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Print Recipe
Cakes "Potato" from the Pasca Recipe
Everyone remembers the most delicious childhood cake "Potato"?! It is tender, soft and just very tasty. Today I offer a recipe for not quite traditional cooking, but very tasty. If you don't know what it's made of, no one will know it's Pasca. If you have any leftovers of Pasca or cake, dry them in the oven, cook the cream, and you will get a chic cakes. And if you add crushed nuts and alcohol-in General, fly away! Join us!
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Products you will need: Any Easter cake or kulich. Whole or in pieces, fresh or stale, it doesn't matter. Softened butter. Corn starch. Salt and vanilla. Sugar. Alcohol is optional. Eggs. Milk.
    Products you will need:
Any Easter cake or kulich. Whole or in pieces, fresh or stale, it doesn't matter.
Softened butter.
Corn starch.
Salt and vanilla. Sugar.
Alcohol is optional.
Eggs.
Milk.
  2. Cut the cake into pieces 1-1. 5 cm thick. I put it in the oven to dry. Adjust the temperature and time yourself, you need crackers.
    Cut the cake into pieces 1-1. 5 cm thick. I put it in the oven to dry. Adjust the temperature and time yourself, you need crackers.
  3. For the cream, combine the eggs, sugar, salt, vanilla, starch and mix well. Then the milk is at room temperature. Everyone prepares custard differently. Someone pours hot and boiling milk. This is not important! Do as you are used to. If, suddenly, it so happened that the mass went flakes, punch it with an immersion blender.
    For the cream, combine the eggs, sugar, salt, vanilla, starch and mix well. Then the milk is at room temperature. Everyone prepares custard differently. Someone pours hot and boiling milk. This is not important! Do as you are used to.
If, suddenly, it so happened that the mass went flakes, punch it with an immersion blender.
  4. Allow to cool slightly, add alcohol and butter. Mix well. You should get a delicious, uniform cream. When it cools, it will become thicker. I close it in contact and put it in the refrigerator until it cools completely.
    Allow to cool slightly, add alcohol and butter. Mix well. You should get a delicious, uniform cream. When it cools, it will become thicker.
I close it in contact and put it in the refrigerator until it cools completely.
  5. By this time, the crackers are ready. I dried at 120 degrees for about an hour. Let it cool completely.
    By this time, the crackers are ready. I dried at 120 degrees for about an hour. Let it cool completely.
  6. I grind them into crumbs.
    I grind them into crumbs.
  7. Combine with the cooled cream. Mix well.
    Combine with the cooled cream. Mix well.
  8. Here is such a mass should turn out. Soft, moderately moist, stable, not dry.
    Here is such a mass should turn out. Soft, moderately moist, stable, not dry.
  9. I form cakes for 55 g each.
    I form cakes for 55 g each.
  10. I got 13 PCs.
    I got 13 PCs.
  11. For sprinkling, I will use cocoa and powdered sugar for 1 tbsp. I mix it, and you can sift it if necessary.
    For sprinkling, I will use cocoa and powdered sugar for 1 tbsp.
I mix it, and you can sift it if necessary.
  12. I roll each piece well.
    I roll each piece well.
  13. For beauty and taste, I decorate with walnuts.
    For beauty and taste, I decorate with walnuts.
  14. Tender, soft, very flavorful and delicious. If you don't know where they're coming from, no one will know it's Pasca. Moderately sweet, with a slight alcoholic note. We can safely say that this is a full-fledged cake. I hope you will like the recipe and find it useful. Be healthy!!! Everyone has a great mood!
    Tender, soft, very flavorful and delicious. If you don't know where they're coming from, no one will know it's Pasca. Moderately sweet, with a slight alcoholic note. We can safely say that this is a full-fledged cake.
I hope you will like the recipe and find it useful.
Be healthy!!!
Everyone has a great mood!

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