The Potato cake is a favorite delicacy of childhood. Today, it has been supplanted by more refined and sophisticated confectionery. But for many, it still remains the most favorite dessert, so I propose to remember its recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
We are so arranged that as we grow up, there is nostalgia for the taste of different dishes from childhood. Where have the chocolate bars on the wrapper with the crocodile Gena and Cheburashka gone, where are crispy waffles with boiled condensed milk, soft sponge cake and Potato cake melting in your mouth? Everything remained in the distant past, when the sun was shining brighter, and the sky was bluer, and the grass was greener.
A cake with such an unpretentious name as "Potato" was served everywhere and always in the Soviet era, from school and student canteens to cafes and restaurants. You could buy it in every grocery store and pastry shop. In addition to its great taste, the cake is also good with two specialties. First, its preparation is a great way to dispose of the remains of cookies, waffles, biscuits, crackers … Second, it does not need to be heat treated. It is only necessary to mix the components, form cakes from the resulting mass in the form of a famous vegetable and decorate on top with almonds, waffle chips or roll in cocoa powder. When the cakes are frozen, you can enjoy the taste of childhood.
Eh, I described it so deliciously … Let's get to work. Call your little ones for help, because cooking such a sweet will give them real pleasure.
- Caloric content per 100 g - 440 kcal.
- Servings - 12-15 pcs.
- Cooking time - 15 minutes, plus hardening time
Ingredients:
- Vanilla crackers - 300 g
- Baked milk - 400 ml
- Walnuts - 100 g
- Butter - 100 g
- Cocoa powder - 5 tablespoons
- Cognac - 50 ml
- Sugar - 3-5 tablespoons or to taste
Cooking "Potato" cake from rusks
1. Place the rusks in a food processor, into which the cutting knife attachment is pre-installed.
2. Grind them into small crumbs. It is necessary that they be carefully and finely crushed. If you don't have a food processor, use a fine griddle grinder.
3. Peel the walnuts, prick in a clean and dry frying pan for about 2-3 minutes over medium heat. Break into pieces or crumble.
4. Pour milk into a cooking pot, add sugar and cocoa powder.
5. Heat the milk over medium heat to completely dissolve the sugar and cocoa. Stir until smooth and add butter.
6. Stir the liquid components again to dissolve the oil well and cool the mass. Then pour in the cognac (can be replaced with liqueur, rum, whiskey) and stir. If you are preparing a cake for children, then exclude alcoholic beverages from the composition.
7. Next, you need to combine two masses: dry and liquid. To do this, pour crumbled crackers and walnuts into a deep bowl.
8. Fill them with milk mass.
9. Stir the food well until smooth. The consistency of the dough will be slightly watery. But this is okay, tk. the butter will make the cake freeze in the fridge and keep its shape perfectly.
10. Shape the brownies into potato shapes or make them into balls.
11. Dip the cake in cocoa powder and refrigerate for 2 hours. After this time, the dessert will keep its shape well. Serve it with fresh tea or coffee.
See also a video recipe on how to make a potato cake from rusks.
