"Potato", rarely has anyone not tasted a cake with that name. This delicacy can be found in any candy store, it can be of any shape, regardless of the name, and made according to different recipes. If you cook "Potato" at home, the cake will turn out no worse, and maybe even better than the store one.
It is necessary
-
- For ten cakes:
- biscuit - 1pc;
- oil cream - 300 g;
- cognac - 3 tbsp;
- fudge.
- For biscuit:
- eggs - 4 pcs;
- sugar - 6 tbsp;
- flour - 4 tablespoons;
- potato starch - 1 tbsp.
- For the cream:
- butter-150g;
- sugar-3 tbsp;
- eggs-2 pcs.
- For fondant:
- sugar-4 tbsp;
- water-3 tbsp;
- vinegar 3% - 0.5 tsp
Instructions
Step 1
Potato cake.
Rub the biscuit through a grater or crank it in a meat grinder. Mix the resulting biscuit crumbs with cream and cognac, leave a little cream to decorate the cakes. Form ten identical cakes of any shape from the mass (potatoes, spruce cones, animal figurines), transfer them to a small tray or board and refrigerate for half an hour. Potato cake can be decorated with cream or fondant. To glaze the cake, pierce it in the middle with a fork and dip it into the fondant, then take it out, hold it over the dishes to drain the excess and lay it on the board. Decorate glazed cakes with cream flowers or waves. You can simply sprinkle the cakes with icing sugar and decorate with cream on top.
Step 2
Biscuit.
Put the eggs in a water bath, add sugar to them, beat without interruption until the mixture heats up to 40-50 ° C, remove the eggs from the water bath and, while beating, cool to 18-20 ° C. The eggs should increase in volume by 2-3 times. Pour flour into them and stir until smooth. Pour the resulting dough into the prepared form 2/3 of the height, put the biscuit in the oven heated to 200 ° C. Do not touch the form with the biscuit for the first 15-20 minutes of baking, otherwise the dough will settle and the biscuit will not be fluffy. Cool the finished biscuit for about 30 minutes, then remove from the mold and stand at room temperature for 4 hours.
Step 3
Fudge.
Fill the sugar with water, bring to a boil and boil in such a way that by taking the boiling syrup and dipping it into cold water, you could roll a soft plastic ball out of it. Next, add vinegar to the syrup, stir, place the container with the syrup in cold water and beat until it cools. The syrup should turn white and curl into a crystalline fondant. For glazing, the fondant must be kneaded and heated in a water bath.
Step 4
Cream.
Warm the oil to room temperature. In a saucepan, beat eggs with sugar, put the mixture in a water bath and beat until its volume increases by 2-3 times. Remove the pot from the water bath and continue whisking the mixture until it cools down to room temperature. Beat butter in a separate bowl, whisking, add a mixture of eggs and sugar to it. Whisk the mixed ingredients into a fluffy cream.
