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How to make potato cake from sponge cake. Biscuit cake "Potato"

There are countless options for preparing this popular and beloved delicacy. But today we offer you a classic recipe for Potato cake: first we will bake an airy sponge cake, then we will start preparing the sweet cream from condensed milk. Our finished dessert looks like a real potato, that is, the cake inside the crack is light, but the outside is dark brown.

To prepare Potato biscuit cake with condensed milk you will need:

eggs – 6 pcs.
starch – 30 g
flour – 150 g
granulated sugar – 180 g
vegetable oil – 1 tbsp.
condensed milk – 100 g
powdered sugar – 120 g (20 g will be used for sprinkling)
butter – 200 g
cocoa – 30 g

Potato biscuit cake - recipe with photos step by step:

Let's prepare the ingredients for making the sponge cake: flour, eggs, sugar, starch and vegetable oil.

Sift the flour and starch together into a convenient bowl.

Break all the eggs into another container.

At the highest speed of the mixer, start beating the eggs, adding sugar to them. This should be done for at least eight minutes. The volume of the whipped mass should increase significantly (as in the photo).

Very carefully begin to mix the dry flour mixture into the airy egg mass. It is convenient to do this using a whisk. At the very end of the process, pour in a spoonful of vegetable oil. The biscuit dough is ready.

To bake the sponge cake, we will use a springform pan with a diameter of 24 cm, the bottom of which will be covered with food parchment, and the walls will be treated with a small piece of butter. Pour the dough into the prepared pan.

Place the biscuit in a preheated oven to bake for 45 minutes. The baking temperature level should fluctuate between 180-190 degrees.

Remove the finished biscuit from the mold and set aside to cool.

Let's prepare the ingredients for the cream: condensed milk, butter and powdered sugar.

Chop the softened butter into pieces into a bowl. Let's start whipping it with a mixer, adding condensed milk. Carefully add powdered sugar (100 g) without turning off the mixer. The cream is ready.

Break the cooled biscuit into pieces. Place them in the container of a stationary blender.

Turn the biscuit into fine crumbs by running the blender for 30 seconds.

Place the resulting biscuit crumbs in a bowl.

Add cream with condensed milk there. Actively mix all components. We have a mass from which we can easily sculpt.

Let's form potato-shaped cakes from sponge cake with condensed milk. Prepare a coating of cocoa and powdered sugar (20 g).

Roll each piece in sprinkles.

Potato cake is ready!

This is how quickly and easily you can make your favorite childhood delicacy from ordinary biscuit and condensed milk!

By the way, you can make the shape of the cake at your discretion - round or oblong.

And one more small nuance: to make the Potato cake indistinguishable from the “original”, set aside a little cream, make small indentations in the finished cakes and place “shoots” there from a pastry bag/syringe.

Often, when buying cakes or pastries familiar from childhood, we notice that their taste has changed - apparently, the recipe has changed. The “Potato” cake suffered the same fate: what we are offered today is not at all similar to the favorite delicacy from our childhood. Together with Irina Chadeeva, we invite you to restore the history of “Kartoshka”, remember “that same” taste, and at the same time master the preparation of a real sponge cake.

In the confectionery industry, product records are kept very strictly. But what to do if, for example, a biscuit breaks, a roll cracks when rolled, or the cakes are burnt? Crumb products were invented specifically to solve this problem. To prepare them, the biscuit is ground into crumbs, on the basis of which the dough is prepared. Cakes are made from dough with crumbs (and the crumbs can be not only biscuit, but also shortbread or custard semi-finished products). And the cakes are simply crumbs mixed with cream.

An example of such a cake is the well-known “Potato”. Well soaked and flavored with cognac, this cake was very popular and was produced almost everywhere (where there are no sponge cake scraps!). Despite its non-noble origins, the cake was tasty and loved.

Another remarkable thing is that at some point an amazing metamorphosis occurred, and they began to add cocoa to the cake and decorate it with pink flowers and green leaves. But initially the recipe was different! No cocoa was added to the sponge crumbs, but were finished with white cream in the form of sprouts on a potato tuber. Try it!

The sponge cake for this cake must be baked a day in advance. And attention - the biscuit should not be dry, otherwise the cake will be too dry.

Dough (for 260 g biscuit crumbs):

3 eggs
90 g sugar
75 g flour
15 g starch

Cream:

125 g butter
65 g powdered sugar
50 g condensed milk
a packet of vanilla sugar (grind into powder)
1 tbsp. spoon of rum
1 tbsp. spoon of cognac

Decoration:

1 teaspoon powdered sugar
1 teaspoon cocoa powder

10 pieces

A baking tray lined with baking paper.

Preheat the oven to 200°C.

To prepare the sponge cake, beat the yolks and whites separately until the sugar crystals are completely dissolved and mix with the flour. The dough must be used immediately, otherwise it will sag. Therefore, prepare a baking sheet and preheat the oven in advance.
Why does the biscuit rise? The tiny bubbles in the whipped dough are filled with air; when heated, the air expands and the bubbles increase in volume. Accordingly, the dough also rises. The biscuit is baked at a high enough temperature so that the air in the dough quickly warms up and the egg-flour base bakes.

Biscuit

Beat the yolks with 2/3 sugar until a light, thick mass is obtained.
Beat the whites until stiff, add the remaining sugar and beat until thick and shiny (about a minute). You shouldn’t beat the whites too hard (as for meringue), otherwise the sponge cake may not rise well.
Carefully mix the whites and yolks into a homogeneous mass.
Add the sifted flour and starch and mix gently, but thoroughly and quite vigorously. It is convenient to stir with movements from the edge of the bowl, lowering the dough into the middle, while turning the bowl.
Pour the finished dough onto a baking sheet, spread and bake for 12-15 minutes. Cool and leave overnight at room temperature.
Break the biscuit into pieces, place in a blender and blend until fine crumbs form. You can also grate the biscuit using a regular grater. Don't worry, it won't be difficult! Even a soft biscuit will grind perfectly into crumbs.

The readiness of the biscuit is determined by using a wooden stick - there should be no raw dough left on it, or by pressing - the surface should spring back.

Cream

Beat the butter with powdered sugar and vanilla sugar until the mass becomes fluffy and light, add condensed milk little by little, beating well. Place a tablespoon of cream into the cornet for decoration.
Place the remaining cream in a bowl with crumbs, add cognac and rum.
Knead the mixture thoroughly and form it into 10 oblong cakes.

Decoration

Mix powder and cocoa and roll cakes in this mixture. Leave for a while and roll again.
Using a stick (pencil), make several indentations in each cake and squeeze the cornet cream into it in the form of sprouts. If desired, you can decorate the cakes using a cornet with a shaped nozzle.

I once saw a recipe for making potato cake not from cookies, as is usually the case, but from a cupcake. Moreover, a recipe for a biscuit that was quite complicated and expensive in terms of ingredients was included. Then the idea came to me to chop up a cupcake that had been hanging around for 3 days. The result was wonderful!!! The taste of the cake is practically no different from the classic one, except perhaps a little softer.

Now I make “potatoes” from everything that remains: from muffins, pies, buns, loaves, bread (and sometimes even pieces of black bread), because sweet condensed milk and butter always correct the situation.

Here are the ingredients: baked goods, condensed milk, butter, wine, coconut flakes and milk powder for dusting.

Grind the cake in a blender bowl into homogeneous crumbs.

Transfer to a deep plate and pour in condensed milk.

Next, put the butter at room temperature (I put it in the microwave for 20 seconds beforehand). The butter should not be completely melted, otherwise the dough will be too runny.

Stir the ingredients (wine is optional, but I like it to have a slight tang).

Form cakes from the resulting mass and roll them in coconut flakes.

This is the portion I got from the specified amount of ingredients.

The sponge cakes are ready. Enjoy your tea.

“Potato” It is usually prepared from leftovers and scraps of sponge cake, from which real large cakes were made. With real tasty cream - because the cream in “Kartoshka” is not too tasty and not at all as tender as in “Prague” or “Polet”.
Nevertheless, these cakes are loved - they are still included in most cake sets, sold individually, decorated with green leaves and pink flowers. But tell me, how long has it been since you ate delicious store-bought “Potato”?
But even such a plebeian, so to speak, cake made from waste from confectionery production has its secrets. Which are probably deliberately forgotten by everyone. But there is no need to be discouraged. The first and main, but little-known secret is that the inside of the “Potato” should be light. It is then that it fully lives up to its name. But for many years these cakes have been made with the addition of cocoa, for a very prosaic reason - to hide a poor-quality, burnt sponge cake.
And secret number two - these cakes should have a structure inside, and not be a smooth, homogeneous mass (and this happens when the mixture is rolled through a meat grinder). It is then that they are much more pleasant to eat.
And the most remarkable thing is that for us it will not be difficult to follow these rules, since we bake the biscuits ourselves.

Prepare the biscuit dough. Take 3 eggs, 90g sugar, 75g flour, 15g starch.
Pour the dough onto a baking sheet on baking paper and bake for 12-15 minutes at 200C.

Cool the finished biscuit, let it stand overnight or more, break into pieces.

Blend in a blender until fine crumbs are obtained. Pour it into a large bowl.

Prepare the cream.
Beat 125g butter (softened) with powdered sugar (65g) until a fluffy, light, light mass is obtained. Sugar does not completely dissolve in butter when whipped, so do not replace powder with sugar.

Add 50 g of condensed milk little by little, without stopping whisking. Place a teaspoon of cream into a cornet with a flat tip.

Place the cream on the crumbs, add a dessert spoon of rum and cognac.

Knead everything well until you get a mass from which you can sculpt. Make 10 potato-shaped cakes from it.

Roll them in a mixture of cocoa powder and powdered sugar (one heaped teaspoon each). Let sit and roll again.

Make indentations in the cakes (for example, with a pencil) and squeeze the cream into them in the form of sprouts. Cool in the refrigerator for an hour.

Potato cake is a very common delicacy. It can be made from crackers, cookies or biscuits. I offer a recipe for "Potatoes" made from sponge cake. The cake turns out tender and soft. You can buy a sponge cake, bake it yourself, or use scraps from the cakes. I also decided to roll the “potatoes” in various sprinkles, it turned out not only tasty, but also very beautiful.

Ingredients

To prepare the Potato cake from a sponge cake you will need:

For the biscuit:

flour - 125 g;

sugar - 100 g;

cocoa - 15 g;

vegetable oil - 60 ml;

cold coffee - 115 ml;

baking powder - 4 g;

salt - a pinch;

vinegar 9% - 2.5 ml.

For cream:

butter - 100 g;

creamy curd cheese - 150 g;

chocolate curd cheese - 70 g;

powdered sugar - to taste (I did not add).

For sprinkling:

coconut flakes, corn flakes, confectionery topping.

Cooking process

To prepare the Potato cake, I decided to bake a sponge cake. To prepare the sponge cake, pour flour, sugar, cocoa, baking powder and salt into a deep bowl and mix. Then pour in coffee, oil and vinegar. Mix the dough thoroughly with a spatula. The dough will not be thick. Pour the dough onto a baking sheet lined with parchment paper and bake at 200 degrees for about 35 minutes (until ready). Cool the finished cake well and then crumble it. Soften butter and cream cheese at room temperature.