Potato cake according to GOST

Potato cake according to GOST

Friday, March 20, 2015

Potato cake according to the traditional recipe can safely be called the favorite delicacy of Russian children. She was loved and is currently very much adored, as are baskets, eclairs, straws and donuts. Well, on the other hand, how can you not love? A true Potato cake - it's insanely delicious!

Now I will show you how to prepare Potato cake according to GOST - you will get the same sweet and tender delicacy that during the times of the former USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia ) could be purchased at any cafe, confectionery and culinary store. Perhaps some may say that this recipe for Potato cake is not at all according to GOST, but I insist that this is exactly the composition and this is how this dessert looks, just like several decades ago.

The point is that almost all housewives now cook Potatoes with the addition of cocoa powder to the dough - this results in a completely black cake. But then I suggest you remember what potatoes look like. It has light flesh and black skin, which is why the cake is called Potato.

If you are curious, I can tell you why they first started adding cocoa powder to the dough. The fact is that it was possible to disguise certain flaws in this way - most importantly, if the sponge cake was burnt. By the way, in my understanding, the truest Potato cake is always prepared only on the basis of an ordinary snow-white sponge cake - no cookies, loaves of bread or crackers.

Let's together remember the taste of the most delicate Potato cake, specifically with a black coating of cocoa powder and a light center. And, of course, sprouts made from butter cream as decoration for even greater resemblance to real potatoes.

Ingredients:

Biscuit:

Cream and topping:

Making a dish step by step:

We will start preparing this homemade dessert with a sponge cake, which I always bake in a slow cooker. If you are making it in the oven, use a baking dish approximately 24-26 cm across. There is no need to grease it with oil, but it is better to cover the bottom with parchment paper. So, to make a Potato cake according to GOST (namely for a regular sponge cake), we will need the following products: wheat flour, potato starch, sweet sand, chicken eggs and a little refined vegetable oil to lubricate the mold.

First you need to separate the yolks from the whites. For now, put the outer ones in the refrigerator, and beat the yolks with 130 grams of sweet sand.

What comes out is a thick, homogeneous, fluffy mass of creamy color.

In a separate bowl, beat chilled egg whites with 50 grams of sugar. We introduce sweet sand in parts, when the whites have turned into a fluffy mass with large bubbles, and then beat everything at the highest speed until stable peaks.

Add wheat flour and starch to the yolk mixture, which must be sifted in advance. Add the whipped whites little by little.

We fold the whites into the dough carefully, as for any other sponge cake - in other words, folding them from bottom to top, from the center to the edge through the bottom of the bowl.

Grease the multicooker bowl with unflavoured vegetable oil and place the dough into it. If you bake the sponge cake in the oven, do not grease the pan. Cook the biscuit in a multicooker on the Baking mode for about 1 hour (depending on the power of your assistant). I have Scarlett SC-411, device power 700 W, bowl size 4 liters. It will turn out no worse in the oven (at 180 degrees for about 50 minutes).

Let the finished biscuit cool in the bowl for a couple of minutes, and then remove it using the steam insert.

A regular snow-white sponge cake will be approximately 570-600 grams, depending on the size of the chicken eggs. Let it cool completely. It is best to prepare the sponge cake in the evening so that you can make Potato cakes in the morning.

While the biscuit is cooling (if you don’t have time to wait overnight (that is, dark) ), make the buttercream. To make it we need: high-quality butter (at least 82% fat), condensed milk and 100 grams of sweet powder. We will use the other 20 grams of sweet powder for sprinkling, mixing it with cocoa powder.

The butter for making the cream must be soft, so place it on the kitchen table 2-3 hours in advance. Place it in a bowl suitable for beating.

Beat the butter for a couple of minutes with a mixer, then add 100 grams of sweet powder and beat everything again until soft and fluffy.

Then gradually pour in the condensed milk, without stopping whisking.

The result is a sweet, smooth, shiny and completely homogeneous buttercream.

Let's return to the biscuit. It must be transformed into crumbs using any convenient method. I do this all the time in a food processor with the Iron Knife attachment. You can also grate the biscuit on a large grater, but I haven’t tried that.

Now add butter cream to the biscuit crumbs, leaving 1 teaspoon for decoration.

Mix everything until you get a plastic and fairly dense dough that molds perfectly. And now a small aspect: in the original, rum or rum essence is added to the traditional Potato cake. But because children eat this delicacy, I don’t use alcohol, but I do add a quarter teaspoon of essence. But this is not necessary, because I do not list this product in the ingredients. What does the essence provide? Subtle and very pleasant scent!

Now that the dough is ready, you can start shaping the Potato cakes. They can be created either oblong or round in shape. I make the cake so that its shape and appearance resemble round root vegetables. By the way, according to GOST, Potato cake weighs 80 grams, so we divide all the dough into pieces weighing 75-80 grams (I got exactly 11 pieces). Roll the balls - you won’t have to strive for perfection, because perfectly round potatoes can be seen occasionally, right? Let the dough sit in the cold for about 15 minutes so that the dough sets - this will make it easier to work with.

Now we roll future cakes in a mixture of unsweetened cocoa powder (30 grams) and sweet powder (20 grams). We mix them so that the shell does not become bitter - kids really don’t like this. Roll the ball in the loose breading right in the plate, quite generously.

Place the cakes on a flat surface. Soon the cocoa will begin to darken due to its interaction with the buttercream.

Now there is little left to decorate the cakes. To do this, we make small indentations on top - you can just use your finger (if you don’t have long nails) or even an ordinary pencil.

Remember we set aside a teaspoon of the finished cream? We transfer it into a small bag or cornet and plant it in the holes, almost a little at a time, imitating potato sprouts.

Potato cakes according to GOST are ready. You can eat them right away, but it’s better to let them sit in the refrigerator for at least an hour.

Let's brew tea or pour a glass of milk - let's quickly enjoy the taste of youth! By the way, these cakes must have a structure inside, and not be a homogeneous, smooth mass like plasticine (this happens if the dough is rolled through a meat grinder and not mixed by hand).

Potato cake according to GOST

Preparation time: 13 hours

Production time: 30 min.

Number of servings: 14 pcs.

Ingredients

Potato cake according to GOST USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) from biscuit

Potato cake is a favorite delicacy of Russian children. She was and is adored just like eclairs, baskets, donuts and straws. Well, how can you not love? This is quite tasty!

Potato cake according to GOST is the same one that was sold during the times of the former USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) in cafes, confectioneries and culinary shops. And let them argue with me that, they say, no, this is not according to GOST, but I will insist that this is exactly how this cake should look, just like it did a couple of decades ago.

The fact is that almost all of us now prepare this sweet product by adding cocoa powder to the dough. This way the cake comes out quite dark. Yes, there is such an option and it is good, but it is not according to GOST.

If anyone doesn’t understand, they first started adding cocoa to the dough in order to hide some flaws - namely, if the sponge cake was burnt. Well, absolutely, true potato cake in my understanding is always made only on the basis of a biscuit - no cookies, crackers or loaves of bread. And absolutely, in taste and color.

By the way, what do the potatoes look like? It is a root vegetable with light flesh and dark skin. That is why the cake has such a name.

I suggest you remember the taste of the most delicate “Potato” cake, with a light center and a dark cocoa coating. And, of course, oil sprouts as decoration for greater resemblance to a real root vegetable.

How to prepare “Potato Cake according to GOST” step by step with photos at home

Products needed for making Potato cake according to GOST: wheat flour, sugar, sweet powder, starch, rum essence, chicken eggs, butter, condensed milk, cocoa powder.

First, let's prepare the biscuit. To do this, separate the yolks from the whites. Beat the whites (6 pieces) to stiff peaks, gradually adding about 50 grams of sweet sand during the process.

In a separate bowl, add the rest of the sugar - 130 grams - to the egg yolks.

Beat or grind the yolks with sugar into a thick, homogeneous mass.

Add sifted flour (150 g) with starch (30 g) and some of the whipped whites to the yolk consistency. Gently mix with folding movements from bottom to top, as if turning over the pages in a book.

We evenly introduce other proteins into the dough, in 3-4 additions.

The finished biscuit dough should turn out airy; it does not pour, but slowly flows off the spatula.

We bake a biscuit. I baked in a slow cooker on the Baking mode for exactly 1 hour. It won't be any worse in the oven (at 180°C for about 50 minutes).

Cool the finished biscuit (about 600 grams) and let it stand for at least 12 hours. It’s best to bake it the night before so you can make the cakes in the morning.

We turn the biscuit into crumbs using any convenient method. I did this using a food processor (blade attachment). You can use a blender.

Now we need to create a cream. To do this, combine butter (250 g) at room temperature with sweet powder (130 g). They need to be beaten, but not for long, otherwise the whey will start to come off.

The next step is to add condensed milk (100 g) and 2 drops of rum essence to the sweet butter. Add condensed milk evenly while beating.

What came out was this smooth buttercream. We leave a little (almost 1 tablespoon) for decoration.

Mix biscuit crumbs with cream until smooth.

We make our own cakes. Divide the dough into pieces equal in weight. I got 14 pieces of 65 grams each. We form them in the form of oblong sausages. It can be in the form of balls - as you like. Let it sit in the cold for about 15 minutes so that the dough sets - this will make it easier to work with.

Mix cocoa powder (30 g) with sweet powder (20 g). Envelop each cake in breading.

These are the Potato cakes that came out.

Now we are making small indentations for the cream in them. It is convenient to create this with a special mastic stick or even an ordinary pencil.

We put the cream that we left in advance into a cornet and plant oily sprouts on our potatoes.

That's all, the Potato cake is ready according to GOST! Let's brew some tea and enjoy the taste of youth!

Cake “Potato” according to GOST

Having looked through all the cake options, I couldn’t find one specifically according to GOST! The first and main, but not many people know, secret is that the inside of the “Potato” must be light. It is then that it fully justifies its title. But for many years these cakes have been made with the addition of cocoa, for a very mundane reason - to hide a bad, burnt sponge cake. And secret number two - these cakes must have a structure inside, and not be a smooth homogeneous mass (and this happens when the mixture is scrolled through a meat grinder). It is then that they are even more pleasant to eat. And the most wonderful thing is that it won’t be difficult for us to follow these rules, because we bake the biscuits ourselves. Source: Ira (chadeyka) from LiveJournal.

Ingredients for “Cake “Potato” according to GOST”:

• Chicken egg (biscuit) - 3 pcs.
• Sugar (biscuit) - 90 g
• Wheat flour / Flour (biscuit) - 75 g
• Starch (biscuit) - 15 g
• Butter (cream) - 125 g
• Sweet powder (cream-65 g, for rolling -100) - 165 g
• Condensed milk (cream) – 50 g
• Alcohol (rum or cognac; in cream) - 3-4 tsp.
• Cocoa powder (for rolling) - 60-80 g

Nutritional and energy value:

Recipe for “Potato cake” according to GOST:

Beat the yolks with sugar (two thirds) into a viscous light cream.

Beat the whites to strong peaks and add the remaining sugar, beat until stiff and good.

And mix the whites with the yolks.

Add sifted flour and starch. Mix with movements from bottom to top from the edge to the center.

Pour the dough onto a baking sheet on baking paper and bake for 12-15 minutes at 200C.

Cool the finished biscuit, let it sit overnight (that is, in the dark) or longer, break it into pieces.

Blend in a blender until you get small crumbs. Pour it into a large bowl.

Prepare the cream: beat the butter with sweet powder until a fluffy, light, light mass is obtained.

Add condensed milk little by little, without stopping whisking. Place a teaspoon of cream into a cornet with a straight nozzle.

Place the cream on the crumbs, add a dessert spoon of rum and cognac.

Knead everything well until you get a mass from which you can sculpt.

Make 10 potato-shaped cakes from it.
Roll them in a mixture of cocoa powder and sweet powder (one heaped teaspoon each).

Let sit and roll again.
Create indentations in the cakes (for example, with a pencil) and squeeze the cream into them in the form of sprouts. Cool in the refrigerator for an hour.

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of production on the forum - http://forum.povarenok.ru/viewtopic.php?f=34&t=6481

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Comments and reviews

• All
• Prescription questions
• Reviews

December 7, 2019 MineyKa #

November 26, 2019 elstotk #

May 15, 2019 lovemusic07 #

March 4, 2019 vedaniaa #

January 5, 2019 olgatash1416 #

January 18, 2019 wise1288 #

December 8, 2018 Allbbinka #

January 18, 2019 wise1288 #

January 27, 2019 Allbbinka #

October 23, 2018 Wind_Of_Rose #

October 12, 2018 EnelliK #

October 12, 2018 EnelliK #

September 18, 2018 Anastasia AG #

July 8, 2018 tajana007 #

April 2, 2018 Elif 2013 #

March 18, 2018 FM #

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Cake “Potato” according to GOST, as in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia)

My favorite cake comes from my youth. Now we will prepare the “Potato” cake according to GOST - the same one that was sold in Russian confectionery shops and cafes.

A true potato cake according to the traditional Gostov recipe is prepared on the basis of a biscuit. Naturally, there are lighter options when you use cookies or crackers. But in Russian times, they took specifically biscuit crumbs as the base - various scraps left over from the production of cakes were used (a completely waste-free process).

According to the classics, the traditional snow-white sponge cake should be used, then the center of the cake will be light and the topping will be black, resulting in an imitation of real root vegetables. But because they used scraps, not always from snow-white cakes (and not even always from biscuit ones), Russian confectioners often added cocoa powder to the composition in order to hide all the flaws in this way. This is precisely why some of us remember from our youth that the “Potato” cake was snow-white on the inside, while the rest are convinced that it was sold completely dark both outside and inside.

Now I suggest you remember the taste of those cakes according to the recipe approved by GOST. We will prepare “Potatoes” from biscuit crumbs, with butter cream, condensed milk and cognac, with cocoa sprinkles, and decorate the top with snow-white “sprouts” made from butter cream. Very tasty!

Ingredients

• chicken eggs – 6 pcs.
• salt – 1 chip.
• sugar – 180 g
• wheat flour – 150 g
• corn starch – 30 g
• vanilla essence – 1-2 drops

• butter – 250 g
• sweet powder – 100 g
• condensed milk – 100 g
• cognac – 1 tbsp. l.
• vanilla or rum essence – 2 drops

• cocoa powder – 2 tbsp. l.
• sweet powder – 2 tbsp. l.

Manufacturing

Prepare the biscuit dough. Beat the eggs (necessarily at room temperature) into a mixer bowl, add sugar and a couple of drops of vanilla essence. The Gostov recipe uses melange, in other words, the egg mixture is “mixed”, without separating the eggs, so there is no need to beat the yolks and whites separately.

Beat with a mixer for 2-3 minutes at low speed, then increase the speed and beat for another 10 minutes - during this period of time the egg mixture will increase in volume by 3 times, it will visually turn white and become thicker. The grains of sugar should dissolve completely, and the mass itself should follow the whisk.

In a separate bowl, sift the flour and starch through a sieve, mix them well. And add the dry mixture into a bowl with beaten eggs - not all at once, but in 3-4 additions. Stirring must be done strictly with a spatula or spoon. Do not use a mixer, otherwise the dough will settle!

The biscuit dough will be fluffy, rich in air. Pour it immediately into a mold with a diameter of 25-26 cm (you need to put parchment on the bottom, and grease the sides with vegetable oil and sprinkle with flour). If you bake in a slow cooker, it’s quite easy to grease the bowl with a thin layer of vegetable oil.

Bake a sponge cake . Bake in the oven for 40-50 minutes at 180 degrees - the mold must be set to bake as soon as the dough is mixed, the first 40 minutes should not open the oven door, then check the readiness without removing it from the oven using a torch, it must be dry. The second option is to cook the biscuit in a multicooker on the “Baking” mode for about 1 hour (the exact time depends on the power).

Cool the finished biscuit in the mold for 30 minutes (or leave it in the turned off multicooker for 30 minutes). Then carefully take it out, cool completely and stand for 8-10 hours in a cold place. It’s best to bake the sponge cake in the evening so that you can prepare Potato cakes in the morning.

Grinding the sponge cake into crumbs is most convenient using a blender or food processor with a knife attachment.

Prepare buttercream with condensed milk. Please note that the butter must be soft, so do not forget to remove it from the refrigerator in advance. To make the cream, you must first beat the butter with sweet powder until it becomes fluffy - about 3-4 minutes. Add condensed milk, essence and cognac. Beat again.

Mix the biscuit crumbs and cream (do not forget to set aside 1 spoon for decoration).

Form the mixture into oblong-shaped cakes (from now on, wear gloves). According to GOST, the “Potato” cake weighs exactly 80 grams. There will be 11-12 pieces in total.

Bread each cake on all sides with a consistency of cocoa powder and sweet powder.

Using sushi chopsticks or a pencil, create small indentations and decorate the dessert with “eyes” from the cream that was set aside. Place in the refrigerator to infuse and stabilize for 2-3 hours.

You can store the dessert in the refrigerator for 3-4 days. Enjoy your tea!