Potato Pastry (Kartoshka)

Combine the egg with sugar and milk, whisking thoroughly to prevent lumps. Place over low heat and simmer until thickened, about 1-2 minutes after coming to a boil.

Cover the custard directly with plastic wrap touching the surface (in contact) and let it cool.

Whip the softened butter until fluffy.

Gradually incorporate the custard into the butter one spoonful at a time.

Add the brandy and mix well.

Whip the eggs, sugar, and a pinch of salt for at least 15 minutes until pale and fluffy.

Add the flour and gently fold in with a spatula until smooth.

Pour onto parchment paper and bake in a preheated oven for 10-15 minutes.

Let the sponge cake cool, then crumble it by hand or in a blender into coarse crumbs.

Mix the cream with the sponge crumbs and shape into rounds.

Coat in chocolate or cocoa powder. The cocoa should be mixed 50/50 with powdered sugar.