Many people are probably familiar with the taste of the Potato cake from childhood. Today there are a huge number of variations of its preparation, but the classic recipe by which this dessert was prepared in the USSR has already been forgotten.
Ingredients for 10 servings:
- Chicken egg - 3 pcs;
- Granulated sugar - 100 g;
- Potato starch - 30 g;
- Flour - 100 g.
Ingredients for the cream:
- Chicken yolk -1 pc;
- Butter - 90 g;
- Milk - 60 ml;
- Cognac or whiskey - 2 tsp;
- Granulated sugar - 80 g;
To prepare the powder:
- Powdered sugar - 40 g;
- Cocoa powder - 20 g.
Preparation:
- The dough for the biscuit should be light and airy, and therefore, first you need to beat the eggs (they should be at room temperature) and sugar until creamy.
- Stir the starch into the sifted flour, and then pour the resulting flour into the cream. Stir gently, as the dough should retain its consistency and not shrink.
- Put the resulting mass in an even layer on a sheet previously covered with parchment paper.
- Bake the sponge cake in an oven preheated to 200 degrees. The baking process lasts about 15 minutes, until a characteristic light golden coating is obtained.
- Cool the biscuit pancake a little, and then chop into small crumbs.
- Pour chicken yolk into a saucepan, add granulated sugar and milk there. Put in a water bath and stir until a creamy mass is obtained. Cool the cream after cooking.
- Beat the slightly melted butter until an airy consistency. Then combine with the cooled yolk cream. Beat again.
- Add whiskey or cognac, the resulting cream and chopped crust to the container. Mix until a homogeneous thick sticky gruel.
- Divide the resulting mass into 10 equal koloboks, which should be further given an oval shape. To prevent the base from sticking to your hands, they are pre-moistened in water or butter.
- Combine and sift the powdered sugar and cocoa powder. Roll the cakes in a powder. The dessert is ready, it remains only to let it rest in the cold for about 40 minutes.
