"Potato Cake" is a crumb cake made from the crumbs of other baked goods. It got its name because of its distinctive shape, which resembles a small, elongated tuber covered with cocoa powder.

The "Potato" cake was invented in different countries, and there are versions of its origin from Russia and Finland.

The Russian version

It is generally accepted that the "Potato" cake appeared in Soviet public catering. Confectioners mixed the remains of the biscuit with condensed milk or cream, and to mask the heterogeneity of the composition, the dessert was rolled in cocoa, making it look like potatoes.

The Finnish version

There is a version that the "Potato" cake first appeared in Finland in the middle of the 19th century. According to legend, the poet Johan Ludvig Runeberg received guests, who had nothing to offer them. Then the host's wife mixed crumbs and pieces of cookies with sour cream, jam, and liqueur, and baked them. This is how the first "Potato" cake in history was allegedly created.

Recipe for "Potato" cake from cookies: 

Ingredients:

shortbread cookies - 300 g;

condensed milk - 200 ml;

butter (soft) - 100 g;

cocoa powder - 2 tbsp. (for the dough) + 1 tbsp. (for the sprinkling);

vanillin - on the tip of a knife;

nuts (walnuts or almonds) — 50 g (optional);

powdered sugar — 1 tbsp. (optional).

Preparation steps:

1. Preparing the cookies. Break the cookies into small pieces and crush them into crumbs using a blender or rolling pin. The crumbs should be uniform and free of large pieces.

2. Preparing the base. In a bowl, combine the crushed cookies, cocoa powder, softened butter, and condensed milk. Add vanilla for flavor. Mix the ingredients thoroughly with your hands or a spoon until they are well combined. If using nuts, crush them and add them at this stage.

3. Forming the cookies. Roll small balls or oblong potato-shaped pieces out of the resulting mass. The size can be adjusted as desired, but it is common to make cakes weighing around 50 grams.

4. Coating. Pour cocoa powder into a flat plate. Roll each "potato" in the cocoa to ensure even coverage.

5. Chilling. Place the cakes on a plate or tray and refrigerate for at least 2 hours. This will allow them to set and achieve the desired consistency.