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kartoschka cakes

(4 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe for "Kartoschka Cakes", which loosely translates to hedgehog cakes, was given to me by my neighbor Galena (from Croatia/Russia). It is a Russian specialty cake/cookie- made for special occasions. She has given me these for Easter for the past 3 years we have been neighbors. They contain no sugar, except for the sweetened condensed milk- and yet taste very rich.

►
(4 ratings)
yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For kartoschka cakes

  • 1 c
    vanilla wafers cookies
  • 1 c
    animal cracker cookies,no frosting
  • 1 c
    pistachio nuts
  • 14 oz
    can sweetened condensed milk
  • 3/4 c
    butter, softened
  • 8 tsp
    cocoa, unsweetened
  • 4 Tbsp
    brandy or cognac or rum (may use fruit juice)

How To Make kartoschka cakes

  • 1
    Mince cookies and nuts in a food processor into a coarse powder. Set aside. In a medium bowl Mix together the sweetened condensed milk and soft butter until smooth. Add cocoa and brandy(or juice).
  • 2
    Add cookie/nut mixture with the milk and butter mixture and mix until smooth. Chill for 30 minutes.
  • 3
    Pinch off a small amount of dough and form into small cake in the form of a little POTATO says Galena- I say like one of the mounds candy bar pieces- just a little smaller.
  • 4
    Decorate as you wish with chocolate or vanilla mousse. (frosting) Cover cakes carefully with plastic and chill for 5-6 hours. I hope you enjoy these- especially great at Easter.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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