I still don't know how potatoes made it into my Patreon recipe of the month poll, but they did. And when she did this, she predictably won the poll. If, of course, the survey can be won.
It's just potatoes. There are no secret ingredients like unicorn pollen - it's easy to make. Potatoes are an example of a simple food made from inexpensive ingredients that works. I like my potatoes white on the inside, but they can easily be made chocolate through and through. I will write about this below. And no, I will not use quotation marks around potatoes in this text. Deal with it.
You will need the following tools: a mixing bowl, a mixer, a cake pan with a diameter of 18-20 centimeters, a couple of small plates, a small pastry bag, a silicone spatula, a scale, patience.
How to make “Potato” biscuit cake”
First of all, you need to bake a sponge cake. To do this, mix eggs, sugar, sifted flour and starch in a bowl. Pour the mixture onto a baking sheet, which should be previously covered with baking parchment. Preheat the oven to one hundred and eighty degrees and bake for 20 minutes.
When the biscuit is ready, remove it from the oven and leave to cool. After cooling completely, break the cake into small pieces and place in a blender bowl.
At maximum speed, beat the broken biscuit for two minutes until you get fine crumbs. If you don’t have a blender at hand, you can do this using a rolling pin or a meat grinder.
In a small glass bowl, beat the butter and powdered sugar at high speed with a mixer. When the mixture turns white, add condensed milk and beat for a few more minutes.
Spread the cream over the crushed biscuit. Add a spoonful of cognac on top. You can replace it with liqueur or rum. The alcohol will add a very flavorful note to the cakes. Mix all ingredients thoroughly until smooth.
Form small “potatoes” from the resulting sweet mass. Place them on a baking sheet or any other surface.
Place cocoa powder in a small bowl. One by one, roll each “potato” in cocoa. Let the cakes sit, then roll in cocoa again. Leave the finished products in the refrigerator for an hour.
Potato cake
From the Internet... Potato cake according to GOST is the same one that was sold during the times of the former USSR in cafes, confectionery shops and delis. And let them argue with me that they say, no, this is not according to GOST, but I will insist that this is exactly how this cake should look, just like a couple of decades ago. The fact is that many of us today prepare this sweet product by adding cocoa powder to the dough. This way you get a completely dark cake. Yes, there is such an option, but this is a completely different recipe, a completely different confectionery product whose name is “Truffle”. This is exactly why you need to use chocolate or coffee biscuit, as well as alcoholic impregnations. If anyone doesn’t know, they initially started adding cocoa to the dough in order to hide some flaws - in particular, if the sponge cake was burnt. And in general, real potato cake, in my understanding, is always made only on a biscuit basis - no cookies, crackers or loaves of bread. In general, the taste and color... By the way, what do potatoes look like? It is a root vegetable with light flesh and dark skin. That is why the cake has such a name. I invite you to remember the very taste of the most delicate “Potato” cake, with a light center and a dark cocoa coating. Well, and, of course, oil sprouts as decoration to make it more similar to a real root vegetable. Well, shall we get started?
Biscuit ingredients:
Wheat flour 200 g Sugar 180 g Chicken eggs 5 pcs. For buttercream Butter 230 g Rum essence 0.5 ml this is according to the original, can be replaced with rum or cognac - 1 tsp Powdered sugar 130 g Condensed milk (good quality) 150 g
Sprinkles:
Cocoa powder 40 g Powdered sugar 30 g
Preparation:
First, let's prepare a regular white sponge cake. Recipe for making sponge cake from 3, 4, 5 eggs for baking in the oven. Recipe for making white sponge cake from 5 eggs in a slow cooker. To prepare the “potato” cake, I chose the second option, and not by chance... After all, you and I know that only a slow cooker can bake such a tall, fluffy, even sponge cake ☺ What a beauty, and this is the basis for our future cakes “ potato".
Grind the snow-white, well-seasoned biscuit into crumbs using a meat grinder (large grid) or using a food processor.
The base is ready.
Preparing buttercream.
For the cream we need QUALITY butter with a fat content of 82%. Everything below is no longer oil, so carefully study its composition. We remember that natural butter is made from cream alone. We keep the oil at room temperature; for cream it should be soft and plastic. Combine butter (beat) with powdered sugar using a mixer. We don’t count the crows, quickly beat until smooth.
Add condensed milk and 2-3 drops of rum essence to the sweet butter, or 1 teaspoon of cognac. Using a mixer, combine the ingredients for a few minutes (at medium speed) until smooth.
The end result is a smooth buttercream.
Do not forget!!! Literally 1-1.5 tbsp. Leave spoons of cream for decoration. Combine biscuit crumbs with cream until smooth.
The dough for the cakes is ready and now it’s time to call in your little helpers to sculpt the “potatoes”. ☺☺☺ Divide the dough into small pieces of equal weight. We form them in the form of oblong sausages, or in the form of balls - as you like. During the modeling process, the dough may “crack”. In order to avoid excessive deformation of the “potato” shape, you just need to hold a piece of dough in your palms and, after the butter begins to melt, continue modeling.
Place the preparations in the refrigerator for literally 15 minutes.
At that time…. Mix cocoa powder with powdered sugar. The more powdered sugar you add, the lighter the color of your “potatoes” will end up. I have the opposite - 60 grams of cocoa and only 20 grams of powdered sugar. We love exactly this kind of “dark potato” - sweet with a pronounced bitterness. Each piece must be thoroughly rolled in the prepared mixture. There is no need to rush, make sure that all sides of the cake are covered in sprinkles.
Like this. All that remains is to decorate our “potatoes” with eyes. We make small indentations in each potato for the cream. You can use a mastic stick, a sushi stick, or a regular pencil. ☺☺☺
We transfer the cream that we left in advance into a cornet and plant oil sprouts on our “potatoes”.
That's all, the Potato cake is ready according to GOST.
Let's brew some tea and enjoy the taste of childhood! P.S - truffle cakes are made in the same way, but only from chocolate or coffee sponge cake + soaking and cream, without eyes.
How to make Potatoes from breadcrumbs with cocoa and butter
The taste of this dessert combines coffee, almonds and shortbread. Mini-cakes will appeal to everyone who loves chocolate cakes and candies. Potatoes are very filling - one piece will be enough to satisfy your sweet tooth for a long time.
Source -
Compound:
- 150 g sugar
- 3 tbsp. cocoa powder
- 0.5 tbsp instant coffee (powder)
- 250 ml milk
- 100 g shortbread cookies
- 200 g sweet crumbly crackers
- 100 g almonds
- 150 g sugar
- 100 g butter
1. Mix milk, sugar, instant coffee and cocoa in a saucepan. Place the mixture over medium heat. Stir until the sugar grains are completely melted. Cool completely to room temperature.
2. In the bowl of a blender, alternately grind the cookies, crackers and almond grains into crumbs. Pour it into a separate container.
3. Cream the butter in a bowl and pour in the chocolate syrup. Using a blender, thoroughly mix the ingredients until smooth.
4. Combine the crumbs with the butter mixture. Mix until you get a thick, plastic dough. Add some more crushed biscuits if necessary. Place the finished mixture in the freezer for 20-30 minutes - it will be more convenient to work with.
5. Roll the chilled dough into a thick sausage. Then cut it into several equal parts. Shape each piece into an oval shape and roll in cocoa powder.
Decorate with nuts, sesame seeds, sprinkle with powdered sugar. Since the cake does not need to be baked, it is completely ready to eat.
