Recipe for potato cake
Potato cake is a quintessential “cream cake classic,” and it just tastes delightful.
It is the perfect flavor combination of vanilla, marzipan, and cocoa – with a heavenly soft and delicious texture.
The potato cake became really popular in 1947, and it got its name because the small, sweet cream cakes are meant to resemble potatoes with soil on them.
Despite its name, this cream cake does not actually contain potato 😉
I experimented a bit and tried making half of my potato cakes with raspberry jam and a raspberry. It worked really well, so I will definitely do that in all of them next time.
The recipe is quite versatile, as both the cake cream, sponge cake base, and marzipan can be used for a goose breast cake – so if you’re at it, you can easily make both.
Equipment
- Deciliter Measure
- Knife
- Cutting Board
- Pot
- Hob
- Storage Container
- Whisk
- Oven
- Bowl
Ingredients
Cake Cream
- 1 pcs. Egg
- 200 gram Whole Milk
- 25 gram Sugar
- 8 gram Cornstarch
- 1 pcs. Vanilla Pod both the seeds and the pod
Layer Cake Base
- 3 pcs. Egg
- 45 gram Sugar
- 50 gram Wheat Flour
- 2.3 gram Baking Soda
Whipped Cream
- 0.5 l Whipping Cream
Collection
- Layer Cake Bases
- Raspberry Jam
- Cake Cream
- Raspberry
- Marzipan
- Powdered Sugar
Instructions
- Sponge Cake
- Whipped Cream
- Assembling Your Potato Cake