Contents
Potato cake: a classic recipe. Video
A potato-shaped cake made from biscuit crumbs or bread crumbs with the addition of butter cream and cocoa is one of the favorite desserts of the Soviet era. It is still popular today. “Potato” is prepared in coffee shops and at home, decorating the cake with sweet sprinkles, chocolate icing and nuts.
Potato cake: cooking video
Pastry “Potato” with nuts
Make a quick and easy version of a brownie topped with crushed nuts. You can use almond crumbs or petals instead of hazelnuts.
You will need: – 1 glass of sugar; – 300 g of vanilla crackers; – 1 glass of milk; – 2 teaspoons of cocoa powder; – 200 g of hazelnuts; – 200 g of butter; – 0,5 cups of powdered sugar; – 1 teaspoon of cocoa for sprinkling.
Instead of vanilla crackers, you can use ordinary ones, then add a teaspoon of vanilla sugar to the mixture
Heat the milk, peel and fry the hazelnuts in a dry frying pan. Crush the kernels in a mortar. Mix sugar with cocoa and pour into hot milk. While stirring, cook the mixture until the sugar is completely dissolved. Do not bring milk to a boil.
Pass the vanilla rusks through a meat grinder or crush them in a mortar. Pour the crumbs and butter into the milk-sugar mixture and mix thoroughly. Cool the mixture slightly, add the softened butter, knead the mixture well and divide it into balls. Use wet hands to shape them into a potato shape.
To speed up the process, crackers and nuts can be passed through a food processor
Mix the chopped nuts with the icing sugar and cocoa powder and pour the mixture into a flat plate. Roll the cakes in it one at a time and set them aside on a greased dish. Refrigerate dessert before serving.
Glazed potatoes: classic version
For a festive table, you can try to cook a dessert according to a more refined recipe. Make a homemade biscuit-based cake and flavor it with liqueur or cognac. The product can have different shapes, it can be molded in the form of an apple, a bunny figurine, a hedgehog or a bear cub. Pine-shaped cakes look very nice.
You will need:
For the biscuit: – 6 eggs; – 1 glass of wheat flour; – 6 tablespoons of sugar. For the cream: – 150 g of butter; – 6 tablespoons of condensed milk; – a pinch of vanillin.
For lipstick: – 4 tablespoons of sugar; – 3 tablespoons of water. For chocolate glaze: – 200 g of chocolate; – 3 tablespoons of cream. For decorating cakes: – 2 tablespoons of liqueur or brandy; – 2 teaspoons of cocoa powder.
Separate the whites from the yolks. Mash the yolks with sugar until the mass increases in volume and the sugar grains completely dissolve. Beat the whites in a fluffy foam, add a third of the mass to the yolks. Add the sifted flour, stir gently and add the remaining proteins.
Grease a baking sheet or dish and lay out the dough. Place it in an oven preheated to 200 degrees and bake for 20-30 minutes. The baking time depends on the thickness of the biscuit. Check the readiness with a wooden skewer; when piercing the biscuit, the dough should not stick to it. Remove the finished product from the baking sheet and cool on the board.
While the crust is cooling, prepare the butter cream. Soften the butter to a thick sour cream consistency. Use a whisk or mixer to beat it into a fluffy white mass. Without stopping whipping, add condensed milk to the mixture in portions. The cream should become airy and increase in volume. Add vanillin and beat the cream for a few more minutes.
If the cream begins to exfoliate, slightly heat it up and whisk again.
Prepare your lipstick. Pour sugar into a saucepan, add hot water and stir the mixture until the sugar grains dissolve. Use a wet brush to remove drips from the sides of the saucepan and place it on the stove. Simmer the mixture over high heat without stirring. When the mass begins to boil, remove the foam, wipe the sides of the saucepan again, cover it with a lid and cook the mixture until tender. Test it by rolling a drop of lipstick into a ball; if it is easily formed, the product is ready to eat. Lipstick can be flavored with cognac, rum or liqueur. Add a teaspoon of alcoholic beverage to hot food and stir thoroughly.
Grate the chilled biscuit or pass through a meat grinder. Set aside some of the cream for finishing, and place the rest in a deep bowl. Add biscuit crumbs, cocoa powder and cognac, and mix until smooth. Shape the cakes by making them look like a potato, apple, pinecone, or animal figurine. Place the items on the board and refrigerate for half an hour.
Take out the cakes and cover them with warm lipstick. To do this, carefully prick the cake on a fork and dip it into the lipstick, and then expose to dry. Finish the glazed product with butter cream.
Instead of fondant, the cakes can be doused with warm chocolate. Melt dark, milk or white chocolate broken into pieces in a water bath, add cream. Stir the glaze well and cool slightly. Place the cakes on a fork and gently dip in the chocolate. Let the excess drain and place the cakes on a greased plate. For better hardening, put the finished products in the refrigerator.