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Homemade cake breadcrumbs with condensed milk

Homemade "Potato" Cakes from Rusks with Condensed Milk

Original, quick, made from ordinary ingredients! The homemade "Potato" cake is something everyone knows from childhood. This recipe isn't made from cookies or sponge cake but from vanilla rusks. That gives the cakes a distinctive crumbly texture and a rich flavor.

katushafin

Recipe author

Homemade cake breadcrumbs with condensed milk

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Composition / ingredients

Servings:

Rusks (vanilla)

300

Condensed milk

120

Butter

Sugar

Walnuts

Cocoa powder

Milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 10 g

Fats 22 % 18 g

Carbohydrates 65 % 53 g

398 kcal

GI: 4 / 0 / 96

Cooking method

Cooking time: 20 min

Step 1:

How do you make homemade "Potato" cakes from rusks with condensed milk? Gather the ingredients. Use plain vanilla rusks with no additives. The main thing is that they're tasty and crisp. Any nuts will do - peanuts, hazelnuts (like mine), walnuts. Choose high-quality, natural butter with no vegetable fats. Take the butter out of the fridge ahead of time so it softens.
Step 2:

Grind the rusks any way you can. Since rusks are quite hard, it's better to use a meat grinder or a food processor. A blender attachment might not handle the task. The rusks should turn into even crumbs. Pour them into a bowl.
Step 3:

Grind the nuts too - in a food processor, through a meat grinder, in a mortar, or just chop them with a knife. I ground mine fine, but you can leave larger pieces. To make the nuts crunchier and more fragrant, toast them in a dry skillet first.
Step 4:

Add the nuts to the rusk crumbs and mix.
Step 5:

In a separate bowl, put the soft butter, pour in the condensed milk, and add the sugar and cocoa powder. Use natural cocoa; a drink mix like Nesquik won't work.
Step 6:

With a mixer or whisk, beat the ingredients into a fluffy, smooth mixture.
Step 7:

Add the cream to the rusk crumbs.
Step 8:

Mix them into a crumbly mass. It'll come out fairly dry.
Step 9:

To turn it into cakes, add milk to the mass. But don't pour it all in at once - add a little at a time, stirring after each addition. You may need more or less milk. Go by the consistency: it should be moldable.
Step 10:

Shape the cakes however you like. You can make them round, oblong, or irregularly shaped to look like real potatoes. I shaped mine like tubes, similar to the store-bought ones. This amount of ingredients gave me 9 cakes. Put the finished cakes in the fridge for a couple of hours to firm up.
Step 11:

Then take them out of the fridge and roll them in cocoa powder. You can decorate the tops with a buttercream of butter and powdered sugar. Serve the "Potato" cakes. Enjoy!

Choose high-quality, trusted condensed milk with no vegetable fats or additives. The ingredients should be just two: milk and sugar. The taste and quality of the finished dish ultimately depend on the quality of the condensed milk.