Pirozhnoe Kartoshka — Boozy Chocolate Potato Cakes with Whiskey and Honey

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Welcome to a delightful journey back in time with a decidedly grown-up twist! Today, we're making Pirozhnoe Kartoshka (пирожное «Картошка», literally "potato pastry"), a beloved no-bake dessert that holds a special place in the hearts of many across Eastern Europe. Traditionally made from leftover sponge cake or simple cookies, it's a symbol of resourceful and delicious home baking. This version, however, elevates the humble "potato" cake into a sophisticated treat, infusing it with the warmth of whiskey and the floral sweetness of honey. It's the perfect blend of comforting nostalgia and elegant indulgence.

A plate of finished Pirozhnoe Kartoshka, shaped like small potatoes and dusted with cocoa powder.

Boozy "Kartoshka" Cakes with Whiskey and Honey

Preparation: 25 minutes
Cooking: 45 minutes
Quantity: 8 Servings
Per serving
Calories: 365 kcal
Proteins: 7 g
Fats: 21 g
Carbohydrates: 35 g

Ingredients for the Sponge Cake

  • 40 g egg powder
  • 90 ml water
  • 120 g sugar
  • 130 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 20 g butter

Ingredients for the Whiskey and Honey Cakes

  • 170 g of prepared sponge cake
  • 100 g peanuts
  • 100 g butter
  • 50 g honey
  • 50 g whiskey
  • cocoa powder, vanillin, ground cinnamon

How to Make Boozy "Kartoshka" Cakes with Whiskey and Honey

A bowl with egg powder being mixed with cold water to rehydrate it.

Pour cold water over the egg powder and let it sit for 25 minutes.

Adding all-purpose wheat flour to the wet ingredients in a mixing bowl.

Then, add all-purpose wheat flour.

Sponge cake batter being poured into a prepared baking pan.

Pour the batter into the pan.


Pour cold water over the egg powder and let it sit for 25 minutes. This mixture can be replaced with 3 small chicken eggs.

Add granulated sugar to the egg mixture and whisk for several minutes until the sugar dissolves. Then, add all-purpose wheat flour mixed with baking powder and the melted butter.

Quickly mix the dough. Grease a baking pan with butter and dust with flour, or line it with baking paper. Pour the batter into the pan.

A pan with sponge cake baking on the middle rack of an oven.

Place the pan with the sponge cake on the middle rack of the oven and bake for 25-30 minutes.

Preheat the oven to 180°C (350°F). Place the pan with the sponge cake on the middle rack of the oven and bake for 25-30 minutes. The cake is ready if a wooden skewer inserted into the center comes out dry.

Cubes of cooled sponge cake being turned into crumbs inside a food processor.

Cut the cooled sponge cake into cubes and process it into crumbs in a food processor.

Roasted peanuts being ground into fine crumbs in a blender.

Also, grind the roasted peanuts in a blender.

A bowl with sponge cake crumbs and ground peanuts, with whiskey being poured in.

Combine the sponge cake and peanuts, then pour in the whiskey.


Cut the cooled sponge cake into cubes and process it into crumbs in a food processor. For the best flavor, it’s recommended to let the baked sponge cake mature – place it in a bag and leave it overnight.

Grind the roasted peanuts in a blender until they form fine crumbs. You can substitute peanuts with any other nuts of your choice.

Combine the sponge cake crumbs and ground peanuts, then pour in the whiskey. Rum or cognac also work well, while white port or vermouth are sweeter and have a lower alcohol content. Choose whichever you prefer.

Adding a block of softened butter to the mixture of cake crumbs and nuts.

Add the butter, softened at room temperature.

Add softened butter (82% fat or higher), thick honey, and 1/3 teaspoon of vanillin (vanilla powder) or vanilla extract to taste.

All ingredients for the chocolate potato cakes being mixed together in a bowl.

Mix the ingredients thoroughly.

Hands shaping the chocolate cake mixture into small, oblong potato shapes.

Shape the dough into oblong "kartoshiny" weighing 60-70 g each.

A shaped chocolate potato cake being rolled in a saucer of unsweetened cocoa powder.

Coat the "kartoshiny" in cocoa powder.


Mix the ingredients thoroughly. You will get a sticky dough that is already delicious at this stage.

Shape the dough into oblong “kartoshiny” (small potato shapes), each weighing about 60-70 g. This is a typical size for individual portioned cakes.

Pour unsweetened cocoa powder onto a saucer. Coat the kartoshiny in the cocoa powder. They should now closely resemble real potatoes – with a brown skin and a light interior.

Finished chocolate potato cakes being lightly sprinkled with ground cinnamon.

For a more authentic look, sprinkle the cakes with ground cinnamon.

For a more authentic look, sprinkle the cakes with ground cinnamon. Unlike cocoa, it won’t darken from contact with the butter.

A close-up of a finished Pirozhnoe Kartoshka decorated with a honey-dipped peanut to resemble a sprouted eye.

Dip a peanut in honey and place it in the indentation – this creates the look of a potato with sprouted eyes.

Make small indentations in the cakes. Dip a peanut in honey and place it in the indentation – this creates the look of a potato with sprouted eyes.

And there you have it – your very own batch of boozy Pirozhnoe Kartoshka! These little chocolate treasures are more than just a dessert; they're a conversation starter and a delightful taste of tradition with a modern flair. Serve them with a hot cup of black coffee or tea to balance their richness, or go all out and pair them with a small glass of the whiskey you used in the recipe. Store them in an airtight container in the refrigerator for up to a week, though we doubt they'll last that long! We hope you enjoy making and sharing this special treat.