10 best recipes for potato cake - a delicious dessert from childhood

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

An unexpected classic and even more original options with boiled condensed milk, dates, peanut butter and, of course, a wide variety of chocolate.

1. Classic cake "potato"

Although this is unusual for many, but a real "potato" from the inside should be light. After all, initially this dessert was prepared from biscuit and butter cream and sprinkled with a mixture of cocoa and powdered sugar.

Ingredients

For 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 the cream:

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

For sprinkling:

• 10 g cocoa;
• 30 g icing sugar.

Preparation

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

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

Cool the baked goods slightly for 10-15 minutes, then turn over and remove the parchment. Cook and cool the second part in the same way. Let the biscuits sit overnight or 10-12 hours. But no longer, otherwise the cake will be dry.

Then crush the biscuits into small crumbs.

Pour milk into a saucepan and add almost all the sugar, leaving about a couple of tablespoons. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 1-2 minutes and remove from heat.

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

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

Set aside about 1½ tablespoon of decorating cream. Mix the rest with the biscuit crumbs. Form oval "potatoes" from the mass and roll in a mixture of cocoa and powder.

Use a wooden or other stick to punch several holes in the cakes. Put the remaining cream in a pastry bag and fill in the holes. The cakes should sit for several hours to soak.

2. Cake "potato" from cookies with condensed milk

A simpler and more familiar version of the cake. Perhaps this is the kind of chocolate dessert that many ate in childhood. And today, "potatoes" are mainly prepared in this way.

Ingredients

For cakes:

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

For the cream:

• 1 tablespoon butter
• 1 teaspoon sugar or powdered sugar.

Preparation

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

Add condensed milk in parts, stirring the mass until a homogeneous consistency. Alcohol can be added for flavor. Form oval "potatoes" from the mass. Sprinkle with the remaining cocoa and refrigerate for 10 minutes.

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

3. Cake "potato" from rusks

This recipe is also unusual in that it uses chocolate syrup.

Ingredients

• 100 g butter;
• 150-200 g of sugar;
• 3 tablespoons of cocoa;
• 500 ml of milk;
• 1 tablespoon of cognac, rum or liqueur - optional;
• 400 g plain or bread crumbs;
• some of any nuts - 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. While stirring, simmer for a few minutes until the sand and cocoa are dissolved. Alcohol can be added for flavor. Remove the syrup from the stove.

Grind ordinary crackers with a blender. If using nuts, crush them too. Add the crackers and nuts to the syrup and mix well.

Cool the mixture to room temperature and shape into brownies. Dip them in coconut or cocoa and refrigerate for 1-2 hours.

4. Cake "potato" in glaze

The shell of two types of chocolate makes these cakes remarkably similar to real root vegetables.

Ingredients

For biscuit:

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

For the cream:

• 100 g dark chocolate;
• 100 ml of cream, 33% fat.

To cover:

• 200 g of white chocolate;
• 100 g milk chocolate;
• 1 tablespoon cocoa
• 1 tablespoon butter

Preparation

Preheat the oven to 180 ° C, cover the mold with parchment paper. Sift and stir the flour, cocoa, and baking powder. Beat eggs with a mixer with sugar until fluffy light foam. Reduce the speed of the mixer to the minimum and, without stopping whisking, gradually add milk and butter to the eggs. Then add the dry mixture in parts, gently mix the dough.

Pour the dough 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 plastic wrap and refrigerate for at least 3 hours to make it juicier.

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

Remove the biscuit from the refrigerator and grind into small crumbs. Stir the ganache and crumb well. Put the mass in the refrigerator for 30 minutes.

Use your hands to mold slightly uneven cakes that resemble potato tubers. Put 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 cake into melted chocolate.

Leave the "potatoes" in the refrigerator for another 30 minutes until the glaze solidifies. Sprinkle with cocoa cakes and make butter eyes.

5. Curd "potato"

Inside these unusual cakes, very reminiscent of the original ones in taste, there is a wonderful filling of nuts.

Ingredients

For cakes:

• 250 g of cottage cheese;
• 1 egg;
• 30 g butter;
• 2 tablespoons of cocoa;
• 5-6 tablespoons of condensed milk;
• ⅓ teaspoon of baking soda;
• 120 g bread crumbs.

For filling and sprinkling:

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

Preparation

In a large bowl, stir together the cottage cheese, egg, butter, cocoa, condensed milk, and baking soda. If the mixture is mixed, grind it with a blender until smooth. Heat the curd mass in a water bath, stirring occasionally, until it becomes liquid.

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

6. Potato cake made from cashews and dates

This original version of the dessert is perfect for vegans. However, everyone else should try this cake.

Ingredients

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

Preparation

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

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7. Cake "potato" with boiled condensed milk

A simple two-ingredient cream gives this dessert a light caramel flavor.

Ingredients

For 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 of boiled condensed milk;
• 2-3 tablespoons of cocoa.

Preparation

Preheat oven to 180 ° C, line the pan with parchment paper. Beat eggs and sugar with a mixer until light, dense foam. Sift flour, cocoa and baking powder and stir.

Pour the dry mixture into the eggs in portions and gently knead the dough using folding movements. Pour the dough into a mold and bake for 30–35 minutes. Remove the finished biscuit from the mold and cool completely on the wire rack.

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

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

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8. Peanut cake "potato" from cookies

Cinnamon and nut butter go well with cocoa and give the dessert an interesting flavor and aroma.

Ingredients

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

Preparation

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

Turn cookies into small crumbs, mix with peanut butter, cooled butter mixture, and cinnamon. Put the mixture in the refrigerator for an hour, then shape into cakes. Dip them in the remaining cocoa, garnish with peanuts and refrigerate for another 30-40 minutes.

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9. Cake "potato" with cherries

Tart sweet and sour berries inside the cakes pleasantly set off the creamy taste of the cream.

Ingredients

For filling:

• 3-4 tablespoons of frozen cherries;
• 60 ml of brandy;
• 1 tablespoon sugar

For 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 of cocoa.

Preparation

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

Separate the whites from the yolks. Beat the whites with a mixer with a pinch of salt in a strong foam. While continuing to beat, add half the sugar in portions. 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 whisk the whipped egg whites into the dough.

Put the dough in a prepared dish and bake for 40–45 minutes in a preheated oven. Allow the finished biscuit to cool slightly, then remove it from the mold, cool completely and grind into crumbs.

Whip the softened butter with two types of condensed milk. Combine biscuit crumbs with cherry juice and ¾ cream and refrigerate for 40-50 minutes.

Form cakes from the mass, placing 1-2 cherries inside each. Dip the "potatoes" in cocoa, garnish with the remaining cream and refrigerate for another hour.

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10. Pastry "potato" from biscuits with custard

The zest of this dessert with a rich chocolate flavor is in aromatic rum and nut crumbs.

Ingredients

For the cream:

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

For cakes:

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

Preparation

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

Use a blender to turn the cookies and walnuts into small crumbs. Add ⅔ cocoa, cream and rum and mix well. Form cakes from the resulting mass, roll them in the remaining cocoa. Decorate the potatoes with butter and refrigerate for 2 hours.

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