A simple potato cake recipe

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Cake "Bush" – Traditional French dessert with a rather complicated composition. Translated from the French – it is a closed piece of food, eaten at a time. Despite the complexity, this hostess can be prepared by any housewife in her kitchen, armed with a cookbook and the necessary ingredients. Thanks to a variety of recipes, you can choose for yourself the right one or add it in your own discretion with different fillings.

Composition:

  • Flour – 400 g Eggs – 7 pcs. WITH
  • Akhar – 350 g
  • Bitter Chocolate – 150 g
  • Cream or milk – 100 g
  • Confiture – to taste

Cooking:

  1. Separate the whites from the yolks.
  2. Pound the yolks with sugar and beat them with a mixer until the total weight of the yolks is 2 times larger.
  3. Then whisk the whites.
  4. Sift the flour and pour it in small portions to the beaten yolks.
  5. In the prepared mass enter the proteins, gently stirring.
  6. Pour the finished dough into a pastry bag or syringe.
  7. Cover the baking sheet with baking paper, lightly grease it with vegetable oil and squeeze small portions of dough using a syringe.
  8. Turn on the oven at 190 degrees and bake cakes for about half an hour.
  9. Ready Cakes

    Cake Bush

Composition:

  • Flour – 300 g
  • Sugar – 150 g
  • Eggs – 5 pcs.
  • Condensed milk – 5

Cooking:

  1. Otchite whites from yolks.
  2. Beat the whites with the sugar into a dense foam, without ceasing to beat, add 1 yolk each.
  3. Gradually pour the flour into the egg mass and mix thoroughly so that there are no lumps.
  4. Cover the baking tray with special paper, grease it with butter and place the dough (with a spoon or a cooking bag).
  5. Bake the dough at 200 degrees for 20 minutes.
  6. While the cakes are baked, beat the condensed milk and sour cream in a blender until smooth.
  7. Cool the ready-made cakes, grease one half with cream and cover with the other half.
  8. Refrigerate for at least 1 hour so that the cakes are well soaked.

With nuts

Ingredients:

  • Flour – 300 g Eggs – 7 pcs.
  • Sugar – 150 g
  • Nuts – 250 g
  • Chocolate – 200 g
  • Marmalade – for decoration

A simple potato cake recipe

Cooking:

  1. Separate the whites and yolks.
  2. Beat yolks with 4 tablespoons of sugar until thick.
  3. Whip the whites with the remaining sugar until thick foam.
  4. Mix both masses gently and add the sifted flour.
  5. Knead the thick dough, see that there are no lumps.
  6. Pour the dough into the cooking bag.
  7. Cover the baking sheet with baking paper and drop the halves of the cake.
  8. Place the baking tray in the oven preheated to 200 degrees for 20 minutes.
  9. While the halves of the cake are cooling, prepare the filling.
  10. Nuts (for this you can take any) finely chop with a knife or mince.
  11. Chocolate grate on a fine grater.
  12. Melt the marmalade in a saucepan, grease them with the halves of the cake inside and out.
  13. Glue together the 2 halves of the cake, sprinkle the top of the cake with chopped nuts and chocolate.

At home

Composition:

  • Flour – 300 g
  • Eggs – 12 pcs.
  • Sugar – 2 tbsp.
  • Citric acid – ¼-

Cooking:

  1. Separate the whites from the yolks.
  2. Beat the yolks with sugar into a thick mass, add the vanilla.
  3. Pour the sifted flour and quickly mix until smooth.
  4. Beat whites to a dense foam, add citric acid at the end of whipping.
  5. Mix both masses, add liqueur and knead the homogeneous dough.
  6. Fill a cooking syringe with dough.
  7. Preheat the oven to 200 degrees, cover the baking sheet with baking paper and squeeze flat cakes about 5 cm in diameter.
  8. Bake cakes for 20 minutes, cool.
  9. While the cakes are cooling, prepare the cream.
  10. Pour water into a scoop, add sugar, bring to a boil and boil the syrup for 5-10 minutes.
  11. Add condensed milk, stir and bring to boil again.
  12. Put the cream in the fridge until it cools down.
  13. Oil cut into small pieces and whisk.
  14. In small portions, pour the oil into the cream.
  15. Fill a cooking syringe with an oil cream and apply on 1 half of the lozenges, cover with the 2nd half.
  16. Put in the fridge for half an hour.
  17. Melt chocolate in a microwave with vegetable oil.
  18. The resulting mass grease cakes.

Best dessert

Ingredients for sponge cake:

  • Flour – 200 g
  • Egg – 8 pcs.
  • Sugar – 170 g
  • Vanillin – 1 pinch
  • Citric Acid – 1 Pinch

Cake Cream:

  • Condensed milk – 80 ml
  • Butter – 350 g
  • Sugar – 230 g
  • Distilled water – 75 ml

Syrup and icing:

  • Chocolate (black) – 120 g
  • Distilled water – 70 ml
  • Sugar – 120 g
  • Butter – 1

Cooking:

  1. First, separate the whites from the yolks and put the whites in the fridge.
  2. Leave the yolks at room temperature in a bowl.
  3. After 15-20 minutes, add vanillin and sugar to the yolks.
  4. Beat the mixture with a mixer for 4-5 minutes until the mass becomes creamy and light.
  5. At this time, sift the flour and preheat the oven to 180/200 degrees.
  6. Cover the baking tray with baking paper.
  7. If you often cook and trust your eye, you can bake a biscuit by eye, but less experienced cooks are recommended to draw on paper circles of 5-6 centimeters in diameter at an equal distance (1-2 centimeters) from each other.
  8. Let’s start cooking the dough for the biscuit Bush.
  9. Change the mixer speed to the weakest one and start gradually adding flour to the previously prepared yolk cream.
  10. Remove the cooled proteins from the refrigerator, add a pinch of citric acid and start to beat them with a mixer.
  11. It is important that the mixer nozzles are clean.
  12. Beat the whites for 3 minutes until a firm foam is formed.
  13. Gradually add the protein mixture to the dough and knead with a wooden spatula, motions from top to bottom.
  14. Now we need a pastry bag, which we fill with cooked dough and with its help squeeze out the same circles on a baking tray laid with paper.
  15. Bake the biscuit should be about 15-20 minutes.
  16. After that, remove the baking sheet from the oven, put the future cakes on the platter and let them cool.
  17. We turn to the preparation of syrup.
  18. Take a small saucepan, add water and set on fire.
  19. Then add sugar and wait until the water boils.
  20. Continue to cook the syrup for another 5 minutes under a closed lid on low heat.
  21. Do not forget to stir the syrup so that it does not burn.
  22. Add condensed milk to the syrup, mix well and bring to a boil.
  23. When syrup with condensed milk boils, immediately turn off the heat and let the syrup cool.
  24. Then put in the fridge for 20 minutes.
  25. While the syrup is cooling, you need to defrost the butter to room temperature, just keep it warm for about 15 minutes.
  26. Cut butter into small pieces and place in a mixing bowl.
  27. Beat the butter with a mixer for about 2 minutes and then add the cooled syrup one spoon, whipping continuously after the next spoon.
  28. Congratulations, you have just prepared the most delicate cream for our cakes!
  29. The next step is filling up pastries.
  30. To do this, we divide the biscuit into 2 equal parts and put on one half 2 tablespoons of cream.
  31. Cover the second half and press down slightly.
  32. Bush should be left in the fridge for 20-30 minutes, so that the cream froze a little.
  33. At this time, prepare a syrup for cakes.
  34. Take a saucepan, add water and sugar, bring to a boil and cook for another 3 minutes over low heat.
  35. Do not forget to add brandy and mix thoroughly.
  36. Dip the cooled cakes in the resulting icing for a couple of seconds and place on a platter with baking paper.
  37. Let the syrup cool and soak.
  38. Remained the final stage – chocolate icing.
  39. Take another bowl, break a bar of chocolate into it and put in a water bath.
  40. When the chocolate has dissolved, add milk, butter and mix well.
  41. Remove from the water bath.
  42. It remains to dip each biscuit bun in chocolate and carefully put on a dish.
  43. Put the dish in the fridge for 15 minutes to chocolate a little stiffened.

Biscuit with condensed milk

For sponge cake:

A simple potato cake recipe

  • Egg yolk (8 pieces) – about 171 g
  • Sugar (in the dough – 150 g, in the syrup – 120 g)
  • Flour (sifted) – 140-170 (depends on the size of the eggs) g
  • Egg protein (8 pieces) – about 256 g
  • Vanilla essence –
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