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Cake “Potato”: a time-tested recipe

Cake “Potato”: a time-tested recipe
Cake “Potato”: a time-tested recipe

Video: The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats 2024, July

Video: The Food Lab: How to Roast the Best Potatoes of Your Life | Serious Eats 2024, July
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The taste of the Potato cake has been familiar to many since childhood. It requires a minimum of food and cooking time. Try this quick recipe cake. At the same time, there always remains room for improvisation.

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You will need

  • - 1 can of condensed milk (380 g);

  • - 4 packs of creamy cookies (200 g each);

  • - 100 g butter;

  • - 6 quail eggs;

  • - 2 tbsp. l jam syrup;

  • - 3 tsp cocoa powder.

Instruction manual

1

Put the butter out of the refrigerator to warm it up.

2

Wash quail eggs thoroughly with soap.

3

Pour a can of condensed milk into a deep bowl, put the melted butter there, break the quail eggs, add the syrup and cocoa powder. Mix all ingredients thoroughly.

4

Grate cookies in a separate container (or pass it through a meat grinder). Put a little crushed cookies on a plate to roll the finished cakes.

5

Pour the mass from the first bowl into a container with crushed cookies and carefully remove everything.

6

Form cakes from the resulting mass (about 15 pieces are obtained from the specified number of products).

7

Roll shaped cakes in the left cookie.

8

Now you can start decorating cakes. To do this, you can use butter, for example, using a pastry syringe to make flowers or other figures. You can also take dyed butter. Other products are also suitable for decoration, for example: chocolate, nuts, fruits, coconut, ready-made pastry topping.

note

Of course, the recipe for this cake is a classic cooking. Nevertheless, in our time it is better to make adjustments to it, for example, it is better not to replace quail eggs with chicken to avoid possible infection with salmonellosis, since the “dough” is not subjected to heat treatment.

Before serving, the cakes must be put in a cold place for a couple of hours so that they retain their shape.

Useful advice

It is better to choose cherry syrup. It emphasizes the taste of pastries. You can also add cognac and nuts. For coloring the oil, it is better to use natural dyes, for example, using carrot juice, you can get an orange-yellow color, beet juice - lilac, spinach juice - green, and blueberry - blue. Perhaps the color will be a little more faded, but no chemistry.

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