1 cup sugar
1.5 cup all-purpose flour
1 can sweetened condensed milk
0.5 lb butter
2 tbsp cocoa
2 tbsp sugar powder
1 tsp cocoa for cream
1 tbsp brandy
Cool eggs. Separate whites and yolks; whip egg whites up to mild peaks.
Add egg yolks, continue to whip, and add sugar and flour by the teaspoon.
Whip for 2 minutes more.
Pre-heat an oven to 380-390ºF.
Grease baking sheet with butter, pour the dough in the baking sheet, and bake in the oven for about 25 minutes.
Cool the cake, and grate into crumbs.
Whip warm butter and condensed sweetened milk. Set aside 1 tbsp of this butter cream.
Add cocoa to the cream, and whip together.
Mix cake crumbs and brandy well, then add cream, and mix well.
Shape small cakes like potatoes.
Mix cocoa and sugar powder.
Roll every cake in this mix.
Create tiny potato-like "sprouts" on the every cake using 1 tbsp of cream and a confectionary bag.
Cool in a refrigerator for 2 hours.
Serve with tea, or with coffee.