Potato cake - a taste familiar from childhood. An easy-to-prepare delicacy available to everyone.
It is necessary
-
- For biscuit:
- 4 eggs
- 1 cup of sugar
- 1 cup flour
- For the cream:
- 500 ml milk
- 4 eggs
- 1 cup of sugar
- 2 tbsp. l. flour
- 1 tbsp. l. starch
- 10 g vanillin
- 3-4 tbsp. l. cocoa
- 150-200 g butter
Instructions
Step 1
Biscuit preparation:
Using a mixer, wipe the eggs and sugar into a fluffy foam. Slowly add flour, whisking constantly. Put the resulting mass in a mold and bake for 30 minutes over medium heat. Let stand, cool and twist in a meat grinder. Chopped nuts, lemon or orange zest can be added if desired.
Step 2
Making the custard:
Place the oil in a warm place to soften. Wipe eggs with sugar, add flour and starch, mix. Add milk, mix thoroughly, put on low heat and cook, stirring constantly with a whisk. As soon as it starts to boil (bubbles begin to rise), remove from heat. Pour vanillin into the resulting mass and continue stirring for a while. The cream must be allowed to cool. If time is short, you can cool it in a "cold water bath" (put a saucepan with cream in a larger container with ice or cold water). Then beat with softened butter. Pour in cocoa and beat thoroughly again so that no lumps remain. Set aside a small part of the cream in a separate bowl and cool (it will be used later for decoration).
Step 3
Gradually spread the cream into the biscuit crumbs and mix, the consistency should allow sculpting from the resulting mass. Form cakes similar in shape to potatoes.
Put the chilled cream left for decoration, transfer the pastry syringe and decorate the cakes with "sprouts". Refrigerate for several hours.
