The "Nochka" (Night) pastry is an intriguing twist on the classic 'Kartoshka' (a popular Russian no-bake cake resembling a potato), standing out with its deep, dark color and complex aroma. Unlike the lighter filling of the traditional recipe, this version is based on a rich chocolate sponge cake enhanced with warming notes of ginger and cinnamon. The velvety texture of the crumb is complemented by the noble crunch of ground almonds, creating a harmonious union that literally melts in your mouth. This is the perfect solution for those who appreciate quick yet impressive sweets that fill the house with the cozy scent of cocoa even while the base is baking.
The appetizing "Nochka" pastry is ready! This dessert is reminiscent of the classic "Kartoshka," but with an exquisite almond flavor and a hint of cognac.
Ingredients
- 2 chicken eggs
- 160 g granulated sugar
- 40 ml vegetable oil
- 30 ml milk
- 110 g wheat flour
- 35 g cocoa powder
- 1/2 tsp baking powder
- 120 g butter
- 50 g almond flakes
- 200 g boiled condensed milk (dulce de leche)
- 30 g cognac
- 30 g raspberry jam
- cocoa powder for coating
- ground ginger, ground cinnamon
How to Make Nochka Pastries
Crack the chicken eggs into a mixing bowl. Add the granulated sugar, pour in cold milk, and add the neutral, odorless vegetable oil. Whip the wet ingredients with a mixer until the sugar crystals completely dissolve. This will take about 5-7 minutes.
Start with the base: whip the eggs with sugar, milk, and oil until the sugar crystals completely dissolve.
Add the dry ingredients to the wet mixture. Sift in the high-grade wheat flour and baking powder. Add the unsweetened cocoa powder, along with half a teaspoon each of ground ginger and ground cinnamon. Mix the batter quickly to ensure it becomes smooth and free of flour lumps.
Incorporate the dry components: flour, aromatic cocoa, ginger, and cinnamon for a deep, spiced flavor.
Line a baking sheet with parchment paper and lightly grease it with vegetable oil. Pour the batter onto the paper and spread it into an even layer about a centimeter (0.4 inches) thick.
Spread the batter onto a baking sheet in an even layer. A thickness of about one centimeter ensures quick and even baking.
Preheat the oven to 180°C (350°F). Place the baking sheet in the preheated oven and bake for 15 minutes.
Just 15 minutes in the oven, and the fragrant chocolate base for our pastries is ready.
Remove the chocolate sponge cake from the parchment paper and let it cool on a wire rack. To speed up the cooling process, you can break it into smaller pieces once it has cooled slightly.
Break or cut the sponge cake into pieces so it cools faster before grinding it in the blender.
Pulse the almond flakes in a blender until finely ground.
Almond flakes will give the dessert a special texture and a subtle nutty accent.
Add the broken sponge cake to the ground almonds and pulse until the mixture turns into fine crumbs.
Process the sponge cake along with the almonds into a fine, uniform crumb.
Whip the room-temperature softened butter until it becomes light and fluffy. Gradually add the boiled condensed milk (dulce de leche) in small portions to the whipped butter.
Use high-quality butter and boiled condensed milk (dulce de leche) for the cream—this is the key to a delicate caramel flavor.
Whip the cream base until it forms a thick, rich caramel buttercream.
Whip the cream base until you achieve a fluffy, thick, and smooth consistency.
Pour the sponge cake and almond crumbs into the buttercream. Pour in the cognac.
Combine the crumbs with the cream and add a splash of cognac for a sophisticated aroma.
Mix everything well and add a touch of tartness with a little raspberry or plum jam. Knead the dough thoroughly; it should turn out thick and easy to mold.
A spoonful of raspberry or plum jam will add the necessary tartness, perfectly balancing the sweetness.
Divide the dough into 8 equal parts. Grease your hands with a little neutral vegetable oil. Shape the dough into neat balls or, as in this recipe, oblong pastries resembling the traditional ‘Kartoshka’ (Russian potato cake).
Shape the resulting mixture into neat, oblong pieces. Grease your hands with oil to prevent the dough from sticking.
Pour the unsweetened cocoa powder onto a plate. Roll the pastries in the cocoa, shaking off any excess.
The final touch is a generous coating of unsweetened cocoa, which gives the pastries a finished and appetizing look.
Place the pastries on a cutting board or plate and refrigerate them for a few hours. The pastries need to set so the flavors can meld together, resulting in an incredibly delicious dessert.
After a few hours in the refrigerator, the flavors will meld, and the pastries will truly melt in your mouth.
To make the "Nochka" pastries look truly spectacular, you can decorate them before serving with tiny sugar stars or a pinch of edible glitter, creating the illusion of a shimmering night sky. This dessert pairs wonderfully with a cup of strong black coffee or a tart black tea with bergamot, which perfectly balances the caramel sweetness of the boiled condensed milk (dulce de leche). For a more elegant presentation, place the pastries in individual paper liners—this makes them easier to serve on a festive table without getting cocoa powder on your hands.
Store the finished "Nochka" pastries in an airtight container in the refrigerator, where they can keep for up to three or four days, becoming denser and more flavorful over time. If you want to experiment, try substituting the raspberry jam with orange marmalade—the citrus note will give the chocolate mixture a festive freshness. You can also use roasted hazelnuts instead of almonds, making the flavor of the dessert even deeper and richer.
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