Remember the usual counter in the Soviet culinary department? Choux pastry, protein horn, biscuit with butter cream, peanut shortcrust rings and, finally, Potato cake. An uncomplicated assortment, but how delicious it all was with lemonade! You can go to a sweet childhood now. The “Potato” cake recipe according to GOST of the USSR accurately conveys the features of the preparation of the cake most popular for many decades. Today it is made in different ways - with cookies, ready-made crackers, or somehow else. But the classic recipe implies grated or finely crumbled biscuit.

Cake "Potato" - recipe according to GOST USSR from biscuit

Culinary historians say that a cake resembling our “Potato” in appearance and form was invented in the 18th century. Then it was prepared from slices of biscuit and after combining the other ingredients was baked again. Today the process is simplified - the finished biscuit is simply kneaded with other tasty ingredients and form a cake, decorating the top like a potato.

Strictly speaking, a single GOST for this cake has never existed. However, a recipe was developed that allows for the Soviet production of confectionery products to be careful in using any crumbs left from the main production.

So they came up with a recipe in which very tasty and successfully “utilized” scraps of biscuits.

Initially, the cake was light inside, and brown outside. Thus, the maximum likelihood and compliance with the type of potato tubers was achieved.In modern conditions, most manufacturers of confectionery products add cocoa not only to sprinkle, but also to the dough. The taste becomes slightly different, but thanks to such a little trick, it’s easier to hide some cooking errors or raw defects - for example, a burnt biscuit. This innovation has taken root, because people like the rich taste of cocoa, and today almost all the potatoes inside are brown.

But we will prepare the cake almost according to GOST, that is, with crumbs of biscuit cakes, bonded with Charlotte cream.

Products for biscuit dough:

  • 240 g of flour (it is good to replace three or four tablespoons of flour with starch);
  • 240 g of sugar;
  • 8 eggs.

It will turn out quite a lot of cakes, so the norm can be halved, halving in this case the cream norm.

For cream:

  • 250 g of good butter;
  • 1 egg
  • three quarters of a glass of milk;
  • 220 g of sugar;
  • some vanilla essence;
  • a spoonful of brandy.

Plus, we need to sprinkle the finished product with 10 g of cocoa powder and 30 g of powdered sugar.

This dessert is made like this.

  1. Bake a classic biscuit. To do this, combine starch with flour, sift. In the mixer bowl or bowl (if we are working with a whisk), beat the eggs and begin to beat, gradually adding sugar. It should turn out not too elastic foam, which for some time does not spread if you hold it with a strip on the table.
  2. Introduce the flour very gently into the eggs, stirring as if with a spatula we add the dough inward from the edges.
  3. Cover the baking sheet with baking paper, pour the dough and put in a heated (180 degrees) oven. The biscuit is ready somewhere in a quarter of an hour, which we will verify by piercing the middle with a dry stick.
  4. After another quarter hour, when the biscuit cools down, it must be turned over and the paper removed.
  5. According to technology, the biscuit should dry well, so it’s better to bake it the day before. But you can break the workpiece into pieces and dry over low heat in the oven with the door ajar.
  6. Grind the dried pieces with your hands into crumbs or grind in a blender.Please note: for "Potato" crumbs can not be excessively dry, otherwise the cake will turn out the same. But they should not be wet either.
  7. Cook the milk mixture for the cream of milk and sugar (put some sugar aside). To do this, put sweet sand in hot milk and boil for a couple of minutes. Remove from heat.
  8. Beat the egg and the remaining sugar well and add with a thin stream with the milk mixture. Stir and place on the stove. It is better to do this in a water bath, but you can simply boil for a couple of minutes on the smallest fire, stirring constantly.
  9. Pour the resulting composition into a bowl and stir occasionally until cool.
  10. Meanwhile, beat the butter well so that it grows in volume. Add the milk mixture and mix well, adding vanilla extract and cognac at the end (you can replace the rum essence, but if there is neither one nor the other, then it is not necessary).
  11. Part of the cream will be left for decoration in the form of eyes, the rest will be mixed in the crumbs.
  12. Prepare sprinkling by mixing sugar with cocoa.
  13. After putting on the gloves, gently blind the potato cakes, dip them in cocoa, let them lie down and dip again. We’ll make holes with a stick, in which we put the “sprouts” into the confectionery syringe.

Simple cookie dessert

How many scraps of biscuit remain after making the cake? Nothing at all. And baking a cake biscuit is troublesome. Therefore, many have adapted at home to make a simple treat with cookies. It turns out pretty tasty, because it uses, in addition to cookies, condensed milk, butter and powdered sugar.

More materials:potato cake

And the “Potato” cake is made from cookies like this:

  1. We take 2 packs of “Anniversary” cookies, 70 grams of butter, 40 grams of powdered sugar, one or two tablespoons of condensed milk, a spoonful of cocoa, half a bag of vanilla sugar and a small spoonful of rum or brandy.
  2. Grind cookies in a blender.
  3. Beat butter with icing sugar until a light air cream. Set aside some finished mass for decoration.
  4. In the cream, add condensed milk and vanilla, drip rum or cognac.
  5. Mix the composition until smooth and mix the crumbs there. We form and decorate cakes.

How to cook without condensed milk

The simplest and fastest option is “Potato” without condensed milk with cookies.

Would need:

  • 300 - 400 g of any finished cookie;
  • half a glass of sugar and milk;
  • 80 g of oil;
  • 3 tablespoons of cocoa powder.

We will cook like this:

  1. Mix milk and sugar in a saucepan, boil for a couple of minutes. Add butter, let it dissolve in warm milk, add essence and set aside.
  2. Put the cookies in a plastic bag and, rolling out with a rolling pin, grind until uneven crumbs.
  3. Combine it with a liquid mixture and mix.
  4. Blind cakes and roll in a mixture of cocoa and icing sugar.

Cake "Potato" from vanilla crackers

A cake of potato from crackers is not as dense as from a cookie, and therefore it looks more like a biscuit.

Products:

  • 0.6 kg of vanilla crackers, ground in a blender or in a meat grinder;
  • 1 faceted glass of milk and sugar;
  • 150 g butter;
  • some alcohol (rum, cognac, liquor, balm);
  • 1 tbsp. a spoonful of cocoa powder and icing sugar.

As in the previous recipe, you should first prepare a hot liquid mixture of milk, sugar, butter and cocoa. Until it cools down, add crackers to it, mix, let stand for half an hour and form the “Potato”. Sprinkle portions with powder.

Gingerbread Cooking

In principle, "Potato" helps to adapt any confectionery products that are in the buffet. You can also use the gingerbread cookies that are stale here, which you don’t know where to put.

  1. Grind 700 g of gingerbread.
  2. In a glass of condensed milk add a glass of sugar and stir to dissolve.
  3. Put a packet of softened butter in a sweet composition and mix again.
  4. Make cakes, roll in cocoa and press large pieces of nuts into them. Sprinkle the pastries with coconut.

With oatmeal

For those who count calories and care about the figure, there is one unusual recipe for the “Potato” cake, which, although not very similar to the classic, is also interesting. This dessert is low-calorie, because it contains cereal, cottage cheese and fruit puree as a binder.

For this light dish we take:

  • 200 cottage cheese (better fat-free);
  • 200 g bran or oatmeal;
  • 50 g dried apricots;
  • 150 any puree, apple goes well;
  • 1 tsp cinnamon
  • a couple of spoons of chilled coffee;
  • a spoonful of brandy or rum.

The cooking process is not more complicated than the traditional one:

  1. Dry the flakes in a dry pan and grind.
  2. Pour cinnamon on them.
  3. In a blender, mix fruit puree, cottage cheese, pre-soaked and chopped dried apricots, as well as rum and coffee.
  4. Combine the prepared ingredients with cereal, let the composition stand for a while and mold the “Potato” from it with wet hands. Sprinkle with cocoa.

Cake "Potato" with wine

A very unusual recipe for “Potato” cake is made with wine.

Such a dessert is prepared from:

  • biscuits - 700 g;
  • 1 cans of condensed milk;
  • 200 g of oil;
  • and half a glass of walnuts.

Mix all the components in a blender, add the oil with condensed milk, add 3 tbsp. lodges of cocoa and 4 tbsp. tablespoons of red dry wine. Mix and mold the cakes again. Before use, they should be kept for 3 to 4 hours in the refrigerator.

Want to experience the taste of childhood? Urgently use our recipes! Be sure, the result will inspire you very much.

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