How to make a potato cake at home? TOP 4 recipes with photos. Chefs' advice and the subtleties of cooking. Video recipes.
The exquisite taste of the famous Potato cake will decorate any tea party. This delicacy takes you to childhood, gives you a feeling of home comfort and forgotten carelessness. Back in Soviet times, this cake won the hearts of those with a sweet tooth and turned into a popular dessert that has been on the shelves of pastry shops for several decades. In this material, we will tell you the TOP-4 recipes for making a delicious Potato cake at home.
Culinary tips and secrets
- You can cook the Potato cake in the usual form - a ball or an elongated block. But you can also make it in any other shape, for example, cones, animals, bells, etc. Such products will take their rightful place on the festive table.
- A cake is prepared from the remains of baked goods, pastry crumbs, ground crackers, cookies, biscuits.
- An obligatory ingredient is butter. This is the base for the cream, which is mixed with the dry mass.
- In addition to butter, condensed milk, milk, baked milk, and even boiled water are added.
- Powdered sugar, vanilla sugar, ground vanilla pods, vanilla essence, vanillin are added to the products. Sometimes they put aromatic spices: cardamom, cloves, nutmeg, cinnamon.
- Alcohol (rum, liqueur, brandy, cognac) is actively used in the preparation of the confectionery, which is added to the cream. Strong drinks decorate the taste with tart and sophisticated notes.
- To give the cake a chocolate shade, cocoa powder, melted dark chocolate, and chocolate icing are added to the dough.
- Before serving, the Potatoes are doused in a mixture of cocoa powder and powdered sugar. Although this is not necessary, it turns out to be tastier and more appetizing.
Cake according to GOST
Cake Potatoes in accordance with GOST - it turns out sweet and with the most delicate taste. With dark cocoa powder sprinkle and buttercream sprout decor for a more authentic potato look.
- Caloric content per 100 g - 413 kcal.
- Servings Per Container - 11
- Cooking time - 4 hours
Ingredients:
- Eggs - 6 pcs.
- Condensed milk - 100 g
- Potato starch - 30 g
- Cocoa powder - 30 g
- Butter 82% fat - 200 g
- Vegetable oil - 1 tsp
- Powdered sugar - 120 g
- Flour - 150 g
- Sugar - 180 g
Cooking Potato cake in accordance with GOST:
- Separate the whites from the yolks. Put the whites in the refrigerator, and beat the yolks with sugar (130 g) to get a thick, homogeneous and fluffy creamy mass.
- Add sifted flour with starch to the yolk mixture and beat with a mixer. You can use corn starch, rice starch, or potato starch.
- Whisk the cooled egg whites and sugar (50 g) separately. Introduce sugar in portions, after the proteins turn into a fluffy mass with bubbles. Then beat them at high speed until they become stable peaks.
- Gently mix the whipped egg whites into the dough, from bottom to top and from center to edge.
- Grease a baking dish with odorless vegetable oil and lay out the dough.
- Bake the sponge cake in a preheated oven at 180 ° C for about 50 minutes. Then refrigerate it and incubate at room temperature for 6-12 hours.
- Wipe the chilled biscuit on a grater, pass through a meat grinder or blender to form small crumbs.
- For the cream, beat the soft butter and icing sugar (100 g) with a mixer until soft and fluffy. Pour condensed milk into it little by little, without stopping whipping.
- Combine a smooth, shiny and uniform butter cream with biscuit crumbs and rum or rum essence. Stir the food to form a pliable and firm dough.
- Use the plastic mass to form an oblong or round potato cakes. According to GOST, the product must weigh 80 g.
- Put the workpiece in the refrigerator for 15 minutes to set the dough and make it easier to work with.
- Dip future cakes in a mixture of unsweetened cocoa powder and powdered sugar.
- If desired, decorate the cakes and make small indentations on top, in which you put some ready-made butter cream.
Rusks cake
Cake Potato from rusks with a rather interesting grainy consistency. Children, teenagers and adults alike will like it very much. And housewives will appreciate the simplicity of the recipe and the speed of preparation.
Ingredients:
- Butter crackers - 300 g
- Milk - 125 ml
- Sugar - 150 g
- Cocoa powder - 2 tablespoons
- Butter - 150 g
- Cognac - 2 tablespoons
- Cocoa powder - 2 tablespoons
- Powdered sugar - 1 tablespoon
Making a cake Potato from rusks:
- Pour milk into a saucepan, add cocoa and sugar and put on moderate heat. Boil regularly, stirring with a whisk, and remove from heat.
- Add butter to the milk and stir until smooth to dissolve the butter. Then pour in the cognac.
- Grind rusks in a blender into small crumbs and transfer to a liquid mass.
- Mix everything thoroughly and leave to soak and cool for 20 minutes.
- Form rusks into round or oval cakes without baking. If the dough is soft and crumbly, leave it in the refrigerator for a while to become plastic.
- If you don't like the "naked" look of the cakes, roll them in a mixture of cocoa powder and powdered sugar.
- Chill the potatoes slightly in the refrigerator before serving.
Biscuit cake
Homemade cake Potatoes can be made from ready-made sponge cake crumbs or cooked on your own. The finished dessert looks like a real potato, light in the rift, and dark brown on the outside.
Ingredients:
- Eggs - 3 pcs.
- Flour - 80 g
- Sugar - 90 g
- Starch - 15 g
- Butter - 125 g
- Condensed milk - 60 g
- Powdered sugar - 60 g
- Cocoa powder - 5 tablespoons
- Wine - 1 tsp
Making the Biscuit Potato Cake:
- For a biscuit, break the eggs into a bowl, add sugar and beat until the mass is 3 times.
- Sift the flour with starch and add the dry mass to the egg mixture. Stir so that there are no lumps.
- Pour the dough into a mold covered with parchment paper and place in a preheated oven to 190 ° C for 20 minutes. Check the readiness of the biscuit with a wooden skewer. Cool it and grind it in a convenient way: in a meat grinder, blender, food processor.
- For the cream, beat the butter and sifted icing sugar until fluffy. Add condensed milk with wine and stir.
- Mix biscuit crumbs with cream and mold cakes 4-6 cm in size and roll in cocoa.
- Put a small part of the cream in a pastry envelope.
- In each cake, make 3 indentations and squeeze the cream out of the envelope.
- Send the biscuit potato cake to the refrigerator for 2 hours.
Biscuit cake
Homemade cake Potatoes made from cookies are much tastier than store-bought ones, and you can decorate them according to your preference. Its taste, familiar from childhood, will delight all eaters.
Ingredients:
- Powdered sugar - 100 g
- Shortbread cookies - 250 g
- Cocoa powder - 50 g
- Condensed milk - 150 g
- Butter - 80 g
Making the Cookie Potato Cake:
- Grind the cookies with a blender into small crumbs and mix with cocoa powder.
- Chop the nuts in a meat grinder or finely chop with a knife so that they feel in the cake. Add them to the liver.
- Whisk softened butter and condensed milk with a blender until smooth.
- Combine the buttercream with the cookie crumbs and stir evenly until the dough is smooth.
- Form the dough into small sausages 7 cm long, place on a dish, cover with cling film and refrigerate for 1-2 hours.
