Cake Potato

Ingredients

• 30 g sugar
• 1 egg
• 40 g walnuts
• 50 g dark chocolate
• 65 g flour
• 1 st. l. condensed milk
• 10 g butter
• 1 tsp cognac
• 1 vanilla pod
• 1 st. l. sugar syrup
• 1 h. l. Roma
• 65 g cream
• 20 g sugar
• 30 g milk 3.2%
• 10 g flour
• juice of a quarter of a lemon
• 25 g butter
• 1 egg
• 30 g flour
• 1 tsp cocoa powder
• 1 vanilla pod
• 1 st. l. powdered sugar
• salt
• 15 g of glucose
• 7 g condensed milk
• 2 g gelatin
• 15 g dark chocolate
• 2 Art. l. milk

Cooking

Step 1

For a biscuit, mix eggs with sugar, put in a water bath and beat thoroughly. Then cool to room temperature. Add cooked and sifted flour and chopped nuts. Knead the dough, put it in a mold and send it to the oven for 40 minutes at 200 C. Leave in the mold until it cools.

Step 2

Grind the cooled biscuit in a blender. Add to the biscuit crumbs all the ingredients for the biscuit mass. We divide the resulting mass into 4-5 parts, from which we form round cakes

Step 3

For custard in a water bath, beat eggs with sugar. Separately, beat soft butter with milk. Mix the masses and add lemon juice. Using a syringe, add custard to the center of each ball.

Step 4

For chocolate glaze, pour gelatin with water and leave to infuse. Next, mix all the ingredients for the glassage with gelatin, bring to a homogeneous mass and strain. Pour the finished cakes with the resulting icing.

Step 5

For shortbread tartlets, knead flour with soft butter into crumbs, add salt, powdered sugar, egg yolk, cocoa and vanilla extract, knead the dough and refrigerate for 15 minutes. Then roll the dough into small balls and roll them over the sides of metal molds with wavy edges. The thickness of the dough is about 0.3-0.5 cm. Bake at 200 C for about 25 minutes.

Step 6

Iced cake with custard inside, serve on a shortbread tartlet. Can be decorated with chocolate chips.