Sweet Potatoes The recipe of the Soviet cake and its secrets
The cake, in appearance resembling a potato with small sprouts, was very popular with children. Maybe because it was the cheapest. This is not surprising, because its production was trimmed from biscuits, of which made cakes. Interestingly, this cake was considered not suitable for a memorable tea party and treat guests on a festive day.
Cognac - a necessary ingredient
Nobody was embarrassed that the delicacy had a characteristic shade of cognac. Obviously, the sweet potato cake made no one an alcoholic. Without a small amount of a good strong alcoholic drink, this is not the famous cake, but simply ground and glued together with condensed milk cookies.
Sweet potatoes, the recipe that we bring to your attention, will be most consistent with what we ate in childhood.
Making a cake can be divided into three main stages.On the first day, they bake cookies or biscuits, on the second day they finish the cake, and enjoy it no sooner than on the third day.
Cooking dough for biscuit cookies
Some believe that homemade sweet potatoes can be made from any cookie or a ready-made sponge cake - a cake mix. We disagree with that. In addition to the fact that the taste of modern products differs significantly from the previous ones, the various additives included in the finished bakery groceries will add to our favorite delicacy shades that do not correspond to authentic.
The basis for the cakes - biscuit cookies:
- 3-4 chicken eggs (depending on size);
- 1 cup sugar;
- 1 cup of wheat flour;
- ¼ cup cornstarch.
Egg yolks should be separated from proteins. Yolks should be rubbed with sugar to white. Pour the sifted flour and starch. Stir until smooth.
Proteins should be cooled in the freezer and whipped with a pinch of fine salt to strong peaks. Carefully introduce the whites into the yolk mass. Delicately, using a spoon or spatula, distribute the foam throughout the dough.
Cover the baking tray with baking paper and spoon to put the dough on it. Put in a hot oven. Bake at 220 degrees for about 15 minutes. Willingness is checked with a wooden stick. It is done this way. A match or a toothpick is stuck in a cookie and they are looking to see if the dough is sticking to it. If the wand remains clean, then the fire can be turned off. Cookies should be removed from the oven, put on a wire rack, cover with a cloth and leave to stand for several hours. After this time, the cookies must be crushed, passed through a meat grinder, or chopped with a blender.
Why do we have sweet potatoes from cookies, because in some recipes it is proposed to bake one whole sponge cake? Soviet pastry chefs allowed on these cake cuts from large biscuits for cakes, that is, the edges. And they are usually more rosy than the middle.
The second stage: cooking cream
How to cook a sweet potato so that it resembles the one that was made in the Soviet Union? It is necessary to make a cream from Gostovsky condensed milk, that is, one in which there is nothing but milk and sugar. Butter must also be of the highest quality.
- 150 g of softened butter;
- 50 g of powdered sugar;
- 50 g of condensed milk;
- 20 ml of cognac.
Butter should be whipped with powdered sugar, condensed milk and brandy. Gram 50 must be separated and placed in the cornet. This cream will go on the design of potatoes sprouts.
Combine the rest of the cream with biscuit crumbs into a homogeneous mass. Divide it into equal parts weighing 100 grams. Roll each hand into the shape of a flat and smooth potato.
The third stage: preparation of dusting and appearance design
Who remembers how the sweet potato looked like from cookies, they know that it was dark brown. This is the merit of bitter cocoa powder, such as the Golden Label.
Cocoa is mixed with powdered sugar in a 1: 1 ratio. Cakes are dipped into the mixture several times and well packed with a dark shell. Sweet potatoes, the recipe of which we have described in this article, should not resemble the shape of a potato. The upper photograph shows that the cake was made in the shape of a cylinder with soft transitions from the wall to the bases. The lower part, on which the potatoes rested, was rather flat - so that the cake did not turn over and the cream sprouts were not smeared.
Sprouts are made like this. In the upper part of the potato there are three grooves.They squeeze the cream in comma form.
Ready-made cakes should be placed in the refrigerator for several hours. Soaked in and having obtained the necessary uniformity of consistency and taste, they will be a pleasant excuse for meeting good friends for a cup of tea.
Soviet cakes were not always exactly the same.
The sweet potato of the recipe of the Soviet confectioners was not made in one day. In the first they baked biscuits, in the second they soaked the crumb with cream, sculpted in shape, rolled in cocoa. In this lies the secret of the soft and rich aroma of cakes, as well as the special consistency of the old delicacy.
Who tried this cake in different cities of the country, they know that the sweet potato, the recipe of which in the main part is always the same, has different taste and shape and color. For example, the Moscow potato and the one that was sold in the shops of Norilsk were completely different from each other. What did it depend on? Probably, from the quality of butter, the taste of eggs, flour grade, brandy brand, etc. Even the shape and sprouts could be slightly different. They were united by a very dark color of the top shell of natural grated cocoa beans, a good shade of butter cream and condensed milk, and a three-year-old Armenian brandy made from excellent grapes.