Ingredients for the preparation of the cake "Flight"
- For the test: to taste
- Raw peanuts 130 grams
- Egg whites 170 grams
- Sugar 320 grams
- Vanilla Sugar 1 sachet
- For cream: to taste
- Egg yolk 1 piece
- Milk 100 milliliters
- Sugar 200 grams
- Butter 200 grams
- Cognac 1 tablespoon
- Cocoa powder 1/2 teaspoon
- Vanilla Sugar 1 sachet
- Main Ingredients Eggs, Milk, Sugar
- Serving 8 servings
Oven, Cutting board, Knife, Blender, Bowl - 3 pieces, Mixer or hand whisk, Baking paper, Scissors, Pencil, Confectionery syringe, Middle pan, Tablespoon, Kitchen stove, Kitchen gloves, Medium bowl, Small bowl - 2 pieces , Teaspoon, Serving dish, Refrigerator, Bakeware, Baking tray
Cooking the cake "Flight":
Step 1: prepare the nuts.
Pour peanuts on a baking sheet and put in the oven toast at temperature 180 ° C during 15-20 minutes. During this period of time, the nut will dry out and lightly brown. After the allotted time with the help of kitchen oven gloves, we take out the container from the oven and set aside to cool the peanuts to room temperature.
Then we transfer it to a free bowl and with three clean nuts with dry hands, thus removing the husk.
We shift the peanuts into a blender and chop it at low speed, but not very finely. Attention: chop the nut on a cutting board with a knife. We chop the chopped nut back into the bowl.
Step 2: prepare the egg whites.
Pour the egg whites into a medium bowl and, using a mixer or a hand whisk, beat them until solid peaks form. Immediately after this, pour sugar, vanilla sugar into the container and continue to whisk everything with improvised equipment for 7-8 minutes until a very dense dense mass is formed. We put one full tablespoon of whipped proteins into a free bowl and for the time being set aside.
Step 3: prepare the meringue dough.
Pour crushed peanuts into a bowl with whipped proteins and mix everything with a tablespoon or whisk until smooth. We shift another tablespoon of protein mass with nuts into a clean bowl and for now put it aside.
Now put on a baking paper a baking dish and circle it in a circle with a pencil. The approximate diameter of the circle and shape should be 25 centimeters. Now, using scissors, cut out a paper circle. There should be two circles in total. We spread the meringue dough on each circle with a tablespoon and smooth it over the entire surface so that we get a flat cake.
Cut another small piece of baking paper. Put whipped whites in the confectionery syringe. And now we plant them on parchment at a short distance from each other in the form of figures. Then, using a teaspoon, spread the whipped proteins with peanuts in small portions.
Step 4: prepare the meringue cakes.
On a baking sheet we spread the circles of dough meringue and curly pieces. Put in the oven to bake at temperature 100 ° C during 2 hours. Attention: the readiness of the test can be checked by breaking one piece of protein-nut mass. If it is dry inside and will break well, then the cakes are ready and you can turn off the oven.
With the help of kitchen tacks, we take out a baking sheet and set aside to cool to room temperature. Grind walnut bezhes with clean, dry hands into a free bowl. With this crumb we will later decorate our cake. Important: decorative meringue figurines must be dried well during 3-4 hours. Therefore they can be baked 3 hours before bedtime and leave in the oven off to dry all night.
Step 5: prepare the milk syrup.
Pour the egg yolk and milk into a medium saucepan. Using a mixer, beat well at medium speed until smooth. After this, pour sugar into the container and put on medium heat. With constant stirring of the mass with a tablespoon, bring it to a boil. Immediately after that, make a small fire and cook the syrup for 2-3 minutes before thickening. Then turn off the burner, and pour the mixture into a small bowl, holding the pan with kitchen tacks. Cool the syrup to room temperature.
Step 6: prepare the butter.
Put the butter in a free small bowl and chop it into small pieces with a knife. Then pour vanilla sugar into the container and, using a mixer or a hand whisk, beat until a homogeneous, lush mass is formed.
Step 7: prepare the cream.
Pour milk syrup into a bowl with whipped butter in a thin stream. At the same time, whisk everything together with a whisk so that the mass turns out to be homogeneous. At the end, pour cognac into the container and again beat everything well. Everything, the cream is ready!
Put aside the free bowl 1 full tablespoon cream and here we add cocoa powder. Mix everything well until smooth. We get chocolate cream with which we will decorate the cake.
Step 8: make the Flying Cake.
Put one meringue cake on a serving dish. Using a tablespoon, apply half the white cream to its surface. After that, we cover this beauty with a second cake and apply the rest of the cream to its surface. In this case, do not forget to brush the cream on the sides of the cake.
Attention: if possible it is better to leave some more cream for decoration. Now sprinkle cake on all sides with nutless crumbs. At the end, one by one we spread the white cream remaining in the confectionery syringe, and then the chocolate, and apply it on the surface of the cake in the form of corrugated droplets. We lay out protein bezshits on the droplets themselves and put the Polet cake in the refrigerator until the cream hardens for 1-2 hours.
Step 9: serve the Flying Cake.
As soon as the Flight cake is brewed in the refrigerator, it can be served at the dessert table. Now the most important thing is to carefully cut the baking so that it does not break, since the meringue itself crumbles a lot. But treating guests with a cake, and first of all to children, can be done with tea or compote.
Enjoy your tea party!
- It is necessary to bake cakes and shaped bezshits at a temperature of 100 ° C, since at a higher temperature regime they will acquire a yellowish tint, and at a lower temperature they will dry for more than 3-4 hours.
- If you don’t have a confectionery syringe at hand, do not be discouraged, as the cream can be put in a clean plastic bag and with a pair of scissors make a small incision from one sharp edge.
- The Flying Cake can be made square in shape. To do this, lay the baking paper on a baking sheet and lay the meringue dough on it, spreading it over the entire surface with a uniform layer. After baking, cool the cake to room temperature and use a knife to cut in the middle into two identical parts.
- Based on the egg whites specified in the recipe, you will need 5 small eggs.