Can I use regular cottage cheese instead of Adyghe cheese?

Yes, but press it through a sieve or blend until smooth to remove lumps. You may need a bit more mascarpone for creaminess.

How to make it sweeter?

Increase the sweetener to your liking. If using stevia, add drop by drop as it's much sweeter than sugar.

Can I skip mascarpone?

You can use cream cheese or thick sour cream, but the mixture will be softer and may not hold its shape. Add a little coconut flour for binding.

Why does my dessert crumble?

The cheese may have been too dry or not mashed enough. Add a spoonful of mascarpone or cream and knead well.

Cake "Potato"

Name: Cake "Potato"
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Adyghe cheese — 100 g; Mascarpone — 50 g; Bulk sweetener — 2 g; Cocoa Powder — 5 g; Vanillin — 1 g

20min

158g

Nutrition per 100g

437

This Potato Cake dessert is a true lifesaver for those with a sweet tooth who watch their figure. Tender Adyghe cheese combined with creamy mascarpone, aromatic cocoa, and vanilla creates a surprisingly tasty and healthy alternative to the classic pastry. Ready in minutes, no flour or sugar, and the result is a melt-in-your-mouth treat. Try it and see for yourself!

WHAT YOU WILL NEED

From ingredients

5 products

Base

Sweeteners

Flavorings & Add-Ins

Sweeteners & Flavorings

Vanillin1 g

SIMPLE PROCESS

Step by step recipe

The secret to this dessert is getting the right texture. Mash the Adyghe cheese thoroughly with a fork to avoid lumps. Adding mascarpone gives creaminess and richness. Sift the cocoa powder to prevent lumps. Roll the balls with slightly damp hands for a smooth finish. Top with mascarpone and sprinkle with sweetener and vanilla for a final aromatic touch.

Step 1

Mash the Adyghe cheese

In a bowl, mash the Adyghe cheese (100 g) with a fork until it forms fine crumbs with no large lumps.

Step 2

Mix with mascarpone, cocoa, and sweetener

Add mascarpone (50 g), sifted cocoa (5 g), and sweetener (2 g). Mix with a spoon, then knead with your hands until a smooth, pliable dough forms.

Step 3

Shape the balls

Dampen your hands with cold water to prevent sticking, and roll the mixture into small balls (about 2–3 cm in diameter). You'll get 2–3 pieces.

Step 4

Top with mascarpone

Place a small dollop of mascarpone (from the total amount) on top of each ball and spread lightly.

Step 5

Sprinkle and chill

Mix the remaining sweetener with vanilla (1 g) and dust over the desserts. Refrigerate for 10–15 minutes to set, then serve.

CHEF'S TIP

Choose fresh Adyghe cheese

Use fresh, moist Adyghe cheese. If it's too wet, drain it on a cheesecloth for 15 minutes to remove excess whey.

Adjust sweetness to taste

You can vary the amount of sweetener. If using liquid sweetener, reduce the quantity to avoid making the mixture too runny.

Sift cocoa powder

Always sift the cocoa before adding to prevent lumps and ensure a uniform color.

Chill before serving

After shaping, refrigerate the balls for 15–20 minutes – they firm up and the flavors meld beautifully.

SUBSTITUTIONS

Add your taste

Adyghe cheese → ricotta or cottage cheese If Adyghe cheese is unavailable, use ricotta or dry cottage cheese (pressed through a sieve). Texture and flavor will differ but still delicious.
Mascarpone → cream cheese or thick sour cream Substitute with cream cheese (like Philadelphia) or thick sour cream (at least 25% fat). Calories and fat content will change.
Cocoa → carob powder For a sweeter, less bitter taste, replace cocoa with carob powder in the same ratio.
Topping variations Instead of sweetener and vanilla, roll the balls in coconut flakes or grated sugar-free chocolate for extra texture.

HOW TO STORE

How to Store Low-Carb Potato Cake

Store the balls in an airtight container in the fridge for up to 3 days. They become firmer and more flavorful after chilling. Freezing is not recommended – the texture becomes watery upon thawing.

GOOD TO KNOW