Tired of the usual potatoes with meat and there is time for a culinary experiment - welcome to us.

We are preparing today potato cake with meat: directly in front of your eyes, step by step.

Can you imagine the reaction of the family?

- What do we have for supper today?

- Cake!

Ingredients

Here are the main ingredients:

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 things (again, size matters)

Carrot - one (beautiful, bright)

Sunflower oil - half a glass

In addition, the following will come in handy:

Salt to taste

Spices are optional

For decoration: herbs, sour cream, ketchup, etc.

Cooking method

Let's start with the elementary. Peel potatoes, carrots and onions.

Three potatoes on a medium-sized grater. Anyone who is familiar with the technology of cooking potato pancakes knows why it is.

If you grate potatoes on a fine grater, there will be a lot of juice, we will salt it, and the cakes of our cake will turn out to be dry.

If you grate the root vegetable very coarsely, the cakes will not bake, there is a chance to try a cake with the taste of raw potatoes.

In general, we are three potatoes and systematically add salt.

We need it not to darken, but let the juice go.

While this is happening, we are busy with the filling for the cake.

Three carrots are large, because small chips during frying will turn into porridge and spoil the appearance of the filling.

Cut the onion into half rings, thinly and carefully.

We heat a frying pan, lightly grease with sunflower oil, put minced meat on it, and onions and carrots on it.

While they are heating up, we quickly carry out the following manipulations:

- drain the juice from a plate with grated potatoes,

- we break three eggs there, pour out the milk,

- salt and pepper to taste,

- pour out the flour,

- knead the cake dough with a fork.

You shouldn't mix it hard, whip maniacally, etc. Just mixed until smooth and that's it.

Let the dough rest.

There should be the next photo. But it didn’t work out - the pan began to rustle a lot.

We run back to the filling.

For 5 minutes we fry the minced meat with carrots and onions over medium heat, stir constantly, and keep the same amount on low heat under the lid.

It is necessary that the minced meat and vegetables are fried, but not homogeneous.

It looks like this.

We shift the filling into a plate, and again heat the pan and put it, in it a third of the dough. Hurrah! We begin to fry large potato pancakes, which will become the cakes of our cake.

After 3 minutes on medium heat, the dough will darken - it is baked. Like this:

Turn it over and keep it on medium heat for another 2 minutes.

I must say right away - it's scary to turn over such a large potato pancake, out of habit. Console yourself with the fact that even if it breaks - this is nonsense, under the filling - you can't see it!

It is important to bake the whole potato pancake. The photo shows that he is ruddy above, and below, I will tell you a secret - pale. It will remain pale, but it needs to be thoroughly warmed up. At least 2 minutes on medium heat.

When the first crust is ready, remove it from the pan. We spread the second part of the pancake dough into the pan. We bake.

At the same time, we begin to collect 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. Gently seal.

We repeat the operation with our second pancake-pancake.

Cover the entire composition with the last third biscuit.

At this stage, all living things in the house are pulled up to smells from the kitchen.

Therefore, we have to decorate our cake "at the pace of a waltz."

I just painted abstract spots with sour cream and ketchup, generously sprinkled green parsley with my generous hand and ... .. I barely had time to take a picture!

Of course, it would be nice to let the masterpiece stand for a couple of hours, soak.

Then sprinkle with grated cheese and put in the oven for 3 minutes.

Although ... maybe it was worth smearing it with sour cream and using grated yolks to turn the potato pancake cake into a pale yellow fluffy charm.

There are a thousand decoration options, it all depends on the time of imagination.

If you've read to the end, you certainly 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 portion is - 28 rubles 75 kopecks

And this is a complete dinner! By the way, very tasty!

Calorie calculation of a dish

From the above products, a cake weighing 1800 grams is obtained.

One serving is 225 grams and contains 359 calories, of them:

proteins: 17.1

Real cake "Potato".

FROM THE HISTORY OF THE WORLD FAMOUS POTATO PIE.

The history of this beloved delicacy is very curious and, like much in cooking, is connected 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, today, on his birthday, February 5, is celebrated the national Runeberg Day.

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.

Once in the house of the then already famous poet Runeberg, very famous guests in the world unexpectedly came.
However, there was nothing to treat the guests - in the house of the not too wealthy Runeberg family there were only old cookies and some booze. It should be noted here that in those days, cookies were bought not as now - in packs, but in kuli (bags), so that at the bottom of the kul there were a lot of broken cookies and crumbs.
It was inconvenient for the hostess of the house to serve this on the table to the eminent guests who accidentally entered. And here Mrs. Runeberg showed her culinary savvy.

While her husband entertained the guests with poetry, Mrs. Runeberg quickly ground the pieces of cookies in a mortar, added sour cream, jam, a little bit of liquor and kneaded a plastic mass out of which she made the likeness of potatoes.
Decorated the top with berries from jam. 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).
The guests vying with each other asked 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 experts around the world worked a lot to improve Mrs. Runeberg's recipe, whipped up from what she had at hand.

In the course of culinary experiments, it turned out that a heated biscuit, aged 12-24 hours after baking, is optimal as the base of this cake.
Instead of the mixture of sour cream and jam with the addition of liqueur, hastily invented by Ms. Runeberg, they began to use various confectionery creams (including sour cream), certainly flavored with a small addition to the mixture of good cognac or rum.

So at the turn of the 19th and 20th centuries, the world famous and beloved cake "Potato".

Here it is necessary to warn that modern industrial biscuits, prepared with the use of low-edible surrogate fats and certainly stuffed with all kinds of chemical additives E, are highly undesirable for making the "Potato" cake.

But it is quite possible to grind fragments of cookies or gingerbread cookies or gingerbreads made with your own hands for "Potato" with excellent success.

Amazing "Potato" cakes are made from the dried remnants of good homemade gingerbread.
(This does not apply to modern industrial gingerbread, which are also abundantly flavored with all sorts of low-edible additives.)

Professional chefs rarely use grinding of gingerbread products, because weeks or even months of exposure are required before grinding (depending on the composition of the gingerbread dough). It is one thing to keep a baked biscuit for 12 hours, another is to store specially made gingerbread products for 2-3 months, which is too expensive. After all, the industrial production of Kartoshka cakes does not work on the resulting marriage of other confectionery industries (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. tablespoons of sugar
4 tbsp. tablespoons of flour
1 tbsp. a spoonful of starch (potato, corn or rice)

COOKING:

Start preheating the oven to 200-220 C even before beating the dough.

Prepare a water bath:
pour 4-5 liters of water with a temperature of 70-80 C. into a basin or a large saucepan.

Pour the eggs into a pan for beating, add granulated sugar, put in a water bath for heating and beat continuously until the mass reaches 40-50 C, then remove from the water bath and, without stopping whipping, cool to 18-20 C.
In this case, the volume of the mass should increase by 2.5-3 times.
Then immediately pour the pre-measured flour into the whipped mass and gently (so as not to extinguish the foam) mix until a homogeneous dough is obtained and immediately pour it into a prepared round or square cake mold, greased with butter and lightly floured or neatly lined with oiled paper.
Fill the mold with dough no more than 2/3 of the height, level the surface with a spoon or knife.

If you do not have a special cake mold, you can use a frying pan, saucepan, stewpan, or a homemade paper mold glued from thick paper.
A 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 made of oiled paper, placed in a skillet or 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 smear) - 10-20 minutes.

The first 10-15 minutes of baking, the tins with the dough should not be touched, shaken or rearranged from place to place.
The readiness of a thin layer of a biscuit is determined by the color of the upper crust (it should turn brown) and by elasticity - if after pressing with your finger a dimple remains on the biscuit, then it is not yet ready, if the dimple immediately disappears, the biscuit is baked. The readiness of a thick biscuit is determined by a wooden stick stuck into the biscuit and immediately removed - if the stick is dry, the biscuit is ready.

When baking in more than one tins, do not place them close to each other.
If the top of the biscuit begins to burn (this may be at an elevated temperature), cover it with soaked water and folded paper in 2-4 layers.

The baked biscuit is cooled for at least 30 minutes, then carefully removed from the mold, for which it is drawn around the inner walls of the mold with a thin knife, and then the mold is turned over and slightly raised, and the biscuit comes out of the mold.
Then the biscuit is cleaned of paper and burnt places 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 wet it with flavored syrup, then at least 7 hours, otherwise it will fall apart during cutting.

Heated biscuit with various additives.

With nuts.
At the end of beating the sugar and egg mass, before adding flour, add 3 teaspoons of fried, finely chopped or minced nuts (walnuts, hazelnuts or pine nuts).

With cocoa.
Add 2 teaspoons of sifted cocoa powder in the same way.

With lemon or orange.
Grate 0.5 lemon or orange together with the zest and add to the sugar and egg mass as described above.

Very delicate 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 is already mixed with flour until smooth. You need to knead the butter and dough quickly, from the bottom up, otherwise the oil will begin to settle on the bottom of the dish.

In all these cases, the further preparation of the biscuit does not differ from the above.

Cake or potato cake.

For 10 cakes weighing 75-85 g each or 1 cake you will need:

6-egg sponge cake (according to the recipe above)
- butter cream from 150 g of butter (see below)
- 2-3 tbsp. spoons of brandy or rum
- 2 teaspoons of cocoa powder or lipstick (see below) from 4 tbsp. tablespoons of sugar

PREPARATION

Grate the chilled biscuit or mince it.
In a saucepan, mix the biscuit crumbs, cream and cognac thoroughly.
Leave some of the cream for finishing.
Form a cake or divide the mass into 10 equal pieces and give each one one or another shape - potatoes, spruce cones, bunny, pig, bear, apple, hedgehog, etc. (depending on desire and sculptural talent).
Place cake or pastries on a board and refrigerate for 30-40 minutes.

1st finish 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 lipstick, then take it out, let the excess drain over the dishes and put it on the board with the glaze on top.
When finishing the cake, spread the fondant quickly and evenly over the top of the cake.
Decorate glazed cakes or cake with the remaining cream.


Cakes "Potato" are glazed and decorated with chocolate and white glaze

2nd finish option.
You do not need to glaze the cakes or cake with lipstick, but sprinkle it with cocoa powder and powdered sugar through a strainer.
In the cakes, make small indentations with a fork and plant potato "eyes" or hedgehog needles from the cornet in them, you can also make the eyes of the animals with cream.
Or just put a rose on top of the cakes.
The sprinkled cake should be garnished with cream to your liking.


Pastries "Potato" are decorated with dips in a mixture of powdered sugar and cocoa powder and butter cream "eyes".


Figures from the mass for cakes "Potato".
Photo from the book by Robert Kengis "Home-made pies, cakes, pastries, cookies, gingerbread."

Butter base cream on eggs (glaze cream).

To prepare 300 g of cream you will need:

150 g butter
- 3 tbsp. tablespoons of granulated sugar
- 2 not very large eggs

PREPARATION

Leave the oil to warm up to room temperature.

Put granulated sugar in a saucepan, beat in eggs.
Beat the mixture in a water bath until heated to 45 g. 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 it is white, gradually, while beating, pour the mass of eggs and sugar into the butter.
Beat the total mixture until a fluffy cream is formed.

For various purposes, this cream can be flavored and colored with various additives - cognac, rum, liqueur, syrup, honey, grated citrus or other grated fruits and berries.

Main lipstick.

4 tbsp. tablespoons 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 teaspoon of 3 percent vinegar

PREPARATION

Pour sugar in a saucepan with water, bring to a boil and boil until sample on a soft ball:
a boiling solution is scooped out of a saucepan and dipped into 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 a saucepan in cold water and beat until it cools, until the solution turns white and curls into a white crystalline mass, which is called lipstick. Mash the lipstick, heat in a water bath to 45-55 C and add flavoring substances while stirring, if desired - a few drops of cognac, or rum, liqueur, any syrup, chopped dark chocolate (50 g), cocoa powder (1 tsp ), and then use it in a heated form for icing products or use it when cooled down with tea and coffee.

Cakes "The Natives".

Roll the biscuit-cream mass for the Potato cake into a small ball, put it on a fork and glaze it whole in chocolate fondant or in chocolate melted in a water bath.
Then paint eyes with white and chocolate lipstick, lips with pink lipstick, and plant a "bone" of white cream on top.

Cake "Boot" from the mass for pastries "Potato", doused with chocolate glaze.


Cake "Boot" decorated with confectionery paste.


Cake "Hedgehog" from the mass for "Potato" pastries, decorated with cream.

A primitive recipe for the Potato cake.

For cooking you will need:

100 g butter for cream,
- 100 g of condensed milk for cream,
- 3 st. tablespoons of cream syrup,
- 2 st. tablespoons of cocoa powder for cream,
- 500 g of vanilla crackers or biscuits,
- 1/2 cup finely ground nuts
- 1 glass of milk
- 3 st. tablespoons of powdered sugar for sprinkling.

PREPARATION

Beat the softened butter with a wooden spoon with condensed milk until smooth.
Add any jam, cocoa powder.

Grate vanilla crackers or mince, add nuts.
Thoroughly mix the crackers with the cooked mass, add milk and make a "potato" out of the mass, sprinkle with cocoa powder and put in the cold.
After an hour, sprinkle with icing sugar, garnish with jam berries and serve.


Small cakes with a base of ground biscuits.

Eastern sweetness based on the mass of the "Potato" cake.

On the basis of the mass of the "Potato" cake, you can prepare oriental sweets by introducing into the mass raisins, chopped dried fruits (dates, dried apricots, prunes, etc.) and nuts - can be whole, or crushed or ground into a nut mass.
A very good taste effect is obtained by the additional addition of 1 bitter almonds, well ground with sugar, per 0.5 kg of mass.
The addition of grated chocolate is possible.
And it is always desirable to add from a few drops to 1-2 teaspoons of good brandy or rum per 0.5 kg of weight. Or an addition of 1-2 tbsp. spoons of good dessert wine.
By varying the additives and their amount, you can prepare many different sweets for different tastes and preferences.
Below is one of the simple recipes for such an oriental sweetness based on ready-made cookies.

For cooking you will need:

100 g shortbread cookies
- 300 g of cookies like "Chess", "Jubilee"
- 1 can of boiled condensed milk
- 100 g butter softened at room temperature
- 100 g raisins
- sesame
- whole hazelnuts (glass full)
- 1 teaspoon of brandy (desirable, but not required)
- 1 bitter almond, carefully ground with sugar into a plastic mass (desirable, but not necessary)

PREPARATION

Finely crumble the cookies or mince them, add the rest of the ingredients and knead the steep mass, kneading it well.
Form a mass in the form of a sausage, wrap in plastic wrap 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, put on a chilled plate and immediately serve.
For decoration, you can garnish with various dried fruits and pre-chilled fresh fruits to taste and availability.

At all times it will be one of the most favorite treats for both children and adults. And what if you make this cake of a large size, just huge. Then you get a whole chocolate cake without baking. Potato cake - can you imagine? Yes, you can not only imagine, but also cook - surprise and please your loved ones.

Recipe Information

Ingredients:

• Cookies - 1 kg
• Condensed milk - 1 can
• Butter - 100 g
• Syrup (any) - 3 tbsp. spoons
• Cocoa powder - 3 tbsp. heaped spoons
• Curd mass - 100 g
• Various additions (raisins, nuts, etc.) to taste.

Cooking method

1. 
   Twist the cookies through a meat grinder. Instead of cookies, you can use, preferably dried out. By the way, in the pastry shops the "Potato" cake is made from biscuits.
2. 
   Melt the butter and add to the ground liver.
3. Open a can of condensed milk. Normal, not boiled. Pour into a bowl of ground cookies.
4. 
   Add three tablespoons of any syrup. The example uses sweet sea buckthorn syrup that is available at a store.
5. 
   Spoon in three rounded tablespoons of cocoa powder.
6. 
   Mix everything. It is not so easy to do this, as it turned out to be a rather large amount of "test". If it is more convenient for you, then you can knead this mass right on the table, like a tight dough for dumplings. If the mixture is too tight, add more syrup. However, at this ratio, the cookies should mix well with the rest of the ingredients. You will have a dense "dough".
7. 
   Divide the dough in half. And roll out round cakes of the same diameter from each half. Now we need to shape our cake. Place one tortilla on a slightly larger flat plate.
8. 
   The filling for the cake will be curd mass. You can make it yourself by finely chopping cottage cheese with yogurt. You can buy ready-made mass in the store. Spread it over the surface of the cake.
9. 
   Place the second cake on top. Since the mass is quite malleable, like plasticine, at this stage you can trim and correct the shape of the cakes. If necessary, of course. The top of the cake can be decorated with curd mass and grated chocolate. You can drizzle with condensed milk, garnish with fruit or whipped cream.
10. Put the finished chocolate cake without baking in the refrigerator for a while. This cake, made according to the Potato cake recipe, contains butter, it will freeze in the cold, and the cake will keep its shape well. Bon appetit and tea!
    
    

At all times, potatoes have been and are the most popular product for cooking. What we just didn’t cook from it! Probably just cake! This is what we are going to do today! The recipe for potato cake is radically different from traditional desserts. Potato cake "A la dranik" is an excellent original dinner made from the simplest products! The cakes for such an unusual cake are large. The number of such cakes, as well as the "cream" for the cake, you can change according to your taste and desire! I am sure that it will turn out very tasty

Ingredients

• Potatoes - 500 g.
• Eggs - 1 pc.
• Onions - 1 pc.
• Mushrooms cons. - 150 g.
• Vegetable oil 3 tbsp
• Chicken fillet - 150 g.
• Garlic - 2-3 cloves
• Cheese - 100 g.
• Mayonnaise

Cooking process

1. Peel and grate the potatoes. Add egg, salt.
   
2. Spread a third of the potatoes in a layer in a hot pan with vegetable oil. Fry until browned on both sides.
   
   
3. The finished cakes look like this. We will have three of them (and you may have more!)
   
   
4. Now let's move on to the filling. Fry pickled mushrooms (champignons) or any others (salted, boiled) in vegetable oil with onions.
   
   
5. Add sour cream, simmer for another 5 minutes
   
6. Three hard-boiled eggs on a fine grater, add garlic and mayonnaise.
   
   
7. We spread the mushrooms in sour cream on the first cake.
   
   
8. Next, the second cake, eggs with mayonnaise and garlic on it.
   
   
9. Coat the third cake with mayonnaise.
   
   
10. Sprinkle finely grated cheese on top.
    
    
11. Potato cake "A la dranik" is ready! let it sit in the refrigerator for a while so that it has time to soak slightly. Enjoy your meal!