Cake "Potato"

Category: Confectionery
Cake Potato

Ingredients

Biscuit:
eggs 3 pcs
sugar 1 glass
flour 1 glass
baking soda or baking powder 0.5h l.
Cream:
butter 200gr
milk 0.5 cups
sugar 1 glass
egg 1 PC
cocoa 1 st. l.
vanillin pinch
OR
butter 200gr
condensed milk 1 can
cocoa 1 st. l.
Rolling mixture:
cocoa 1 st. l.
sugar 1 st. l.

Cooking method

  • The principle is this - biscuit crumbs are mixed with butter cream, shaped in the form of potatoes, rolled in a mixture of cocoa and sugar. I grind the biscuit with a blender.

  • I bake a biscuit from Elena Bo (in a slow cooker), since only I can get it.

  • While the biscuit cools down, make a cream.
  • Beat the egg with a mixer. Leave for now.
  • Pour 1/2 glass of milk, 1 glass of sugar into a saucepan, put vanillin on fire. Stir constantly until the sugar grains dissolve. Do not bring to a boil.
  • Gradually, in a thin stream, constantly stirring, pour the egg into the syrup (so that it does not brew, stir constantly). Remove from heat and cool.

  • Butter (at room temperature it stood and became a little soft), cut into pieces, kneaded with a spoon and beat with chilled syrup. Pour in the syrup gradually, in parts, continuing to beat until you get a cream. The mass should be smooth, elastic, without grains. Add cocoa and beat a little more so that the cocoa mixes well with the cream.

  • We make a crumb from a biscuit grinder. Then the cream gradually (we monitor the plasticity of the mass) we spread it in crumbs and knead it all well with our hands, like dough. The mass will be similar to the dough. Not sticky, not crumbling, not liquid. Very pleasant to hands, eyes and tongue

  • Form tubers from the resulting mass, roll them in a mixture of 1 tbsp. l. sugar + 1 tbsp. l. cocoa.
  • Before sculpting the potatoes, you can add a little chopped walnuts to the "dough", this is not for everybody. Tubers on top can be decorated with "potato sprouts" made from butter.

  • First, it is better to make all the potatoes from the dough, and then roll them. In this case, the cocoa sticking to your fingers will only stain the outside of the potatoes.

  • Put the potatoes on a tray, baking sheet, etc. and place them in the cold or refrigerate. They will become denser, then you can eat.

The dish is designed for

18 pieces

Time for preparing:

2 hours

Note

The biscuit can be made differently, which you do best (in about the same proportion as mine). In my original recipe - a biscuit made from 6 eggs, half a glass of flour and half a glass of starch + 3/4 cup. Sahara. It is baked in the oven.

The cream can be made easier: beat the butter with condensed milk + cocoa. This cream will be sweeter

I am not adding anything more This is the most delicious cake in the world!

natalk3
Thank you so much for this recipe. as if I got into childhood !!! I just adore this cake, and in stores it is prepared in such a way that you can't take it in your mouth !!!
Gin
natalk3I hate shopping too
Bon Appetit!
Kobeika
I baked biscuit in a slow cooker, cream - butter with condensed milk and cocoa. Gag - 2 tablespoons of cognac in cream.
When the biscuit cooled down, the light was turned off, so I did everything the old fashioned way - I rubbed it on a coarse grater into crumbs, whipped the cream by hand (I really wanted something sweet, I didn't wait for electricity) The mixture turned out to be very tasty. I stuffed potatoes and rolled them in walnut and cocoa crumbs.

🔗

Almost immediately ate half of the potatoes
The husband said that in the shop pies, obviously half of the ingredients were taken away in the other direction.

Eugene! Thanks for the recipe
Gin
Kobeikawhat a beautyaaa !! (this is my drooling)
I'm glad that you liked them, I really, really, really love them
k.alena
I understand that I am asking stupidity, but if instead of a biscuit you take a stale baguette? I really want to attach it. And then there will be more sugar in the cream ... will it be completely tasteless? Or can you take the risk?
Gin
k.alena , I can't even imagine ... I would try to mix biscuit crumbs with baguette, but I would not dare to replace it entirely with a baguette ... it seems to me that it will be bland ... hmm ... in general, I find it difficult to say
on the other hand - why not try it, since you want to attach a baguette? just be sure to tell me, interesting
k.alena
I'll try it today, I found in other recipes on the forum that the girls did this and it was delicious. I will definitely write.
Gouache
Thanks a lot for the recipe! It turned out very, very tasty!

Cake Potato
Gin
Very nice!
olesya26
Cake Potato
Thanks for the recipe, the cake turned out to be very TASTY !!!!
Gin
olesya26what handsome guys! Glad that you liked
Olga VB
I make it according to a similar recipe (with condensed milk), be sure to add a couple of tablespoons of rum or cognac to 500 g of crumbs.
Sometimes I do it with walnuts - then there is a slight bitterness in the taste, sometimes with hazelnuts, but inside, and not on the sprinkle.
I prefer "potatoes" not with biscuit, but with vanilla croutons.
And the last couple of times I made from assorted rusks bought in AUCHAN - they cut the pastries unsold on the eve into crackers, dry them in the oven and sell them for some ridiculous money.
So today I did it with homemade condensed milk.
How delicious!
By the way, girls, I'm looking for everything to speed up and simplify the process of molds or cutting in the form of a bar of the appropriate size.
Has anyone come across anything like it?
And then there are small (candy) ones, there are also more, but very intricate shapes, and so that both the shape and size are suitable - well, I just can't find it.
Gin
Olga VB, and I have never done with vanilla crackers I feel, I must try
Olga VB
Gin, you will not be disappointed!
Only crackers are advisable to take fresh, not dry.

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