Remember the usual counter of the Soviet culinary department? Custard cake, protein cone, sponge cake with butter cream, shortbread rings with peanuts and, finally, Potato cake. A simple assortment, but how delicious it all was to eat with lemonade! You can be transported back to your sweet childhood now. The recipe for the “Potato” cake according to GOST of the USSR most accurately conveys the features of preparing the most popular cake for many decades. Today it is made in different ways - with cookies, ready-made crackers, or some other way. But the classic recipe involves grated or finely crushed biscuit.

Culinary historians claim that the cake, which in appearance and shape resembles our “Potato”, was invented back in the 18th century. Then it was prepared from pieces of biscuit and, after combining other ingredients, baked again. Today the process is simplified - the finished biscuit is simply mixed with other tasty ingredients and formed into a cake, decorating the top like a potato.

Strictly speaking, there has never been a single GOST for this cake. However, a recipe was developed that allows Soviet confectionery production to take a prudent approach to using any crumbs left over from the main production.

So we came up with a recipe in which the biscuit scraps were very tasty and successfully “recycled.”

Initially, the inside of the cake was light and brown on the outside. In this way, maximum plausibility and correspondence to the appearance of the potato tuber was achieved. In modern conditions, most confectionery manufacturers add cocoa not only to the topping, but also to the dough. The taste becomes somewhat different, but thanks to this little trick it is easier to hide some cooking errors or defects in raw materials - for example, a burnt biscuit. This innovation caught on, because people love the rich taste of cocoa, and today almost all potatoes are brown inside.

But we will prepare the cake almost according to GOST, that is, with sponge cake crumbs, sealed 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 sugar;
• 8 eggs.

You will get quite a lot of cakes, so you can halve the amount, and in this case halve the amount of cream.

For cream:

• 250 g good butter;
• 1 egg;
• three quarters of a glass of milk;
• 220 g sugar;
• a little vanilla essence;
• spoon of cognac.

Plus, we will need 10 g of cocoa powder and 30 g of powdered sugar for sprinkling the finished products.

This dessert is made like this.

1. We bake a classic biscuit. To do this, combine starch with flour and sift. Beat the eggs into a mixer bowl or bowl (if using a whisk) and begin beating, gradually adding sugar. The result should be a foam that is not too elastic and will not spread for some time if you run a strip of it on the table.
2. Very gently add flour to the eggs, stirring as if using a spatula to fold the dough inward from the edges.
3. Line a baking tray with baking paper, pour out the dough and place in a preheated (180 degrees) oven. The biscuit is ready in about a quarter of an hour, which we can verify by piercing the middle with a dry stick.
4. After another quarter of an hour, when the biscuit has cooled, you need to turn it over and remove the paper.
5. According to technology, the biscuit should dry well, so it is better to bake it the day before. But you can break the workpiece into pieces and dry it over low heat in the oven with the door ajar.
6. Grind the dried pieces into crumbs by hand or grind in a blender. Please note: for Potatoes, the crumbs cannot be too dry, otherwise the cake will turn out the same way. But they shouldn’t be wet either.
7. Boil the milk and sugar mixture for the cream (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 remaining sugar well and add in a thin stream to the milk mixture. Stir and place on the stove. It is better to do this in a water bath, but you can simply simmer for a couple of minutes over low heat, stirring constantly.
9. Pour the resulting mixture into a bowl and stir occasionally until cooled.
10. Meanwhile, beat the butter well until it increases in volume. Add the milk mixture and mix well, adding vanilla extract and cognac at the end (you can replace it with rum essence, but if you don’t have either, then you don’t need it).
11. Leave some of the cream for decoration in the form of eyes, and mix the rest into the crumbs.
12. Prepare the topping by mixing sugar and cocoa.
13. Wearing gloves, carefully mold the potato-shaped cakes, dip them in cocoa, let them sit and dip them again. Use a stick to make holes into which we place the “sprouts” using a pastry syringe.

Simple cookie dessert

Are there a lot of sponge scraps left after making the cake? Nothing at all. And baking sponge cakes for cakes is troublesome. Therefore, many have adapted to making a simple delicacy with cookies at home. It turns out quite tasty, because in addition to cookies, condensed milk, butter and powdered sugar are used.

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

1. We take 2 packs of “Anniversary” cookies, 70 g of butter, 40 g of powdered sugar, one or two spoons of condensed milk, a spoon of cocoa, half a bag of vanilla sugar and a small spoon of rum or cognac.
2. Grind the cookies in a blender.
3. Beat butter and powdered sugar until light and fluffy. Set aside a little of the finished mixture for decoration.
4. Add condensed milk and vanilla to the cream, add rum or cognac.
5. Mix the mixture until smooth and add the crumbs. We form and decorate cakes.

How to cook without condensed milk

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

Required:

• 300 – 400 g of any ready-made cookies;
• half a glass of sugar and milk;
• 80 g butter;
• 3 spoons of cocoa powder.

We will prepare it like this:

1. Mix milk and sugar in a saucepan and simmer for a couple of minutes. Add butter, let it dissolve in warm milk, add essence and set aside.
2. Place the cookies in a plastic bag and, rolling out with a rolling pin, crush to uneven crumbs.
3. Combine it with the liquid mixture and stir.
4. Make cakes and roll in a mixture of cocoa and powdered sugar.

Cake “Potato” made from vanilla crackers

A potato cake made from crackers is not as dense as one made from cookies, and therefore it is more reminiscent of a biscuit.

Products:

• 0.6 kg of vanilla crackers, ground in a blender or meat grinder;
• 1 faceted glass of milk and sugar;
• 150 g butter;
• a little alcohol (rum, cognac, liqueur, balsam);
• 1 tbsp. a spoonful of cocoa powder and powdered sugar for sprinkling.

As in the previous recipe, you should first prepare a liquid hot mixture of milk, sugar, butter and cocoa. While it has not cooled down, add crackers to it, mix, let stand for half an hour and form a “Potato”. Sprinkle portions with powder.

Cooking with gingerbread

In principle, “Potato” helps to adapt any confectionery products that are left in the buffet. You can also use stale gingerbread cookies that you don’t know what to do with.

1. Grind 700 g of gingerbread.
2. Add a glass of sugar to a glass of condensed milk and stir until it dissolves.
3. Place a packet of softened butter into the sweet mixture and mix again.
4. Decorate the cakes, roll in cocoa and press large pieces of nuts into them. Sprinkle finished cakes with coconut flakes.

With oat flakes

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

For this easy dish we take:

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

The cooking process is no more complicated than the traditional one:

1. Lightly dry the flakes in a dry frying pan and chop.
2. Add cinnamon to them.

This dessert is prepared from:

• cookies – 700 g;
• 1 can of condensed milk;
• 200 g butter;
• and half a glass of walnuts.

Mix all ingredients in a blender, add butter with condensed milk, add 3 tbsp. spoons of cocoa and 4 tbsp. spoons of dry red wine. Mix everything again and mold the cakes. Before use, they should be kept in the refrigerator for 3–4 hours.

Do you want to experience the taste of childhood? Use our recipes immediately! Rest assured, the result will greatly inspire you.

This is one of the most popular desserts among those with a sweet tooth. The beauty of it is that it doesn't require baking. They called the cake potato because it is made in the shape of a wonderful, beloved vegetable - potatoes.

There are many different recipes for this delicacy. In the standard version, the recipe includes a base, often a crushed mass of biscuit or cookies, which is mixed in certain proportions with butter, condensed milk and sugar. Cocoa powder and various nuts are also added to the recipe. The process of making a cake is not complicated and does not take much time and effort.

How to cook it

If you are preparing Potato cake for the first time, you need to know the main secrets of its preparation:

• As a base for the cake, you can use any cookies, leftover biscuit, or the most common crackers. The base must be crushed into fine crumbs using a coffee grinder, blender, or masher;
• All ingredients must be at room temperature - only then can you mix them into a homogeneous mass;
• The amount of sugar depends on the cake base. If these are cookies or leftover cake layers, you need less sugar - the product is sweet in itself. If using breadcrumbs, add more sugar;
• Cocoa is an optional ingredient. If you don't like it, you don't have to add it. In this case, the Potato cake will turn out light;
• As an additive you can use raisins, chopped dried apricots, ground nuts, and even crushed marmalade - it all depends on your taste;
• The “Potato” cake turns out to be oily to the touch, so it is usually rolled in the same crushed cookie or biscuit base, but there are no clear rules here. The shell can be anything. Chopped nuts or coconut shavings are also suitable - rely only on your taste. If desired, the cake can be decorated

Classic potato cake recipe

• Cookies - 300-350 grams;
• Butter - 125 grams;
• Condensed milk - 200 grams:
• Cocoa powder - 4 tablespoons;
• Walnuts - 120 grams;
• A pinch of vanilla sugar.

How to make the cake:

1. First of all, grind 300-350 grams of cookies into fine crumbs.
2. We also chop the walnuts a little in a way convenient for you.
3. Combine 200 grams of condensed milk with 4 tablespoons of cocoa, mix thoroughly until smooth.
4. Thoroughly grind 125 grams of softened butter with cookie crumbs. Add nuts and condensed milk to the resulting mass. If desired, add a pinch of vanilla sugar and mix everything thoroughly.
5. From the resulting mass we form cakes, put them in the refrigerator for 1-2 hours and you can delight your loved ones.

In this recipe, we will have to do a little baking of the sponge cake, although you can buy it in the store, thereby reducing the preparation time for the dessert. It's up to you.

To prepare the cakes you will need:

• Wheat flour - 150 gr;
• Chicken eggs - 5-6 pieces;
• Sugar - 160 gr;
• Potato starch - 30 gr.
• Butter - 250 gr;
• Condensed milk - 200 gr;
• Powdered sugar - 80 gr;
• Cocoa powder - 2 tablespoons;
• Cognac or liqueur - 1 tablespoon;
• A pinch of salt;
• Vanillin optional.

How to make the cake:

1. First you need to bake a biscuit. Separate the egg whites from the yolks. Take half the sugar and grind it with egg yolks until whitish.
2. Cool the whites in the refrigerator for 15-20 minutes and then beat with a pinch of salt until a stable foam forms.
3. Combine the yolk mixture with the beaten whites, add the sifted flour and starch and knead the biscuit dough.
4. Grease a shallow baking dish with a piece of margarine, place the dough in it, distribute it evenly and place it in an oven preheated to 160 degrees. Bake the crust until done.
5. Let the finished biscuit cool completely and grind the cake into crumbs. You can simply grate the biscuit on a regular grater or grind it with a blender.
6. Next, let's proceed to the actual production of potato cakes.
7. Mix 250 grams of softened butter with the remaining sugar and 200 grams of condensed milk. Set aside some of the resulting cream to decorate the cakes.
8. Pour 1 tablespoon of cognac or liqueur into the buttercream. Mix the cream with biscuit crumbs. From the resulting mass we form small cakes. If you are preparing a cake for children, then you do not need to add alcohol.
9. Mix powdered sugar with cocoa powder in a plate, add vanillin if desired. Dip the cakes in this mixture, decorate with buttercream and place in the refrigerator for a couple of hours.

To prepare you will need:

• Any cookies - 300-350 g;
• Milk - 0.5 cups;
• Sugar - 0.5 cups;
• Butter - 80 gr;
• Cocoa powder - 3-4 tablespoons.

How to make the cake:

1. Pour half a glass of milk into a small saucepan and put on fire. Add 0.5 cups of sugar and cook for about 5 minutes, stirring constantly, until the sugar is completely dissolved.
   Remove the pan from the heat, add 80 grams of butter to the milk and completely dissolve it.
2. Grind the cookies into crumbs in any way convenient for you. You can pass it through a meat grinder or use a rolling pin and crush the cookies wrapped in cling film.
3. In a deep bowl, combine the cookie crumbs with cocoa powder, and then add the milk mixture and mix.
4. From the resulting mass we form cakes and place them in the refrigerator for a short time. You can sprinkle them with cocoa powder first.
5. After a couple of hours, serve the potato cake on the table and enjoy its taste. Bon appetit!

One of the simple recipes for making potato cake is from cookies. Any cookie is suitable for this.

We will need:

• Cookies, 300 grams.
• Condensed milk, 200 grams.
• Butter, 150 grams.
• Ground walnuts, 100 grams.
• Cocoa powder, 4-5 tablespoons.
• Vanillin, half a teaspoon.

Recipe:

1. Crush the cookies into a homogeneous fraction. Soften the butter at room temperature and place in a bowl. Pour condensed milk onto the butter and stir. Important! Do not beat, but rather mix using a fork or whisk.
2. Next, add vanillin, cocoa, nuts and mix. Pour the crushed cookies there and knead until a plastic mass.
3. Form potato-shaped cakes. Roll in cocoa and sugar mixture and place in the refrigerator for a couple of hours.

The following recipe is based on dessert vanilla crumbs, which can be bought at any store.

We will need:

• Vanilla crackers, 500 grams.
• Cocoa powder, 5-6 tablespoons.
• Milk, 200-250 milliliters.
• Butter, 100 grams.
• Heavy cream, 100 milliliters.
• Sugar, to taste.

Recipe:

1. Beat sugar and cream until foamy. Add butter that has melted at room temperature. Sprinkle a couple of spoons of cocoa. Mix thoroughly until smooth.
2. In another bowl, place crushed crackers, add cocoa, pour in milk and stir until smooth. Let sit for 10-15 minutes. Next, combine the softened crackers and buttercream and knead.
3. Make potato-shaped cakes. Roll in cocoa mixture mixed with sugar (powdered sugar). Let cool for an hour or two.

This recipe uses raisins, which need to be prepared ahead of time. First, rinse under running water, then soak in hot water for 10-15 minutes. This procedure is necessary for the raisins to swell.

We will need:

• Chopped nuts, 200 grams.
• Boiled condensed milk, one can.
• Dark chocolate, 50 grams.
• Raisins, 50 grams.

Recipe:

1. Chop the gingerbread cookies and mix with chopped nuts. Grate the chocolate and add to the finished mixture. Mix everything again.
2. Pour boiled condensed milk into a container with the mixture, add raisins and stir until smooth.
3. Form the cakes and leave to cool.

This recipe takes a little longer to prepare, but it is more consistent with the GOST recipe. To give the cakes a piquant taste, you can add a couple of drops of rum or cognac to the “potatoes”. But keep in mind that such a dessert is contraindicated for children and people driving, due to the presence of alcohol in the recipe.

We will need:

• Chicken eggs, 8 pieces.
• Granulated sugar, 9 tablespoons.
• Flour, 4 tablespoons.
• Potato starch, 1 tablespoon.
• Chopped walnuts, 30 grams.
• Butter, 150 grams.
• Rum/cognac, 15 grams.
• Cocoa powder.
• Powdered sugar.

Prepare potato cake according to the recipe:

1. First of all, you need to make a biscuit. To do this, mix six eggs with six tablespoons of sugar. Place in a water bath and whisk continuously until the temperature of the mixture reaches 50 degrees Celsius.
2. Afterwards, remove from heat and beat with a mixer, cooling to room temperature. Add nuts and mix gently. Add flour and mix until dough forms.
3. Grease a baking dish with oil, lay out the dough and place in the oven. Bake at 200 degrees, 40-45 minutes.
4. Afterwards, leave the finished biscuit in the mold until it cools completely.
5. Preparing the cream. Beat two eggs with sugar (3 tablespoons) in a water bath, up to 50 degrees. Using a mixer, beat the butter, softened at room temperature. Add the egg mixture and stir until smooth.
6. Cooking cakes. After cooling, remove the biscuit from the mold and chop using a blender or meat grinder. Pour the chopped sponge cake into a bowl, pour in butter cream, add alcohol. Knead until a homogeneous dough is obtained.
7. Divide the dough into 12-14 shares, sculpt them into balls or cylinders. Mix cocoa with powdered sugar. Roll semi-finished cakes in this mixture until evenly coated over the entire surface. You can decorate with the remaining buttercream (apply patterns).
8. Place the finished potato cakes in the refrigerator for a couple of hours.

vanilla crackers

Ingredients (for 20 pieces):

• Vanilla crackers - 500 g
• Condensed milk - 400 ml
• Cocoa powder - 50 g
• Butter - 200 g
• Dark chocolate 70-80% cocoa - 100 g
• Cognac - 30 ml
• Candied citrus fruits (to taste) - 20 g

Cooking method:

1. First you need to grind the crackers into fine crumbs. This can be done using a meat grinder or mill, the main thing is that there are no unground pieces left.
2. In a separate bowl, mix a can of condensed milk with cocoa powder. You need to take 2 heaped tablespoons of cocoa. Grind until lumps disappear, add butter, cut into pieces and put on low heat (until the butter melts).
3. Next, melt a bar of dark chocolate in a bowl over a water bath. To do this, pour hot water into a saucepan, place a bowl of broken chocolate in the water and put it on the fire so that the water constantly boils.
4. Add half of the chocolate mass to the chocolate butter cream, i.e. 50 grams, and the rest will be used for decoration.
5. At the end, mix two tablespoons of cognac into the chocolate cream (for flavor).
6. Now mix the crumbs and chocolate cream.
7. The result will be chocolate chips. If the “dough” turns out dry, add a little milk to it.
8. To form potatoes, it is better to first form sausages from the dough, cut them into equal pieces and roll them into balls or sticks.
9. You can put some filling inside, preferably something with a bright taste. Alternatively, candied citrus fruits (to taste).
10. For decoration, we cut the same candied citrus fruits into very thin strips.
11. Heat the chocolate remaining from preparing the dough again to a liquid state. Coat the top of each cake with chocolate and place two pieces of chopped candied fruit.
12. Now we wait for the chocolate to harden. The cakes taste best the next day, when they are thoroughly soaked.

Ingredients:

• custard
• 200 ml milk
• 100 g butter
• 2 tablespoons sugar
• 2 teaspoons flour
• 1 egg
• vanillin
• 300 g cookie crumbs
• 2 tablespoons cocoa
• 50 g nuts (optional!)

Cooking method:

1. Chop the nuts or grind them in a meat grinder, mix with crumbs.
2. Add cocoa.
3. Prepare the custard:
4. Pour sugar, flour and vanillin with a small amount of milk (mix with a whisk so that there are no lumps!)
5. Beat in the egg and mix. Pour the rest of the milk into a saucepan and heat.
6. Pour the egg-milk mixture into the hot milk in a thin stream, stirring constantly, over low heat!
7. The milk mixture thickens quickly! Add the oil and stir until it is completely dissolved. Remove from heat.
8. Gradually add the crumbs into the hot cream.
9. Forming a cake.
10. Roll the finished cake in cocoa or Nesquik drink. Decorate as desired.

Ingredients:

• 500 g biscuit crumbs
• 200 g butter
• 200 g sugar
• 2-4 tbsp. l. cocoa
• 150-200 ml milk
• Vanillin, cinnamon - to taste

Cooking method:

1. Grind the cookies in a food processor.
2. Add cocoa, sugar, vanillin and cinnamon to the cookies and mix.
3. Melt the butter and pour over the cookies.
4. Heat the milk a little and pour it into the cookies.
5. Form the dough into a potato cookie pie and place in the refrigerator for several hours.

Ingredients (for 10 servings):

For the biscuit:

• 3 eggs
• 90 g sugar
• 75 g flour
• 15 g starch

For cream:

• 125 g butter
• 65 g powdered sugar (!)
• 50 g condensed milk
• 1 spoon of Baileys liqueur (cognac or rum can be used)
• Cocoa powder

Cooking method:

Baking a biscuit:

1. We separate the whites from the yolks.
2. Beat the yolks with 2/3 sugar until white cream.
3. Beat the whites until foamy, add the remaining sugar and beat until stiff.
4. Mix the whites with the yolks. Add flour, starch and mix everything carefully.
5. Pour the dough onto a baking sheet and bake at 200 degrees for 12-15 minutes.
6. The finished biscuit must be cooled well, and then crushed into crumbs in a blender.

Preparing the cream:

1. Beat butter with powdered sugar into cream.
   Attention! Powdered sugar should not be replaced with sugar, as the sugar will not dissolve.
2. Add condensed milk little by little and continue whisking.
3. Leave a little cream for decoration.

Making the Potato cake:

1. Place biscuit crumbs in a bowl, top with cream and Baileys and mix everything well.
2. We form the cakes, roll in cocoa powder and decorate with cream on top.
3. Let’s put the cake in the refrigerator and after an hour or two you can already enjoy the wonderful taste of homemade Potatoes. Read more:

Bon appetit!

Ingredients:

• 100 g butter;
• 100 g condensed milk;
• 2 tbsp. l. cognac or rum;
• 2 tbsp. l. cocoa powder;
• 1 glass of milk;
• 400 g shortbread or biscuit cookies.

Cooking method:

1. Grind the cookies in a blender or meat grinder into crumbs.
2. Grind butter with condensed milk, add rum.
3. Mix the crushed cookies with the resulting mass and 1 tbsp. cocoa powder
4. Make potato-shaped cakes and place in the refrigerator for an hour.
5. Sprinkle the finished cakes with the remaining cocoa powder.

Potato cake - chefs recommend

A drop of alcohol gives the potatoes a piquant, unique taste. Add rum, liqueur or cognac to the cake. But! If you are cooking for children, then exclude alcohol-containing ingredients.

If the purchased “potato” sponge cake is dark in color, with the addition of cocoa or chocolate, then the manufacturer was probably trying to disguise the poor quality of the dough. According to GOST, the inside of the “potato” cake should be without coloring.

You can add raisins, candied fruits and any nuts to the dessert dough. The tasty “potatoes” are also decorated with chocolate glaze. Or add food coloring to the buttercream that is left for decoration.

Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

This simple delicacy, familiar to Soviet children, had a significant advantage over other desserts - ease of preparation. The mysterious brown cylinders with white droplets in the photo were made up practically from leftovers and scraps - the cream is not the most tasty, and the sponge cake is broken. You won’t find a cake easier to make than Potato.

How to cook Potato cake

Even if among your culinary masterpieces there was previously nothing more complex than a sandwich formed from a loaf and sausage already cut by the manufacturer, you will be able to create a Potato cake at home the first time. Step by step, classic home technology looks like this:

1. A biscuit is baked or purchased, which must rest for a day.
2. This cake is cut and grated or rolled in a blender. In the original recipe there is no need to grind with a meat grinder.
3. Large crumbs are mixed with cream.
4. Thick cylinders are formed from the mass and rolled in cocoa powder.
5. The dish cools for several hours.

Food preparation

If you look at old photos of this dish, you can see small white droplets indicating sprouts on the potatoes: they were made with fondant or classically from butter, powdered sugar and condensed milk. The dark brown color was provided by cocoa powder. What other ingredients should be present and how to choose them? Professionals give the following advice:

• Do not use granulated sugar for the cream - only powder.
• Starch when baking sponge cake Potatoes can replace 1/4 of the flour or less - this will make the product more sandy.
• You can make your own crackers using sponge cakes: break them up and dry them for a couple of hours at 50 degrees. You should not make baked goods with yeast - it will give off a sour taste.
• Rum and cognac are the aromatic and flavoring ingredients of classic Potatoes, which you can skip if you are going to make a cake for children.
• How to make Potatoes from Cookies? Take dry - tea, long, shortbread, but not buttery.
• Some recipes for this dish involve the use of unsweetened jam - raspberries, currants.
• An unusual version of the dry base is a sweet straw, which is ground like cookies.

Potato cake recipes

When considering the recipe for this delicacy, you need to focus on the origin of the name - it is strongly associated with the appearance, and not only in the form of the product. The classic Soviet Potato was supposed to resemble the tuber of the same name even in cross-section, because it was light inside. A modern person, accustomed to the chocolate-colored consistency, is greatly surprised by such photos. For the USSR, today's modifications of Potatoes are a serious liberty of confectioners.

Recipe 1 – Potato cake according to GOST

Those who remember the classic taste of that same delicacy from the USSR would like to know what the original recipe for Potato cake looked like according to GOST. It is very different from today’s variations: the absence of cocoa, the size of the crumbs, and the composition of the cream. The very first option is no longer possible to find, but you will find out what the taste of Potatoes from the Leningrad confectionery shops of the mid-20th century was if you try to make a cake according to this recipe.

Ingredients:

• eggs – 6 pcs.;
• sugar – 6 tbsp. l.;
• flour - 3/4 cup;
• starch - 1/4 cup;
• butter – 150 g;
• powdered sugar – 78 g + 1 tbsp. l.;
• condensed milk – 60 g;
• rum – 2 tbsp. l.;
• cocoa powder – 2 tbsp. l.

Cooking method:

1. The eggs combined with sugar are placed in a water bath and beaten so that the volume of the mass increases almost 3 times. This should be done with a mixer, about 8-9 minutes.
2. Afterwards, carefully add double-sifted flour and potato starch using spoons. The egg mass must first be cooled.
3. Pour the dough into the mold (height up to 3 cm), smooth the top with a knife or spatula. Bake for 20 minutes, preheating the oven to 200 degrees.
4. Prepare the cream: butter, powdered sugar (except 1 tbsp), condensed milk, beat rum for a couple of minutes.
5. Grate the biscuit coarsely and add to the cream.
6. Quickly knead the “dough” for Potatoes and make 20 cakes from it.
7. Roll them in a spoonful of powdered sugar and cocoa and cool.

Recipe 2 – Potato biscuit cake

This method of preparing delicacies from childhood differs from the previously discussed GOST technology in the composition of the main dry product. It turns out so delicious that the dessert may not survive until the morning. This biscuit Potato cake has only one drawback - it is high in calories, so be careful. How to prepare this delicacy? Follow the step-by-step instructions given here.

Ingredients:

• flour – 4/3 cup;
• sugar – 100 g;
• condensed milk – 100 g;
• cocoa powder – 5 tbsp. l. + sprinkling;
• sour cream - a glass;
• baking powder – 1 tsp;
• eggs – 2 pcs.;
• milk – 2/3 cup;
• butter – 220 g;
• bitter chocolate – 50 g;
• powdered sugar - 2/3 cup.

Cooking method:

1. Mix flour, cocoa powder and baking powder. Add the yolks ground with sugar.
2. Pour condensed milk with sour cream.
3. Beat the whites separately and fold in very carefully.
4. Make 1 large cake layer, bake at 200 degrees until brown.
5. Cool the biscuit and let it sit for 7-8 hours.
6. Break it up and put it in a blender.
7. Make a cream from butter and chocolate, warmed in a water bath. Add milk and powdered sugar.
8. Stir and make oblong barrels. Roll in cocoa.

Recipe 3 – Potato cookie cake without condensed milk

A woman faces a choice between “tasty” and “safe” almost every time she decides to drink tea. For such situations, you need to know the technique of creating Potato cake from cookies without condensed milk, which reduces the calorie content of the delicacy to 310 kcal per 100 g. The taste is not quite classic, which is explained by the set of products, but the dessert deserves your attention.

Ingredients:

• hard biscuits (lean) – 0.3 kg;
• jam – 5 tbsp. l.;
• walnuts or almonds – 0.3 kg;
• butter – 70 g;
• cocoa powder – 3 tbsp. l.

Cooking method:

1. Grind the nuts and cookies in the same way as the classic recipe.
2. Soften the butter, combine with the jam and the resulting crumbs.
3. Make “potatoes” from this mass and roll them in cocoa.
4. Be sure to keep refrigerated before serving.

Recipe 4 – Potato cake made from crackers

The previously presented version of the Soviet delicacy, according to GOST, is labeled “from childhood” and is not for everyone, since some confectionery factories added their own twists to the recipes. Someone was more familiar with the Potato cake made from crackers with milk and nuts. Whether it tastes better than the classic one can only be found out by preparing it and tasting it. The technology is simpler than in previous recipes.

Ingredients:

• any crackers – 240 g;
• milk – 75 ml;
• sugar – 3 tbsp. l.;
• nuts – 3/4 cup;
• butter – 130 g;
• cocoa – 2 tbsp. l.

Cooking method:

1. Grind the crackers and nuts through a meat grinder several times.
2. Melt the butter, pour in the milk.
3. When the mixture begins to boil, add sugar and cocoa.
4. Let this mixture cool slightly, then add crackers and nuts.
5. Knead and wait until the crumbs soften. Make potato bars with your hands and roll in cocoa.

Recipe 5 – Cookie Potato Cake with Condensed Milk

Traditional methods of creating this delicacy can gather dust in a cookbook for a long time, since they require a lot of time from the hostess. If you want something “tasty and quick”, you can use the version of the Potato cake made from cookies with condensed milk in a hurry. The main dry product - cookies - can be anything, but not too fatty: it is better to take tea options like “Yubileiny”, “Maria”, etc.

Ingredients:

• cookies – 0.65 kg;
• condensed milk – 180 g;
• butter – 170 g;
• cocoa powder – 2/3 cup.

Cooking method:

1. Let the butter removed from the refrigerator stand, then cut it and beat it with condensed milk.
2. Grind the cookies in a meat grinder, add cocoa.
3. Pour the dry mass into the liquid (thick) mass. Mix carefully.
4. Form cylinders using your hands and cool.

How many calories are in Potato cake?

The energy value of this delicacy depends on the ingredients from which you decide to make it. It is impossible to determine by eye how many calories are in a Potato cake bought in a store - except to say that it is in the range of 400-420 kcal (for 100 g). A homemade dessert made with sponge cake will be easier than one made with cookies. When using condensed milk, alcohol, or cream, the “weight” of the treat increases.

Video: how to make Potato cake at home

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Potato cake is a favorite delicacy of Soviet children, along with eclairs, straws and baskets. It was prepared from biscuit crumbs and served in both elite restaurants and city canteens. At home, “potatoes” made it possible to utilize leftover cake layers, dry cookies, crackers or gingerbread. This world-famous cake received its name due to its visual resemblance to a potato tuber. To do this, the finished product was generously rolled in cocoa, and sprouts were painted on top with butter cream.

In our article we will present several recipes for potato cake without condensed milk from cookies, sponge cakes or crackers. But first, let's look at the origins of this famous confectionery product.

The history of the famous cake

Like many other famous “potatoes”, it appeared due to pure chance. This happened in the 19th century in the house of the famous Finnish poet Johan Runeberg.

One day, unexpected but eminent guests came to the author’s house. However, the owners did not have any treats, except for fragments of dry cookies. Then the poet's wife resorted to a trick. She crushed the remaining cookies in a mortar, added a little sour cream, homemade jam and a few drops of liqueur. From the available ingredients, Mrs. Runeberg kneaded a plastic “dough” and formed products from it that resembled the cakes known to everyone in appearance today. As a result, the guests were delighted and began to ask the hostess for the “potato” recipe.

Subsequently, it was experimentally discovered that the most delicious cakes are made from sponge crumbs with the addition of various pastry creams flavored with rum or cognac. At home, to this day, dry cookies or gingerbread are used as a base.

Potato cake without condensed milk: classic recipe

According to GOST, it is prepared from biscuit crumbs with the addition of cream based on condensed milk and butter. The inside of the cake remains light, but the outside is rolled in cocoa powder and turns brown.

According to the classic recipe, potato cake is prepared without condensed milk. You can do it in the following way:

1. Dry shortbread cookies (250 g) are crushed in a blender into crumbs.
2. Melted butter (100 g) and milk (50 ml) are added to the resulting mixture.
3. Next, powdered sugar and cocoa (50 g each) are sifted into the dough.
4. All ingredients are thoroughly mixed with a spoon. The result should be a fairly sticky homogeneous mass.
5. With wet hands, the products are formed and rolled in cocoa powder.

The “potato” cake without condensed milk from cookies according to the classic recipe has a richer chocolate taste. If desired, it can be decorated with “eyes” made from protein cream on top. This amount of ingredients makes 10 potatoes.

Potato cake without condensed milk and milk

One of the advantages of this confectionery product is that it does not require an oven. It is prepared without baking, and before serving it is recommended to keep it in the refrigerator for at least 1 hour.

The recipe for potato cake without condensed milk from cookies consists of the following steps:

1. Shortbread cookies (400 g) are placed in a thick plastic bag or in an office file.
2. Using a rolling pin, crush the cookies in the bag until they become crumbs.
3. 100 g of melted butter, powdered sugar (50 g) and cocoa powder (40 g) are added to the sand mass.
4. First, with a spoon and then with your hands, a plastic dough is kneaded, from which products are subsequently formed that resemble potatoes in shape.
5. Prepare a coating for the “potatoes” from cocoa powder and sugar (40 g each).
6. The cakes are generously coated with sprinkles.
7. The products are laid out on a flat dish and sent to the refrigerator for 1 hour.

How to make potato cake without condensed milk with walnuts?

This recipe for making the famous delicacy will please an adult group. In addition to walnuts, the cake batter also contains cognac. As a result, the products are very aromatic and juicy. And for children you can prepare a separate portion without adding alcohol.

The “potato” cake made from cookies without condensed milk according to the recipe with walnuts is prepared in the following sequence:

1. Sponge cake scraps (500 g) are ground in a blender or meat grinder. Part of the resulting crumbs should be set aside (2 tablespoons).
2. Peeled walnuts (100 g) are crushed in a similar way.
3. Milk (1 glass) is heated on the stove. As soon as it boils, remove the pan from the heat. Pour sugar (1 cup) into milk and stir until completely dissolved. Next add butter (150 g) and cocoa powder (50 g). Stir the resulting mixture again.
4. Combine the prepared crumbs, walnuts and chocolate mass, adding cognac (4 tablespoons) and vanilla (1 teaspoon).
5. Form products from the resulting sticky mass. Roll the cakes in a mixture of cocoa powder and biscuit crumbs (2 tablespoons).
6. The top of the product can be sprinkled with powdered sugar.

Potato cake with custard

To prepare such confectionery you will need eggs. Or rather, in order to cook a delicious custard based on them according to the recipe given below.

Potato cake without condensed milk is prepared in the following sequence:

1. First of all, you need to prepare the biscuit crumbs. To do this, grind 300 g of cookies or cake trimmings in a blender.
2. Similarly, grind a handful of walnuts into flour.
3. Combine the prepared crumbs, cocoa (2 tablespoons) and nuts.
4. Pour sugar (50 g) and flour (2 teaspoons) into a small bowl. Pour the dry mixture with a small amount of milk (50 ml). Beat in 1 egg and mix until smooth so that there are no lumps.
5. Pour 150 ml of milk into a saucepan and bring to a boil on the stove. Pour in the egg mixture in a thin stream. Cook the cream over low heat, stirring constantly with a whisk. Once it becomes thick, remove the pan from the stove.
6. Add butter to the custard, followed by the prepared crumbs.
7. Knead the dough and form “potatoes”. Roll the products in cocoa.

Cake recipe without condensed milk with egg

To prepare such “potatoes” you will need inexpensive biscuits, for example, “Zoological” or “Maria”. The cakes are prepared according to the following recipe:

1. Cookies (400 g) are crushed into crumbs.
2. Soft butter (200 g) is added to the prepared dry mixture.
3. Cookies and butter are mashed well with a fork.
4. Add a raw egg, a glass of sugar, a tablespoon of vodka or cognac and cocoa (50 g).
5. Knead the dough thoroughly with a spoon or hands. As soon as it becomes sufficiently plastic, you can begin to form products.
6. As in previous recipes, the “potato” cookie cake without condensed milk is rolled in cocoa. The product must be cooled thoroughly before serving.

Delicious "potatoes" without butter and condensed milk

To prepare this recipe, a delicacy familiar from childhood, you will need a minimum of ingredients. The taste of the “potato” cake without condensed milk according to the recipe with the photo presented below is simply amazing.

To prepare confectionery products you will need dry biscuit crumbs. To make it, you need to grind dry cakes or cookies (300 g) with a rolling pin or in a blender. Cocoa (3 tablespoons), sugar (½ tablespoon) and the same amount of heated milk are added to the prepared mixture. The presented ingredients are mixed into a sticky mass from which the cakes are formed. It is recommended to cool them well before use.

Potato cake made from sweet crackers

We offer another way to prepare a delicacy known to everyone since childhood. Potato cake without condensed milk is prepared at home from sweet vanilla crackers. It turns out to be a very tasty and budget-friendly dessert.

First of all, you need to grind the crackers (300 g) into crumbs. To do this, it is recommended to use a meat grinder. Add cocoa (4 tbsp), floured walnuts (½ tbsp), soft butter (150 g) and a tablespoon of rum to the dry mixture. Milk (1 tbsp) is heated on the stove, after which sugar (200 g) is dissolved in it. Sweet liquid is added to the dough. Confectionery products are formed from the resulting sticky mass.

The following tips will help you prepare the famous potato cake:

1. Before molding the products, it is recommended to place the cookie dough in the refrigerator for 30 minutes.
2. If the mass turns out to be too sticky and wet, add a little more crumbs to it. Only after this can you make cakes.
3. In addition to walnuts, you can add chopped dried fruits and orange zest to the dough.

Experiment and surprise your household with new products, delicious cakes and various sweets.

As we grow up, we begin to feel nostalgic for the taste of childhood dishes. This is how we are made. Well, where, tell me, where are those most delicate chocolate bars with crocodile Gena and Cheburashka on the wrapper, crispy waffles with boiled condensed milk or melt-in-your-mouth Potato cake? They are not there, they remained in the distant past, where the sun shone brighter and the grass was greener.

In Soviet times, a cake under such a simple name - “Potato” - was always served everywhere, from student canteens to restaurants. And it was sold in every grocery store. In addition to its wonderful taste, the cake is notable for two features. Firstly, making it is a great way to recycle leftover biscuits, crackers or cookies. And secondly, it does not require heat treatment. All you need to do is: mix the prepared products, form the resulting mass into cakes in the form of a well-known vegetable or ball and decorate the top with wafer shavings, almonds or roll in cocoa powder. After a while, when the cakes harden, you can enjoy the taste of childhood.

Ingredients

• 1 pack of vanilla crackers (250 g)
• 2.5 tbsp. spoons of cocoa powder
• 3 tbsp. regular spoons and 1 tbsp. spoon of vanilla sugar
• 3 tbsp. tablespoons pre-chopped and roasted nuts - walnuts, almonds or hazelnuts
• 1 glass of fresh milk
• 120 g butter at room temperature
• 2-2.5 tbsp. spoons of any good alcohol (cognac, balsam or rum)
• coconut flakes for decoration (about 100 g)

Preparation

Grind the crackers into fine crumbs using a blender.



Mix all dry ingredients: both types of sugar, crackers, cocoa and nuts.



Boil the milk. Pour in small portions, combine it with the dry mixture with constant stirring.



Cut the soft butter into cubes and grind with the chocolate mixture.



Pour in the alcohol and knead the dough again.



Divide the mass into 2 parts. Roll each into a sausage and cut into 8-10 slices of equal thickness.



Using hands dipped in cold water, form balls about 3cm in diameter.



Roll each one in coconut flakes.



Place the “potatoes” on a cutting board and place in the refrigerator to set.



After 2-3 hours the cakes are ready. You can serve them with tea, coffee or - if you are not afraid of gaining weight, of course - with hot cocoa or chocolate.

Potato cake - more recipes

“Potato” with biscuit-based cream-glaze

You can, of course, not cook the biscuit, but buy it at any supermarket. But still, if you have time and opportunity, it is better to bake the base for the cake yourself. Tastier!

Biscuit ingredients:

• sugar – 90 grams,
• flour – 75 grams,
• starch – 20 grams,
• 3 eggs,
• vanilla sugar – 10 grams,
• a pinch of salt.

For cream:

• 1 egg,
• butter (room temperature) – 200 grams,
• milk – 125 ml or cream – 150 ml,
• sugar – 200 grams.

Cooking method:

1. Beat eggs with salt and sugar until thick and fluffy white foam is obtained, then carefully fold in the remaining ingredients.

2. Pour the dough onto a wide, greased baking sheet and place in an oven preheated to 180 degrees for 25-30 minutes.

Advice: A wide baking sheet is needed, because the biscuit must be thin and well baked, this will make it easier to make biscuit crumbs from it in the future.

3. Break the cooled biscuit into small pieces and dry in the oven at minimum temperature for 4-5 minutes.

4. Grind the biscuit into crumbs using a blender.

5. Beat the egg with sugar until the latter is completely dissolved, then pour hot milk or cream into it. This should be done carefully, continuously stirring the mixture.

6. Pour the resulting mass into a special saucepan (Teflon or steel) and put on fire. Cook, stirring, until thickened. Cool.

7. Cream the butter. As soon as it increases in volume, and this will happen no earlier than after 3-4 minutes, begin to gradually add the egg-milk mixture to it, without stopping beating for a minute.

A sign that the cream is finally ready is when it leaves the walls of the container in which it is whipped.

8. Mix biscuit crumbs and cream.

9. Use your hands to form neat oval cakes from the resulting viscous mass.

10. Mix cocoa and sugar, sift them together through a sieve and pour into a deep container. Roll the potatoes one at a time in this mixture and place them in the refrigerator until the cakes harden.

Cookie-based “Potato” cake

If you don’t want to mess with a biscuit - you’ve never baked one or don’t have time, then the cake can be made from ordinary sponge or shortbread cookies.

Ingredients for the recipe:

• cookies – 300 grams,
• milk – 200 ml,
• cognac (optional) – 1 tbsp. l.,
• cocoa powder – 2 tbsp. l.,
• butter – 100 grams,
• nuts and wafer chips - to taste.

Cooking method:

1. Grind the cookies into crumbs with a mortar or blender.

2. Immediately add cocoa to it.

3. At the same time, pour warm milk into the butter cut into pieces at room temperature. Let stand for 1-2 minutes and pour the milk-butter mixture into the container with the cookie crumbs and cocoa.

4. Pour cognac into them. Add chopped nuts and mix thoroughly.

5. Form cakes from the resulting mass and, after rolling them in wafer crumbs, hide them in the refrigerator for at least 1 hour.

Whichever recipe you choose, the main thing is to adhere to certain rules:

1. The crumbs of the biscuit (cookies or crackers) should be as fine as possible. If you doubt that there are no large lumps in the crumbs made, it is better to play it safe and sift it through a sieve.

2. The butter and milk that make up the cream must be fresh, otherwise the taste of the cakes will be hopelessly spoiled by an unpleasant rancid taste.

3. When mixing the crumbs and cream, do not rush. You must be sure of the homogeneity of the resulting mixture.

4. You can roll the finished cakes in anything - waffle or almond crumbs, coconut flakes or just cocoa powder. In the latter case, in order for the color of the cakes to be more saturated, it is advisable, after the first roll in cocoa, to put the cakes in the refrigerator for half an hour, and then roll them again.