In Soviet times, the cake "Flight" was considered one of the most popular. It wasn’t so often seen on the shelves of the store, so the appearance of the “Flying” cake on the festive table always caused delight.
Cake "Flight" - the basic principles of preparation
The combination of fragile meringues and a gentle cream makes the dessert simply unique. The cake seemed especially delicious with coffee.
Today, almost every housewife can cook the most delicate meringues at home. For this, the proteins are separated from the yolks and placed in a dry bowl. Gradually adding sugar, whisk the proteins until a dense white mass is formed. Shredded nuts are added to whipped proteins: peanuts or cashews. They are preliminarily peeled, crushed and fried in moderate heat, constantly stirring.
Deco is covered with baking paper and spread whipped squirrels with nuts in the form of two cakes. Sent in the oven and dried to a state of meringue. This usually takes about two hours. The temperature should be from 50 to 70 C.
Then prepare butter, cream or custard. Ready meringue cakes are spread on the dish, greasing each cream. The top and sides of the cake are also coated. Meringue cakes can be alternated with biscuit.
Recipe 1. Flight cake in accordance with GOST
Ingredients
Meringue
vanilla sugar - a bag;
peanuts - 130 g;
granulated sugar - 320 g;
five egg whites.
Cream
drain. oil - 125 g;
vanilla sugar - a bag;
granulated sugar - 190 g;
cognac - 30 ml;
egg;
milk - 125 ml.
Cooking method
1. Place the egg whites in a clean, dry dish, add a pinch of salt and beat until solid peaks form. Add sugar gradually, not ceasing to beat, until you get a dense white mass, which should not leak out if the dishes are turned upside down.
2. Put a spoonful of whipped proteins into a cornet with a curly nozzle. Peel the nuts, grind in a blender and fry in a dry pan. Add the nuts in the meringue, mix and set aside another spoon, only with the nuts.
3. Deco cover with parchment. Put the protein mass on it in the form of two lozenges, each 20 cm in diameter. Separate arbitrary figures for decoration separately from the cornet. Dry the meringues for about two hours at 75 C. Remove the small pieces earlier.
4. Combine the yolk with milk, add vanilla and white sugar. Stir and put on a slow fire. Cook, stirring continuously, for four minutes. Beat soft butter until it brightens, without stopping the process of whipping, gradually introduce a warm milk-egg mixture. Add cognac at the end.
5. Apply cream to the meringue cake. Put one more cake on top. Spread the remaining cream evenly over it and grease the sides. Crush the small meringues with a knife and decorate with the resulting crumbs on all sides.
Recipe 2. Cake "Flight" with prunes
Ingredients
cocoa;
peanuts - 130 g;
half a glass of prunes;
five eggs;
a pound of sugar;
cognac - 30 ml;
two bags of vanilla sugar;
pack of oil drain .;
milk - 100 ml.
Cooking method
1. Peel the peanuts, put on a deco and fry in the oven for 15 minutes at 180 degrees. Then place in a blender and chop.
2. Cover it with a new sheet of baking paper and draw two identical circles. Wash the prunes, fill with hot water and leave for ten minutes. Then dry it on a paper towel and cut into small pieces.
3. Beat five egg whites with a mixer until stable peaks. Gradually add 300 g of white sugar, mixing it with a bag of vanilla. Continue whisking for another eight minutes until a dense foam is obtained. Set aside a couple of spoons for decoration. Add nuts to the remaining mass. Shuffle.
4. Lay out the protein mass over the diameter of the circles. Nearby, drop a few small bezes for decoration. Dry for two hours at 100 C. Make sure that the meringues do not darken.
5. Mix the yolk with 200 g of granulated sugar and 100 ml of milk. Put on minimum heat and cook from the moment of boiling, constantly stirring, for a couple of minutes. Cool.
6. Beat butter with a bag of vanilla sugar. Enter the custard gradually without ceasing to whip. Set aside a spoonful of cream and add some cocoa to it. Stir.
7. Carefully remove the cake from the deco, cool and cover with a layer of cream, spread the pieces of prunes. Put the second meringue cake on top. Smear the surface and sides of the cream with a cream and decorate with small bezesses left by the cream with cocoa and pieces of prunes.
Recipe 3. Cake "Flying" with chocolate
Ingredients
Cakes
six egg whites;
juice of half a lemon;
200 g of sugar;
100 g of dark chocolate;
150 g of peeled peanuts.
Cream
six yolks;
30 ml of brandy;
175 ml of milk;
pack of oil drain .;
5 g of starch;
100 g of sugar.
Decoration
100 g of black chocolate;
30 g coconut flakes;
30 g of Milka white chocolate;
8 round chocolates.
Cooking method
1. Beat the egg whites with sugar until a thick, dense foam is obtained. Add lemon juice at the end.
2. Fry peanuts in a dry pan, peel from thin husk. Grind half the bar of dark chocolate on a coarse grater, and cut the other half into small pieces. Grind peanuts in a blender.
3. Add chocolate and nuts to the protein mass and mix gently. Draw two identical circles on baking paper and cover it with a baking sheet. Lay out the protein mass on paper without stepping outside the borders of the picture. Spread a couple of small cakes next to the spoon. Dry for a couple of hours at a temperature of 80 C. Cool without removing from the oven. Remove parchment from cooled cake layers. Grind small cakes into crumbs.
4. In a small saucepan, mix milk with yolks, starch, and sugar. Put on a small fire and cook with constant stirring until thickened. Place the stewpan in cold water and cool. Add soft butter and whisk. Add cognac at the end.
5. Apply almost the entire cream to the cake, leaving a little to smear the sides. Put the second cake on top and coat the sides. Cover the top of the cake with melted chocolate. Sprinkle the sides with chopped meringue. Garnish with coconut and sweets.
Recipe 4. Cake "Flight" with cocoa
Ingredients
sweet cocoa - 50 g;
five egg whites;
5 ml of brandy;
250 g of granulated sugar;
a glass of cashew nuts;
200 ml of condensed milk.
Cooking method
1. Egg whites are placed in a clean, dry bowl, and beat with a whisk in a strong foam. In small portions we introduce finely ground sugar without stopping the whipping process.
2. We clean and dry cashew nuts in a dry frying pan. Add to the protein mass and mix.
3. We cover the form with a silicone rug and put whipped squirrels with nuts on it, giving the cakes a round or oval shape. Leave a little mass for the third cake, which we will use for decoration.
4. Dry the meringues for two hours at a temperature of 100 C. If there is a "convention" function, you can use ordinary heating. Cakes should become light beige.
5. Whisk soft butter. Add condensed milk and cocoa little by little, continuing to whisk. We coat the cooled meringue cakes with cream and lay one on top of the other. From above and from the sides, we also coat and sprinkle with crumbs of crushed third cake.
Recipe 5. Cake "Flight" with a delicate lemon cream
Ingredients
Cakes
100 g peanuts;
four egg whites;
240 g of powdered sugar.
Cream
half a lemon;
four yolks;
5 g of cocoa;
100 g of sugar;
pack of plums. high quality oils;
100 ml of milk;
a bag of vanilla sugar.
Cooking method
1. Beat four squirrels with sugar in a strong dense foam. Gradually add powdered sugar and continue to beat until the mass becomes dense. Set aside a spoon with a slide for little meringues. The remaining mass is mixed with nuts and put in a bag and cut off the tip.
2. Spread peanuts on a deco and dry for a quarter of an hour at 180 degrees. We cool the nuts and clean them from thin husks. Place the peanuts in a plastic bag and grind with a rolling pin.
3. Decorate with baking paper and draw on it patterns of future cakes. On the contour we plant the protein mass with nuts, after which we fill them inside. In free space, we plant small bezeshki from deferred protein mass. Dry at 100 C for two hours. We take out small meringues earlier.
4. Pour milk into a stewpan with a thick bottom, add the yolks, sugar, juice and lemon zest. Cook over medium heat with constant stirring, until thickened. We do not bring to a boil. Cooling down.
5. Soft butter whisk until white. Pour in a little custard and continue to whisk.
6. We lay the meringue cakes on top of each other, each generously lubricating with cream. We also coat the sides with cream. Grind small bezshiki into crumbs and sprinkle the sides.
Recipe 6. Cake "Flying" with honey biscuit
Ingredients
Meringue
five egg whites;
vanillin - a bag;
sugar - 320 g.
Biscuit
baking powder - 6 g;
five eggs;
flour - 2.5 cups;
honey - 6 tablespoons;
sugar is a glass.
Cream
drain. oil - two packs;
condensed milk - one and a half cans.
Cooking method
1. Beat the egg whites until they are tight. Pour in white and vanilla sugar and beat for another seven minutes.
2. Bake two meringue cake of the same size at 100 ° C for two hours. Cool them down.
3. Combine the baking powder with honey and heat over a low heat until brown. Beat eggs with sugar for eight minutes. Add honey to the egg mixture. Sift a little flour and knead the dough. Bake a honey biscuit until cooked. Cool and cut in half lengthwise.
4. Beat butter with condensed milk. From the biscuit and meringue cake, collect the cake, greasing each with cream. Decorate as you wish and soak for several hours in the cold.
Cake "Flight" - tips and tricks
If you doubt that you can make meringue, you can use the purchase.
Before sending nuts to the protein mass, peel them from the husk.
Make sure the meringues are not burnt. Constantly monitor the process.
To make the cakes smooth, draw a template on the parchment and lay out the protein mass without leaving the outline.
