How to make potato cake from crackers - step-by-step recipe

How to make potato cake from crackers - step-by-step recipe

The taste of the potato cake made from crackers, which is popular among adults and children, differs in its tenderness. If necessary, such no-bake confectionery products can be prepared without the help of others.

You can get the appropriate taste of potato cake from crackers by using recipes based on rich vanilla products with the introduction of additional high-quality and new products.

A recipe for making a traditional version of “potatoes” with the smallest set of goods.

• vanilla crackers 600 g
• natural milk 150 ml
• butter 225 g
• cocoa powder 3 tbsp. l.
• sugar 1 cup

Form sweetness into a suitable shape. Sprinkle them with cocoa and put them in the refrigerator for 50–55 minutes. The savory products are ready.

1. Walnut Brownie Recipe
2. With curd notes
3. From breadcrumbs
4. From crackers and condensed milk

Walnut Brownie Recipe

The addition of nuts and milk chocolate to the classic “potatoes” gives the delicacy a unique bouquet.

• vanilla crackers – 450 g;
• milk – 150 ml;
• butter (softened) – 225 g;
• nuts (excluding peanuts) – 450 g;
• milk chocolate – 225 g;
• cocoa powder – 1.5 tbsp. l.;
• small sugar - 3/4 cup.

The sequence of manufacturing operations is similar to the previous recipe. You need to add chocolate chips, sugar and cocoa to the heated milk. As the mixture boils, add oil, stirring the mass.

When a homogeneous mixture appears, remove the dishes and pour the ground crackers and nuts into the chocolate mixture after cooling slightly. The formed cakes are kept in the refrigerator for two hours.

With curd notes

The popular “potato”, made on the basis of vanilla crumbly rusk crumbs, is given by cottage cheese a gentle milky flavor, enhancing the overall special bouquet of this dessert.

• vanilla butter crackers – 150 g;
• unsalted butter – 250 g;
• soft mixture cottage cheese – 250 g;
• cocoa powder – 3.5 tbsp. l.;
• sweet sand - 1 cup.

Using a blender, grind the crackers with butter and cottage cheese at once. While stirring the mixture, add cocoa and sugar. You need to get a plastic dough with an even mixture that allows you to form rounded cakes.

From breadcrumbs

The procedure for producing sweets is simplified if breading is used as the dominant component, which does not require a grinding operation.

• finely ground breadcrumbs – 400 g;
• butter – 100 g;
• milk – ½ l;
• sugar – 1/2–3/4 cup;
• cocoa powder – 3 tbsp. l.;
• vanillin – ¼ tsp.

Cake making method:

1. Melt the butter in a thick-bottomed saucepan at low temperature.
2. While stirring with a wooden spatula, pour in the milk, and also add cocoa and refined sugar.
3. When all the sweet particles have dissolved and the syrup has acquired a uniform thickness, remove the dishes from the heat.
4. Add breading with vanilla, kneading the dough until elastic.

Rounded cakes are made from the slightly cooled mass. Transfer to a flat plate and keep in the refrigerator for two hours.

From crackers and condensed milk

The unique taste of potato cake made from crackers and condensed milk makes this dessert a favorite treat for the whole family.

• breadcrumbs (you can use crushed breadcrumbs) – 300 g;
• condensed milk – 1 glass;
• butter – 100 g;
• cocoa powder – 2 tbsp. l.;
• vanillin - on the tip of a knife.

1. Combine vanillin with cocoa and ground breadcrumbs.
2. Place oil in a heatproof pan.
3. At low heat, melt it, then add condensed milk.
4. Pour in the dry mixture, kneading an elastic dough uniform throughout the mixture.

Formed in the shape of elongated sausages, the cakes are sprinkled with coconut flakes, sweet powder or cocoa. Before serving, place them in the refrigerator for two hours.

You can get a catchy, pleasant flavor bouquet of the cake if you use boiled condensed milk. To do this, grind 400 g of vanilla crackers in advance. You can take regular butter cookies, adding 6 g of vanilla sugar.

In an enamel container, grind a can of boiled condensed milk and 50 g of butter softened at room temperature until smooth, and add a tablespoon of cocoa powder. Combine all the ingredients and knead the elastic dough from which the cakes are formed.

Fragrant warm “potatoes”, for which they take not cookies, but crushed vanilla, butter or ready-made breadcrumbs, come out with a different flavor bouquet, thanks to the addition of nuts, chocolate or condensed milk. It is important to inspect the properties of the components used, observe their recommended ratios and manufacturing method.

Potato cake made from crackers, just like in our childhood

They say that the New Year is a time of miracles and fulfillment of desires.

Some people buy a car, others go snowboarding to the Alps.

So, my long-standing sacred dream has come true. Remember, I even an entire article to this last year.

In the end, after many years of hardship and hardship, I made a potato cake from crackers! Yes, yes, specifically the one that was sold in any self-respecting Russian store. For us it was the Slavutich store.

I don’t understand what store-bought potatoes were made from in your childhood, but in mine they were literally made from crackers . Now I understand this literally.

Such potatoes come out with a grainy, loose structure, and not a uniform lump, as they come out of a sponge cake or cookie. This is precisely why I love her most.

It was precisely because of this that I smuggled a pack of breadcrumbs in a suitcase, as if it were contraband, across a distance of 2000 km.

True, my crackers turned out to be terrible. I didn’t expect that crackers could do the same. spoil. Expired crackers get a specific, “stale” smell. The same, by the way, as for cakes if they lie in the freezer or refrigerator compartment in a store for a long time. It’s as if they haven’t deteriorated, and they’re no longer suitable for sale. It was from such cakes that potato cake was and is currently being prepared. And to prevent this smell from being felt, a huge amount of alcohol is added to the cake.

So, before purchasing potato crackers, check their expiration date. Make sure that the crackers do not contain raisins, poppy seeds or other additives. We don't need them in potatoes.

But for me the most important task was to achieve that grainy crumbly texture.

The recipe for these cakes is unique in its simplicity, yet the potatoes from the crackers come out very tasty and economical.

Although I always say that for all no-bake products, you should have the best quality product mix. What you put in is what you get, as they say.

For the cakes we will need:

• breadcrumbs – 300 gr.
• milk - 125 ml
• sugar - 150 gr.
• cocoa powder - 2 tbsp.
• butter - 150 gr.
• cognac - 2 tbsp.

For sprinkling (optional):

• 2 tbsp. cocoa
• 1 tbsp. sweet powder

Manufacturing:

1. Grind the crackers in a blender .
2. In a small saucepan, mix sugar with cocoa and add milk.
3. Place over moderate heat and bring to a boil while constantly stirring with a whisk.
4. When the milk starts to boil, remove the saucepan from the heat and add butter. Stir until smooth and butter has dissolved.
5. Then add cognac and pour crushed crackers with this consistency.
6. Mix thoroughly and leave to soak and cool for 20 minutes.
7. Carefully form round or oval potatoes from the cracker dough.

If the dough is very soft or crumbles, leave it to stand for some time until the dough becomes pliable.

Do not strive for a completely even surface of the cakes and do not squeeze them too hard in your hands. Otherwise, you will end up with a very compacted mass. Therefore, without unnecessary pressure, we simply roll the balls between our palms.

Prepare potatoes, remember your childhood and expect a New Year's miracle.

By the way, just before the new year I got a subscription to the newsletter - hurray! So, for those who tried to subscribe but failed, you have a unique opportunity to catch up before the New Year (just kidding))). You can now subscribe constantly and everywhere ⇓ ⇒

Cake “Potato” made from vanilla crackers

When all this outrage is over, and it will definitely end, and the question of disposal of crackers arises, then one of the most common recipes is the “Potato” cake. This is another recipe from the book Festive Table. Delicious, healthy, simple, fast. 15 minutes and dessert is on the table.

Ingredients for “Potato cake made from vanilla crackers”:

• Rusks (vanilla) - 300 g
• Milk - 1 cup.
• Sugar - 1 cup.
• Cocoa powder - 1 tbsp. l.
• Butter - 180 g
• Nuts (optional) - to taste

Nutritional and energy value:

Recipe for “Potato cake made from vanilla crackers”:

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Cake "Potato" made from crackers

Ingredients

Butter crackers – 300-350 g;

Condensed milk – 0.5 cans or 190 g;

Milk or cream – 50-100 ml;

Butter – 100 g;

Cocoa or carob - for sprinkling.

• 310 kcal
• 15 minutes.
• 15 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Potato cake made from crackers is a very tasty dessert, albeit a simple one! This means rich and preferably vanilla crackers. I pointed out that this is a dish of Russian cuisine, meaning Soviet cuisine, when this version of potatoes gained enormous popularity, but according to legend, the origin is already French. They say that one resourceful Frenchwoman in the 19th century prepared a dessert for the unexpected arrival of noble persons, quickly made from cookie crumbs, and served it on a silver platter. Later the dessert became famous in Finland, and later throughout Europe.

But for most of my friends, this is a dessert from Russian youth.

Prepare the ingredients according to the list:

Grind the crackers in a meat grinder or grater (don’t bother using a blender for these purposes.)

You will get a nice light crumb.

Combine breadcrumbs with condensed milk, melted butter and milk or cream.

This is where a blender with knives installed for kneading the dough comes to the rescue.

Form potatoes from the acquired soft mass: round balls or oblong ones.

Roll the potatoes in cocoa powder or carob.
If cocoa and carob are unsweetened, then add sweet powder to them.

If desired, and for ceremonial serving, the potato cake made from crackers can also be decorated with cream.
But I left it as is, because it’s just a breakfast dish for me.
The cake is usually light on the cut and black on the outside.