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Potato cake made from crackers and condensed milk

Author
Cookinero 16 Apr 2025
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Potato cake made from crackers and condensed milk

The well-known "Potato" cake is usually made from crushed cookies with cocoa, butter and nuts. But what if you don't have any cookies on hand? Regular crackers with condensed milk will come to the rescue. The main thing is that they are from a loaf and not salty. The "Potato" cake made from crackers with condensed milk turns out to be no worse than the traditional version, and is prepared much faster. The recipe is very simple. Condensed milk should be white and liquid. It does not need to be boiled.

How to cook Potato cake made from crackers and condensed milk

Step 1

Potato cake made from crackers and condensed milk

Start making the Potato cake with rusks and condensed milk. Transfer the crushed rusks to a deep bowl. Add cocoa powder and stir. Add condensed milk. Mix the rusks with condensed milk and add softened butter. It is better to mix the ingredients with your hands until the mass becomes sticky and stops crumbling.

Step 2

Potato cake made from crackers and condensed milk

Form a "potato" from breadcrumbs with condensed milk. Separate an equal amount of the mass and roll it into a ball. Then give it an oval shape. Roll the cake in breadcrumbs intended for breading. Put the cakes in the refrigerator for 30 minutes. The butter should set, harden slightly, and the cakes will hold their shape better.

Potato cake made from crackers and condensed milk - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute rusks with crushed graham crackers, vanilla wafers, or even shortbread cookies for a different texture and flavor.
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 2 months.
The recipe is naturally vegetarian as is, but ensure your condensed milk and rusks don’t contain animal-derived additives like gelatin if following a strict diet.
Yes, use sugar-free condensed milk and low-carb cookies or almond flour instead of rusks. Adjust cocoa powder to taste.
Ensure the butter is fully softened and mix thoroughly until the mass is sticky. Chilling the mixture briefly before shaping can also help.
Dust with extra cocoa powder, drizzle with melted chocolate, or serve with fresh berries for an elegant presentation.
Yes, freeze the shaped cakes on a tray before transferring to a container. Thaw in the fridge before serving.
Scale ingredients proportionally. For smaller batches, halve the amounts; for larger, double them, but mix in batches for even consistency.

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