Potato Cake: A Classic Recipe According To GOST USSR, With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Unforgettable taste of childhood: cake "Potato" according to GOST USSR

None of the counters in the confectionery shops of the Soviet Union did not do without amazingly appetizing Kartoshka cakes. Sprinkled with aromatic cocoa powder, the biscuit crumbs with delicate butter cream really resembled neat potato tubers. Over time, the classic recipe fell into the hands of chefs who love experimenting, thanks to which in our time you can find dozens of different options for delicacies under the same name. We'll talk about the original "Potato" according to the USSR GOST.

Step-by-step recipe for the "Potato" cake according to GOST USSR

Remembering my childhood, I often see a picture in front of my eyes, when on weekends we went out for a family walk, rode a boat swing, ate a stocky barbecue with fresh bread, listened to the orchestra, and before returning home we always went to the pastry shop to buy something for evening tea. Next to sand baskets filled with airy cream, there were always chocolate “potatoes” with creamy “eyes”. I still remember the taste of this cake, because I fell in love with it once and for all.

Ingredients:

• 3 eggs;
• 90 g granulated sugar;
• 75 g flour;
• 15 g potato starch;
• 125 g butter;
• 65 g icing sugar + 1 tsp. for sprinkling;
• 50 g of condensed milk;
• 1 tsp rum;
• 1 tsp cognac.
• 1 tsp cocoa powder.

Preparation:

1. Beat the eggs and sugar with a mixer until fluffy.
2. Mix flour and starch, sift into a large bowl.
3. Gradually, stirring the dough from bottom to top, add the flour mixture into the egg foam.

4. Transfer the dough to a baking sheet lined with baking paper, place in an oven preheated to 200 degrees and bake for 12-15 minutes.

   

   Bake a sponge cake

5. Remove the finished biscuit from the oven, cool and leave for 6-8 hours or overnight.

6. Break the biscuit into freeform pieces and place in the blender bowl.

   

   Break the cake into pieces and transfer to a blender

7. Grind the biscuit into small crumbs.

   

   Turn the biscuit into crumb

8. Mix the softened butter and powdered sugar and beat until fluffy.

   

   Whisk butter and icing sugar

9. Continuing to beat the mass, pour condensed milk into the cream in small portions.

   

   Add condensed milk to the cream

10. Put part of the cream for decorating ready-made cakes (about 1 tsp) immediately into a small pastry bag and set aside.

11. Transfer the remaining cream into a container with biscuit crumbs, add rum and cognac, mix everything thoroughly.

    

    Mix the cream with the biscuit crumb

12. Divide the mass into 10 equal portions. Form oval blanks with your hands.

    

    Form neat oval blanks

13. Mix 1 tsp in a small bowl. cocoa powder and icing sugar, roll the cakes well in this mixture.

    

    Dip future cakes in a mixture of cocoa and powdered sugar

14. Using a wooden skewer or any other suitable object, make 2-3 small depressions in each cake, then squeeze the cream into them, imitating the "eyes" of a potato.

15. Transfer the treat to a platter or tray, refrigerate for 1 hour, and serve.

    

    Serve well chilled

Video: cake "Potato" according to GOST

Cream variations

To add variety to the classic recipe for your favorite treat, you can try making a cake with other creams, two of which I will briefly describe below.

Butter cream-glaze

1. Mix 1 egg with 150 g sugar and grind thoroughly.
2. Gradually pour 200 ml of hot milk or cream into the resulting mixture, place the workpiece in a water bath and, stirring constantly, cook until it thickens.
3. Remove the mixture from the stove and cool. Whisk 150 g of softened butter with a fat content of at least 82% until whitening and increasing in volume.
4. Without stopping to work with a mixer, in parts (1–2 tsp each) add a cooled mixture of eggs, sugar and milk (cream) and 1 tbsp. l. rum.
5. When the cream is fluffy enough, you can start making the cakes.

Butter cream with white chocolate

1. Remove the butter from the refrigerator beforehand.
2. In a small saucepan, combine egg and powdered sugar.
3. Heat the mixture in a bain-marie, then add the soft butter and the white chocolate, which has been broken into pieces.
4. While stirring, bring the mixture to a boil and heat over low heat for 4–5 minutes.
5. Cool the cream and use as directed.

The Potato cake is an excellent treat for tea or coffee. Such a delicacy can be used to decorate a festive table or an ordinary tea party in a circle of loved ones. Good appetite!