Ingredients

For the Sponge Cake:

1 cup (5.3 ounces) all-purpose flour
2/3 cup (5.3 ounces) unsalted butter, room temperature
1/2 cup (4.2 ounces) sugar
1 tablespoon vanilla sugar
4 large eggs, room temperature
1 teaspoon baking powder
We recommend:

For the Cake:

1/3 cup (3.2 ounces) unsalted butter, room temperature
1/2 cup (3.9 ounces) cream cheese
1/3 cup (3.2 ounces) sweetened condensed milk
Cocoa powder for dusting
We recommend:

Instructions

Step 1

Making the Sponge Cake:

Preheat your oven to 356 degrees Fahrenheit (180 degrees Celsius).
Thoroughly beat the unsalted butter with sugar. Mix in the eggs. Then, fold in the flour combined with baking powder.
Pour the batter into a rectangular baking dish (or any shape you prefer) and bake for 15-25 minutes, depending on the dish used.
Allow the baked sponge cake to cool completely, then crumble it into fine crumbs.

Step 2

Forming the Cakes:

Combine the sponge cake crumbs, sweetened condensed milk, butter, and cream cheese in a large mixing bowl.
Form small balls from the mixture, then roll each in cocoa powder.
Place the cakes in the refrigerator for at least one hour to set.

Servings

Imagine a cozy gathering with friends or family, and you present a plate of these scrumptious crumb cakes. 🌟 **Serve them with a hot cup of coffee or tea**, perfect for those intimate catch-up sessions. ☕ For a more **elegant affair**, arrange them on a decorative tray and dust with extra cocoa or powdered sugar for a fancy touch. Pair with sparkling water or champagne to bring out the flavors. Make it fun for kids 🎉: Serve with a dollop of whipped cream, colorful sprinkles, and a drizzle of chocolate syrup. Let them create their mini masterpieces with these delightful bite-sized treats. For a tropical twist 🚀, serve the cakes with a side of fresh fruit like strawberries or pineapple chunks. The juicy freshness will balance the rich, creamy crumb cakes perfectly.

Equipment

Mixing Bowls

Ensure you have at least one large mixing bowl and a smaller one. Stainless steel works best for maintaining even temperatures.

We recommend:

Variations

Want to make these crumb cakes gluten-free or vegan? We've got you covered! Gluten-Free Version: 🌾 - Replace the all-purpose flour with a 1:1 gluten-free baking flour. - Double-check all other ingredients to ensure they're certified gluten-free. Vegan Version: 🌱 - Swap the unsalted butter with a plant-based butter. - Use a vegan cream cheese, and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). - Opt for a sweetened condensed coconut milk instead of dairy-based condensed milk. These variations don't compromise on taste! Enjoy your crumb cakes without any worry. 🌟

Faq

  • How can I prevent my sponge cake from being too dense?

    Make sure you thoroughly beat the butter and sugar before adding the eggs. Proper mixing ensures air is incorporated into your batter.

  • Can I use a hand mixer instead of a stand mixer?

    Absolutely! A hand mixer works just as well. Just make sure to mix until all ingredients are well-incorporated.

  • What is the best way to crumble the sponge cake?

    Use a food processor for even crumbs, or break the cake into pieces and rub it between your palms for a finer texture.

  • Do I need to refrigerate the cakes immediately after making them?

    Yes, refrigerating helps the cakes to set and hold their shape. If you're in a hurry, you can also freeze them for a shorter period.

  • Can I add other ingredients to the cake mixture?

    Of course! You can mix in chopped nuts, dried fruits, or even some chocolate chips for added texture and flavor.

  • How long do these crumb cakes last?

    Stored in an airtight container in the refrigerator, they can last up to a week. You can also freeze them for up to three months.

Nutrition facts

Classic Russian 'Potato' Cake Dessert
Recipe Yield:12 servings
Calories:Approximately 190 calories per serving.
Calories (Min - Max):180 - 200
Total Fat:13g
Saturated Fat:8g
Protein:3g
Total Carbohydrate:16g
Total Sugars:10g