Easter cake recipe: how to make a delicious and fluffy potato cake, said chef Valentina Veryovkina

The bright Easter is approaching. And today the hostess is choosing recipes. It is important that the holiday cake is tasty and cheap. There are many different recipes on the Internet today. But if you want to be sure of the result, use the proven recipes of famous chefs.

He shared the recipe for the cream potatoes as well as his own life tricks to create the perfect cake with “FACTS” the famous Chernihiv pastry chef Valentina Veryovkina.

“Thanks to the potatoes in the composition of this cake does not harden for a long time”

– Our grandmothers cooked Easter cakes with boiled potatoes, – says Valentina Veryovkina. – The dough is soft and fluffy. Thanks to the potatoes in the composition, this cake does not harden for a long time. It stays fresh for a week. And making a cake like this is easy.

– Share the recipe?

– Of course!

Belt of processed potatoes

You will need the following ingredients for four medium strips or one large and three small.

Potato base:

Peeled potatoes – 120 g

Water – 130 g

Wheat flour – 20 g

Butter – 75 g

Sponge:

Milk – 250 g

Wheat flour – 100 g

Sugar – 20 g

Fresh yeast – 16 g

Too:

Wheat flour – 420-450 g

Sugar – 100 g

Rovells – 2 pieces.

sal – 3 g

Candied fruit or raisins – 130 g

Vanilla – 1/3 teaspoon.

Cardamom – 1/3 teaspoon. (Optional)

Nutmeg – 1/3 teaspoon. (Optional)

Enamel:

Proteins – 2 pieces.

Powdered sugar – 180-200 g

Cut the potatoes into small pieces, fill them with water and bring to a boil, covering the pan with a lid. Then mash the boiled potatoes in a puree with the remaining liquid.

Let’s make a slag. Mix the flour, a little warm milk, sugar and yeast. Leave the mixture for 20 minutes to form a stopper.

The prepared mashed potatoes are mixed with oil and flour. Knead too many not-too-warm potatoes into the approaching puree. Sift the flour for the dough into a large bowl, add the mixture of prepared yeast, sugar, egg yolks, vanilla and salt. Mix with a spoon or blender. Then knead the dough well for about 15-20 minutes. Then cover with plastic wrap and let stand for 2 hours. In an hour we will make a bypass and add candied fruit with spices.

Divide the dough into 4 parts: 3 parts of 260 g and 1 part of about 420 g. Place the forms with the strips in the preheated oven at 150 degrees and bake for 10 minutes. After that, raise the temperature to 180 degrees and bake the strips on a dry stick, over time, about 15-20 minutes.

“When you make Easter cakes, try not to open the oven door”

– How do you recommend decorating the Easter cake?

– Beat the icing with a blender. Decorate the coated Easter cakes with icing, if desired and if possible, sprinkle with candied fruit and nuts. Alternatively, you can melt dark or milk chocolate in a double boiler and cover the Easter cakes with them, and decorate with candied fruit and nuts.

– Valentino, you are an experienced pastry chef. Do you have personal tricks from professional life to create the perfect belt?

– The ingredients for the dough should not be refrigerated. There should be no drafts where the dough is adequate. When making Easter cakes, try not to open the oven door, because the cake doesn’t like it when it’s “disturbed”. When air enters the oven, the lush cake will settle.

Read also: “Your family will not be able to break with this sausage”: a recipe for a delicious and very healthy dish

Photo from Valentina Veryovkina’s album

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