Step-by-step recipe for traditional Potato cake with biscuit

Step-by-step recipe for traditional Potato cake with biscuit

The “Potato” cake received this unusual name for its external resemblance to potato tubers, but its taste has nothing in common with them. This cake has rightfully become a favorite of both adults and children . I, too, cannot resist this delicacy, so I learned to cook it without the help of others and I would like to happily share with you the most correct recipe.

Traditional recipe for Potato cake according to GOST

Using this recipe, you can prepare a “Potato” cake from a sponge cake with the taste that we all remember from our youth. It is quite labor-intensive, but not at all difficult . The main thing is to correctly observe the proportions and strictly follow the step-by-step instructions.

Ingredients

How to choose ingredients

This recipe contains cognac, but if you wish, you can omit this ingredient. You can also use rum essence instead of vanilla essence , or simply replace it with vanillin.

Step by step recipe

Preparing a biscuit

1. Change 120 g of flour to 2 tbsp. spoons onto potato starch.
2. Sift the flour and starch mixture through a sieve into a deep bowl.
3. Beat 4 eggs into a mixer bowl and add 120 g of sugar to them.
4. Beat them into a snow-white airy mass.
5. Add flour evenly and gently fold in with a silicone spatula.
6. Line a baking tray with baking parchment and pour the biscuit mixture onto it, leveling with a spatula.
7. Bake the sponge cake in the oven at 180 degrees for approximately 15-20 minutes.
8. Give the dough 10-15 minutes to cool and remove the parchment.
9. Now the biscuit should dry out within 10-12 hours. That’s why I recommend creating it the night before, and preparing the cakes the next day.
10. When the biscuit is dry, rub it into crumbs with your hands. It doesn't have to be very dry or very moist.

Preparing the cream

1. Pour 150 ml of milk into a saucepan and pour 200 g of sugar into it.
2. Place the pan on the stove, bring to a boil, stirring, and cook for another 1-2 minutes.
3. Beat 1 egg with 20 g of sugar with a mixer.
4. Pour the prepared milk mixture evenly into the beaten egg, stirring with a spatula.
5. Pour this mixture back into the pan and cook until thickened, stirring constantly. Bring it to a boil and cook for no more than 2 minutes.
6. Remove from heat and pour into a bowl.
7. Let the custard base cool completely, stirring it with a spatula for any 10 minutes.
8. Beat 250 g of softened butter with a mixer and evenly add the custard base into it, continuing to beat.
9. At the end of kneading, add 1 tbsp. a spoonful of cognac and 2-3 drops of vanilla essence.
10. Set aside 1-2 tablespoons of cream separately.

Forming cakes

1. Pour biscuit crumbs into half of the remaining cream and stir with a spatula.
2. Knead the resulting mixture with your hands until it becomes plastic.
3. Mix 30 g of sweet powder with 10 g of cocoa powder.
4. Form a round or oval cake with your hands and roll in a mixture of powder and cocoa.
5. Use a wood stick to make shallow holes.
6. Set aside 1-2 tbsp. Place spoons of cream in a pastry bag with a narrow nozzle and plant potato sprouts from the cream into these holes.
7. Let the cakes soak for 2-3 hours so that the biscuit crumbs are saturated with cream.

Making recipe video

In this video you will find a complete recipe for making a traditional version of the Potato cake without cookies at home.

How can you decorate this cake?

Typically, this cake is decorated with a sprinkling of sweet powder and cocoa and a light decoration of cream, which is used in making it. Some people decorate these cakes with halves of walnuts or almonds.

Main lowercase truths

• The best base for this cake is biscuit crumbs.
• To make a sponge cake according to this recipe, there is no need to beat the whites and yolks separately .
• The cake must sit for 2-3 hours so that the cream completely saturates the biscuit crumbs.

Other possible manufacturing and filling options

I introduced you to the traditional recipe, but you can prepare Potato cake with cookies and condensed milk. The taste will vary slightly, but nevertheless it will be very tasty. I also recommend making eclairs at home, because it’s so simple. But I consider the most unusual dessert in my own collection to be a smart cake that, when baked, absorbs different mixtures in layers, and even a beginner can prepare it. And if you master all these ordinary types of cakes and everything works out for you, then I recommend that the next step is to learn how to create the currently popular mousse cakes.

Sponge cake “Potato”

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• We will need:
• 400g chocolate sponge cake
• 1/2 can of condensed milk
• 150g butter
• 1/4 tsp vanilla essence
• 1 tbsp cognac (optional)
• 2 tbsp cocoa powder

There are quite a lot of recipes for this cake. My favorite is the one below.

So, to make this sweet product we will need:

400 gr. chocolate biscuit,

1/2 can of condensed milk (not boiled),

150 g butter (unsalted) at room temperature,

1/4 tsp. vanilla essence,

1 tbsp. cognac, whiskey or rum (optional)

2 tbsp. cocoa powder

1) Regarding the chocolate biscuit. The best thing is to bake it (at least a regular sponge cake recipe with the addition of 2-3 tablespoons of cocoa powder). Or for lazy people like me, take a 400 gram pack of dry chocolate cake mix

and bake according to package directions. Because we need it for the upcoming production of cakes, we don’t have to worry about the appearance of the cake.

Those who are completely lazy can buy a ready-made shortbread.

In general, we take this biscuit and make fine crumbs out of it using a grater, a food processor, or by hand. I prefer the extreme option.

Let's put this aside for now.

2) Now beat 150 g in a bowl. butter and 1/2 can of condensed milk until fluffy and smooth.

3) Beat vanillin and cocoa into the purchased cream until you obtain a pale chocolate cream.

Add alcohol. This is not necessary, but it does improve the taste. I don't regret this product.

4) Place the cream in the refrigerator for 20-30 minutes. Later we take it out and mix it with biscuit crumbs until we obtain a chocolate mass of plasticine mixture that weakly sticks to our hands.

If it gets too sticky, you can put the mixture in the refrigerator for a while.

5) Form the mass into “potatoes” and place them on a dish.

Place the dish in the refrigerator for at least 30 minutes.

6) Before serving, you can sprinkle the cakes with sweet powder or a consistency of sweet powder and cocoa in a 1:1 ratio.

Biscuit cake "Potato"

Recipe contents:

• Ingredients
• Step-by-step production with photos
• Video recipes

It happens that after assembling the cake, parts of the sponge cakes and their trimmings remain. Or, in the evening, an ordinary sponge cake sits sadly on a plate, which your kids could no longer handle. Such leftovers can be consumed by preparing the “Potato” cake, a dessert very familiar from kindergarten. Obviously, you can bake a special sponge cake - fortunately, you don’t need a lot of goods or time to make it.

From time to time, “Kartoshka” is prepared from ground dessert crackers or shortbread cookies, but from biscuits it comes out more tender. But let's get back to the cakes. All that, apart from the biscuit, is needed for this dessert is a can of condensed milk, a stick of butter and a few spoons of cocoa powder. 15–20 minutes is the maximum amount of time needed to prepare the dessert. And the most important thing is that there will be no heat treatment. “Potato” is a no-bake cake, so you can safely call the kids, they will be happy to help you create a sweet masterpiece!

• Calorie content per 100 g - 300 kcal.
• Number of servings - 4 pieces
• Production time - 1 hour 20 minutes

Ingredients:

• Biscuit - 400 g
• Butter - 200 g
• Condensed milk - 0.5 cans
• Cocoa - 5-6 tbsp. l.
• Sweet powder - 1 tbsp. l.

Step-by-step making of a sponge cake “Potato” with photo

1. In order to make a delicious cream, mix together 3 tablespoons of cocoa, half a can of condensed milk and a pack of soft butter. By the way, in order to quickly soften frozen butter, place it on a plate and cover with a glass scalded with boiling water. Wait until the glass cools down and check: the oil should be soft. If it was very frozen, repeat this function again - now the oil can be worked with.

2. Using a mixer, beat the mixture together. If you don’t add cocoa to the cream, the inside will be snow-white.

3. Now the base for dessert. Break the biscuit into small pieces and then grind into crumbs in a blender bowl.

4. Add butter paste to biscuit crumbs.

5. Mix thoroughly to transform all the ingredients into a mass for forming cakes.

6. Use your hands to form potatoes from the dough, trying to give them approximately the same shape. If kids are involved in this process, there is no chance that the cakes will be similar - after all, the potatoes in the same bush are different; It's even more fun this way.

7. Roll each potato in the remaining cocoa powder. For taste, add sweet powder to the cocoa and sift through a sieve. Then the mass will become homogeneous.

8. Place the cakes on a plate and refrigerate for 3–5 hours, so that the biscuit crumbs are thoroughly soaked and the butter hardens.

9. For greater authenticity, you can create several depressions in any cake and plant cream into these depressions, like sprouts. It's like potatoes sprouting, right?

10. Serve the Potato sponge cakes when they have had time to cool perfectly. Pour the tea and remember the taste of youth. Enjoy your tea with your family!

And here are some noteworthy video recipes for the Potato cake:

1) Potato biscuit cake - regular recipe

2) How to cook potato cake from youth

“Potato” biscuit cake

“Potato” biscuit cake

“Potato” cakes can be made from crackers, cookies or ready-made sponge cake. In my opinion, the “Potato” biscuit cake is the most delicious, for almost all of us it is the taste of youth.

Ingredients

Manufacturing stages

To prepare the Potato cake, you first need to bake a regular sponge cake.

To do this, beat the eggs with sugar and vanilla sugar into a fluffy mass.

Add flour and baking powder evenly and beat the dough.

Cover the bottom of the baking dish with paper, grease with oil, pour in the dough and place in an oven preheated to 180 degrees for 30-35 minutes.

Cool the finished biscuit in the mold and leave for 12 hours to allow the biscuit to dry.

Then cut the biscuit.

Using a blender, grind the biscuit into crumbs.

Ingredients for cream and topping of Potato cakes.

Mix the butter with sweet powder, add condensed milk, and beat everything thoroughly. If desired, you can add alcohol to the cream.

Mix biscuit crumbs with cream into a homogeneous mass.

Form cakes from the acquired mass by hand, giving them an oval shape reminiscent of potato tubers.

Sift cocoa and sweet powder into a separate plate and roll each cake in this consistency. Let the “Potato” cakes sit and roll them again in a mixture of cocoa and sweet powder. Decorate each cake with half a peanut.

The delicious “Potato” sponge cake is ready.

Bon appetit, please your loved ones!