Potato cake in the best traditions or how to comply with GOST. Potato cake recipe according to USSR GOST from cookies

Cake "Potato" according to GOST

Ingredients for the recipe “Potato Cake according to GOST”:

Potato starch 30 g
Wheat flour 150 g
Sugar 180 g
Chicken eggs 6 pcs.

Butter 250 g
Rum essence 0.5 ml
Powdered sugar 130 g
Condensed milk 100 g

Cocoa powder 30 g
Powdered sugar 20 g

Homemade "Potato"

Potato cake is a favorite delicacy of Soviet children. She was loved and loved just like eclairs, baskets, donuts and straws. Well, how can you not love? It's very tasty!

According to GOST, Potato cake is the same one that was sold during the times of the former USSR in cafes, confectionery shops and delis. And let them argue with me that, no, this is not according to GOST, but I will insist that this is exactly how this cake should look, just like it did several decades ago.

The fact is that many of us today prepare this sweet product by adding cocoa powder to the dough. This way you get a completely dark cake. Yes, there is such an option and it’s not bad, but it’s not according to GOST.

And in general, real potato cake is always made only on a biscuit basis - no cookies, crackers or loaves of bread. In general, the taste and color...

By the way, what do potatoes look like? It is a root vegetable with light flesh and dark skin. That is why the cake has such a name.

I invite you to remember the very taste of the most delicate “Potato” cake, with a light center and a dark cocoa coating. Well, and, of course, oil sprouts as decoration to make it more similar to a real root vegetable.

Preparation of the dish according to the recipe “Potato Cake according to GOST”:

Step 1
Products required for preparing Potato cake according to GOST: wheat flour, sugar, powdered sugar, starch, rum essence, chicken eggs, butter, condensed milk, cocoa powder.

Step 2
First, let's prepare the biscuit. To do this, separate the yolks from the whites. Beat the latter until stiff peaks form, gradually adding about 50 grams of granulated sugar during the process.

Step 3
In a separate container egg yolks add the rest of the sugar - 130 grams.

Step 4
Beat or grind the yolks with sugar into a thick, homogeneous mass.

Step 5
Add sifted flour with starch and some of the whipped whites to the yolk mixture. Gently mix with folding movements from bottom to top.

Step 6
Gradually introduce the remaining proteins into the dough.

Step 7
Ready biscuit dough It should turn out airy, it does not pour, but slowly flows from the spatula.

Step 8
We bake a biscuit. I baked in a slow cooker on the Baking mode for exactly one hour. It will turn out just as good in the oven (at 180°C for about 50 minutes).

Step 9
Cool the finished biscuit (about 600 grams) and let it stand for at least 12 hours. It's best to bake it the night before so you can make the cakes in the morning.

Step 10
We turn the biscuit into crumbs in any convenient way. I did this using a food processor (blade attachment).

Step 11
Now you need to make the cream. For this butter room temperature combine with powdered sugar. They need to be beaten, but not for long, otherwise the whey will start to come off.

Step 12
The next step is to add condensed milk and 2 drops of rum essence to the sweet butter. Add the cream gradually while whipping.

Step 13
It turned out so smooth butter cream. Leave a little (literally a tablespoon) for decoration.

Step 14
Mix biscuit crumbs with cream until smooth.

Step 15
We make our own cakes. Divide the dough into pieces equal in weight. I got 14 pieces of 65 grams each. We form them in the form of oblong sausages. It can be in the form of balls - as you like. Place in the cold for about 15 minutes so that the dough sets - this will make it easier to work with.

Step 16
Mix cocoa powder with powdered sugar. We coat each cake with breading.

Step 17
The result is these Potato cakes.

Step 18
Now we make small depressions in them for the cream. It is convenient to do this with a special mastic stick or even a simple pencil.

Step 19
We put the cream that we left in advance into a cornet and plant oily sprouts on our potatoes.

Step 20
That's all, the Potato cake is ready according to GOST! Let's brew some tea and enjoy the taste of childhood!

A popular pastry from Soviet times, which was made from leftover sponge cakes found in confectionery production. Very convenient, isn't it? Waste-free production =) Despite the fact that this simple cake was made practically from scraps and waste, its preparation has its own secrets that have been lost over time.

First: the potatoes inside should be light, not dark! Most likely, over time, cocoa (or trimmings) began to be added to the crumbs. chocolate biscuit). A real potato cake according to GOST of the USSR is light inside.

The second secret: the cake should have a structure, crumbly and tender. In the store copies that are now on the shelves, there is no structure inside - only a viscous, slippery mass, on which even teeth marks remain. This is due to the fact that the biscuit scraps are passed through a meat grinder.

Nothing stops us from making a truly delicious cake, taking into account all the tricks of the recipe. Thanks to Irina Chadeeva and her book “Recipes according to GOST” for detailed explanations and ideas for wonderful sweets.

Ingredients for biscuit dough(we will make crumbs from it):

Chicken eggs - 3 pcs
Granulated sugar - 90 g
Flour - 75 g
Starch (potato) - 15 g

Ingredients for cream:

Butter - 125 g
Powdered sugar - 65 g
Condensed milk - 50 g
Vanilla extract or vanilla sugar- 1 tsp, 1 sachet of 10 g
Cognac - 1 tbsp. l.

Potato cake according to GOST USSR (step-by-step recipe with photos)

First, let's prepare the biscuit dough. In two different containers, separate the eggs into whites and yolks. To ensure that the whites are well beaten, you need to make sure that not a drop of yolk gets into the bowl. And also check that there are no traces of water or fat on the bowl itself.

Let's start beating the whites, first working at low mixer speed, gradually increasing. We achieve soft peaks. We do not need a condition in which the whites hold their shape perfectly and do not even spill out of the bowl when turned over.

When foam has formed in the bowl, start adding granulated sugar(1/3 of the prescription value). We do this in parts, in a thin stream, continuously stirring with a mixer. We need to prevent the sugar from sinking to the bottom.

Beat the egg yolks with the remaining sugar until light and fluffy.

Gently mix the egg white and yolk mixtures.

Mix all dry ingredients (flour and starch) in a separate container using a whisk.

Sift the wheat flour into a cup through a sieve and stir in with a spatula using gentle movements from bottom to top.

Try not to lose any air that has accumulated in the dough. It is important for us that biscuit mass remained airy and rose well in the oven.

The homogeneous dough turns out to be quite liquid (look at the consistency in the photo). When lifted with a spatula, it flows off in a wide ribbon.

On a baking sheet lined parchment paper, pour out the biscuit dough.

Using a pastry spatula, smooth the dough onto the surface of the baking sheet.

We send the dough to the oven, which must be preheated to 180 C. Do not open the cabinet door for the first 10 minutes! In this case, the biscuit will rise well and will not collapse due to air changes.

Bake the cake at 180 C for 15 minutes. We determine the readiness of the biscuit by golden brown crust, delicious smell from the oven and elastic surface. When you press on the top with your fingertips, you can feel that your fingers do not stick to the biscuit crust, that the cake “springs”, returning to its original shape after pressing. Another test for readiness is to pierce the cake with a wooden stick - there should be no crumbs of wet dough left on it.

Cream for potato cake

For this wonderful delicacy we prepare it, but add a small amount of cognac.

Beat softened butter (125 g) at high speed mixer and add powdered sugar(65 g) through a strainer. This measure will prevent the formation of lumps. Then pour in condensed milk (50 g) in small portions.

Granulated sugar will not completely dissolve in the cream! For this reason, it is not recommended to replace powdered sugar with sugar!

Add 1 tbsp. l. cognac in cream. You don't have to add cognac, it's at your discretion. Looking ahead, I’ll say that you can hardly feel the cognac in the cake.

IN original recipe according to GOST, along with cognac, it is also added dessert spoon Roma

Forming a potato cake

Grind the biscuit pieces in a blender. We should get small crumbs.

According to Irina Chadeeva’s recipe, the biscuit needs to be cooled and left for 24 hours. In this case, the crumbs will be even tastier.

Add the cream to the biscuit crumbs and mix.

If you will decorate the finished cakes with cream, set aside a few tablespoons for decoration now.

Now we form potatoes from the crumbs. Press the dough tightly to form oblong-shaped cakes.

Do you want to make cakes that are ideal in size in accordance with GOST? Pinch off pieces of the sweet mass and place on the scale: each potato should weigh 80 grams.

Mix cocoa powder and powdered sugar. You can additionally sift through a sieve to break up any lumps. This amount of ingredients makes 10 cakes (one of my cakes didn’t make it to the photo shoot).

Roll the potatoes in powder so that the entire surface is covered with “skin”. Let the cake sit for a few minutes, then dip it in the crumbs again. At first the potatoes will seem too light, but then they will darken.

Potato cake according to GOST is ready. You can pour tea and enjoy its delicate taste!

This is what the cake looks like in cross section. Bon appetit!

For those who prefer video recipes, I posted a video recipe sweet potatoes to our channel “Pirogeevo”:

If you make these wonderful cakes from your childhood, please share a photo (can be attached to a comment). I will be glad to receive any feedback on the recipe, your questions and feedback!

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Today I will offer two recipes for potato cake: made from crackers or cookies, considered classic version, and a recipe according to GOST USSR. Many people know and love delicious dessert. I remember that in the school curriculum, in home economics classes, we started learning to cook with him. And still, from time to time, I happily buy a cake to remember my childhood.

By the way, I always thought that dessert was invented in Soviet time to dispose of waste confectionery production and cookie fight. It turned out that I was completely wrong; the famous and beloved cake has its own story. Previously it was known as Runeberg cakes. Why? Read the origin story at the end of the article.

Potato cake - a classic recipe made from crackers

Abroad, biscuit crumbs are traditionally used to make Runeberg cakes. In our cakes, crackers and cookies often become the basis. Recipe classic potatoes is the same for both options.

You will need:

Cookies, crackers – 320 gr.
Butter – 150 gr.
Condensed milk – 190 gr.
Cocoa powder – 3 tbsp. spoons.
Liqueur, cognac - a couple of tablespoons.

Preparation:

At first little advice: in small shops you can sometimes buy scrap cookies quite inexpensively. I don’t know about crackers, since I usually make cakes from cookies, but I think that they will sell you substandard crackers with pleasure.

Grind the crackers (cookies) into fine crumbs. Soften the butter in any way (in a water bath or remove it from the refrigerator in advance and put it in a warm place).
Add cocoa powder to the crumbs, pour in condensed milk, stir. Add soft butter, rum or liqueur and knead the dough.
From the resulting dough, form small oval-shaped balls so that they look like the prototype.
If desired, the finished cake can be rolled in finely chopped nuts, coconut flakes, biscuit crumbs cocoa powder mixed with sugar.

The cakes are prepared without baking, so I allow you to immediately put on tea and enjoy. But it's better to cool them a little in the refrigerator first.

“Potato” according to GOST USSR

According to GOST of the USSR, preparing a cake is a little more difficult, since you first have to make a sponge cake. Made without breadcrumbs.

You will need:

For the biscuit:

Flour – 155 gr.
Egg – 6 pcs.
Sugar – 185 gr.
Starch, potato – 30 gr.

Butter – 255 gr.
Condensed milk – 110 gr.
Powdered sugar – 135 gr.
Vanilla or rum essence - a teaspoon.
Cognac - a tablespoon.

For sprinkling:

Cocoa powder – 45 gr.
Powdered sugar – 30 gr.

First, let's start preparing the biscuit. Separate the yolks and whites. Proteins and 50 gr. beat the sugar in a blender until foamy: add sugar in small portions while whipping.
Grind the yolks with the remaining sugar and beat too, the yolk mass will become light.
Add starch and flour to the yolk mixture (don’t be too lazy to sift it). Stir well.
Now slowly, in small portions, begin to introduce protein mass. And stir very well. I'm in in this case I don’t trust the blender, I do it by hand, knead the dough from bottom to top, very carefully. The dough will become airy and will slowly flow off the spoon.
Place the dough in a greased form and then bake in the oven at 180 degrees. The biscuit will be ready in 50 minutes. By the way, many have adapted to baking sponge cakes in a multicooker, on the Baking mode, setting it for an hour.
Leave the biscuit for at least 12 hours, then grind it into fine crumbs.
Now let's move on to preparing cream for potatoes according to GOST of the USSR. Beat sugar and soft butter until homogeneous mass blender.
Add condensed milk, a couple of drops of rum or vanilla essence, cognac and beat again. The cream should be airy and smooth.
Leave a little cream to decorate the potato cake, and mix the rest with the crumbled biscuit.
Form cakes from the resulting mass and roll in powdered sugar and cocoa powder (mix them).

Decorate the cakes: make a small depression on the top of the potatoes and put a drop of cream there - potato eyes.

Friends, if preparing a sponge cake is an overwhelming task, or you don’t want to bother, replace the sponge cake with cookie crumbs and crackers. The cake will not fail, and you will save a lot of time.

History of the origin of the cake

Our native cakes were called potatoes, apparently due to their shape, similar to the vegetable of the same name. In fact, the world knows the classic cake under a different name: “Runeberg cake.” And the palm is given to the wife of the famous Finnish poet Runeberg.

In Finland there is a legend according to which a married couple once received a guest. The poet did not live richly, and his wife got into very predicament. There is an urgent need to serve dessert for tea, but there is nothing to bake it from.

The resourceful woman scraped along the bottom of the barrel and collected, bit by bit, the remains of cookies, biscuit crumbs, crackers, and flour. There was a drop of jam.

From what was found in the bins, the poet’s wife kneaded dough and baked wonderful koloboks, which were later named after her. Needless to say, they liked the cakes, and at the next reception, they were served again.

This is how a real masterpiece was made from waste!

I have compiled a video recipe for making potato cake according to classic recipe. Enjoy the delicious food, my dears, remember your childhood and be healthy! With love... Galina Nekrasova.

Why can't I ever make a biscuit? always falls off.. no bubbles like yours.. looks like yours pancake dough with kefir.. I did everything as told.. maybe for such things a powerful mixer is needed.. and I have a flimsy rod whisk for the mixer. or a biscuit is a death sentence for me 😭

Helga, a powerful mixer is good, but not the main thing! I have the simplest mixer. I think that the main thing for a sponge cake is well-beaten eggs. For a 20 cm mold: 4 eggs, 100 g sugar, 100 g flour, vanillin, 1 tbsp. vegetable oil. Preheat the oven to 180*C. Divide the eggs into whites and yolks, put the whites in the refrigerator. Set aside 1 tbsp. sugar, and beat the rest of the sugar with the yolks and vanilla until white (this will take 5-7 minutes). At the end of beating, add vegetable oil in a thin stream, without turning off the mixer. The yolks should increase in volume, turn white and thicken. Wash the mixer whisks well to remove the yolk and beat the whites with a pinch of salt until strong peaks form (this will also take 5-7 minutes), add the reserved spoon of sugar and beat the whites again with the mixer. Sugar will soften the protein mass a little. Next you need to act quickly and carefully. Add a third of the whites to the yolks and fold the whites into the yolks using an up-and-down motion. The mass should become airy. Add the remaining whites and also mix into a homogeneous, very fluffy mass. Add flour in small parts and be sure to sift it through a sieve. Knead the flour into egg mixture also from top to bottom. When you stir in the last portion of flour, the mass may drop slightly (by 1/4). This is fine. Pour the dough into the mold and place in the oven for 45-55 minutes. The door cannot be opened!!! The biscuit can inflate like a pillow. Don't let this scare you. When the sponge cake is baked (check with a toothpick), turn off the oven and leave the sponge cake in it for 7-10 minutes. At this time, the pillow on the biscuit will settle and the surface will be smooth. If the biscuit falls off, don’t worry, cut off the protruding sides. The rest of the sponge cake will definitely be fluffy. For a chocolate sponge cake, replace 20 grams of flour with cocoa.
I hope everything works out for you. I wish you good luck!😊💐

Good afternoon Olga. Can I write here a very simple recipe for a sponge cake, which for almost 20 years I have always succeeded in, even in my sleep-)) Take 4 eggs straight from the refrigerator and beat the whites and yolks all together until a thick and dense foam (I do this in a food processor, but I think this is not important at all, because before purchasing it I beat it with a simple mixer), then I pour in a glass of sugar in a thin stream (not powder, I haven’t tried it with powder) and continue whisking until it turns white. I beat everything at maximum speed, then reduce the speed to almost a minimum and slowly add flour (also in a thin stream). Flour in the same glass as sugar, about 2/3 flour and the rest up to the volume of sugar potato starch. In fact, here it is no longer whipping, but mixing, and as soon as the flour has “sunk”, the main thing is not to overmix, immediately turn off the mixer and carefully pour the dough into the prepared bowl (I have a thin Teflon wide form (about 25 cm, if 20 cm, then the cake will just be thicker) covered with baking paper and put it in the oven (not always heated, sometimes I forget, it never turned out worse. I bake it at 170g using the roll mode, because I prefer a thinner cake, but You can do it at 180 degrees according to the cake setting, if it’s thicker. I don’t set it to more degrees so that it has time to bake and doesn’t get overcooked on top and bottom and doesn’t fall off... Something like this, you can also bake a charlotte using this recipe by cutting up some strong apples. in the form. I will be glad if it is useful to anyone.

Potato cake – recipe according to USSR GOST with photo:

First of all, let's prepare the biscuit. This can be done in advance, for example, it would be ideal the night before, so that overnight the biscuit will thicken slightly and be easier to grind into crumbs.

So, from the very beginning, let's prepare the dry mixture. Place flour and starch in a sieve and sift them together. By the way, starch in this recipe You can use both potato and corn, so feel free to use what you have on hand. And yet, if you suddenly get used to preparing a sponge cake with the addition of baking powder, then also add it at this stage. For this portion of dough, 1 level teaspoon of baking powder will be enough.

In addition to preparing the dry ingredients, do not forget to prepare a baking dish with a diameter of 24 cm. Line the bottom and sides of the pan with paper or grease it with a thin layer of butter and lightly dust it with flour.

Once the dry ingredients and mold are prepared, we begin preparing the dough. Break the chicken eggs into a large enough bowl.

Turn on the mixer at maximum speed, and little by little add granulated sugar to the eggs, beat them thoroughly. After all the sugar has been added, beat the eggs for 8-10 minutes. Depending on the power of the mixer, the time may vary slightly, so we focus on the consistency of the mass. The eggs should increase very well in volume (at least 6-7 times) and turn into a very fluffy and very dense foam. To check the readiness of the mixture, turn off the mixer and lift the beaters; the trace of the dripping dough should remain visible on the surface for about 8 seconds.

Add dry ingredients into the fluffy egg mass in small portions.

Mix them in very carefully using a whisk or spatula. We act gently, but quickly enough, we try not to make many movements so that our mass does not lose its volume.

At the very end, pour vegetable oil into the dough along the edge of the bowl (if desired, so that the dough becomes creamy aroma, you can use melted butter instead). And again, with fairly quick movements, mix the butter into the dough.

Pour the finished biscuit dough into our mold.

Place the biscuit in an oven already preheated to 180 C and bake it for about 35-45 minutes. To prevent the biscuit from falling off during baking, do not open the oven door for the first 20-25 minutes. Before taking the biscuit out of the oven, be sure to check it for doneness. To do this, either press your finger on its top - the biscuit should spring back, or pierce the center with a toothpick / skewer - it should come out dry and clean.

Carefully remove the freshly baked biscuit from the pan and transfer it to a wire rack to cool.

If we prepare the biscuit in advance, then wrap it in film and leave it on the work table for 8-12 hours.

Let's prepare the cream for the Potato cake. Place the soft butter in a mixing bowl and lightly work it through with a mixer. Add powdered sugar.

And using a mixer, beat the mass until a fluffy cream is obtained.

At the very end, in portions, constantly working with the mixer, pour condensed milk into the cream.

The cream for the Potato cake is ready! Let's put it aside for now.

To coat the cake, mix together cocoa powder and powdered sugar. By the way, it is better to sift the powder first to get rid of small lumps. If desired, the amount of powder can be slightly increased or decreased depending on the taste of the cocoa powder.

Let's return to the biscuit. We break it into small pieces and place it in a food processor with a metal knife attachment installed.

Grind the sponge cake for the Potato cake until it becomes fine crumbs.

Pour the resulting crumbs into a large bowl. We separate 1 tablespoon from the cream, we will need it for decoration, and add the rest to the biscuit crumbs. You can also add 1 tbsp at this stage. rum or cognac, but since Potato cake is often prepared for children, it’s up to you to add alcohol or not.

Using a spoon or just your hand, thoroughly mix the crumbs with the cream. We should have a fairly plastic mass.

Let's shape our cakes. Traditionally, the Potato cake, according to GOST of the USSR, should weigh 80 g, therefore, if you have a kitchen scale, then divide our dough into portions weighing 75-80 grams, and if there are no scales, then simply divide the dough into portions of a suitable size.

Roll the formed cakes one at a time in a mixture of cocoa and powdered sugar.

The Potato cake is almost ready according to GOST. All we have to do is dress up our “Potato” a little.

Transfer the reserved cream to pastry bag with a small round nozzle with a diameter of about 4 mm. We make several indentations on the surface of the cakes; you can make them using a skewer or a tool for working with mastic. Squeeze a drop of cream into each cavity, simulating potato shoots, as shown in the photo.

That's all! Potato cake according to USSR GOST is ready!

We serve cakes to the table and delight our loved ones with a delicious and festive dessert!