Cake made from potato-almond biscuit with cherry confiture and white ganache

Cakes 277 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Cake made from potato-almond biscuit with cherry confiture and white ganache
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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A potato and almond biscuit cake with cherry confiture and white ganache is an unusual pastry that can be prepared both for the holiday and for home tea drinking. No one will guess that there are potatoes in the biscuit!

Ingredients

Directions

  1. Prepare all ingredients.
  2. Starch is suitable for both potato and corn.
  3. Cherries can be taken both frozen and fresh.
  4. Buy butter of high fat content and good quality.
  5. White chocolate can be replaced with white confectionery icing in drops.
  6. Separate egg whites and yolks and place in separate bowls. Send the egg whites to the refrigerator.
  7. Peel potatoes, rinse well and cut into pieces.
  8. Place the potatoes in a saucepan, cover with cold water and put on high heat. Bring to a boil. Then reduce the heat and simmer the potatoes until tender. Cooking time depends on the type of potato and the size of the cut pieces, readiness is checked by piercing with a fork (if a potato slice is easy to pierce, then it is ready).
  9. Drain the broth from the cooked potatoes and mash the potato pieces to a mashed consistency. Cool down.
  10. Pour boiling water over the almonds and leave for 8-10 minutes.
  11. Drain the almonds in a colander and rinse with cold water. Remove skins from nuts and pat dry with paper towels.
  12. Grind the almonds in a blender until fine crumbs
  13. Combine the yolks with sugar in a deep bowl.
  14. Beat the yolks with sugar with a mixer at medium speed until white. In my case, it took 3-4 minutes.
  15. Add crushed almonds, lemon juice and lemon zest. Stir until evenly distributed.
  16. Add mashed potatoes to the yolk mixture. Mix with a spatula until smooth.
  17. Pour in starch. Stir.
  18. Turn on and preheat the oven to 180 degrees.
  19. Pour cold proteins into a deep dry container. Beat with a mixer to steady peaks, starting at a low speed and gradually increasing it (I have a low power mixer - 550 watts, and it took me 5-7 minutes). If the whites remain in place when turning the bowl upside down, then they are beaten well.
  20. Enter the whipped proteins to the yolk-potato mass - gently mix the foam with a spatula, trying not to destroy it.
  21. Cover the bottom and sides of the baking dish with parchment (the diameter of my form is 17 cm). You can grease the bottom of the mold with butter and sprinkle with breadcrumbs or flour. On the outside, I wrapped the pan with several layers of foil, as the bottom cooks faster than the top in my oven.
  22. Fill the form with dough and send it to the oven preheated to 180 degrees for 40-60 minutes. The baking time depends on the power of your equipment, keep this in mind.
  23. Remove the finished biscuit from the oven. It will noticeably settle, since there is no flour in the composition.
  24. Leave the biscuit to cool in the mold for 10-15 minutes. After this time, carefully remove the biscuit from the mold and cool to room temperature.
  25. While the cake is cooling, prepare the cream. To do this, combine cream and sugar in a saucepan and mix.
  26. Place the mixture over moderate heat and heat until hot, stirring constantly to dissolve the sugar. It is not necessary to bring to a boil.
  27. In hot cream, add, breaking into pieces, white chocolate (or add drops of glaze). Let the chocolate warm for about 2 minutes and stir well until completely melted.
  28. Add butter. Stir the mixture until the oil is completely dissolved. Then remove from heat and cool to room temperature. To speed up the cooling process, the stewpan with the mixture can be lowered into a container of cold water.
  29. Transfer the cooled creamy-chocolate mixture to a convenient container and beat with a mixer until creamy. It took me about 8 minutes for the cream to thicken. Cover the cream close to the surface with cling film and refrigerate to ripen (1-2 hours).
  30. Prepare cherry jam. I used frozen cherries. If you have pitted cherries, be sure to remove them. Place cherries in a saucepan.
  31. Grind the cherries with an immersion blender until smooth.
  32. Add sugar to a saucepan and place over medium heat. While stirring, bring the cherry mass to a boil and boil for 3 minutes.
  33. In a separate container, pour gelatin with boiled water at room temperature and leave to swell for 8-10 minutes.
  34. Remove cherries from heat and let cool for 4-5 minutes.
  35. Then add the swollen gelatin to the cherry and mix well until completely dissolved. Cool the confiture completely to room temperature. You can lower the stewpan with confiture into a container of cold water to speed up the cooling process.
  36. Cut the cooled potato cake in half.Now you need a detachable form or ring. I have a ring for assembling a cake, the diameter is adjustable.
  37. I lined the walls of the ring from the inside with an acetate film (you can take parchment paper). I made the bottom of several layers of foil (this is a must, otherwise the confiture will “run away”) and set the foil ring on the dish.
  38. Place half of the biscuit on the bottom. Adjust the distance from the biscuit to the walls of the ring (it should be 1-2 mm).
  39. Pour half of the cooled confiture over the biscuit. As long as it's runny, it's easy to spread it evenly over the top and sides of the cake.
  40. Lay the other half of the biscuit on top. Do not press with your hands, so as not to squeeze out a layer of confiture.
  41. Then pour in the second half of the marmalade.
  42. Send the cake to the refrigerator for 2-3 hours so that the confiture completely freezes and turns into jelly.
  43. After a while, carefully remove the ring and remove the film.
  44. This is how the cake turned out. Now it's time to decorate it with white ganache.
  45. Take the cream out of the refrigerator. If it thickens too much, keep it at room temperature for 30-40 minutes, then beat it with a mixer.
  46. Decorate the cake as you like. I used a piping bag with a star tip.
  47. You can decorate the cake by sprinkling it with almond petals.
  48. As you can see from the photo, liquid began to separate from the cream - this indicates that the oil, although fatty (72%), is not of good enough quality. Fortunately, this did not affect the taste of the cake.
  49. Cake from potato-almond biscuit with cherry confiture and white ganache is ready.
  50. Cut the cake into portions and serve.

Cake made from potato-almond biscuit with cherry confiture and white ganache



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

A potato and almond biscuit cake with cherry confiture and white ganache is an unusual pastry that can be prepared both for the holiday and for home tea drinking. No one will guess that there are potatoes in the biscuit!

Ingredients

Directions

  1. Prepare all ingredients.
  2. Starch is suitable for both potato and corn.
  3. Cherries can be taken both frozen and fresh.
  4. Buy butter of high fat content and good quality.
  5. White chocolate can be replaced with white confectionery icing in drops.
  6. Separate egg whites and yolks and place in separate bowls. Send the egg whites to the refrigerator.
  7. Peel potatoes, rinse well and cut into pieces.
  8. Place the potatoes in a saucepan, cover with cold water and put on high heat. Bring to a boil. Then reduce the heat and simmer the potatoes until tender. Cooking time depends on the type of potato and the size of the cut pieces, readiness is checked by piercing with a fork (if a potato slice is easy to pierce, then it is ready).
  9. Drain the broth from the cooked potatoes and mash the potato pieces to a mashed consistency. Cool down.
  10. Pour boiling water over the almonds and leave for 8-10 minutes.
  11. Drain the almonds in a colander and rinse with cold water. Remove skins from nuts and pat dry with paper towels.
  12. Grind the almonds in a blender until fine crumbs
  13. Combine the yolks with sugar in a deep bowl.
  14. Beat the yolks with sugar with a mixer at medium speed until white. In my case, it took 3-4 minutes.
  15. Add crushed almonds, lemon juice and lemon zest. Stir until evenly distributed.
  16. Add mashed potatoes to the yolk mixture. Mix with a spatula until smooth.
  17. Pour in starch. Stir.
  18. Turn on and preheat the oven to 180 degrees.
  19. Pour cold proteins into a deep dry container. Beat with a mixer to steady peaks, starting at a low speed and gradually increasing it (I have a low power mixer - 550 watts, and it took me 5-7 minutes). If the whites remain in place when turning the bowl upside down, then they are beaten well.
  20. Enter the whipped proteins to the yolk-potato mass - gently mix the foam with a spatula, trying not to destroy it.
  21. Cover the bottom and sides of the baking dish with parchment (the diameter of my form is 17 cm). You can grease the bottom of the mold with butter and sprinkle with breadcrumbs or flour. On the outside, I wrapped the pan with several layers of foil, as the bottom cooks faster than the top in my oven.
  22. Fill the form with dough and send it to the oven preheated to 180 degrees for 40-60 minutes. The baking time depends on the power of your equipment, keep this in mind.
  23. Remove the finished biscuit from the oven. It will noticeably settle, since there is no flour in the composition.
  24. Leave the biscuit to cool in the mold for 10-15 minutes. After this time, carefully remove the biscuit from the mold and cool to room temperature.
  25. While the cake is cooling, prepare the cream. To do this, combine cream and sugar in a saucepan and mix.
  26. Place the mixture over moderate heat and heat until hot, stirring constantly to dissolve the sugar. It is not necessary to bring to a boil.
  27. In hot cream, add, breaking into pieces, white chocolate (or add drops of glaze). Let the chocolate warm for about 2 minutes and stir well until completely melted.
  28. Add butter. Stir the mixture until the oil is completely dissolved. Then remove from heat and cool to room temperature. To speed up the cooling process, the stewpan with the mixture can be lowered into a container of cold water.
  29. Transfer the cooled creamy-chocolate mixture to a convenient container and beat with a mixer until creamy. It took me about 8 minutes for the cream to thicken. Cover the cream close to the surface with cling film and refrigerate to ripen (1-2 hours).
  30. Prepare cherry jam. I used frozen cherries. If you have pitted cherries, be sure to remove them. Place cherries in a saucepan.
  31. Grind the cherries with an immersion blender until smooth.
  32. Add sugar to a saucepan and place over medium heat. While stirring, bring the cherry mass to a boil and boil for 3 minutes.
  33. In a separate container, pour gelatin with boiled water at room temperature and leave to swell for 8-10 minutes.
  34. Remove cherries from heat and let cool for 4-5 minutes.
  35. Then add the swollen gelatin to the cherry and mix well until completely dissolved. Cool the confiture completely to room temperature. You can lower the stewpan with confiture into a container of cold water to speed up the cooling process.
  36. Cut the cooled potato cake in half.Now you need a detachable form or ring. I have a ring for assembling a cake, the diameter is adjustable.
  37. I lined the walls of the ring from the inside with an acetate film (you can take parchment paper). I made the bottom of several layers of foil (this is a must, otherwise the confiture will “run away”) and set the foil ring on the dish.
  38. Place half of the biscuit on the bottom. Adjust the distance from the biscuit to the walls of the ring (it should be 1-2 mm).
  39. Pour half of the cooled confiture over the biscuit. As long as it's runny, it's easy to spread it evenly over the top and sides of the cake.
  40. Lay the other half of the biscuit on top. Do not press with your hands, so as not to squeeze out a layer of confiture.
  41. Then pour in the second half of the marmalade.
  42. Send the cake to the refrigerator for 2-3 hours so that the confiture completely freezes and turns into jelly.
  43. After a while, carefully remove the ring and remove the film.
  44. This is how the cake turned out. Now it's time to decorate it with white ganache.
  45. Take the cream out of the refrigerator. If it thickens too much, keep it at room temperature for 30-40 minutes, then beat it with a mixer.
  46. Decorate the cake as you like. I used a piping bag with a star tip.
  47. You can decorate the cake by sprinkling it with almond petals.
  48. As you can see from the photo, liquid began to separate from the cream - this indicates that the oil, although fatty (72%), is not of good enough quality. Fortunately, this did not affect the taste of the cake.
  49. Cake from potato-almond biscuit with cherry confiture and white ganache is ready.
  50. Cut the cake into portions and serve.

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