Custard cake on potatoes with candied fruits
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Our grandmothers also baked custard cakes with the addition of boiled potatoes. The dough of such Easter cakes turns out soft and airy. Tasty!
Custard Easter cakes with potatoes can be flavored, just like other Easter cakes, with various additives - orange or lemon zest, spices, such as cardamom and nutmeg; you can also add candied fruits and raisins. I suggest making the glaze for these Easter cakes unusual, not with raw protein, but with the addition of almond flour. They cover the cakes with this glaze when they are still raw, and bake the cake immediately with the glaze, resulting in a sweet, crispy cake with the aroma of almonds.
To bake custard Easter cakes with potatoes (with candied fruits), we will prepare all the products according to the list of ingredients.
Ингредиенты
Potato brew:
Peeled potatoes - 120 g
Water - 130 g
Wheat flour - 20 g
Butter - 75 g
Opara:
Milk - 250 g
Wheat flour - 100 g
Sugar - 20 g
Fresh yeast - 16 g
Dough:
Wheat flour - 420-450 g
Sugar - 100 g
Yolks - 2 pcs.
Salt - 3 g
Candied fruits/raisins - 130 g
Vanillin - 1/3 tsp.
Cardamom - 1/3 tsp.
Nutmeg - 1/3 tsp.
Glaze:
Squirrels - 2 pcs.
Almond flour - 100 g
Powdered sugar - 100 g
Corn starch - 10 g
Рецепт
1. Cut the potatoes into small pieces, add water and set to boil, covering the pan with a lid. Afterwards, mash the boiled potatoes into puree along with the remaining liquid.
2. Let's make a dough. Mix flour, lukewarm milk, sugar and yeast. Leave the mixture for 20 minutes until a cap forms.
3. Mix the prepared mashed potatoes with butter and flour.
4. Mix not very warm potato mixture into the suitable dough.
5. Sift the flour for the dough into a large bowl, add to it the previously prepared yeast mixture, sugar, yolks, vanillin and salt. Mix with a spoon or straight away with a mixer.
6. Then knead the dough thoroughly for about 15-20 minutes. Then cover with film and leave to rise for 2 hours; after an hour, knead and add candied fruits and spices. Let's leave some candied fruits to decorate the caps of the Easter cakes.
7. Divide the dough into 4 parts: 3 parts of 260 g and 1 part of approximately 420 g. Divide into molds and give time to rise so that the dough does not reach about 1 cm from the top.
8. Once the dough has risen, you can cover it with glaze. For the glaze, simply mix the egg whites, powdered sugar, almond flour and starch. Spread the glaze on top, not reaching the edges of the cake. Sprinkle candied fruits and a little powdered sugar on top. Place the pans with Easter cakes in an oven preheated to 150 degrees and bake for 10 minutes. Then increase the temperature to 180 degrees and bake the cakes until dry, about 15-20 minutes.
9. Take our custard cakes out of the oven and let them cool.
10. Such delicate custard cakes will decorate your Easter table.
11. Happy Easter to you!