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Fast and tasty
Cookie potato cake without baking

No-Bake "Potato" Cake from Cookies

A moderately sweet tea-time dessert with a pleasant aroma of cocoa and vanilla and nutty notes in the flavor! Everyone remembers the delicious "potato" cake from childhood. Some had their parents buy it at the local bakery counter; for others, mom or grandma made it at home. That flavor is easy to recreate to delight the whole family. But you can shape this treat not as little individual cakes but as one big cake to gather the family around for tea. The ingredients are quite simple and easy to find, the process is simple too — you don't even need to bake anything, and the youngest, most novice cook can manage it.

Snezhana

Recipe author

Composition / ingredients

Servings:

Shortbread cookies

500

Butter

200

Condensed milk

300

Cocoa powder

Vanillin

Walnuts

Almonds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 8 g

Fats 36 % 29 g

Carbohydrates 54 % 44 g

596 kcal

GI: 5 / 61 / 34

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients for the cake. As a rule, plain tea or coffee cookies (the kind labeled "Yubileynoye" and the like) are used for desserts like this. Break the cookies into pieces by hand, put them in a blender or other chopper, and turn them into crumbs. Some of the crumbs should be fine, like breadcrumbs, and some larger, up to ¼ inch across. That's usually how it works out when you grind cookies in an appliance: some of the cookie stays in small pieces.
Step 2:

Soften the butter at room temperature. If you didn't take it out of the fridge ahead of time, you can melt it a little in the microwave. Put the butter in a deep bowl and add the condensed milk.
Step 3:

Beat with a mixer until you have a smooth, uniform mixture. Add the cocoa and vanillin.
Step 4:

Stir or beat the mixture with a mixer until the cream is an even chocolate color.
Step 5:

Wash the walnuts and almonds and dry them in the microwave so they crisp up. Crush them into crumbs with a rolling pin or a blender. If you like, you can use any other nuts instead of walnuts — almonds or a nut mix, for example.
Step 6:

Add the shortbread crumbs and walnuts to the bowl of cream and mix thoroughly so all the crumbs soak up the cream and no dry pieces remain. Mound the mixture onto a plate and shape it into a firm, attractive dome with clean hands. If you like, you can turn the cake into a large version of the "potato" cake by rolling it into an oval shape. But it won't change the essence — the main thing is the flavor.
Step 7:

Decorate the top however you like — for example, sprinkle it with grated chocolate, cocoa powder, or poppy seeds. Refrigerate the cake for a couple of hours to chill. Enjoy with a cup of tea!