Chocolate sponge cake potato classic

Step-by-step cooking

1. Step 1:

   

   How to make a classic potato cake from a chocolate sponge cake? First of all, prepare a biscuit. Prepare the products for him. Take the eggs out of the refrigerator in advance so that they get warm — then they will climb better. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. Take natural cocoa, a drink like Nesquik will not work.

2. Step 2:

   

   Beat eggs with sugar until light fluffy mass. Beat for a long time, at least 5 minutes. Make the speed average. When whipping at high speed, too large air bubbles will form, which will then burst quickly. At medium speeds, the bubbles will be the same, which will allow the biscuit to rise better when baking.

3. Step 3:

   

   Sift flour and cocoa powder into the eggs. This is another step towards a lush sponge cake — when sifting, the products are saturated with air.

4. Step 4:

   

   Mix the dough with a silicone spatula. This is the third secret of a good biscuit. Silicone mixes the products very gently, without affecting the structure of the bubbles formed during whipping. Stir until smooth.

5. Step 5:

   

   Cover the baking sheet with parchment. Pour the dough on it. Spread the dough evenly with a spatula. My baking tray is quite large — 30 * 40 cm, the dough was not enough for the entire surface. But this is not critical, the biscuit will still have to be broken, beauty is not important here. You can also bake a biscuit in any other form.

6. Step 6:

   

   Bake the biscuit in the oven, preheated to 200 ° C, for about 12-15 minutes. Cool the finished biscuit completely. Also suitable are purchased sponge cakes, and trimmings from homemade cakes.

8. Step 7:

   

   Now you can take a closer look at the cakes. Remove the oil from the refrigerator in advance, it should become soft. Buy condensed milk of the best quality, without milk fat substitutes.

9. Step 8:

   

   Chop the finished biscuit into crumbs. You can use a blender, you can combine, or you can just crumble it with your hands.

10. Step 9:

    

    For the cream, whisk the soft butter with condensed milk until fluffy. You can set aside a very small part of the cream to make potato eyes out of it.

11. Step 10:

    

    Add biscuit crumbs to the cream in portions. After each addition, stir the mass thoroughly with a spatula. I've lost all the crumbs from the biscuit, and I thought there would be a lot and some of it would remain. The mass should become homogeneous and thick enough to be molded from it.

12. Step 11:

    

    Form cakes from sponge cake mass. You can make small balls, you can make oblong cakes. I made rather large potatoes of irregular shape so that they look as much like tubers as possible. I got 8 pieces. Put the cakes in the refrigerator for at least 2 hours to harden them.

13. Step 12:

    

    Roll the finished cakes in cocoa powder and decorate as desired. I made small holes and filled them with cream, imitating sprouts. Serve the cakes to the table. Enjoy your meal!