
Potato Cake with Condensed Milk
Baking and Desserts | Russian cuisine
⏳ Time
2 hours + 10 hours
🥕 Ingredients
13
🍽️ Servings
15
Description
Potato Cake with Condensed Milk
Ingredients
- Chocolate eggs - 6 pieces
- Sugar - 12.3 oz
- Cocoa Powder - 3.5 oz
- Vegetable Oil - 4 fl oz
- Water - 5 fl oz
- Wheat Flour - 7.1 oz
- Baking Powder - 0.2 oz
- Vanillin - 0.2 oz
- Condensed Milk - 5.3 oz
- Cognac - 1 fl oz
- Butter - 4.6 oz
- Cream 22% - 1 fl oz
- Liquid dark chocolate - 1.8 oz
Step by Step guide
Step 1
Whip 6 eggs and 125 grams of sugar in a mixer until fluffy.
Step 2
In a saucepan, combine 125 grams of sugar, 100 ml of water, 140 grams of vegetable oil, and 40 grams of cocoa powder, and bring to a boil over medium heat, stirring constantly.
Step 3
Switch the mixer to low speed and, while mixing, pour the chocolate mixture into the whipped eggs with sugar. Add 200 grams of flour and the baking powder. Mix well.
Step 4
Preheat the oven to 338°F. Bake the chocolate sponge in a greased pan for 40 minutes. Check readiness with a toothpick. Let the sponge cool completely.
Step 5
In a separate saucepan, combine 50 ml of water and 100 grams of sugar, bring to a boil, and boil for 60 seconds. The sugar should dissolve completely. Let it cool as well.
Step 6
Crush the cooled sponge into crumbs in a food processor. Combine in a bowl with all the other ingredients except for the cream and chocolate. Mix well, cover with plastic wrap, and refrigerate for about 6 hours.
Step 7
Shape the cakes and chill in the freezer for 30 minutes.
Step 8
While the cakes are chilling, melt and mix the cream with the chocolate well.
Step 9
Carefully dip the cakes in the chocolate ganache and transfer to a plate that can be easily placed in the cold.
Step 10
You can make eyes for the cakes. To do this, mix softened butter and powdered sugar to taste. Transfer the cream to a pastry bag or make a cone from parchment paper. Pipe two or three eyes onto the ganache.
Step 11
Place the cakes in the refrigerator, and after an hour, they are ready.
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