Tired of ordinary potatoes and meat and have time for a culinary experiment - welcome to us.
Today we are cooking potato cake with meat: directly before your eyes, step by step.
Can you imagine the reaction of your family?
- What do we have for supper today?
- Cake!
Ingredients
Here are the main components:
Potatoes – 4 large tubers (or 8 small ones)
Minced meat – about 400 grams
Eggs – 2-3 pieces (depending on size)
Flour – 5 heaped spoons
Milk (can be sour) - half a glass
Onions – 2-3 pieces (again, size matters)
Carrot – one (beautiful, bright)
Sunflower oil – half a glass
In addition, the following will be useful:
Salt - to taste
Spices are optional
For decoration: herbs, sour cream, ketchup, etc.
Cooking method
Let's start with the basics. Potatoes, carrots and onions need to be peeled.
Three potatoes on a medium sized grater. Anyone familiar with the technology of making potato pancakes knows why this is so.
If you grate the potatoes on a fine grater, there will be a lot of juice, we will salt it, and the layers of our cake will turn out dry.
If you grate the root vegetable very coarsely, the cakes will not be baked, there is a chance that you will taste a cake with the taste of raw potatoes.
In general, we three potatoes and systematically add salt.
We want it not to darken, but to let out the juice.
While this is happening, we are making the filling for the cake.
Three large carrots, because small shavings during frying will turn into porridge and spoil the appearance of the filling.
Cut the onion into half rings, thinly and neatly.
Heat the frying pan, lightly grease it with sunflower oil, put the minced meat on it, and on it the onions and carrots.
While they are heating up, we quickly carry out the following manipulations:
- drain the juice from the plate with grated potatoes,
- break three eggs there, pour in the milk,
- salt and pepper to taste,
- pour out the flour,
- Knead the crust dough with a fork.
Don't stir too hard, beat maniacally, etc. Just stir until smooth and that’s it.
Let the dough rest.
The following photo should be here. But it didn’t work out - there was a lot of rustling in the frying pan.
Let's run back to the filling.
Fry the minced meat with carrots and onions for 5 minutes over medium heat, stirring constantly, and keep it on low heat for the same amount of time under the lid.
It is necessary that the minced meat and vegetables are fried, but not become homogeneous.
It looks like this.
We transfer the filling to a plate, heat the frying pan again and put a third of the dough into it. Hooray! We begin to fry large potato pancakes, which will become the layers of our cake.
After 3 minutes over medium heat, the dough will darken - it’s baked. Like this:
Turn it over and keep it on medium heat for another 2 minutes.
I’ll say right away that it’s scary to turn over such a large potato pancake, out of habit. Comfort yourself with the fact that even if it breaks, it’s nothing, it’s not visible under the filling!
It is important to bake the entire potato pancake. You can see in the photo that he is ruddy on top, and below, I’ll tell you a secret, he’s pale. It will remain pale, but you need to warm it up thoroughly. At least 2 minutes on medium heat.
When the first shortbread is ready, remove it from the pan. Place the second part of the dough for potato pancakes on the frying pan. Let's bake.
At the same time we begin to assemble our cake.
Events are developing rapidly.
At this stage, you begin to regret that you only have two hands.
Lightly grease the cake with sour cream (or mayonnaise). By the way, some people prefer ketchup or any other sauce, even tartar.
Spread the meat filling evenly. Exactly half of our fried minced meat with onions and carrots. We carefully compact it.
We repeat the operation with our second pancake cake.
Cover the entire composition with the last third cake.
At this stage, all living creatures in the house are drawn to the smells from the kitchen.
Therefore, we have to decorate our cake “at the tempo of a waltz.”
I simply painted abstract spots with sour cream and ketchup, sprinkled in some green parsley with a generous hand and….. barely had time to take a photo!
Of course, it would be nice to let the masterpiece sit for a couple of hours and soak.
Then sprinkle with grated cheese and put in the oven for 3 minutes.
Although...maybe it would be worth greasing it with sour cream and using grated yolks to turn the potato pancake cake into a soft yellow fluffy delight.
There are a thousand decoration options, it all depends on the time of imagination.
If you've read this far, you undoubtedly have them!
By the way…
Cooking time: 45 minutes
Calculation of the cost of one serving
Potatoes – 20 rubles
Minced meat – 110 rubles
Carrots – 10 rubles
Onion – 5 rubles
Flour – 10 rubles
Eggs – 15 rubles
Milk, salt, pepper, sour cream, ketchup, parsley, butter – 60 rubles
Total: 230 rubles
Cut the cake into 8 pieces.
The cost of a serving is 28 rubles 75 kopecks
And this is a complete dinner! By the way, very tasty!
Calculation of calorie content of a dish
The above products make a cake weighing 1800 grams.
One serving is 225 grams and contains 359 calories., of them:
proteins: 17.1
Real Potato cake.
FROM THE HISTORY OF THE WORLD FAMOUS POTATO CAKE.
The history of this beloved delicacy is very curious and, like many things in cooking, is associated with the manifestation of human wit in extreme conditions.
In the 19th century, Johan Ludwig Runeberg (5.2.1804 - 6.5.1877), a famous Finnish poet, lived in Finland.
In Finland, national Runeberg Day is still celebrated on his birthday, February 5th.
This day became a holiday in the early 1900s.
This is not a day off, but liputuspaiva, i.e. a solemn day on which national flags are flown.
One day, very famous guests in the world unexpectedly came to the house of the then famous poet Runeberg.
However, there was nothing to treat the guests to - in the house of the not very rich Runeberg family there was only old cookies and some booze. It should be noted here that in those days, cookies were purchased not as now - in packs, but in sacks (bags), so that a lot of broken cookies and crumbs remained at the bottom of the sack.
It was inconvenient for the hostess to serve this to the table of eminent guests who happened to drop by. And this is where Ms. Runeberg showed her culinary acumen.
While her husband entertained the guests with poetry, Mrs. Runeberg quickly ground up the fragments of cookies in a mortar, added sour cream, jam, a little liqueur and kneaded it into a plastic mass, from which she molded something like potatoes.
Decorated the top with jam berries. Then she beautifully laid out the result of her creativity on the only silver dish available in the house and presented it to the guests as a new cake, which turned out to be very tasty (this is how she got a version of the now well-known Potato cake).
Guests vied with each other to ask for a recipe for a new dessert.
Over time, incl. and thanks to the fame of the poet Runeberg, the cake recipe spread throughout the country.
Then culinary specialists all over the world worked hard to improve Ms. Runeberg’s recipe, whipped up from what she had on hand.
In the process of culinary experiments, it turned out that the optimal base for this cake is a heated sponge cake, aged for 12-24 hours after baking.
Instead of the mixture of sour cream and jam with the addition of liqueur, hastily invented by Mrs. Runeberg, they began to use various confectionery creams (including sour cream), certainly flavored with a small addition of good cognac or rum to the mixture.
Thus, at the turn of the 19th and 20th centuries, the world famous and beloved “Potato” cake.
Here it is necessary to warn that modern industrial cookies, prepared using inedible surrogate fats and certainly stuffed with all sorts of chemical additives E, are highly undesirable for making Potato cake.
But it is quite possible to grind broken pieces of cookies or gingerbread prepared with your own hands for “Potatoes” with excellent success.
Amazing Potato cakes are made from the dried remains of good homemade gingerbread.
(This does not apply to modern industrial gingerbreads, which are also richly flavored with all sorts of inedible additives.)
Professional chefs rarely use grinding gingerbread products, because... Before grinding, they require weeks or even months of aging (depending on the composition of the gingerbread dough). It’s one thing to keep a baked sponge cake for 12 hours, another thing is to store specially made gingerbread products for 2-3 months, which is too expensive. After all, the industrial production of Potato cakes does not work on the resulting defects of other confectionery production (as some believe), but on the full production cycle.
A sponge cake made from heated dough.
To prepare 400 g of biscuit you will need:
6 eggs
6 tbsp. spoons of sugar
4 tbsp. spoons of flour
1 tbsp. spoon of starch (potato, corn or rice)
PREPARATION:
Start preheating the oven to 200-220 C even before beating the dough.
Prepare a water bath:
Pour 4-5 liters of water at a temperature of 70-80 C into a basin or large saucepan.
Pour the eggs into a beating pan, add granulated sugar, place in a water bath to heat and beat continuously until the mass reaches 40-50 C, then remove from the water bath and, without stopping beating, cool to 18-20 C.
In this case, the volume of the mass should increase by 2.5-3 times.
Then, without delay, pour pre-measured flour into the whipped mass and stir gently (so as not to extinguish the foam) until a homogeneous dough is obtained and immediately pour it into a pre-prepared round or square cake mold, greased and lightly sprinkled with flour or carefully lined with oiled paper.
Fill the mold with dough to no more than 2/3 of the height, smooth the surface with a spoon or knife.
If you don’t have a special cake mold, you can use a frying pan, saucepan, saucepan or a homemade paper mold glued together from thick paper.
The sponge cake for cutting into individual cakes is baked on a baking sheet with sides 2.5-4 cm high.
You can also spread the dough in a thin layer (4-6 mm) onto a circle or rectangle of oiled paper placed in a frying pan or on a baking sheet.
At a temperature of 200-220 C, a biscuit with a thickness of 25-40 mm is baked for 35-50 minutes, a biscuit thinner than 10 mm (in the form of a spread) - 10-20 minutes.
During the first 10-15 minutes of baking, the mold with the dough should not be touched, shaken or moved from place to place.
The readiness of a thin layer of biscuit is determined by the color of the top crust (it should brown) and by its elasticity - if after pressing with your finger a dimple remains on the biscuit, then it is not ready yet, if the dimple disappears immediately, the biscuit is baked. The readiness of a thick sponge cake is determined by inserting a wooden stick into the sponge cake and immediately removing it - if the stick turns out to be dry, the sponge cake is ready.
When baking in several pans, do not place them close to each other.
If the top of the biscuit begins to burn (this can happen at elevated temperatures), you should cover it with soaked water and paper folded in 2-4 layers.
The baked sponge cake is cooled for at least 30 minutes, then carefully removed from the mold, for which a thin knife is drawn along the inner walls of the mold, and then the mold is turned over and slightly lifted, and the sponge cake comes out of the mold.
Then the biscuit is cleaned of paper and burnt areas with a knife or grater.
Then the biscuit is allowed to stand at room temperature for at least 4 hours, and if it is planned to soak it in flavored syrup, then for at least 7 hours, otherwise it will fall apart when cutting.
Heated sponge cake with various additives.
With nuts.
At the end of beating the sugar-egg mass, before adding flour, add 3 teaspoons of fried finely chopped or minced nuts (walnuts, hazelnuts or pine).
With cocoa.
In the same way, add 2 teaspoons of sifted cocoa powder.
With lemon or orange.
Grate 0.5 lemon or orange along with the zest and add to the sugar-egg mixture as described above.
Very tender sponge cake with butter.
Heat 100-200 g of butter (to taste) almost to a boil (but do not boil!) and add when the mass has already been mixed with flour until smooth. You need to knead the butter and dough quickly, from bottom to top, otherwise the butter will begin to settle at the bottom of the dish.
In all these cases, further preparation of the biscuit does not differ from that indicated above.
Cake or cake “Potato”.
For 10 cakes weighing 75-85 g or 1 cake you will need:
6 egg sponge cake (according to the recipe above)
- butter cream made from 150 g butter (see below)
- 2-3 tbsp. spoons of cognac or rum
- 2 teaspoons cocoa powder or fondant (see below) from 4 tbsp. spoons of sugar
COOKING
Grate the cooled biscuit or pass through a meat grinder.
In a saucepan, thoroughly mix the biscuit crumbs, cream and cognac.
Leave some of the cream for finishing.
Form a cake or divide the mass into 10 equal pieces and give each one one shape or another - a potato, a fir cone, a bunny, a pig, a bear, an apple, a hedgehog, etc. (depending on desire and sculptural talent).
Place the cake or pastries on a board and refrigerate for 30-40 minutes.
1st finishing option.
Glaze the surface of the cake with warm lipstick.
To do this, pierce the middle of the cake with a fork and dip it halfway into the fondant, then take it out, let the excess drain over the dish and place it on the board with the glaze on top.
When finishing the cake, quickly and evenly spread the fondant over the top surface of the cake.
Decorate glazed cakes or cakes with the remaining cream. 
Potato cakes are glazed and decorated with chocolate and white glaze
2nd finishing option.
You don’t have to glaze the cakes or cakes with fondant, but sprinkle them with cocoa powder and powdered sugar through a strainer.
Use a fork to make small indentations in the cakes and plant potato “eyes” or needles for a hedgehog using the cornet; you can also use the cream to make eyes for animals.
Or just place a rose on top of the cakes.
The sprinkled cake should be decorated with cream to your liking. 
“Potato” cakes are decorated with a mixture of powdered sugar and cocoa powder and “eyes” made of buttercream. 
Figures made from cake mix "Potato".
Photo from the book “Homemade pies, cakes, pastries, cookies, gingerbreads” by Robert Kengis.
Oil base cream on eggs (cream frosting).
To prepare 300 g of cream you will need:
150 g butter
- 3 tbsp. spoons of granulated sugar
- 2 not very large eggs
COOKING
First let the oil warm up to room temperature.
Place granulated sugar in a saucepan and beat in eggs.
In a water bath, beat the mixture until it heats up to 45 degrees. C and increase in volume by 2.5-3 times.
Remove from the water bath and continue whisking until cooled to room temperature.
In a separate saucepan, beat the softened butter until white; while whisking, gradually pour the mixture of eggs and sugar into the butter.
Beat the total mixture until a fluffy cream forms.
For various purposes, this cream can be flavored and colored with various additives - cognac, rum, liqueur, syrup, honey, grated citrus fruits or other mashed fruits and berries.
Basic lipstick.
4 tbsp. spoons of granulated sugar (100 g)
- 3 tbsp. spoons of water
- 5 drops of citric acid solution (in a ratio of 1 part acid to 2 parts water) or 0.5 teaspoons of 3 percent vinegar
COOKING
Pour the sugar into a saucepan with water, bring to a boil and boil until it forms a soft ball:
Scoop the boiling solution from the saucepan and immerse it in cold water, after which a soft plastic ball should roll out of the cooled syrup (this syrup contains 90 percent sugar).
Then add 5 drops of citric acid solution or 0.5 teaspoon of vinegar, stir, place the saucepan in cold water and whisk until cool, until the solution turns white and curls into a white crystalline mass, which is called lipstick. Knead the lipstick, heat in a water bath to 45-55 C and, stirring, add flavoring agents, if desired - a few drops of cognac, or rum, liqueur, any syrup, crushed dark chocolate (50 g), cocoa powder (1 teaspoon ), after which, when heated, use for glazing products or, when cooled, use with tea and coffee.
Native Cakes.
Roll the sponge-cream mixture for the “Potato” cake into a small ball, place on a fork and coat entirely in chocolate fondant or in chocolate melted in a water bath.
Then use white and chocolate lipstick to depict eyes, pink lipstick for lips, and place a “bone” of white cream on top.
Cake "Boot" made from "Potato" cake mix, dipped in chocolate glaze. 
Cake "Boot", decorated with pastry fondant.
Cake "Hedgehog" made from cake mix "Potato", decorated with cream.
A primitive recipe for Potato cake.
For preparation you will need:
100 g butter for cream,
- 100 g condensed milk for cream,
- 3 tbsp. spoons of syrup for cream,
- 2 tbsp. spoons of cocoa powder for cream,
- 500 g vanilla crackers or biscuits,
- 1/2 cup finely ground nuts,
- 1 glass of milk,
- 3 tbsp. spoons of powdered sugar for sprinkling.
COOKING
Beat the softened butter with a wooden spoon with condensed milk until smooth.
Add any jam, cocoa powder.
Grate vanilla crackers or pass through a meat grinder, add nuts.
Thoroughly mix the crackers with the prepared mass, add milk and make “potatoes” out of the mass, sprinkle with cocoa powder and refrigerate.
After an hour, sprinkle with powdered sugar, garnish with berries from the jam and serve. 
Small cakes with a base of ground biscuits.
An oriental sweet based on the potato cake mass.
Based on the “Potato” cake mass, you can prepare oriental sweets by adding raisins, chopped dried fruits (dates, dried apricots, prunes, etc.) and nuts into the mass - either whole, or crushed or ground into a nut mass.
A very good taste effect is achieved by adding 1 bitter almond, well ground with sugar, per 0.5 kg of weight.
It is possible to add grated chocolate.
And it is always advisable to add from a few drops to 1-2 teaspoons of good cognac or rum per 0.5 kg of weight. Or add 1-2 tbsp. spoons of good dessert wine.
By varying the additives and their quantity, you can prepare many different sweets for different tastes and preferences.
Below is one of the simple recipes for such an oriental sweet based on ready-made cookies. 
For preparation you will need:
100 g shortbread cookies
- 300 g of cookies such as “Chess”, “Jubilee”
- 1 can of boiled condensed milk
- 100 g butter, softened at room temperature
- 100 g raisins
- sesame
- whole hazelnuts (full glass)
- 1 teaspoon of cognac (preferably, but not required)
- 1 bitter almond, thoroughly ground with sugar into a plastic mass (preferably, but not necessary)
COOKING
Finely crumble the cookies or pass them through a meat grinder, add the rest of the ingredients and mix the stiff mass, kneading it thoroughly.
Form the mass into a sausage, wrap in cling film and place in the freezer for a couple of hours (no longer, so as not to freeze too much).
Then cut into thin slices with a sharp knife, place on a chilled plate and serve immediately.
For decoration, you can garnish with various dried fruits and pre-chilled fresh fruits according to taste and availability.
When thinking about what to make for dessert, many housewives choose Potato cake. It is quite simple to prepare and yet has an amazing taste. You can bake such a dessert using various recipes.
Condensed milk cake
Potato cake with condensed milk has an original taste and amazing aroma. To prepare it, you need a minimum of ingredients. Their list looks like this:
- butter - 100 g;
- condensed milk - 1 can;
- cookies - 1 kg;
- chocolate syrup - 30 ml;
- cocoa powder - 30 g;
- curd mass - 100 g.
The process of preparing dessert with condensed milk consists of the following steps:
- A kilogram of cookies must be ground using a meat grinder.
- The butter is cut into slices and melted over low heat.
- Condensed milk (not boiled) is added to the crushed liver and everything is thoroughly mixed.
- Chocolate syrup, cocoa and melted butter are added to the resulting mass. All this is mixed to form a homogeneous mixture.
- The mass is divided in half. Each part is used to form cakes of the same diameter. They are greased with curd mass, and then a cake is formed from them. It can be decorated with berries if desired.
- The finished dessert must be left in the refrigerator for 2-3 hours, and then it is served.
Cooking option with regular milk
Potato cake made with regular milk with Philadelphia cheese-based fudge has an excellent taste. This dessert is worth making at least once.
To do this you will need to stock up on the necessary ingredients.
For the biscuit:
- eggs - 2 pcs.;
- sugar - 200 g;
- milk - 200 ml;
- flour - 500 g;
- cocoa - 30 g;
- vegetable oil - 70 ml;
- warm water - 100 ml;
- baking powder for dough - 1 pack.
For cream:
- cream - 2000 ml;
- sugar - 100 g;
- Philadelphia cheese - 200 g.
Decorating cream:
- sugar - 200 g;
- egg white - 4 pcs.;
- citric acid - 1 ml.
The dessert is prepared as follows:
- Beat eggs in a bowl, add 100 g of sugar, milk and vegetable oil. All this is whipped with a mixer until smooth.
- The flour is mixed with baking powder, cocoa and the remaining sugar.
- The dry ingredients are added in parts to the egg mixture, and at the very end warm water is added to it.
- The finished dough is poured onto a greased baking sheet and baked at 180 degrees for 50 minutes.
- The finished cake is cooled and divided into several parts. Each of them must be passed through a meat grinder to obtain biscuit crumbs.
- Beat the cream and sugar at medium speed until thick.
- Shredded Philadelphia cheese is added to the cream, and everything is whipped again with a mixer.
- Place half of the biscuit crumbs on a dish and pour the resulting cream over it. Next, the remaining crumbs are laid out and covered with butter cream.
- Beat the egg whites in a bowl and add sugar. Then the ingredients are placed in a steam bath and whisked. After 5 minutes, citric acid is added. The cream must be kept until it becomes thick. After which it is coated with the cake, which only needs to be cooled. Then it can be served to the table.
Cake with nuts and cocoa
You can make a Potato with Nuts cake. It requires no baking and requires a minimum of ingredients. Their list looks like this:
- condensed milk (boiled) - 1 can;
- cookies - 300 g;
- butter - 200 g;
- cocoa - 10 g;
- walnuts - 200 g.
The dessert is prepared like this:
- The cookies are cut into small pieces and placed in a bowl.
- The nuts are shelled and ground in a blender.
- Condensed milk is mixed with cocoa.
- The softened butter is cut into slices.
- All prepared ingredients are mixed and a cake is formed from them. It must be refrigerated for 2 - 3 hours, and then it can be served.
Dessert with vanilla crackers
The taste of Potato cake based on vanilla crackers will surprise you. This dessert turns out to be extremely fragrant and is perfect even for the holiday table. To prepare it you need to take the following ingredients:
- butter - 600 g;
- vanilla crackers - 700 g;
- sugar - 400 g;
- eggs - 2 pcs.;
- powdered sugar - 50 g;
- vodka - 100 ml;
- cocoa - 40 g.
The process of preparing dessert with vanilla crackers consists of the following steps:
- The butter must be removed from the refrigerator, cut into slices and left at room temperature for 15-20 minutes.
- The butter is transferred to a bowl, where sugar is also added. After which the ingredients are thoroughly mixed. It is necessary to obtain a mass with a homogeneous consistency.
- The yolks are added to the butter mixture, and the whites are beaten with powdered sugar with a mixer in a separate container.
- The whites are mixed with the butter mass, and then crushed crackers are added.
- A cake is formed from the mixture, sprinkled with cocoa and placed in the refrigerator for 2 hours. After this, dessert is served to the table.
Potato cakes captivate with their simplicity and excellent taste. They are definitely worth making. The whole family will appreciate this dessert. Guests will also like it. After all, this dessert is ideal for the holiday table.
Potatoes have always been and are the most popular product for cooking. What did we not cook from it! Probably just the cake! That's what we'll do today! The recipe for potato cake is radically different from traditional desserts. Potato cake “A la potato pancakes” is an excellent original dinner made from the simplest ingredients! The cake layers for such an unusual cake are large. You can change the number of such cake layers, as well as the “cream” for the cake, according to your taste and desire! I'm sure it will turn out very tasty
Ingredients
- Potatoes - 500 g.
- Eggs – 1 pc.
- Onion - 1 pc.
- Mushrooms cons. – 150 g.
- Vegetable oil 3 tbsp
- Chicken fillet - 150 g.
- Garlic – 2-3 cloves
- Cheese - 100 g.
- Mayonnaise
Cooking process
- Peel the potatoes and grate them on a fine grater. Add egg, salt.
- Place a third of the potatoes in a layer in a hot frying pan with vegetable oil. Fry until browned on both sides.
- The finished cakes look like this. We will have three of them (and you may have more!)
- Now let's move on to the filling. Fry pickled mushrooms (champignons) or any other (salted, boiled) in vegetable oil with onions.
- Add sour cream, simmer for another 5 minutes
- Three hard-boiled eggs on a fine grater, add garlic and mayonnaise.
- Place mushrooms in sour cream on the first cake layer.
- Next is the second cake layer, topped with eggs, mayonnaise and garlic.
- Coat the third cake layer with mayonnaise.
- Sprinkle finely grated cheese on top.
- Potato cake “A la potato pancake” is ready! Let it sit in the refrigerator for a while so it has time to soak slightly. Bon appetit!
