Cake "Potato" in butter

Cake "Potato" in butter

Category: Confectionery

Ingredients
Water
Sugar
Butter or sour cream
Cocoa
Biscuit

Cooking method

• I take only biscuit as a basis. I crumble it very finely.
• I cook syrup from water, sugar and cocoa. Water is needed for a softer consistency of potatoes (and it must be boiled), sugar for sweetness and so that it dissolves in water and does not crunch in the mass of the cake on the teeth, Cocoa will give its color and aroma only when boiled, therefore, for a rich color and I cook its taste too.
• A fatty base must be present in the cake. For the taste and for the bunch of ingredients. Because just the crumb and chocolate syrup do not stick together. Add butter or plums or non-acidic sour cream. Vanillin, nuts, coconut - who likes what to taste. Knead thoroughly until completely homogeneous. The mass should be slightly thinner than the norm. because after standing, the bunch will still take moisture in and everything will be perfect.
• We shape the cakes. You can roll in a mixture of "sugar + dry cocoa" - this is a classic. But you can decorate the top with waffle crumbs, coconut, and cream ... Whoever likes it.
• I do not indicate the proportions = do everything "to taste". We are making cutting from biscuit cakes (from forming cakes). 3-5kg is gained per day, we knead it all in a dough mixer. So I have different proportions, I can't count it for a small bowl. and don't! The recipe can be easily composed by yourself!

Note

Photo Hairpin

[Potato]

Potato... I baked a biscuit, weighing 880 grams with a split ring. Made a 90 ml syrup. water + 50 grams of sugar. When it boiled, I remembered that I had forgotten about the cocoa. I poured two or three tablespoons. The mixture is visibly thick. Livanula is still water. Chilled, poured into a mixer bowl and added 22% cream for whipping. Stirred. She began to crush a biscuit. Half of it was crumbled ... It seemed like it was possible to sculpt potatoes, but it was ordered to make a more liquid consistency. I don’t know how to apply potatoes correctly, I just made cakes and put them on the souffle. And then I repaired the holes. It turned out like this:



I got a potato !!!
Option number 1 (with biscuit)



Option number 2 (with cookies)



The first time I was wrong was trying to mix it all with a mixer. It was long and unsuccessful. Today I took out my harvester (I ask the owners of Boshes and Kenwoods to take them away from the monitors, or at least prepare ammonia), which is about fifteen years old !!!



In general, I do not like changing the technique if the old one is still working. And my combine harvester has been plowing honestly all these fifteen years. Therefore, it is provided with its own shelf and general respect.
In short, I broke my remaining half of the biscuit into three pieces and stuffed it into the food processor. In literally minutes, he ground the biscuit to smithereens. I topped up the syrup, and when the mass became homogeneous, I began to add 33% cream. And when the mass took on this form:



She turned it off and began to sculpt potatoes. In short, with the biscuit and syrup ready, the process took ... well, ten minutes. I was taken aback by this speed and decided to add something else. She took out the Jubilee cookies and repeated the whole process. As a result, I got two options for potatoes.
Here they are both before sprinkling with ground waffles and sticking peanut nuts (top on the biscuit, bottom on the cookies).



With a biscuit, of course, it is more airy, but ... Considering the labor costs of making a biscuit, the process becomes very long and laborious ... So I think that on average, both options are equivalent.
Cake!!! Thank you !!!
And instead of cream, you can probably butter or condensed milk? Well, for future experiments ...

Potatoes with Charlotte Cream. The potatoes are all right, but the hard "2" for the charlotte is stratified.I think I digested the egg-milk base, the omelet turned out Shocked. We will refine it. Immediately to digest the strength was no longer at 2 am.

[LLika_7]

Girls who know how to make this very potato, lay out the recipes, it is very necessary.

LLika_7
CatchCAKE "POTATO" ONCE, CAKE "POTATO" TWO.

Cake "Potato" on crackers.

350 gr of crackers from the store
100 g butter
1 tablespoon cocoa
1 cup granulated sugar
0.5 cups milk
1 glass of nuts (if any)

Grind crackers in a meat grinder. Add sugar, nuts. Melt the butter and pour into them. Add milk. Mix. Form a cake, roll in cocoa, put on a plate and in the refrigerator.
Sugar dissolves well, does not crunch at all.
M-m-m-mnyak!

You can't call it a recipe, because it happened by accident ... After making the cake, there were pieces of biscuit and a decent ganache (cream + chocolate in a ratio of 1: 1), so I mixed it all !!! Oh, what a delicious "potato" !!!!

The potatoes turned out very tasty according to the following recipe:

for a biscuit: 4 eggs;
140 g flour;
140 g sugar + 1 van pack. sah.

cream: 180 g of oil;
3/4 cans of condensed milk;
1 tbsp. l. cognac,

for sprinkling: 3 tbsp. l. cocoa + 3 tbsp. l. sah. powder.

Everyone liked it !!!

Girls. and I just hate potatoes! Rather, I hated it.But I decided to do it myself for my husband, according to your recipes ... and almost ate everything myself, he walked home for a very long time ...
Thanks for infecting!

The potatoes turned out very tasty according to the following recipe:
for a biscuit: 4 eggs;
140 g flour;
140 g sugar + 1 van pack. sah.
cream: 180 g of oil;
3/4 cans of condensed milk;
1 tbsp. l. cognac,
for sprinkling: 3 tbsp. l. cocoa + 3 tbsp. l. sah. powder.

According to this recipe, the pies are the most correct and naturally the most delicious.

The same story! Now it seems to me that this is the most delicious cake! At least, it is easy and fast enough. We recommend to everyone !!!

This is how they look:


I forgot to write: after I crumbled the biscuit, I mixed it with the cream (not with the syrup!). I didn't bore the bores. They said: "And so normal!"

[Potatoes according to GOST]

Potatoes according to GOST

made according to the classic gostovskoy recipe, delicious, like a store, who suddenly wants to try.



there according to the recipe fried biscuit crumbs. I did this for the first time, I didn’t really like it - it’s too coarse, I like it softer. because now I did it with leftovers from experiments with chocolate biscuits. as she said Cake - than in a basin, it is better in us!

since the GOST recipe, I give everything in grams, as in the source

biscuit - 489g
if the biscuit is white - cocoa powder - 11g
icing sugar - 31g
rum essence - 2g
cognac - 24g
creamy cream - 443g

for butter cream:

powdered sugar - 122g
butter - 230g
condensed milk - 92g
vanilla powder - 2g
cognac - 1g

first make a cream - beat the butter white, gradually introduce condensed milk and icing sugar. add vanillin and cognac, mix well.

grind the biscuit with knives in a food processor into crumbs. thoroughly mix the crumb with the creamy cream and the rest of the ingredients according to the recipe. mold potatoes, cool.

I ground the biscuit with knives, and added the rest there, mixed everything with knives. less dishes get dirty. I have a chocolate sponge cake, so I didn't add cocoa. I did not put powdered sugar either, there is enough of it in the cream, as for my taste.

cutter



I keep it in the refrigerator in an iron cookie box, like I open the lid - mmm, aroma ...

delicious potatoes, real

Thanks for the recipe! I will definitely try! I would like to know where this recipe comes from, otherwise there are a lot of recipes on the Internet. Of course, everyone has a right to exist. But I want the most delicious! And a chocolate biscuit is chocolate on boiling water?

Tatyana Ivanovna, I found this recipe here - they have a collection there, it is from GOSTs that they spread 🔗

and learned by taste - she, dear

and chocolate biscuit - I tried all sorts of different ones, and they turned out every other time, so I had to dispose of the results of the experiments, but not chocolate on boiling water - it's like not quite a biscuit, there the dough is like for muffins .. I'll now find a recipe for a biscuit according to GOST and post it him, it's out of him.

I used to make this potato with a white biscuit, it is not as black as with chocolate, it turns out, but the taste is the same

Lisss's glasses! I hated potatoes before! Now I realized that they were such "confectioners" with such "recipes"! And mine is so good to me! But I would also like the classic version! I think that yours is very tasty, and even so varied! Perfectly!!!

Tatyana Ivanovna, your potatoes just look great, I think they are very tasty !!

here, I found a recipe for a chocolate biscuit in accordance with GOST, with Lyudmila in LJ here 🔗

Recipe for the main sponge cake with cocoa powder from 100g flour
100g flour c. from.
27g cocoa powder
100g sugar
165g eggs

Beat eggs with sugar at low speed, then at medium speed until the volume increases by 2.5-3 times. The froth will drip off the whisk with a ribbon. Add essence. Flour is sifted with cocoa powder and poured into egg foam in 2-3 doses, stirring for no more than 15 seconds. The dough temperature should be 25-38C. Immediately pour the dough into molds and bake.

Baking trays and forms are covered with paper, filled to 3/4 of the height (with a layer of 2.5-3 cm).

Biscuit dough with a layer of 3 cm is baked for 65-75 minutes at 170-175C, or 40-65 minutes at 190-200C, or 40-45 minutes at 205-225C. The dough is baked in a layer 1 cm thick for 10-15 minutes at 220-240C. Sponge cake spread with a thickness of 2-3 mm for rolls is baked for 10-15 minutes at 200-220.

The baked sponge cake is cooled in molds for 30 minutes, removed from baking trays and molds and left to stand for 8-10 hours at 15-20C. After that, the paper is removed and the biscuit is cleaned.

Lisss's glasses! : rose: Thank you !!! Sketched!

Tatyana Ivanovna, I made according to this recipe, but my cocoa is alkalized - so it turned out to be quite tough. I concluded for myself that ordinary cocoa should go according to the recipe, and alkalized cocoa should be half ...

And how is alkalized food different from what is sold in stores? I buy in ordinary poisonous green packs. I don't see anything else. Or do I have something with my eyes?

it means you have a usual light brown, right?

I take the alkalized one from Lily-Lyulka, it is black in color like a chocolate bar. I have not seen him in stores. it is specially treated with something that it needs less to achieve the same effect in taste and color as with the usual one. but I decided first according to the recipe, and only then - to reduce ..

Lisss'sik! Thank you! I've been sitting on the forum for so long, only now I guessed to ask. Thank you!

Many thanks to dear Tortyzhka for sharing her professional secrets and wasting time with us mortals

I am completely delighted with the recipes you proposed and was somewhat upset by the taste of the biscuit potatoes I got. There are no claims to you, it is quite possible that I missed something or did something wrong, but the main thing is that you use it to dispose of biscuit waste, she is a child of waste-free production, but I don't see any point in making it at home, specially baking a biscuit for it ... I always made potatoes based on cookies (the cheapest) (1kg of cookies skipped in a meat grinder, a pack of butter, a can of condensed milk, cocoa, water and flavors) - this is a win-win option, and, to be honest, it turns out much tastier.

I made a biscuit for 8 eggs, added about 300 g of butter. Cocoa was brewing, it really does show color, but the taste turns out to be spoiled, I will not do it again. She reported dry, the dough became very dark, but the taste improved a little, I never thought that I like cocoa, but its taste is very appropriate in potatoes. I splashed vodka - it didn't help, vanilla syrup - too. I thought, thought, and then poured from a third of a teaspoon of citric acid - it helped, at least some flavor accent appeared ...

This is my unfortunate experience of communicating with biscuit potatoes ...

The potatoes turned out very tasty according to the following recipe:

for a biscuit: 4 eggs;
140 g flour;
140 g sugar + 1 van pack. sah.

cream: 180 g of oil;
3/4 cans of condensed milk;
1 tbsp. l. cognac,

for sprinkling: 3 tbsp. l. cocoa + 3 tbsp. l. sah. powder.

Everyone liked it !!!

The best recipe for potatoes, it was she who was sold in our school cafeteria))) and not the plasticine that is now sold in pastry shops