Potato Cake: Classic and Simplified Recipes
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Potato cake is familiar to everyone from childhood and is loved by both adults and children. The classic version of the potato cake is made without condensed milk, which many people don't know. The recipe was invented in Finland in the 19th century in the home of a Finnish poet named Runeberg. He received unexpected guests who had nothing to offer.
The poet's wife decided to make a treat from cookie crumbs, crushing them in a mortar and pestle and then, following her culinary imagination, adding sour cream and liqueur to the mixture and shaping it into something resembling potatoes. These were the first potato cakes, which quickly became popular throughout the country, the recipe literally being passed from hand to hand.
A simplified cake recipe
Grind half a kilo of cookies or gingerbread in a blender. Add 200 grams of softened butter to the mixture. Slowly pour in a syrup made from 1/3 cup of milk, 2 tablespoons of sugar, and an equal amount of cocoa powder. After mixing, be sure to add 2 tablespoons of cognac or liqueur to the dessert at the end. This will add flavor.
All you have to do is shape the cakes and freeze them for 20 minutes, then enjoy! This cake has a caloric value of about 300 kcal per 100 grams, which is quite low for a pastry!
Classic Heated Biscuit Potatoes
This is a more complex recipe, which requires first making the sponge cake. We'll be making 0.4 kg of sponge cake; the recipe calls for 6 eggs, 6 tablespoons of sugar, 4 tablespoons of flour, and 1 tablespoon of any type of starch. Immediately preheat the oven to 220°C.
We'll be making the sponge cake dough using a steamer. Create a double boiler using 4 liters of water heated to 80°C. First, add the eggs and sugar to the container and heat, whisking, to 50°C. Then remove the mixture from the heat and cool to 20°C, continuing to whisk. By this point, the mixture will have tripled in volume. Carefully pour it into the flour, stirring gently. Our goal is to avoid breaking up the resulting foam.
Place the dough into a greased, floured, or greased pan or griddle (fill only 2/3 of the way). The filling should be 2.5-4 cm thick. Bake this sponge cake at 200-220°C for 35-50 minutes. Once done, leave it alone; let it cool for 30 minutes before removing it.
From this biscuit, you can make real professional potatoes in at least 12 hours. Here it is recipeGrind the sponge cake in a blender, a meat grinder, or grate it. The key is to get fine crumbs. Add cognac (2-3 tablespoons). You can also add cocoa, nuts, or candied fruit, if desired.
Form the cakes, decorate them with cream "eyes," chill for 40 minutes, and serve! This sponge cake recipe makes 10 cakes.
Buttercream for potato eyes
Heat a mixture of 3 tablespoons of sugar and 2 eggs in a double boiler to 45°C, whisking constantly. Then remove from heat, whisking until cool. Gradually add 150g of creamed butter until fluffy. Now you're ready to decorate!
Which cake recipe you choose is up to you. Either way, the dessert will be delicious! Bon appétit! Also try making "potato" cakes using our other recipes.
