Potato cake recipe. Calorie, chemical composition and nutritional value.

Updated: Marina Zolottseva

11/07/2017 Cooking time: 1 hour 0 min

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Probably everyone remembers these cakes from childhood. This delicacy is very easy and simple to prepare at home from ordinary ingredients. In just 20 minutes you get a delicious dessert.

Classic potato cake

Photo: sriba3/Depositphotos.com Although this is unusual for many, a real “potato” should be light on the inside. After all, initially this dessert was prepared from sponge cake and butter cream and sprinkled with a mixture of cocoa and powdered sugar.

Ingredients

For the biscuit:

240 g flour and potato starch (take 4 tablespoons of starch, and add the rest of the weight with flour);
8 eggs;
240 g sugar.

For cream:

150 ml milk;
220 g sugar;
1 egg;
250 g butter;
1 tablespoon cognac;
a few drops of vanilla essence.

For sprinkling:

10 g cocoa;
30 g powdered sugar.

Preparation

Sift flour and starch together. Beat the eggs with a mixer, gradually adding sugar. The mixture should become white and creamy, but not too thick. Add flour and starch gradually into the egg mixture.

Place half of the dough on a baking sheet lined with parchment. Bake for 15–20 minutes at 180°C. Check doneness with a toothpick: the stick should come out dry from the biscuit.

Cool the baked goods slightly for 10-15 minutes, then turn them over and remove the parchment. Prepare and cool the second part in the same way. Let the biscuits sit overnight or 10-12 hours. But not longer, otherwise the cake will be dry.

Then grind the biscuits into fine crumbs.

Pour the milk into the pan and add almost all the sugar, leaving about a couple of tablespoons. Over medium heat, stirring continuously, bring the mixture to a boil. Boil for 1-2 minutes and remove from heat.

Whisk the egg with the remaining sugar. Without stopping, add milk in a thin stream. Pour the mixture into a saucepan and place over moderate heat. Stirring constantly, bring to a boil and cook for another 1-2 minutes. The consistency should not be too thick.

Cool the mixture to room temperature, stirring occasionally. Using a mixer, beat the slightly softened butter. Add the milk mass little by little, whisking thoroughly. Pour in cognac and vanilla essence and foam again.

Set aside about 1½ tablespoons of cream for garnish. Mix the rest with biscuit crumbs. Form oval “potatoes” from the mixture and roll in a mixture of cocoa and powder.

Using a wooden or other stick, make several holes in each of the cakes. Place the remaining cream in a pastry bag and fill the holes. The cakes should sit for several hours to soak.

Potato cake made from cookies with condensed milk

Photo: DepositVad/ Depositphotos
A simpler and more familiar version of the cake. Perhaps this is the kind of chocolate dessert that many people ate in childhood. And these days, “potatoes” are mostly prepared this way.

Ingredients

For the cakes:

500 g shortbread cookies (baked milk is perfect);
7 tablespoons cocoa;
100 g butter;
250 g condensed milk;
1-2 tablespoons of cognac, rum or liqueur - optional.

For cream:

1 tablespoon butter;
1 teaspoon sugar or powdered sugar.

Preparation

Grind the cookies into crumbs with a blender and mix with 5 tablespoons of cocoa. Add softened or melted butter and mix thoroughly.

Add condensed milk in parts, stirring the mixture until smooth. You can add alcohol for flavor. Make oval “potatoes” from the mixture. Sprinkle with remaining cocoa and refrigerate for 10 minutes.

Using a spoon, rub the softened butter with sugar or powder. Place the cream in a pastry bag and decorate the cakes.

Potato cake made from crackers

Photo: Soekaphoto/Depositphotos.com
This recipe is also unusual in that it uses chocolate syrup.

Ingredients

100 g butter;
150–200 g sugar;
3 tablespoons cocoa;
500 ml milk;
1 tablespoon of cognac, rum or liqueur - optional;
400 g regular or breadcrumbs;
a few nuts of any kind - optional;
a few tablespoons of coconut or cocoa for sprinkling.

Preparation

Place the butter in a saucepan and melt over low heat. Add sugar, cocoa and milk. Stirring, cook for a few minutes until the sand and cocoa dissolve. You can add alcohol for flavor. Remove the syrup from the stove.

Grind regular crackers in a blender. If using nuts, crumble them too. Add the crackers and nuts to the syrup and mix well.

Cool the mixture to room temperature and form the cakes. Roll them in coconut or cocoa and refrigerate for 1-2 hours.

Potato cake with glaze

Photo: Lesya Dolyuk / Shutterstock
The shell of two types of chocolate makes these cakes surprisingly similar to real root vegetables.

Ingredients

For the biscuit:

160 g flour;
30 g cocoa;
10 g baking powder;
200 g sugar;
5 eggs;
100 ml milk;
60 ml vegetable oil.

For cream:

100 g dark chocolate;
100 ml cream with 33% fat content.

To cover:

200 g white chocolate;
100 g milk chocolate;
1 tablespoon cocoa;
1 tablespoon butter.

Preparation

Preheat the oven to 180°C and line the pan with parchment paper. Sift and mix flour, cocoa and baking powder. Beat the eggs with a mixer with sugar into a fluffy light foam. Reduce the mixer speed to low and, while still whisking, gradually pour the milk and butter into the eggs. Then add the dry mixture in parts and gently mix the dough.

Pour the batter into the prepared pan and bake in the preheated oven for 40-45 minutes. Cool the finished biscuit a little and remove from the mold. Wrap the cake in cling film and put it in the refrigerator for at least 3 hours: this will make it juicier.

For the cream, break the chocolate into small pieces. Bring the cream to a boil and pour into the chocolate, leave the mixture for 2-3 minutes, then stir well until smooth - you will get ganache.

Remove the biscuit from the refrigerator and grind into fine crumbs. Mix the crumbs and ganache well. Place the mixture in the refrigerator for 30 minutes.

Using your hands, form the mixture into slightly uneven cakes that resemble potato tubers in shape. Place the “potatoes” in the freezer for 15 minutes. Break white and milk chocolate into small pieces, melt in a water bath and stir. Dip each brownie into melted chocolate.

Leave the “potatoes” in the refrigerator for another 30 minutes until the glaze completely hardens. Dust the brownies with cocoa and make butter eyes.

Homemade recipe for Potato cake with Jubilee cookies and condensed milk

If you have a sweet tooth and are not afraid to ruin your figure, this recipe is for you. Cakes based on shortbread cookies and sweet milk are tender and soft, melting in your mouth. And with roasted nuts it will be even tastier.

Source -

Products:

200 g regular white condensed milk (half a can)
300 g Yubileiny cookies
100 g butter
5 tbsp. cocoa
1 tbsp. cognac

1. In a bowl, combine room temperature butter, condensed milk and cocoa powder sifted through a sieve. Mix with a whisk until smooth and soft. At the end, pour in a little cognac.

2. Break the cookies into pieces and place in a blender bowl. Grind into fine crumbs.

3. Thoroughly mix the oil mixture with the resulting crumbs. You should get a soft plastic mass.

4. Using your hands, mold it into products that are shaped like potatoes. Place them on a plate and sprinkle cocoa or grated dark chocolate on top.

If desired, the dessert can be decorated with thick cream, squeezed through a pastry bag with a nozzle.

Before serving, place the cakes in the refrigerator to chill for 30 minutes.

Curd "potatoes"

Photo: Dariia Belkina / Shutterstock
Inside these unusual cakes, very reminiscent in taste of the original ones, there is a wonderful nut filling hidden.

Ingredients

For the cakes:

250 g cottage cheese;
1 egg;
30 g butter;
2 tablespoons cocoa;
5–6 tablespoons of condensed milk;
⅓ teaspoon of soda;
120 g breadcrumbs.

For filling and topping:

30 g walnuts;
2 tablespoons of boiled condensed milk;
2 tablespoons cocoa.

Preparation

In a large bowl, mix cottage cheese, egg, butter, cocoa, condensed milk and soda. If the mixture is not homogeneous, blend it with a blender until smooth. Heat the curd mass in a water bath, stirring occasionally until it becomes liquid.

Remove the mixture from the heat and add the crackers, mix well and refrigerate for an hour. For the filling, chop walnuts and mix with boiled condensed milk. Form small cakes from the curd mass and put a little filling inside. Dip the “potatoes” in cocoa and refrigerate for 15–20 minutes.

Step-by-step instructions for preparing a classic recipe

For the cake, we will need to bake a sponge cake, make a base for potatoes from it and form into balls.

Ingredients for cooking:

Baking flour (0.075 g);
Starch 15 g;
Butter -150 gr;
Condensed milk 100 gr;
Sugar 90 gr.;
Rum or cognac – two teaspoons;
Chicken eggs - 3 pcs. (4 pieces, if small).

Maybe you will be interested in reading the article: - “Chocolate wine”.

The classic version of the cake requires you to first make a sponge cake:

separate the whites from the yolks and beat the yolks with plenty of sugar;
then beat the egg whites with sugar;
if there is not enough sweetness, it is recommended to add sugar to taste;
Add sifted flour, whites and starch to the bowl with the yolks, then mix everything well;
pour the resulting mixture into the mold and leave in the oven for 15-20 minutes, setting the temperature to 180 degrees.
As the sponge cake cooks, you will see that it has turned yellow, but not fluffy. It should be divided into halves and left to dry. Usually 14-15 hours are enough. Then, using a blender, the biscuit should be crushed, but not to the state of very fine crumbs, but to pieces.

If you chop it too finely, the biscuit when mixed with cream will turn into a mushy mass and the cake will lose its structure.

For the cream we need:

soften the butter;
beat it with sugar;
Add condensed milk to the resulting mixture.

When whipping, you get a lot of cream, it is voluminous.

Next, mix rum (cognac) with the biscuit crumbs, adding one tablespoon of alcohol. Then add the cream to the crushed biscuit. But do not pour out all the cream at once, so that the consistency does not turn out to be too liquid. Mix well and form into balls. If there is a little cream left, you can decorate the potatoes with it or sprinkle chocolate shavings on top.

Then roll the cooked potatoes in cocoa and put them in the refrigerator for a couple of hours.

Read a very useful article with several cream recipes: - “Chocolate cream cheese, recipes with cream, butter for leveling.”

Potato cake made from cashews and dates

Photo: Nolonely/ Depositphotos
This original version of the dessert is suitable for vegans. However, everyone else should try this cake too.

Ingredients

100 g cashews;
5–6 dates;
2 tablespoons coconut oil;
2 tablespoons brown sugar;
3-4 tablespoons coconut flour or shavings;
3 tablespoons cocoa.

Preparation

Cover cashews with water and leave overnight. Remove the pits from the dates. Grind the soaked nuts, dates, coconut oil and sugar using a blender. Add coconut flour or shredded coconut to the mixture and mix well. Form the mixture into cakes and roll them in cocoa.

Potato cake with boiled condensed milk

Photo: Julia‑Bogdanova / Shutterstock
A simple two-ingredient cream gives this dessert a light caramel flavor.

Ingredients

For the biscuit:

4 eggs;
120 g sugar;
100 g flour;
1 tablespoon cocoa;
1 teaspoon baking powder.

For cream and decoration

150 g butter;
200 g boiled condensed milk;
2-3 tablespoons cocoa.

Preparation

Preheat the oven to 180°C and line the pan with parchment paper. Using a mixer, beat the eggs with sugar into a light, dense foam. Sift flour, cocoa and baking powder and mix.

Add the dry mixture to the eggs in parts and gently knead the dough using folding movements. Pour the batter into the pan and bake for 30-35 minutes. Remove the finished biscuit from the mold and cool completely on a wire rack.

Beat 130 g of softened butter with condensed milk with a mixer. Grind the cooled biscuit into fine crumbs and mix with the cream. Place the mixture in the refrigerator for 40 minutes, then make cakes from it and roll them in cocoa.

Decorate the “potatoes” with the remaining oil and refrigerate for another hour.

Recipe for potato cake in coconut with cocoa and raisins

Necessary:

300 gr. cookies
150 gr. butter
200 gr. thick condensed milk
100 gr. chopped almonds
4 tablespoons cocoa
1 tablespoon vanilla sugar
50 gr. raisins
70 gr. coconut flakes

Preparation:

Pour hot water over raisins
Grind the cookies in a meat grinder
Melt the butter, but not completely
Add condensed milk to the oil, mix thoroughly
Add cocoa, mix
Add vanilla sugar, stir
Drain the raisins and pat dry with a paper towel.
Add nuts to cookies
Pour in the chocolate mixture
Mix everything thoroughly
Divide the mass into two halves
Add raisins to one half
Add coconut to the other half
Wrap the mass in cling film in the form of a sausage and put it in the refrigerator for 2 hours
Remove the film and cut into potato-shaped portions
Coconut cakes rolled in coconut flakes
Roll raisin cakes in cocoa

Peanut Butter "Potato" Cookies

Photo: Valeria FoxVideo / Shutterstock
Cinnamon and nut butter go well with cocoa and give the dessert an interesting taste and aroma.

Ingredients

200 g butter;
200 g sugar;
5 tablespoons cocoa;
200 ml milk;
500 g shortbread cookies;
2-3 tablespoons peanut butter;
1 pinch of ground cinnamon;
2 tablespoons peanuts.

Preparation

Mix butter, sugar, 3 tablespoons cocoa and milk in a saucepan. Heat the mixture over low heat for 5-7 minutes until the sugar dissolves, then cool.

Process the cookies into fine crumbs and mix with the peanut butter, cooled butter mixture and cinnamon. Place the mixture in the refrigerator for an hour, then form it into cakes. Roll them in the remaining cocoa, garnish with peanuts and place in the refrigerator for another 30-40 minutes.

Recipe for cake without condensed milk with egg

To prepare such “potatoes” you will need inexpensive biscuits, for example, “Zoological” or “Maria”. The cakes are prepared according to the following recipe:

Cookies (400 g) are crushed into crumbs.
Add soft butter (200 g) to the prepared dry mixture.
Cookies and butter are mashed well with a fork.
Add a raw egg, a glass of sugar, a tablespoon of vodka or cognac and cocoa (50 g).
Knead the dough thoroughly with a spoon or hands. As soon as it becomes sufficiently plastic, you can begin to form products.
As in previous recipes, the potato cake made from cookies without condensed milk is rolled in cocoa. The product must be cooled thoroughly before serving.

Potato cake with cherries

Photo: Kate_Smirnova/ Depositphotos
The tart, sweet and sour berries inside the cakes pleasantly set off the creamy taste of the cream.

Ingredients

For filling:

3-4 tablespoons frozen cherries;
60 ml cognac;
1 tablespoon sugar.

For the biscuit:

5 eggs;
1 pinch of salt;
180 g sugar;
180 g flour;
1 teaspoon baking powder.

For cream and sprinkles:

150 g butter;
5 tablespoons of condensed milk;
3 tablespoons of boiled condensed milk;
2 tablespoons cocoa.

Preparation

Mix the cherries with cognac and sugar and leave for 40–60 minutes at room temperature. Preheat the oven to 180°C and line the pan with parchment paper.

Separate the whites from the yolks. Beat the egg whites with a mixer with a pinch of salt until they form a strong foam. Continuing to beat, add half the sugar little by little. The result should be a dense, shiny foam.

Sift flour with baking powder. Using a mixer, beat the yolks with the remaining sugar into a light, fluffy mass. Add flour and baking powder in portions and mix well. Gently fold the beaten egg whites into the batter.

Place the dough in the prepared pan and bake for 40-45 minutes in a preheated oven. Let the finished biscuit cool slightly, then remove it from the mold, cool completely and grind it into crumbs.

Beat softened butter with two types of condensed milk. Combine the biscuit crumbs with the juice released from the cherries and ¾ of the cream and place in the refrigerator for 40–50 minutes.

Form the mixture into cakes, place 1-2 cherries inside each. Dip the “potatoes” in cocoa, decorate with the remaining cream and refrigerate for another hour.

Classic recipe for Potato cake according to GOST

Ingredients:

For the biscuit:

3 eggs
90 gr. Sahara
75 gr. flour
15 gr. starch

For cream:

125 gr. butter
65 gr. powdered sugar
2 teaspoons cognac or rum
50 gr. condensed milk
2 tablespoons powdered sugar
2 tablespoons cocoa powder

Preparation:

Separate the yolks from the whites of eggs

Add 2/3 sugar to the yolks

Blend with a blender until a white creamy mass forms.

Beat the egg whites in a blender until fluffy foam forms.

Add the rest of the sugar in small portions and continue beating until stiff peaks form.

Add the beaten yolks to the whites in two steps.

At minimum speed, gently mix with a blender for a few seconds.

Add starch to flour, mix thoroughly

Gradually sift the flour into the whipped mixture through a sieve.

Gently mix with a spatula from top to bottom.

Place the finished dough on a baking sheet lined with parchment paper.

Level the surface of the baking sheet

Place in a preheated oven at 200 degrees for 12 minutes.

Remove the paper from the biscuit and leave it at room temperature for 12 hours to dry.

Break into pieces and grate on a fine grater

Add powdered sugar to softened butter

Beat with a blender until the mixture becomes white and fluffy.

Potato cake made from cookies with custard

Photo: algus / Shutterstock
The highlight of this rich chocolate-flavored dessert is the aromatic rum and nut crumble.

Ingredients

For cream:

2 eggs;
120 g sugar;
1 teaspoon vanilla sugar;
2 tablespoons flour;
400 ml milk;
150 g butter;

For the cakes:

500 g shortbread cookies;
100 g walnuts;
80 g cocoa;
30 ml rum;
2 teaspoons butter.

Preparation

Whisk the eggs with sugar, add vanilla sugar and flour, mix well. Bring the milk to a boil and pour it into the egg mixture in a thin stream, stirring thoroughly. Place the mixture on low heat and, stirring continuously, cook until thickened, 3-4 minutes. Remove the cream from the heat, stir it for another 2-3 minutes. Add softened butter to the completely cooled cream and beat everything with a mixer.

Using a blender, process the cookies and walnuts into fine crumbs. Add ⅔ cocoa, cream and rum, mix everything well. Form cakes from the resulting mass, roll them in the remaining cocoa. Decorate the “potatoes” with butter and refrigerate for 2 hours.

How to make potato cake without condensed milk with walnuts?

This recipe for making the famous delicacy will please an adult group. In addition to walnuts, the cake batter also contains cognac. As a result, the products are very aromatic and juicy. And for children you can prepare a separate portion without adding alcohol.

The “potato” cake made from cookies without condensed milk according to the recipe with walnuts is prepared in the following sequence:

Sponge cake scraps (500 g) are ground in a blender or meat grinder. Part of the resulting crumbs should be set aside (2 tablespoons).
Peeled walnuts (100 g) are crushed in a similar way.
Milk (1 glass) is heated on the stove. As soon as it boils, remove the pan from the heat. Pour sugar (1 cup) into milk and stir until completely dissolved. Next add butter (150 g) and cocoa powder (50 g). Stir the resulting mixture again.
Combine the prepared crumbs, walnuts and chocolate mass, adding cognac (4 tablespoons) and vanilla (1 teaspoon).
Form products from the resulting sticky mass. Roll the cakes in a mixture of cocoa powder and biscuit crumbs (2 tablespoons).
The top of the product can be sprinkled with powdered sugar.