3 recipes for potato cake - a dessert from childhood

Mar-1-2013 Author: KoshkaS

Potato cake, the calorie content of which we will consider in our publication today, is a very simple, but at the same time very tasty cake. The interesting thing is that to prepare such a confectionery product you do not need an oven at all. Potato cake is a sponge-chocolate cake that has a round shape and a pronounced cocoa taste. This delicacy is especially loved by children - they really like it if the cake is given a funny shape like a potato or a hedgehog.

It is precisely because of the popularity of this dish that we decided to dwell in more detail on the calorie content of the Potato cake, what are the benefits of the cake and whether it has any dietary properties. Its calorie content will be useful to know for those who would like to get rid of extra pounds or are simply monitoring their body weight, but at the same time are not ready to completely give up their favorite delicacy.

Calorie content of custard cakes

Custard cakes are one of the most popular. The famous eclairs are also custard cakes. In this type of cake, both the dough and the filling have a high energy value. The dough contains a significant amount of butter (margarine) and a large amount of eggs (egg powder). Classic butter cream, protein cream, custard cream, butter cream and curd cream are used as fillings.

The calorie content of custard cake may vary depending on the filling used. So, the most high-calorie product is butter cream. The energy value of this cream is 500-560 kcal per 100 g of product. Cakes with butter cream can be enjoyed by people who do not have diseases of the liver, biliary tract, pancreas, excess weight or a tendency to be overweight.

The calorie content of cakes will be lower if you use protein cream

. The energy value of protein cream is about 350 kcal. The calorie content of an eclair with protein cream will be approximately 280 kcal.

The calorie content of custard is much lower - about 220 kcal. Custard prepared according to the classic recipe with the addition of butter will have this energy value. But to make the cakes even less caloric, they can be filled with cream prepared without butter. The calorie content of custard without oil will be approximately 148-170 kcal.

A cream prepared from cottage cheese with 5 percent fat content will have a calorie content of 165-170 kcal. The calorie content of a cake with such cream will be about 280 kcal.

Potato cake recipes

When considering the recipe for this delicacy, you need to focus on the origin of the name - it is strongly associated with the appearance, and not only in the form of the product. The classic Soviet Potato was supposed to resemble the tuber of the same name even in cross-section, because it was light inside. A modern person, accustomed to the chocolate-colored consistency, is greatly surprised by such photos. For the USSR, today's modifications of Potatoes are a serious liberty of confectioners.

Recipe 1 – Potato cake according to GOST

Those who remember the classic taste of that same delicacy from the USSR would like to know what the original recipe for Potato cake looked like according to GOST. It is very different from today’s variations: the absence of cocoa, the size of the crumbs, and the composition of the cream. The very first option is no longer possible to find, but you will find out what the taste of Potatoes from the Leningrad confectionery shops of the mid-20th century was if you try to make a cake according to this recipe.

Ingredients

:

• eggs – 6 pcs.;
• sugar – 6 tbsp. l.;
• flour - 3/4 cup;
• starch - 1/4 cup;
• butter – 150 g;
• powdered sugar – 78 g + 1 tbsp. l.;
• condensed milk – 60 g;
• rum – 2 tbsp. l.;
• cocoa powder – 2 tbsp. l.

Cooking method

:

1. The eggs combined with sugar are placed in a water bath and beaten so that the volume of the mass increases almost 3 times. This should be done with a mixer, about 8-9 minutes.
2. Afterwards, carefully add double-sifted flour and potato starch using spoons. The egg mass must first be cooled.
3. Pour the dough into the mold (height up to 3 cm), smooth the top with a knife or spatula. Bake for 20 minutes, preheating the oven to 200 degrees.
4. Prepare the cream: butter, powdered sugar (except 1 tbsp), condensed milk, beat rum for a couple of minutes.
5. Grate the biscuit coarsely and add to the cream.
6. Quickly knead the “dough” for Potatoes and make 20 cakes from it.
7. Roll them in a spoonful of powdered sugar and cocoa and cool.

Recipe 2 – Potato biscuit cake

This method of preparing delicacies from childhood differs from the previously discussed GOST technology in the composition of the main dry product. It turns out so delicious that the dessert may not survive until the morning. This biscuit Potato cake has only one drawback - it is high in calories, so be careful. How to prepare this delicacy? Follow the step-by-step instructions given here.

Ingredients

:

• flour – 4/3 cup;
• sugar – 100 g;
• condensed milk – 100 g;
• cocoa powder – 5 tbsp. l. + sprinkling;
• sour cream - a glass;
• baking powder – 1 tsp;
• eggs – 2 pcs.;
• milk – 2/3 cup;
• butter – 220 g;
• bitter chocolate – 50 g;
• powdered sugar - 2/3 cup.

Cooking method

:

1. Mix flour, cocoa powder and baking powder. Add the yolks ground with sugar.
2. Pour condensed milk with sour cream.
3. Beat the whites separately and fold in very carefully.
4. Make 1 large cake layer, bake at 200 degrees until brown.
5. Cool the biscuit and let it sit for 7-8 hours.
6. Break it up and put it in a blender.
7. Make a cream from butter and chocolate, warmed in a water bath. Add milk and powdered sugar.
8. Stir and make oblong barrels. Roll in cocoa.

Recipe 3 – Potato cookie cake without condensed milk

A woman faces a choice between “tasty” and “safe” almost every time she decides to drink tea. For such situations, you need to know the technique of creating Potato cake from cookies without condensed milk, which reduces the calorie content of the delicacy to 310 kcal per 100 g. The taste is not quite classic, which is explained by the set of products, but the dessert deserves your attention.

Ingredients

:

• hard biscuits (lean) – 0.3 kg;
• jam – 5 tbsp. l.;
• walnuts or almonds – 0.3 kg;
• butter – 70 g;
• cocoa powder – 3 tbsp. l.

Cooking method

:

1. Grind the nuts and cookies in the same way as the classic recipe.
2. Soften the butter, combine with the jam and the resulting crumbs.
3. Make “potatoes” from this mass and roll them in cocoa.
4. Be sure to keep refrigerated before serving.

Recipe 4 – Potato cake made from crackers

The previously presented version of the Soviet delicacy, according to GOST, is labeled “from childhood” and is not for everyone, since some confectionery factories added their own twists to the recipes. Someone was more familiar with the Potato cake made from crackers with milk and nuts. Whether it tastes better than the classic one can only be found out by preparing it and tasting it. The technology is simpler than in previous recipes.

Ingredients

:

• any crackers – 240 g;
• milk – 75 ml;
• sugar – 3 tbsp. l.;
• nuts – 3/4 cup;
• butter – 130 g;
• cocoa – 2 tbsp. l.

Cooking method

:

1. Grind the crackers and nuts through a meat grinder several times.
2. Melt the butter, pour in the milk.
3. When the mixture begins to boil, add sugar and cocoa.
4. Let this mixture cool slightly, then add crackers and nuts.
5. Knead and wait until the crumbs soften. Make potato bars with your hands and roll in cocoa.

Recipe 5 – Cookie Potato Cake with Condensed Milk

Traditional methods of creating this delicacy can gather dust in a cookbook for a long time, since they require a lot of time from the hostess. If you want something “tasty and quick”, you can use the version of the Potato cake made from cookies with condensed milk in a hurry. The main dry product - cookies - can be anything, but not too fatty: it is better to take tea options like “Yubileiny”, “Maria”, etc.

Ingredients

:

• cookies – 0.65 kg;
• condensed milk – 180 g;
• butter – 170 g;
• cocoa powder – 2/3 cup.

Cooking method

:

1. Let the butter removed from the refrigerator stand, then cut it and beat it with condensed milk.
2. Grind the cookies in a meat grinder, add cocoa.
3. Pour the dry mass into the liquid (thick) mass. Mix carefully.
4. Form cylinders using your hands and cool.

Calorie content of potato cakes

Potato cakes decorated with cream look very appetizing and literally melt in your mouth. To prepare them, use shortbread or biscuit cookies. The calorie content of cakes made with sponge cake will be lower

. Shortbread cookies are more nutritious. For example, the calorie content of Yubileinoye cookies is 467 kcal, and the average calorie content of a biscuit is about 275 kcal.

At home, potato cakes are usually prepared from shortbread cookies. The same cakes that are purchased in stores and cafes are usually prepared on a sponge cake basis. Therefore, homemade potato cake has a higher calorie content than that purchased in the confectionery department of the store.

Confectionery shops usually use a standard recipe. Therefore, the energy value of cakes produced at different enterprises does not differ significantly. On average, a “store-bought” potato cake has a calorie content of 380-400 kcal.

Potato cake - more recipes

“Potato” with biscuit-based cream-glaze

You can, of course, not cook the biscuit, but buy it at any supermarket. But still, if you have time and opportunity, it is better to bake the base for the cake yourself. Tastier!

Biscuit ingredients:

• sugar – 90 grams,
• flour – 75 grams,
• starch – 20 grams,
• 3 eggs,
• vanilla sugar – 10 grams,
• a pinch of salt.

For cream:

• 1 egg
• butter (room temperature) – 200 grams,
• milk – 125 ml or cream – 150 ml,
• sugar – 200 grams.

Cooking method:

1. Beat eggs with salt and sugar until thick and fluffy white foam is obtained, then carefully fold in the remaining ingredients.

2. Pour the dough onto a wide, greased baking sheet and place in an oven preheated to 180 degrees for 25-30 minutes.

Advice:

A wide baking sheet is needed, because the biscuit must be thin and well baked, this will make it easier to make biscuit crumbs from it in the future.

3. Break the cooled biscuit into small pieces and dry in the oven at minimum temperature for 4-5 minutes.

4. Grind the biscuit into crumbs using a blender.

5. Beat the egg with sugar until the latter is completely dissolved, then pour hot milk or cream into it. This should be done carefully, continuously stirring the mixture.

6. Pour the resulting mass into a special saucepan (Teflon or steel) and put on fire. Cook, stirring, until thickened. Cool.

7. Cream the butter. As soon as it increases in volume, and this will happen no earlier than after 3-4 minutes, begin to gradually add the egg-milk mixture to it, without stopping beating for a minute.

A sign that the cream is finally ready is when it leaves the walls of the container in which it is whipped.

8. Mix biscuit crumbs and cream.

9. Use your hands to form neat oval cakes from the resulting viscous mass.

10. Mix cocoa and sugar, sift them together through a sieve and pour into a deep container. Roll the potatoes one at a time in this mixture and place them in the refrigerator until the cakes harden.

Cookie-based “Potato” cake

If you don’t want to mess with a biscuit - you’ve never baked one or don’t have time, then the cake can be made from ordinary sponge or shortbread cookies.

Ingredients for the recipe:

• cookies – 300 grams,
• milk – 200 ml,
• cognac (optional) – 1 tbsp. l.,
• cocoa powder – 2 tbsp. l.,
• butter – 100 grams,
• nuts and wafer chips - to taste.

Cooking method:

1. Grind the cookies into crumbs with a mortar or blender.

2. Immediately add cocoa to it.

3. At the same time, pour warm milk into the butter cut into pieces at room temperature. Let stand for 1-2 minutes and pour the milk-butter mixture into the container with the cookie crumbs and cocoa.

4. Pour cognac into them. Add chopped nuts and mix thoroughly.

5. Form cakes from the resulting mass and, after rolling them in wafer crumbs, hide them in the refrigerator for at least 1 hour.

Whichever recipe you choose, the main thing is to adhere to certain rules:

1. The crumbs of the biscuit (cookies or crackers) should be as fine as possible. If you doubt that there are no large lumps in the crumbs made, it is better to play it safe and sift it through a sieve.

2. The butter and milk that make up the cream must be fresh, otherwise the taste of the cakes will be hopelessly spoiled by an unpleasant rancid taste.

3. When mixing the crumbs and cream, do not rush. You must be sure of the homogeneity of the resulting mixture.

4. You can roll the finished cakes in anything - waffle or almond crumbs, coconut flakes or just cocoa powder. In the latter case, in order for the color of the cakes to be more saturated, it is advisable, after the first roll in cocoa, to put the cakes in the refrigerator for half an hour, and then roll them again.

Potatoes are a delicious cake made from easily accessible ingredients. This cake got its name for its dark color and characteristic shape. Making Potato cake at home is quite simple. Here are several different recipes for making Potato cake.

Calorie content of meringue and sponge cakes

Meringue cakes are airy and light. They are prepared from egg whites and a significant amount of sugar. For all their airiness, “meringues” contain almost 70 g of carbohydrates per 100 g of product and no more than 4 g of protein. And the calorie content of weightless cakes is approximately the same as that of a “basket” - on average, 375 kcal.

Sponge cakes, especially fresh ones, soaked in cognac syrup and exquisitely decorated, will leave few people indifferent. The calorie content of sponge cakes with fruit filling is about 350 kcal, that is, approximately equal to the calorie content of custard cakes with protein cream. If you use butter cream as a layer and decoration for sponge cakes, then their energy value can increase to 400 kcal.

The calorie content of cakes is undoubtedly very high.

. However, knowing their energy value, you can easily plan your daily menu in such a way that there is a place in it for your favorite delicacy. For example, you decided that the energy value of foods eaten during the day should not exceed 1500 kcal. This means that for breakfast you can eat 100 g of cottage cheese with 5 percent fat content (121 kcal) and drink a cup of unsweetened green tea. And for second breakfast, a luxurious treat awaits you - your favorite cake with a cup of unsweetened tea or coffee. The calorie content of a cake, let it be, for example, an eclair with custard, is 280 kcal.

For lunch, you can eat a serving of vegetarian borscht (90 kcal) with bread (140 kcal) and 100 steamed pink salmon (143 kcal).

For an afternoon snack, eat 5 dried apricots (110 kcal) and 5 walnut kernels (250 kcal).

For dinner, you can eat 1-2 hard-boiled eggs (70-140 kcal), and a large portion of cucumber and tomato salad, seasoned with 1 teaspoon of vegetable oil and lemon juice (250 g - 235 kcal).

As you can see, the high calorie content of the cake did not become an obstacle to finding a place for this delicacy in a rather strictly verified menu. Of course, you should understand that while indulging yourself from time to time with such high-calorie sweets, you should not forget about physical activity. By the way, recent studies show that sweets eaten in the first half of the day will not seriously harm your figure. But carbohydrates consumed at night almost inevitably turn into fat deposits on the body.

To prepare the cakes, wheat flour, sugar, butter, milk powder, eggs, salt, vanillin, cognac, alcohol, margarine, and sorbic acid are used. The delicacy is rich in vitamins B, H, E, minerals zinc, selenium, potassium, chlorine, calcium, cobalt, phosphorus, boron, molybdenum.

Due to their high calorie and fat content, eclairs with custard are contraindicated when losing weight. With frequent consumption of sweets, the intestinal microflora is disrupted, extra pounds are quickly gained, and the risk of constipation increases.

If you want to get in good physical shape, nutritionists do not recommend eating eclairs. For those with a sweet tooth who cannot refuse cakes, it is recommended to eat no more than 1 piece per day and in the first half of the day. This will significantly minimize the risk of weight gain.

Potato cake - classic recipes at home

The love for this delicious and sweet cookie dessert has remained since my student days. We bought Potato cake in our dining room or buffet and had a magnificent tea party. Sometimes they made it themselves from gingerbread and leftover biscuits. After all, the recipe is very simple, the products are affordable. It takes very little time to prepare.

We also loved making jellied pies. Charlotte with apples or a hearty jellied pie with saury and potatoes often appeared on the table. And on weekends we treated ourselves to delicious pancakes.

For the first time, this treat was prepared at home by the wife of the Finnish poet and very poor man Johan Ludwig Runeberg. It was based on the remains of broken cookies, which Fredrika turned into crumbs. To make them stick together, a little butter and an egg were added, and raspberry jam and almond liqueur were added to improve the taste.

Later, cooks began to experiment, choosing foods for treats. Dried biscuits, gingerbreads, inexpensive cookies, and crackers were in use. They were first fastened and soaked with cream, and then they began to use condensed milk with butter.

This is exactly what those who prepare unusual treats at home do today. We will make it too, adding additional ingredients. See photos and detailed description.

Cookie potato cake - a classic recipe at home

A simple recipe for making Potato cake. It is prepared without preliminary baking of sponge cakes, which is mandatory according to GOST. But nevertheless, it is considered a classic option, since it has firmly won its place since Soviet times.

The speed of its preparation and the elementary technology are attractive. The result is excellent, the taste is in no way inferior to the original.

What products will be needed:

• 400 g of cookies (any shortbread, the most inexpensive);
• 1 can (usually 380-400 g) of condensed milk;
• 50 g butter;
• 3 tbsp. l. cocoa powder;
• 2 tbsp. l sugar.

I propose to improve our cake. I'll tell you how to make it even more tasty and beautiful. To do this, we will take additional ingredients:

• walnuts - a handful;
• whipped cream - for decoration.

Sequential description:

Step 1. The existing cookies must be crushed. We break it into pieces and put it in parts into the blender bowl.

Grind until all the pieces become crumbs. We carry out the same operation with the remaining product.

Step 2. Add 2 tablespoons of cocoa powder to the crushed liver. We leave one for running in finished products. Mix dry ingredients with a spoon.

Step 3. Melt the butter in the microwave.

We take butter with a fat content of at least 72.5%, because the cake is not subjected to heat treatment.

Mix the ingredients again.

Step 4. Pour condensed milk into the main composition. Stir as you pour.

Add it in parts so you can see when it's enough. Sometimes it takes a little less than a can.

This is the wonderful dough we get after the main ingredients are mixed.

Step 5: Prepare the mixture for rolling the cakes: mix the remaining cocoa (1 tbsp) and granulated sugar (2 tbsp).

Step 6. Now we will sculpt the potatoes. First, let's put everything you need on the table.

Take a piece of sticky mass, spread it on your hand and place crushed walnuts in the middle. If you don’t want to bother with the filling this way, you can add nuts to the total mass. And then we form a tight sausage.

Step #7. Roll the finished cake in sugar and cocoa and place it on the board.

That's how many cakes I made. Maybe more or less, because I didn’t adhere to GOST.

Step 8. Decorate as you wish. This time I use ready-made whipped cream from a can and leftover nuts.

The sweet chocolate delicacy is ready. You can invite everyone to the table for tea.

Recipe for potato biscuit cake according to GOST USSR

Options for products made with cookie crumbs are quick and convenient. But they are still different from the recipes that we ate in our distant childhood. In the confectionery shops of the Soviet period, classic cakes were prepared from sponge crumbs left over from cake production (a waste-free process).

And for decoration, a delicious cream was prepared from butter, sugar and milk, with the addition of cognac. According to the recipe approved by GOST, all cakes were identical in composition.

Required Products:

For the biscuit:

• 120 g flour;
• 120 g sugar;
• 4 medium eggs;

For cream:

• 110 g sugar;
• 125 g (half a pack) butter;
• 1/2 egg;
• 75 g milk;
• 1.5 tsp. cognac;

For sprinkling:

• 30 g powdered sugar;
• 10 g cocoa powder;

How we will cook:

We don't have biscuit crumbs. We'll have to bake a sponge cake to get it.

Replace two tablespoons of flour with starch (for fluffiness). The total weight remains the same. Mix and sift. Break the eggs and place them in a mixer bowl. Beat together with sugar until fluffy white mass.

Add flour to the egg mixture in parts and mix carefully so that it does not settle.

Experienced cooks advise mixing in one direction - from bottom to top. To avoid knocking down air bubbles in the dough.

Pour the biscuit dough onto a baking sheet lined with special paper and level it out. Bake in an oven preheated to 180 degrees. The product bakes quickly. It will take approximately 15-20 minutes.

Remove the paper and leave to cool. Grind the dried biscuit into crumbs. This can be done by hand.

Now prepare the Charlotte cream. To do this, add sugar to the milk. We do not take all the sugar (we leave 10% of the specified norm). Place the saucepan on the stove and bring to a boil. We're filming. Beat the egg with the remaining sugar. Pour the milk into the egg mixture in a thin stream. At the same time, do not forget to mix it.

Pour the mixture back into the pan and put it back on the fire. With constant stirring, bring the cream to thicken. Boil for a minute or two and remove from heat. Pour into a bowl and wait to cool. Sometimes we should stir it so that a film does not form on the surface.

In terms of consistency, the base should be approximately the same as condensed milk. It will be a little runny at first. Don't let this bother you. As it cools, the cream will thicken.

Meanwhile, beat the softened butter. And add the cream base into it in small doses. At the end, add cognac to the cream. It turns out tender and tasty. Keeps its shape well. Pour biscuit crumbs into it and mix into the cake base. The result is a plasticine-like mass.

We make potatoes from it and roll it in a mixture of cocoa and sugar.

On the surface of the products, use a stick to make shallow dimples. From a pastry bag we place potato sprouts from the cream into them.

Chocolate Cake Sweet Potatoes without Condensed Milk

The housewives' imagination is limitless. How can they decorate this sweet chocolate dessert now? Although its foundation remains unshakable. The same crumbs, syrup or cream for binding the mass, cocoa powder.

This beautiful potato cake is called Mulatto. It is based on chocolate biscuit crumbs based on cocoa powder. The products are dipped in melted chocolate on top, decorated with nuts and white chocolate petals.

Ingredients:

• 500 g chocolate biscuit;
• 150 g butter;
• 150 g berry syrup;
• 200 g chocolate;
• nuts for decoration.

How we will proceed:

Pour melted butter and berry syrup into chocolate biscuit crumbs. Knead the plastic dough.

We roll products (potatoes) from it in the form of cylinders and balls.

Place the preparations in the refrigerator for an hour to an hour and a half.

Meanwhile, add a tablespoon of butter and a tablespoon of milk to the chocolate. Melt it in a water bath. We take the pieces out of the refrigerator and cover (water) them with chocolate.

Decorate with nuts and white chocolate petals. We apply patterns with pink chocolate.

It's easy to get. Just melt the white petals and add berry syrup.

Place the pink dessert in a regular plastic bag. Place the mass in the corner of the bag. We twist the ends tightly so that the mass does not move inside. Cut off the tip of the corner with scissors and squeeze the mixture onto the pastry.

This is how beautiful it turned out.

Homemade chocolate potatoes made from crackers

These pies are made from vanilla crackers. Which turns out quite tasty and appetizing. The cooking technology is the same. Crumb crumbs are poured into the prepared butter-milk base. Products are molded from the resulting dough.

Ingredients:

• 500 g sweet vanilla crackers;
• 250 g butter;
• 1 glass of milk;
• 1 cup of sugar;
• 1 tsp. vanilla sugar;
• 3 tbsp. l. cocoa powder;

Preparation:

First, prepare the butter base for the cakes. Pour a glass of milk into a saucepan and put a stick of butter. Pour in a glass of sugar.

If you don't like too sweet products, reduce the amount of sugar by half. Or make it to your liking.

You can add vanilla sugar. Place on low heat and heat.

Do not bring the mixture to a boil. By constant stirring we ensure that the sugar is completely dissolved.

Add three tablespoons of cocoa powder and mix well. Remove the mixture from the heat and allow it to cool.

Prepare crumbs from vanilla crackers. Place them in a blender bowl and grind to fine crumbs. If you don’t have a blender, you can grind it in a meat grinder.

Mix the crumb crumbs with the oil base. The result is a dense sticky dough. Leave it for about 15 minutes. During this time the crumbs will soften.

Form potatoes, roll in cocoa powder mixed with sugar. Place them on a plate. Dust the top with chocolate powder again.

To decorate, make cream: take a tablespoon of butter and mix with 1/2 tsp. condensed milk Mix. Apply cream to the products.

How to Cook Sweet Potatoes with Cocoa Powder, Butter and Condensed Milk

The cake, familiar to everyone since childhood, is now transforming its composition. If earlier it was prepared only from cookies and biscuit crumbs, now you often find recipes for making it from leftover gingerbread cookies. The dessert made from oatmeal gingerbread is especially delicious.

If you have leftovers of both gingerbread and cookies, try combining them in one product. And in your home there will also be waste-free production....

Required:

• 700 g gingerbread;
• 1 glass of condensed milk;
• 200 g butter;
• 1 cup of sugar;
• 1 tbsp. l. cocoa powder;
• 2 tbsp. l. coconut flakes;
• 2 tbsp. l. walnut.

Preparation:

Any gingerbread will do, just without glaze. We like to make these products from oatmeal gingerbread. It turns out delicious from mints. We divide them into parts. Place in a blender and grind until crumbly.

Mix softened butter and condensed milk with crumbs. Add chopped walnut kernels. Mix. We get a plastic, soft dough. Form the gingerbread dough into balls or disks. The shape of the product does not affect the taste. Roll them in a mixture of cocoa and sugar.

Sprinkle the finished balls with coconut flakes. You can serve it to the table!

Calorie content of Potato cake per 100 g of product

Since the culinary creation contains butter, cookies, biscuits, sugar and other products, they all add a little calories. But it all depends on the ingredients included in the cake. Therefore, caloric content figures can be given approximately. From 310 kcal to 400 kcal/per 100 g of product.

Potatoes contain minerals and vitamins, fats of animal and plant origin, carbohydrates and proteins. If we consider a product with cream, then it contains per 100 g of product:

• 19.7 g fat;
• 9 g carbohydrates;
• 4.3 g protein;

Therefore, dessert will be more useful for those who suffer from a lack of animal fats, vitamins and carbohydrates.

But let's not be so categorical. 100 g of sweet dessert eaten per day will not affect your figure. If you still want to enjoy yourself, you can limit yourself to other flour and fatty foods on this day. Well, for people with diseases of the gastrointestinal tract, liver, diabetes and atherosclerosis, it is better to refuse the cake.

At home, you can prepare real culinary masterpieces, even from the remains of purchased cookies, gingerbread and crackers. Or a cake left over from a celebration, which is already a little weathered and dry.

Potato cakes basically contain crumbs of these products. Rather than buying fresh, why not use what you already have in the kitchen? The result is unsurpassed. Dry crumbs, mixed with butter cream or condensed milk, turn into the most delicate, plastic dough.

Confectionery products, having received a “second wind”, become tasty, beautiful, and appetizing. They are simply swept off the table. Try it! Delicious culinary products will make tea drinking even more enjoyable. If you liked a recipe, don’t forget to save the article on your social network page. See you again!

Source: https://naschaeda.ru/pirozhnoe-kartoshka-iz-pechenya.html

Calorie content of eclair with cream per 100 grams

Calorie content of eclair with cream per 100 grams is 216 kcal. 100 g of product contains:

• 4.6 g protein;
• 12.8 g fat;
• 21.2 g carbohydrates.

Recipe for eclairs with cream:

• 120 ml of milk is mixed with 120 ml of water;
• Add 100 g of butter to the resulting mixture. All this is boiled to a boil;
• pour 150 g of flour sifted with 1 teaspoon of salt into the boiling liquid. Removed from the heat, the mixture is thoroughly mixed, infused for a quarter of an hour, heated again over the fire and kneaded until a ball-shaped dough is obtained;
• Beat 4 chicken eggs with a mixer and knead together with the dough;

• Place the dough in a pastry bag, squeeze out the eclairs onto a baking tray lined with baking paper;
• eclairs are baked in the oven at 220° C for 20 - 25 minutes;
• to prepare the cream, beat 280 ml of cream with 100 g of powdered sugar;
• Eclairs are filled with prepared cream using a pastry syringe.

Benefits of eclair

Classic eclairs with custard and condensed milk do not provide any benefit to the body. If you cannot give up sweets, we recommend that you use dietary recipes in which harmful components are replaced with healthy ones. So, to prepare the dough, you can use oatmeal as one of the ingredients, which normalizes the functioning of the gastrointestinal tract and reduces cholesterol levels.

Nutritionists advise adding whipped cottage cheese to the cake filling. It contains a lot of calcium that is beneficial for nails, hair and bones.

The harm of eclairs

Regular consumption of eclairs causes the following harm to health:

• extra pounds are gained;
• metabolism slows down;
• the risk of constipation increases;
• intestinal microflora is disrupted;
• diseases of the endocrine system develop;
• the likelihood of developing caries increases.

The product is contraindicated for diseases of the liver, gall bladder, pancreas, and stomach. Eclairs should be avoided if you are obese or have diabetes.

A cake is a small piece confectionery product of various shapes, made from dough and various types of fillings. Often the cakes have an original artistic design. “Pirozhnoye” is the Russian name for a class of confectionery products, according to one of the culinary critics, who are not united by any common principle. However, there is still a common feature of all cakes, regardless of the composition, method of preparation, or filling. Cakes, as a rule, are always small in size, which is its main insidiousness. Since the cakes are small in size, the calorie content of the cakes is quite high.

Calorie content of cakes: composition, harmful and beneficial properties

Currently, there are many types of cakes, and modern technologies make it possible to create more and more new types. The calorie content of cakes depends on the baked pastry dough, as well as the type of filling. The most popular test semi-finished products for making cakes are:

• Biscuits – up to 320 calories per 100g (main ingredients: eggs, sugar, flour);
• Shortbread dough - up to 410 calories per 100g (main ingredients: flour, butter or margarine, sugar, eggs);
• Puff pastry – up to 360 calories per 100g (main ingredients: flour, margarine or butter, water);
• Choux pastry – up to 270 calories (main ingredients: flour, eggs, water, butter).

The next factor that determines the calorie content of cakes is the types of filling, of which there are a great many variations. The most popular fillings for these confectionery products are:

• Creams (one of the most popular is custard, the calorie content of which reaches 220 calories per 100g of product);
• Curd fillings, for which fatty varieties of cottage cheese, cream, eggs are used (calorie content reaches 250 calories per 100g);
• Fruits;
• Nuts;
• Condensed milk (about 320 calories per 100g);
• Jelly (calorie content reaches 120 calories per 100g);
• Pudding (based on eggs, sugar, milk, flour - calorie content about 120 calories per 100g);
• Melted chocolate (the calorie content of which, depending on the variety, ranges from 400 to 580 calories).

Discussions on the benefits and harms of cakes are still ongoing. The cake is an excellent addition to a cup of coffee or tea, and will also be an excellent solution for dessert. Captivating with its small size, the calorie content of any type of cake is quite high. On average, the weight of one cake ranges from 70 to 120g. The average calorie content of a cake is about 300 calories (a significant part of a person’s daily diet). The calorie content of cakes could be neglected given the rich vitamin composition, as well as the exceptional beneficial properties of this product, however, most cakes are a set of “empty” calories. Such cakes are sources of easily digestible carbohydrates, which do not provide long-term saturation of the body, quickly transforming into fat deposits. Most of the nutrients contained in cakes are lost during the cooking process.

Are cakes that bad? Although the calorie content of cakes is high, a small piece of this confectionery product can significantly “recharge” you with energy during the working day, when there is no time left for a full meal. The creams contain proteins - sources of essential amino acids and sugar, which, adding calories to the cakes, stimulate the production of serotonin - the hormone of happiness. Cakes also affect the pleasure centers of the brain, allowing you to relax and relieve tension. Nuts and fruits are often used as fillings for cakes, which are sources of vitamins and beneficial microelements.

Cakes are not a necessary component of a healthy diet, being a kind of excess. However, there are some types of confectionery products that you don’t have to refuse. What kind of cakes can be consumed without harm to the body? The lowest calorie content is for cakes made from choux pastry with fruit, jelly, and nut fillings. Those watching their figure should avoid cakes filled with custard, which is high in calories compared to other fillings.

Cake “Potato”: calorie content, composition, portions

Potato cake, whose calorie content reaches 360 calories depending on the ingredients in the confectionery product, is one of the most popular types of cakes known throughout the world. Today there are more than 20 recipes for making this dessert. The classic recipe for Potato cake, which contains only 280 calories per 100g of product, includes the following ingredients:

• Cookie;
• Condensed milk;
• Butter;
• Cocoa powder;
• Nuts;
• Fruits.

As can be seen from the composition, the “Potato” cake, the calorie content of which is determined by its ingredients, is not a dietary product. The main advantage of this type of delicacy is the complete absence of heat treatment, since all the ingredients are mixed and whipped into a single mass, after which the cakes themselves are formed. To reduce the calorie content of cakes, some chefs use bread crumbs instead of cookies, and also significantly reduce the amount of fat in the product. Depending on the base ingredient (breadcrumbs or cookies), you can also omit the cocoa powder. It is recommended to eat Potato cakes, which are high in calories and lack vitamins and nutrients, more than once a week. The permissible single serving is up to 100g. The average weight of one Potato cake is 70g.

Potato cake calorie content per 100 grams – Popular diets

Nutritionists do not recommend removing all your favorite treats from your diet during the period of weight loss. The presence of such delicacies on the menu affects psychological adaptation and significantly reduces the risk of breakdowns.

However, if you consume them, you need to know when to stop and strictly control the calorie content of all desserts.

Diet cakes are a solution for those who cannot deny themselves sweets, but are afraid of harming their figure.

Secrets of diet cakes

The process of preparing a diet cake requires careful control of all ingredients, especially those responsible for the sweetness of the dessert. If you remove sugar from the recipe, you shouldn’t get carried away with its analogues. Fructose and glucose are carbohydrates that can slow down the weight loss process.

fat in the cake should be kept to a minimum. No butter, fatty cottage cheese, and certainly no margarine. The same rule applies to eggs. Yolks, which are high in animal fat and cholesterol, are replaced with proteins.

Composition is not the only subtlety associated with the introduction of dietary sweets into the diet. The time of their use also matters. Nutritionists recommend enjoying low-calorie desserts at certain times. To be more precise, at the moment of glycogen depletion.

During this period, the blood sugar level corresponds to the lower limit of normal, so a small cake will not harm your figure.

Glycogen reaches its minimum levels during the period of awakening after a night's sleep, after high physical exertion or an active working day.

Dessert should not be perceived as the “final chord” of a full meal. Diet cake should be consumed as an independent dish, for example as a light snack between breakfast and lunch.

Advice!

The optimal volume of 1 serving of dessert allowed on a diet should not exceed 70-80 grams. At the same time, it is not recommended to consume more than 150 grams of such dishes per day.

Store-bought dietary sweets, even with low calorie content, may contain various harmful additives: trans fats, palm oil, preservatives and synthetic dyes. Therefore, before buying dessert in a store, you should carefully read its composition.

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"Potato" with condensed milk

This method allows you to prepare a delicious Potato cake from condensed milk and cookies as quickly as possible.

Cake ingredients:

• walnuts – 1 tbsp.;
• condensed milk – 1 tbsp.;
• cookies – 400 g;
• cocoa – 3 tbsp. l.;
• butter – 100–120 g.

Technology for preparing Potato cake:

1. Crush the cookies with a rolling pin. Transfer to a separate bowl.
2. Pour condensed milk into it in small portions. Combine with softened butter and cocoa powder.
3. Mix well with a spoon and then knead by hand.
4. With wet hands, shape the resulting mixture into cakes.
5. Sprinkle with chopped nuts.
6. Place in a cool place for 25 minutes.

Instead of nuts, the cake can be decorated with candied fruits or sesame seeds.

What products can be used for PP baking?

Classic cakes made from flour, butter and eggs are a true calorie hymn. On a diet, all these ingredients should be replaced with healthier analogues. Proper nutrition also means avoiding foods high in fat, unhealthy sugars and bleached wheat flour.

Speaking about the latter, it is worth mentioning that it has no place at all in the diet of any PP-nick or someone losing weight. In addition to its high calorie content, it is a source of gluten, a cause of diabetes, obesity, and gastrointestinal diseases.

As an alternative for PP baked goods and desserts, the following varieties can be used:

1. Spelled The most environmentally friendly flour made from wild-growing wheat. Rich in vitamins and fiber, it can regulate blood sugar levels.
2. Rye. A product rich in thiamine, vitamin B2 and folic acid. Contains an important amino acid – lysine, which increases endurance. This type is indispensable for physical activity.
3. Buckwheat. Another gluten-free variety with routine, a vitamin that is extremely important for the circulatory system.
4. Oatmeal. Micronutrient-rich flour containing silicon, which normalizes metabolism. The choice of all those losing weight.
5. Corn. One of its varieties, wallpaper, is considered a dietary product and is recommended for obesity, diabetes, allergies and heart disease.

The list does not end there, as you can safely include pumpkin, amaranth, rice, flaxseed, coconut and barley flour in it.

Diet cake recipes often include low-fat cottage cheese, cocoa powder, fruit puree, dried fruits, berries, seeds, honey, stevia and maple syrup. All of these are natural and healthier analogues of the usual sugar and fatty components. Dark chocolate and nuts are allowed in small quantities.

Description of preparation:

As a child, I really loved the “Potato” cake and often prepared it myself, because there is nothing complicated in it: neither a stove nor a knife is required, so even small children can be entrusted with preparing delicious “Potato” cakes. Just imagine how interesting it will be for them to do this and with what pleasure they will devour the results of their work.

I offer a classic recipe for making Potato cake, which consists of cookies, butter, condensed milk and cocoa. You can also add nuts, dried fruits, pieces of chocolate and other goodies, it will only turn out tastier.

Purpose: For children / For afternoon tea / For dessert / Inexpensive Main ingredient: Dairy products Dish: Baking / Cake / No baking Geography of cuisine: Russian cuisine

Low-calorie recipes step by step

There is nothing complicated about making diet cakes. The main thing is to accurately control the amount of ingredients, their calorie content, and the weight of the portion.

Eclairs with diet cream

Delicious eclairs contain only 60 kcal per serving (70 g). To minimize the amount of carbohydrates, flour was replaced with ground bran.

Calorie content – ​​87 kcal (100 g).

Used – 5 g/ 05 g/ 14 g.

Instead of beet juice, spinach, berry or carrot juice is often used. You can also simply replace the fudge with melted dark chocolate. If desired, the eclairs are sprinkled with a small amount of coconut or decorated with berries.

Potato cake

The Soviet “Potato” cake is loved by everyone: from adults to children. Its basis was a specially baked and crumbled biscuit, butter, condensed milk and cocoa.

On a diet, allowing yourself such a delicacy means saying goodbye to your figure, but there are also less high-calorie analogues.

Calorie content – ​​73 kcal.

Used -7 gr/2 gr/6 gr.

Instead of cocoa, you can add a couple of tablespoons of freshly brewed coffee to the dough. Then the taste will be more expressive. Additional ingredients may include fruit puree, low-fat sour cream or a small amount of grated nuts.

Brownie

The traditional American dark chocolate cake has been slightly “modified” in the PP system.

Calorie content – ​​150 kcal.

Used – 4 g/6 g/ 21 g.

Before serving, the brownie is cut into rectangular portions. You can serve by pouring melted dark chocolate over the dessert and garnishing with berries.

Custard cake: calorie content, composition, safe portions

Custard cake, whose calorie content reaches 460 kilocalories, is one of the most common confectionery products. The classic custard cake is a tube filled with custard (the calorie content of which reaches 220 calories per 100g) and covered with chocolate glaze. Custard cake, the calorie content of which varies depending on the filling and design elements, can also be filled with:

• Curd cream (up to 250 calories depending on additives);
• Butter cream (up to 220 calories per 100g);
• Protein cream (up to 225 calories);

The dough for custard cakes, which are quite high in calories, is based on butter, flour and eggs.

Custard cakes are not a dietary dessert. The confectionery product is based on animal fats. The ingredients in the recipe for custard cakes cannot be replaced, which does not allow them to reduce their calorie content. Regular consumption of such cakes will lead to weight gain.

When choosing a sweet treat, it is important to determine what products are used in the cake. Despite the high calorie content of cakes, some types are sources of vitamins and beneficial elements, while most cakes are only easily digestible carbohydrates, which are instantly converted by the body into fats.

Mar-1-2013

Dietary properties:

What calorie content does Potato cake have, what dietary properties does it have? All this is of interest to those who lead a healthy lifestyle, are interested in traditional methods of treatment, and monitor their health and figure.

The interesting thing is that to prepare such a confectionery product you do not need an oven at all. This is a biscuit-chocolate cake with a round shape and a pronounced cocoa taste. This delicacy is especially loved by children - they really like it if the cake is given a funny shape like a potato or a hedgehog.

To begin with, this dish contains vitamins, minerals, cholesterol, fats of plant and animal origin, proteins and carbohydrates. The dietary properties of a given confectionery product will largely be determined by the ingredients used for its preparation.

Potato cake will benefit those people who suffer from a lack of animal fats, proteins, vitamins, mineral components in their diet, as well as people with low nutrition.

Nuts are 2.5-3 times higher than fruits in terms of the content of potassium, calcium, magnesium, phosphorus, and iron. In addition, they contain a lot of protein (16-25%). Oil contains a full spectrum of fat-soluble vitamins, but it is high in fat and cholesterol (this is a factor contributing to the development of atherosclerosis and can aggravate its course). Milk is distinguished by its content of many fat-soluble vitamins, it contains fats, protein (casein) and chemical elements. Cocoa contains minerals and vitamins - PP and vitamins from group B. In terms of the ratio of potassium to sodium (343: 1), cocoa is significantly ahead of many other food products. Cocoa is not very suitable for dietary nutrition due to the presence of oxalic acid (450 mg%), theobromine and caffeine alkaloids (0.1 to 0.4 mg%) and purine bases (up to 1900 mg%).

But do not forget about contraindications. This confectionery product is not recommended for consumption by people suffering from the following diseases - diabetes, atherosclerosis, liver diseases and diseases of the pancreas, stomach and bile ducts.

Thus, at the turn of the 19th and 20th centuries, the world-famous and beloved Potato cake appeared.

Here it is necessary to warn that modern industrial cookies, prepared using inedible surrogate fats and certainly stuffed with all sorts of chemical additives E, are highly undesirable for making Potato cake.

But it is quite possible to grind broken pieces of cookies or gingerbread prepared with your own hands for “Potatoes” with excellent success.

Amazing Potato cakes are made from the dried remains of good homemade gingerbread. (This does not apply to modern industrial gingerbreads, which are also richly flavored with all sorts of inedible additives.)

Professional chefs rarely use grinding gingerbread products, because... Before grinding, they require weeks or even months of aging (depending on the composition of the gingerbread dough). It’s one thing to keep a baked sponge cake for 12 hours, another thing is to store specially made gingerbread products for 2-3 months, which is too expensive. After all, the industrial production of Potato cakes does not work on the resulting defects of other confectionery production (as some believe), but on the full production cycle.

Sponge cake made from heated dough

To prepare 400 g of biscuit you will need: 6 eggs 6 tbsp. spoons of sugar 4 tbsp. spoons of flour 1 tbsp. spoon of starch (potato, corn or rice)

COOKING

Start preheating the oven to 200-220 C even before beating the dough.

Prepare a water bath: pour 4-5 liters of water at a temperature of 70-80 C into a basin or large saucepan.

Pour the eggs into a beating pan, add granulated sugar, place in a water bath to heat and beat continuously until the mass reaches 40-50 C, then remove from the water bath and, without stopping beating, cool to 18-20 C. In this case, the volume of the mass should increase 2.5-3 times. Then, without delay, pour pre-measured flour into the whipped mass and stir gently (so as not to extinguish the foam) until a homogeneous dough is obtained and immediately pour it into a pre-prepared round or square cake mold, greased and lightly sprinkled with flour or carefully lined with oiled paper. Fill the mold with dough to no more than 2/3 of the height, smooth the surface with a spoon or knife.

If you don’t have a special cake mold, you can use a frying pan, saucepan, saucepan or a homemade paper mold glued together from thick paper. The sponge cake for cutting into individual cakes is baked on a baking sheet with sides 2.5-4 cm high. You can also spread the dough in a thin layer (4-6 mm) onto a circle or rectangle of oiled paper, placed on a frying pan or on a baking sheet.

At a temperature of 200-220 C, a biscuit with a thickness of 25-40 mm is baked for 35-50 minutes, a biscuit thinner than 10 mm (in the form of a spread) - 10-20 minutes.

During the first 10-15 minutes of baking, the mold with the dough should not be touched, shaken or moved from place to place. The readiness of a thin layer of biscuit is determined by the color of the top crust (it should brown) and by its elasticity - if after pressing with your finger a dimple remains on the biscuit, then it is not ready yet, if the dimple disappears immediately, the biscuit is baked. The readiness of a thick sponge cake is determined by inserting a wooden stick into the sponge cake and immediately removing it - if the stick turns out to be dry, the sponge cake is ready.

When baking in several pans, do not place them close to each other. If the top of the biscuit begins to burn (this can happen at elevated temperatures), you should cover it with soaked water and folded paper in 2-4 layers.

The baked sponge cake is cooled for at least 30 minutes, then carefully removed from the mold, for which a thin knife is drawn along the inner walls of the mold, and then the mold is turned over and slightly lifted, and the sponge cake comes out of the mold. Then the biscuit is cleaned of paper and burnt areas with a knife or grater. Then the biscuit is allowed to stand at room temperature for at least 4 hours, and if it is planned to soak it in flavored syrup, then for at least 7 hours, otherwise it will fall apart when cutting.

Heated sponge cake with various additives

With nuts. At the end of beating the sugar-egg mass, before adding flour, add 3 teaspoons of fried finely chopped or minced nuts (walnuts, hazelnuts or pine).

With cocoa. In the same way, add 2 teaspoons of sifted cocoa powder.

With lemon or orange. Grate 0.5 lemon or orange along with the zest and add to the sugar-egg mixture as described above.

How many calories are in Potato cake?

Now let's find out what energy value this delicacy has

The calorie content of the Potato with cream cake is 392 kcal per 100 grams.

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Proteins - 4.3

Fats – 19.7

carbohydrates – 48.9

As you can see, the calorie content of this product is quite high.

What is the calorie content of Potato cake prepared in different ways? And here it is:

Calorie table, per 100 grams of product:

And the nutritional value of Potato cake, prepared in different ways, is this:

Nutritional value table, per 100 grams of product:

Use 100 gr. Eating such a cake per day will not significantly affect your body weight. If you consume more, without reducing the amount of flour and fatty foods in your diet, then your body weight risks increasing. Due to the small amount of protein in it, the dish does not help increase muscle mass. And, of course, including cake in a weight loss diet can hardly be considered a smart move.

How to prepare this dish at home? Here is one of the recipes:

Potato cake at home:

Products:

• Sweet tender crackers – 600 gr.
• Sugar - 3/4 cup
• Milk - 1 glass
• Butter - 150 gr.
• Walnuts - 50 gr.
• Cocoa powder - 1-2 tablespoons
• Liqueur - 2 tablespoons
• Wine - 2 tablespoons

For sprinkling:

• Coconut flakes - 2 tablespoons
• Powdered sugar – 2 tablespoons
• Cocoa – 1 tablespoon

Crackers are ground in a meat grinder. Set aside 1 tablespoon of ground crackers for the topping. Next, you need to boil the milk and dissolve the sugar in it. Melt the butter in it and add 1 tablespoon of cocoa. The finished mixture is cooled to room temperature and combined with ground crackers. Next add chopped walnuts, liqueur and wine. Mix everything thoroughly.

Balls are formed from the resulting “dough”. Some balls are rolled in coconut flakes, others in powdered sugar, others in a mixture (1 tablespoon of cocoa and 1 tablespoon of ground crackers). Thus, we get 3 types of cakes. The cakes are placed in the refrigerator for half an hour. Ready! Eat and enjoy, but without unnecessary fanaticism, since the calorie content of the Potato cake is quite high.

Cakes come in sponge, puff, custard, and also made from whipped egg whites. They are not everyday dishes, but are great for a holiday menu.

Due to the high calorie content of cakes and the large amount of sugar they contain, they should not be eaten if you have atherosclerosis, diabetes, or diseases of the digestive system. They are not allowed while on a diet, including a therapeutic one. In any case, even a relatively healthy person should not abuse them. Moderation in nutrition is the key to a strong and properly functioning body.

Harm of potato cakes

Potato cakes, if consumed frequently or consumed in excessive quantities, can cause serious harm to health. We should not forget that such sweets contain a lot of cholesterol and fats, which contribute to the occurrence and exacerbation of atherosclerosis.

You will also have to avoid cakes if you have diabetes, diseases of the liver, stomach, pancreas, or gall bladder. If you overeat this product, there is a risk of gaining excess weight.

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What could be tastier than Potato cake? It is so sweet, tender, chocolate! How can this heavenly dish harm our figure? It turns out that maybe not a small one. After all, if you want to be truly beautiful and slim, then you need to limit yourself in many ways, to be above your weaknesses and passions. Especially passion for sweets and desserts.

The fact is that caloric content is of great importance. The “Potato” cake has a very high index, despite the fact that the size of these sweets is usually very small. And this fact is incredibly sad for those with a sweet tooth who dream of losing weight. However, nothing can be done. “How many calories are in the Potato cake?” - the poor fellows will sadly inquire, and we will answer - this is a terrible figure of 310 kilocalories. Perhaps the numbers don’t scare you, then we’ll give you some comparison: fatty pork has 350 calories. Do you understand now? Do you deny yourself pork and eat flour sweets? Then you won’t see results for a long time!

However, some nutritionists advise eating cake for medicinal purposes. If there is not enough animal fat in the diet, then “Potato” will serve as a worthy substitute. We already talked about this when we compared products and their calorie content. The Potato cake has the calorie content of fatty pork. At the same time, oddly enough, it contains many useful vitamins and microelements.

Calorie content of custard, its nutritional value and chemical composition

The calorie content of custard is 216 kcal per 100 g. Of these, 15 calories come from proteins, 82 from carbohydrates and 119 from fats. It is a basic pastry cream, and a large number of pastries, pies and desserts are made from it. In addition, it is consumed as an independent dish.

100 g of custard contains the following nutrients:

• Macronutrients: 54 mg calcium, 55 mg phosphorus, 26 mg sodium, 5 mg magnesium, 68 mg potassium.
• Microelements: 0.3 mg zinc, 4 mcg fluoride, 2.4 mcg selenium, 0.01 mcg copper, 0.01 mg manganese, 0.22 mg iron.
• Vitamins: choline – 29.9 mg, PP (niacin equivalent) – 0.08 mg, A (RE) – 13 mcg, B1 (thiamine) – 0.01 mg, B2 (riboflavin) – 0.05 mg, B5 ( pantothenic acid) – 0.23 mg, B6 (pyridoxine) – 0.03 mg, B9 (folic acid) – 6 mcg, B12 (cobalamins) – 0.23 mcg, C – 0.4 mg, D – 19 mcg, E (TE) – 0.09 mg.
• Nutritional value: 3.64 g protein, 13.2 g fat, 20.58 g carbohydrates, 0.2 g dietary fiber, 79.3 g water, 0.37 g ash, 38 g cholesterol, 0.36 g unsaturated fat acids, 0.33 g saturated fatty acids.

The calorie content of cakes, along with many other factors, is significantly influenced by the chosen recipe for preparing the cream, and, by the way, there are more than a thousand of them.

There are two main types of custard, differing in composition, taste, consistency and other consumer characteristics:

• confectionery or patissière – used as a filling for pastries or cakes;
• English (custard) or Crème Anglaise - used in sauces, puddings or as a base for other desserts.