Curd potato cake

Curd potato cake

Category: Confectionery

Ingredients
Loose biscuits / biscuit	300 g
Cottage cheese	200 g
Condensed milk	150 g
Chopped roasted nuts	0.5 cups
Cocoa	60-80 g (3-4 tbsp. L.)
Syrup	30 g
Cognac / rum	30 g

Cooking method

• Grind the cookies and / or dried biscuit to the consistency of semolina, add grated cottage cheese, chopped nuts, all other ingredients, mix until smooth, shape the cakes, cool.
• You can also mix everything except cocoa, and coat the already formed cakes generously in cocoa.
• Keep refrigerated.
• As you can see, everything is done quickly and easily. However, as always when it comes to "potatoes".
• 

Note

This time I used the "Jubilee Traditional" cookies, a promotional package containing just 313 g.
I also really like the "Potato" made from vanilla rusks.
I even did it several times from dry white bread - the flight is normal.
I grind the flour component exactly to the state of semolina, sifting and rubbing through a sieve.

The recipe contains "Chocolate" syrup, but you can do without it. Just take a little more cocoa or finely grate a couple of chocolate cubes.

In this case, I used roasted peanuts, they were slightly salted. If you are using unsalted nuts, add a pinch of salt to the cake.
The nuts must be ground so that there is both flour and small pieces.

After cooling, the cake does not harden much, it remains quite soft, plastic, but keeps its shape perfectly. Actually, the composition is understandable.
Of course, the density of the composition is very dependent on the cottage cheese, so do not pour out all the condensed milk at once, but look at the consistency.
You can't even guess the cottage cheese in this cake to taste (the little white dots in the photo are not cottage cheese, these are nuts) - it is very convenient to cram it into small ones. Only with the alcoholic component then be careful

I think this composition is also perfect for filling candies, interlayers of other cakes and for leveling and even decorating cakes.

If you don't feel like messing around with molding, you can tamp the entire mass into some container with a layer of about 2-3 cm and draw-mark it into cubes or diamonds with something not too sharp so as not to damage the container.
Good luck!

I will separately describe how KM Kenwood or another similar KM can be used in the preparation of this cake.
I slightly break the cookies into 2-3 pieces and use a wiping sieve (small lattice with pimples up) at speed "1" and grind them into small crumbs. I rub the cottage cheese in the same mode.
I put about half a jar of nuts into the multi-chopper and turn the knob to the maximum for about 7-10 seconds. Sometimes this is enough, but sometimes you have to spin it one more time.
Then I add chopped nuts and all other ingredients to the croutons and cottage cheese in a bowl, and knead with a K-nozzle until smooth.
All!
You can eat right away, or you can according to the rules - shape, cool ...

[Olya,]

Olya, thanks for the recipe! I really want to cook!

And how I want to see and listen to what you get!
And I really hope that you like it

Olga, what a handsome man! : nyam: Now just wait for the next weekend - boom to try to cook!

[Olga,]

Olga, what does it mean to "dry" a biscuit?
I don't have a sieve, can I grind a biscuit (or cookies) and then cottage cheese in a food processor?
It is not clear from the photo what size the cake turned out to be, at least approximately.

Like everything ingenious - simple!
This is how my children will eat their unloved cottage cheese!
Thanks for the mold idea!

[Olga VB]

Olga VB, Olga, thanks for the recipe .. the cake is very beautiful ..

[Natusichka]

Girls, thank you all for stopping by the light!

Olga, what does it mean to "dry" a biscuit?

NatusichkaWhen the biscuit is fresh, it does not grind into small crumbs, it crumbles into flakes or, with great diligence, can clump. If we make a classic white "potato" without cocoa inside, then it doesn't matter how the biscuit is crushed.
And if we make variations with cocoa or with dyes inside, then biscuit flakes will give uneven color and taste, i.e. so they will be inside under-colored and under-mixed flakes.
Therefore, it is necessary to dry the biscuit, make croutons out of it, - cut into slices and allow to dry, - you can in the oven, or you can simply leave it in the air for several hours.
Then biscuit crackers, like cookies, can be easily ground into small crumbs without flakes and without sticking.
"Potato" is generally a lifesaver: it can be made from any dried baked goods, even from bread croutons

I do not have a wiping sieve, can I grind a biscuit (or cookies), and then cottage cheese in a food processor?

Of course it is possible
But it is better to wipe the cottage cheese all the same through a sieve, if it is grainy, and if it is plastic, then you can do nothing with it at all, immediately start up the batch.
Cookies can be passed through a meat grinder. You can then also sift through a sieve.
"Jubilee", for example, is easily rubbed even by hand. Those. you can already look at the cookies / biscuit / croutons, how best to grind them to the state of semolina.
On the other hand, if you do it without nuts, then you can crumble some of the cookies a little larger so that small pieces come across - they will look a bit like splashes of nuts.

It is not clear from the photo what size the cake turned out to be, at least approximately.

But this is absolutely all the same!
Just sculpt the way you like it: with small candies or large cakes, or just a whole layer, in molds or by hand ...
It is not necessary to bake it later, so the shape and / or size does not matter at all.
You can do it pretty well: roll it additionally in cocoa or in nut crumbs, decorate with a little cream, etc.
Those "potatoes" that I have in the photo were made using IKEA ice molds.

On the other hand, if you do nut-free

Well, you got it! I am without nuts ?! This, in principle, cannot be! I even add them wherever you even come up with!

[Natusichka]

Natusichka, Our person!

[Olga VB]

Olga VB, can I ask about crushing of pastry rusks? I make classic potatoes with them, and a shape-shifting charlotte. Grinding while in an old well-deserved grinder. And if with the help of Kenwood, what kind of attachment? You can use a mini chopper, but the portions are too small. The food processor will take it, won't it break? The rusks sieve is quite scary. Meat grinder? Have you tried crushing pastry rusks with km?

[NatalyaB]

NatalyaB, while Olya is not there, I will tell you what I encountered myself.
I made bread crumbs, first dried the cubes of bread in the oven, then placed them in the food processor and began to grind them into crumbs. As a result, the walls were scratched ...
Now I'm doing it differently. I cut the bread into pieces, grind it in a food processor to the desired grinding and then dry it in the oven on a sheet of parchment to the desired color and condition. It turns out just magical!
But the croutons ... I would not recommend it, because it will be a pity for the bowl.

[Olga]

Olga, I report, I was not specially purchased) everything was in stock, anniversary chocolate cookies. Cottage cheese took a 125 g jar. Cognac didn’t pour, but it’s not enough there))) my husband is driving and the kids don’t need it. After the test, the children said that I needed to work in a pastry shop

[Olga VB]

Olga VB, can I ask about crushing of pastry rusks? I make both classic potatoes and a shape-shifting charlotte with them.Grinding while in an old well-deserved grinder. And if with the help of Kenwood, what kind of attachment? You can use a mini chopper, but the portions are too small. The food processor will take it, won't it break? The rusks sieve is quite scary. Meat grinder? Have you tried crushing pastry rusks with km?

Natalya, everything is simple with cookies - a sieve, a meat grinder, and a processor normally cope with it.
Bread croutons in normal condition are also quite amenable to any device. But if they are completely oak, which is difficult to break with your hands, then a meat grinder copes with them best.
I usually grind purchased vanilla rusks using a meat grinder.
On the other hand, if the pieces are very large, then they can be pounded into smaller pieces with a hammer, and then into a meat grinder and, possibly, even in 2 stages: first on a larger grid, and then on a smaller one.
However, I have not had such critical cases.
By the way, you can also rub it on a regular grater (in the same high-speed, low-speed or food processor) with the help of the disc.
But you are in vain afraid of the sieve: on it with pimples up, if it is a very oak bun, you can first skip it on a coarse sieve, and then on a fine one.
Perhaps it will crawl there for a long time, but it will still be rubbed normally.

I made bread crumbs, first dried the cubes of bread in the oven, then placed them in the food processor and began to grind them into crumbs. As a result, the walls were scratched ...
Now I'm doing it differently. I cut the bread into pieces, grind it in a food processor to the desired grinding and then dry it in the oven on a sheet of parchment to the desired color and condition. It turns out just magical!

Natasha, I don’t use breadcrumbs for breading meat at all, but I use crumbs of fresh bread - I rub a fresh loaf with large flakes on a grater, - the chops are simply breathtaking.

Cognac didn’t pour, but it’s not enough there))) my husband is driving and the kids don’t need it.

Marisha, thanks for using the recipe!
I am very glad that your children were happy, they also found a new profession for their mother.
Tell me it's cool that the children eat cottage cheese and praise!
About brandy.
It mainly leaves a slight aftertaste, and all alcohol quickly evaporates from it. And there is very little of it.
But you can pour cognac into a glass at least a day in order to weathered well, and then use this weathered one.
And which snake is on your cake mink cream crawled?

I usually grind purchased vanilla rusks using a meat grinder.

Thank you. I usually also have vanilla "Star", they are not too oak, they break with their hands.

[Olga!]

I don’t use breadcrumbs for breading meat at all, but I use crumbs of fresh bread - I rub the fresh loaf with large flakes on a grater, - the chops are simply mind-blowing.

Olga! Thanks for the advice, I will definitely try. Is it possible for cutlets too?

I haven’t tried the cutlets - I don’t panic them at all. And I haven't even fryed it for a long time - I bake it in the oven.
I put it in a very hot one, they immediately grab from all sides and do not flow out.

But you can pour cognac into a glass at least a day in order to weathered well, and then use this weathered one.
And the snake on your cake from which cream mink crawled?

Olga, a very good idea with cognac! And the snake is poorly melted white chocolate.

it's badly melted white chocolate

I like this! Creatively
I usually, if I'm not lazy, make custard with such dots, like sprouts in potatoes, and with chocolate, if I rub it on a coarse grater and stick these "commas" in.

At the moment there are 2 pieces left
Although ... I've already gone to bed. It is possible that not one
In general, thanks! Nobody understood that there was cottage cheese. And I didn't say. Itself in the afternoon I tasted a piece, it is tasty, but I feel cognac. And I forgot the nuts !! But still tasty and almost eaten.
Thank you!!!

[M @ rtochka]

M @ rtochka, Daria, you did it very nicely!
And it's not difficult at all, is it?

In fresh cognac, the taste is more felt, and if you stand in the refrigerator for several hours, then everything becomes more harmonious, - only the spirit remains from it, that is, a fleeting taste.
If you liked it, do it next time with nuts, they are also healthy and tastier with them.
I'm glad the recipe came in handy