Classic cake cookie potatoes with condensed milk

16 servings
2 hours

How to make a classic cake Potato? Prepare the products. Cookies are usually taken by the simplest sugar type of anniversary, for tea. But many people do with what is at hand: oat, galley, biscuit. I always cook only with traditional, so I don't know what kind of taste you get with another. Choose the real condensed milk, without milk fat substitutes. The same goes for oil. Take it out of the fridge beforehand, it should be soft.

Crush the cookies in any way convenient for you. I have a convenient large combine, it fits a large amount of products at once, I grind in German. Someone prefers a meat grinder, so, by the way, they made cookies in my childhood. Or you can get by with a simple rolling pin. Fold the biscuits into a tight bag and beat them properly with a rolling pin. In this case, the crumb will be large enough, which, however, will not affect the taste of the cakes in any way.

Fold the soft butter and condensed milk into a bowl. Using a fork, stir them to the cream state. You can, of course, take a mixer, but this is not important in this recipe - the condition of the cream can be any, it will not affect the final result in any way. And you still need to wash the mixer. Instead of a fork, you can take a whisk.

Add cookie crumbs to the butter cream. Stir the ingredients together with the same fork until completely combined.

The dough will turn out to be thick enough, it can be sculpted.

Pour cocoa powder onto a plate. Make an oblong pastry out of pastry. Roll it in cocoa from all sides and put it on parchment. In general, the shape of potatoes can be any - both oval and round. You can make them as similar as possible to potatoes - to blind uneven tubers.

Put the finished chocolate potatoes in the refrigerator for at least an hour. The oil should cool and freeze well, making the cakes harder. They will be convenient and tastier to eat. Before serving, potatoes can be decorated with cream, chocolate, sprinkles. I made white dots from cream, similar to potato sprouts.