsp rum or cognac
- 1 pinch of vanilla bean**
for rolling
- 20 g powdered sugar
- 10 g cocoa powder
Instructions
- Mix sugar with cocoa powder in a thick-bottomed saucepan.
- Add milk, stir and bring to a boil, stirring so that the sugar dissolves before the syrup boils.
- Take the chocolate milk syrup off the heat, add butter and stir until the butter is melted.
- Let the chocolate milk syrup cool slightly for about 10 minutes.
- Grind rusks finely.
- Add the rusks, walnut kernels, vanilla and rum or cognac to the chocolate milk syrup and mix.
- Let the rusk mixture cool until it is no longer hot for your hands to mold.
- Shape the rusk mixture into "potatoes" (in my case, 17 mini cakes of 71 g each).
- Mix powdered sugar with cocoa powder and roll each mini cake in it.
- Refrigerate the kartoshka mini cakes for about 2 hours.
Notes
- The amount of sugar can be adjusted to taste, depending on how sweet the rusk is.
- Walnuts can be omitted completely or other nuts can be used instead.
- Alcohol can be omitted.
- If the rusk mixture is too dry at the end, add some milk. If it is too wet, add ground rusk.
- Note the detailed tips and tricks for making the kartoshka mini cakes from rusks above in the post.
If you are using Pinterest, you can pin the following picture:
