Step-by-step photo recipe of a cake simulating baked potatoes in peel wrapped in foil. For cooking used sponge cake, butter cream, homemade chocolate mastic и жевательные конфеты. 
Photo of the dish: Эндрю ПерселлTime: 2 hours. 25 minutes Difficulty: easy Servings: 16 – 20 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. vanilla cream
- 3 chewing sweets (chewing marmalade) yellow, such as Mamba, Frutella or Starburst
- 2 fresh mint leaves
- 1 tbsp. l milk
- 3 – 4 tbsp. powdered sugar
- Mold lubricant (cooking spray)
- 110 gr. butter at room temperature
- 2 tsp cocoa powder + a little to sprinkle
- 2 packs of 500 gr. dry mix for baking white biscuit or cupcake
Recipes with similar ingredients: a cupcake mix, mint, cream, icing sugar, cocoa, milk, marmalade
Recipe preparation:
- Prepare 3 round molds with a diameter of 23 cm, grease them oil. Prepare the biscuit mixture according to pour the batter into prepared forms and bake until cooked at the temperature indicated on the package. Allow to cool.
- Make a pastry mastic to simulate potato peel: whisk butter and milk with a mixer until you get homogeneous mass. Pour in several stages without stopping cocoa powder and icing sugar. Keep whisking until mixture will become thick as a cookie dough. Divide the mastic into two equal parts and form in 2 balls, wrap with cling film and put in the refrigerator.
- With a knife, cut off the domed tops from 2 biscuits. Connect the biscuits with each other, sandwiching the cakes with a cream; Place the remaining sponge cake with a domed top on top of the cake. Remove the cake for 30 minutes. into the freezer.
- Use a sharp toothed knife to shape the cake (leave the cut biscuit to simulate the potato pulp). Cover the whole cake with a thin layer of cream.
- Sprinkle a sheet of parchment paper with cocoa powder. Of chilled mastic roll two ovals 13×26 cm., sprinkling cocoa powder (so that the mastic sticks less to the rolling pin it needs roll between two sheets of dense plastic film).
- Cover the rolled oval with parchment and carefully transfer to cake. Repeat these steps with the second oval, superimposing it like this so that the edges overlap a few centimeters as shown in the figure. Excess mastic in the bottom of the cake can not cut, they are covered with foil.
- From the scraps of biscuit, make a biscuit crumble and pour it into indentation on top of the cake.
- Expand chewing sweets and microwave them oven until soft, about 12 seconds. Give them a piece shape butter and put on biscuit crumbs.
- Tear mint leaves into small pieces and scatter on top of the cake. Wrap the bottom of the cake with a large sheet foil.
