Step-by-step recipe for a classic potato cake with biscuit

15-16 hours

392 kcal

5/5 (4)

The “Potato” cake received this unusual name for its external resemblance to potato tubers, but its taste has nothing in common with them. This cake has rightfully become a favorite of both adults and children . I also can’t resist this delicacy, so I learned how to cook it myself and I want to happily share with you the most correct recipe.

Classic recipe for potato cake according to GOST

Using this recipe, you can prepare a “Potato” biscuit cake with the same taste that we all remember from childhood. It is quite labor-intensive, but not at all difficult . The main thing is to keep the proportions correctly and strictly follow the step-by-step instructions.

Necessary equipment and utensils: stove, oven and mixer, several deep bowls of different sizes, a sieve, a wooden spatula, a silicone spatula, baking parchment, a small saucepan, a pastry bag with a thin nozzle, a wooden stick.

Ingredients

How to choose ingredients

This recipe contains cognac, but if you want, you can omit this ingredient. You can also use rum essence instead of vanilla essence , or simply replace it with vanillin.

Step by step recipe

For the amount of biscuit you prepare, you only need to use half the cream.

Preparing a biscuit

1. Replace 120 g of flour with 2 tbsp. spoons onto potato starch.

2. Sift the flour and starch mixture through a sieve into a deep bowl.

3. Beat 4 eggs into a mixer bowl and add 120 g of sugar to them.

4. Beat them into a white airy mass.

5. Gradually add flour and gently fold in using a silicone spatula.

6. Line a baking tray with baking parchment and pour the biscuit mixture onto it, leveling with a spatula.

7. Bake the sponge cake in the oven at 180 degrees for about 15-20 minutes.
8. Give the dough 10-15 minutes to cool and remove the parchment.

9. Now the biscuit should dry out within 10-12 hours. So I recommend making it the night before and making the brownies the next day.

10. When the biscuit is dry, rub it into crumbs with your hands. It should not be too dry or too wet.

Preparing the cream

1. Pour 150 ml of milk into a saucepan and pour 200 g of sugar into it.
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2. Place the pan on the stove, bring, stirring, to a boil and cook for another 1-2 minutes.

3. Beat 1 egg with 20 g of sugar with a mixer.

4. Gradually pour the prepared milk mixture into the beaten egg, stirring with a spatula.

5. Pour this mixture back into the pan and cook until thickened, stirring constantly. Bring it to a boil and cook for no more than 2 minutes.

6. Remove from heat and pour into a bowl.

7. Let the custard base cool completely, stirring it with a spatula every 10 minutes.

8. Beat 250 g of softened butter with a mixer and gradually add the custard base into it, continuing to beat.

9. At the end of kneading, add 1 tbsp. a spoonful of cognac and 2-3 drops of vanilla essence.

10. Set aside 1-2 tablespoons of cream separately.

Forming cakes

1. Pour biscuit crumbs into half of the remaining cream and mix with a spatula.

2. Knead the resulting mixture with your hands until it becomes plastic.

3. Mix 30 g of powdered sugar with 10 g of cocoa powder.

4. Form a round or oval cake with your hands and roll in a mixture of powder and cocoa.

5. Use a wooden stick to make shallow holes.

6. Set aside 1-2 tbsp. Place spoons of cream in a pastry bag with a thin nozzle and pipe potato sprouts from the cream into these holes.
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7. Let the cakes soak for 2-3 hours so that the biscuit crumbs are saturated with cream.

How to make “Potato cake from sponge 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.

Rate the recipe for “Potato” biscuit cake:

average rating: 4.3, total votes: 4

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Important! The video may differ from the text version of the recipe!

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Other possible preparation and filling options

I introduced you to the classic recipe, but you can make Potato cake with cookies and condensed milk. The taste will be slightly different, but it will still be very tasty. I also recommend making eclairs at home, because it’s so easy. But I consider the most original dessert in my collection to be a clever cake that, when baked, takes on different consistencies in layers, and even a beginner can prepare it. And if you master all these simple types of cakes and everything works out for you, then I recommend that the next step is to learn how to make the now popular mousse cakes.

I wonder how you prepare the well-known Potato cake? Tell us about it in the comments.

How to make “Potato” with Charlotte custard with your own hands

Charlotte cream is suitable not only for everyone’s favorite “Kyiv” cake. It can also be included in many desserts. Including today's cake. I offer you this recipe in video format.

Ingredients:

The classic Potato cake is traditionally made from sponge cake. But at home, busy housewives have long been accustomed to replacing this product with simple store-bought cookies. Condensed milk and butter are also important components. But sometimes they can be replaced with some alternative ingredient.

I especially like it when the cakes contain pieces of nuts! And it’s delicious without them too! I think today I have expanded the theme of sweet “Potatoes” to the maximum, so that everyone can find a recipe here to their liking.

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