Potato Pastry (Kartoshka)

Whisk the dry ingredients together in a bowl and sift.

Combine the milk and butter in a cup.

Beat the eggs with sugar and salt until light and fluffy.

Gently fold the dry ingredients and then the liquids into the whipped eggs, alternating between them.

Fold the batter carefully until smooth.

Bake in a ring mold at 160°C (320°F) for 30-35 minutes. Let it cool.

In a bowl, combine the chocolate with hot cream, stir until smooth to make a ganache, let it cool, and mix in the cheese. Blend with a mixer until combined.

Melt the chocolate and add the butter, stir well, and if the glaze is warm, let it cool down to 30-35°C.

Crumble the sponge cake and mix in the cream. If desired, roasted nuts can be added to the mixture.

Press into a mold; you can add any filling of your choice.

Place in the freezer for 3-4 hours.