Babka ziemniaczana jakiej jeszcze nie jedliście. Tak dobra, że ma inne babki pod sobą. MENU Dorotki.

This potato babka is so delicious it's dangerous! Why? Because you'll eat more of it than you'd like. You can't stop eating it, and it tastes amazing, whether warm or cold, the next day. It has a creamy, moist consistency. It's soft and juicy, and it looks as beautiful as it tastes delicious. IN A SUMMARY: 00:50 – Ingredients 00:57 – Which potatoes should I use? 01:24 – How many servings will this recipe make? 04:11 – What to do if the potatoes are young and watery? 05:19 – Accessories needed 05:25 – What's the best way to bake potato babka? 06:06 – What size baking pan should I use for potato babka? 06:16 – How to check the capacity of my baking pan? 06:37 – Can I bake a potato cake in a loaf pan? 06:47 – What are the dimensions of the baking sheet I'm baking the potato cake in? 08:00 – Preparing the potato cake batter 11:58 – At what temperature should I bake the potato cake? 12:13 – How do I prepare the baking sheet for the potato cake? 14:38 – How long should I bake the potato cake? 14:53 – And it's ready. 16:17 – What does the potato cake look like inside after baking? I also invite you to visit my profile:   / menu_dorotki   INGREDIENTS (for a 2-liter baking tray): 1.5 kg potatoes (weight before peeling) 650 g onion 400 g bacon, cooked, in pieces 200 g bacon, sliced, smoked 2 large cloves garlic 1 level teaspoon salt for the fried onion 1 tablespoon butter for frying 2 tablespoons oil for frying 1 heaping tablespoon heavy cream (36%) or mascarpone 1 teaspoon salt for the potato mixture 3 tablespoons potato flour (if the potatoes are watery) BAKING: Rack one shelf lower than the middle Top and bottom heat First 15 minutes at 200°C The next 45 minutes at 175°C #menudorotki #culinarychannel #menu