Cake flight

The recipe for the classic cake Flight includes the following ingredients: granulated sugar and vanilla sugar, butter (with fat content of at least 72%), purified peanuts, egg proteins, milk (any fat content), egg yolk, cognac and unsweetened cocoa powder. By the way, my squirrels were frozen, and then they simply tuck in the refrigerator overnight. I often cook dishes on egg yolks, so I just collect proteins in a bag and keep in the freezer. There is no difference between fresh and frozen proteins for meringue.

First of all, it is necessary to fry the purified peanuts so that it becomes crisp, ruddy and fragrant. You can on the stove, but you want — in the oven or microwave.

When the nuts are well browned, let them cool slightly so as not to burn their hands, and chop with a knife with a fairly small crumb or chop in a blender.

The result is a fairly small crumb with interspersed of larger particles. I left a tablespoon of large pieces to decorate the finished cake.

Next, we turn on the oven to heat up 100 degrees. If you have an ordinary gas stove, probably the minimum temperature will be 150 degrees, so so far we put it, and then I will say what to do. We proceed to the preparation of the French meringue, that is, we will whip egg whites with sugar. So, besides the products, we need suitable dishes and mixer. We take a bowl, wash it and carefully dry it. Still advising to degrease the dishes with lemon juice, and then wipe it dry again. We pour cold proteins into the bowl (170 grams are about 5 proteins from very large eggs or 6 large).

We begin to whip egg proteins at low speeds, gradually increasing speed to medium. When the squirrels begin to foam and become airy, pour sugar (320 grams) and a tablespoon of vanilla sugar. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about sugar. If you use a planetary mixer, it turns out much easier, because your hands are free. Beat the proteins with a hand mixer as if we draw an eight or a sign of infinity. This is necessary so that the mass is beaten evenly. In general, you will take about 10-15 minutes to whip proteins. When the sugar completely dissolves, the mass will be as it should. See how the finished merenga looks like — it is thick and dense, while fluffy. He holds the form perfectly and does not even think to deform.

We put off a couple of tablespoons of meringue from the total mass, and add the chopped nuts to completely cool to the rest.

Carefully interfere with the crushed peanuts in the meringue — 10-12 movements are quite enough.

We take a piece of paper for baking and from the back side we draw two circles with a simple pencil, with a diameter of 20-25 centimeters. Such a discrepancy is a purely voluntary matter and depends on the size of your dish on which you are going to serve the finished cake. We transfer the meringue to the paper, visually dividing it into 2 equal parts.

Spoon, spatula or spatula evenly distribute the protein-male mass over paper, giving it the shape of circles.

We transfer the parchment to the baking sheet (or you can do everything on it at once). We also put off part of the French meringue without nuts — we also put it on paper. To decorate the finished cake, we will make small mesh, and the rest will simply be distributed by a cake, in order to then check the readiness of the main cakes. This part of the meringue will go to the sides of the cake flight. We place a baking sheet with blanks in a preheated oven to an average level. About the temperature: in order to make about 100 degrees in the gas oven, hold the minimum temperature, while slightly open the door. You can place a matchbox or iron cutting for cookies in a gap. We dry cakes at 100 degrees about 2 hours (maybe more or less — depending on the nature of your assistant). Every half hour, it is advisable to turn the baking sheet so that the far side is closer to the door — so the meringue will dry evenly.

While protein-naughty cakes are dried, we will prepare a milk-vic syrup, which then add to the oil. It will be a Charlotte cream. In a small saucepan with a thick bottom or a stewpan we put a raw egg yolk, add 200 grams of sugar and 100 milliliters of milk.

Mix everything with a whisk or with the help of a mixer until a light foam and homogeneity are formed.

We put the dishes on a slow fire and, with constant (!) Stiring, cook the syrup for about 2-3 minutes after boiling. Do not leave the stove for a minute, since the yolk can be curled up, and the syrup is burned to the bottom of the pan. The result is completely uniform, smooth, delicate custard, which in consistency resembles a liquid condensed milk.

We pour the finished syrup into a bowl.

On top we put a piece of cling film (back in so that the crust does not form) and cool to room temperature. Now it’s cold, so it is advisable to take out the syrup on the balcony, where it will cool down literally in 5-7 minutes.

The final stage of preparation is the preparation of the Charlotte oil cream for the cake flight. In a suitable dish, put soft butter (200 grams). It must be taken out of the refrigerator in advance and left on the table for 3-4 hours. Add a tablespoon of vanilla sugar.

Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to beat cold oil for about 20 minutes, so do not forget to let it warm up. Now literally add milk syrup (our custard at room temperature) in the tablespoon), continuing to whip the mass at high speed.

When the entire syrup is connected to the oil and it turns out a lush, smooth and slightly loose cream, add a tablespoon of cognac and punch all together for about a minute.

Cream Charlotte is ready — it is very delicate and fluffy.

It lays a tablespoon from the overall cream and add a half of the teaspoon of a cocoa-powder there.

Mix everything thoroughly to get a chocolate cream of Charlotte to decorate the cake flight.

But then everything went wrong … or rather, not quite everything, but the cakes for the cake. The essence of my problem was as follows: it painfully I wanted to dry them as soon as possible, so I briefly covered the oven door, thereby increasing the temperature. Of course, sugar began to melt rapidly, turning into caramel tears, and the meringues of blur into rather flat babble. Conclusion and lesson to you (and me too) for the future: never strive to speed up the process! Do as it should. In general, I did not wait for 2 hours, but re-cried, cut the peanuts, beat squirrels with sugar and put a new portion of cake cakes to dry. By the way, the liver-bez for decor managed to dry in 40 minutes, so I first took them out of the oven. That shapeless layer of meringue without nuts also completely dried and additionally browned (so that the side of the cake is not too pale) and grind her hands into the baby.

Here. Here they are, my nut cakes meringues that I dried according to the rules. The temperature is not more than 100 (less) degrees and time — at least 1.5-2 hours. I didn’t throw off the failed mesh, do not worry — in our family, protein crops love everything (except me), so I still drove them, broke and packed them into the container for the joy of sweet tooths. The correct cakes are important to completely cool (they cool quickly enough), only after that remove from parchment.

You see, here I turned one cake up — it is perfectly behind the paper, does not crumble and does not break.

We collect the cake flight (all the most difficult, if you can call it that, we overcame it). We take a flat plate or dish and put the first cake-bez on it. Since I have all the dishes are not 100% flat, I put the cake with the upper side down.

We apply about half the Charlotta cream to the cake and evenly smear it over the entire surface of the meringue. It is important to consider one nuance to consider: if you do not completely cool down, the oil cream will simply flow from its heat.

We put the second protein cake on top — I turn out to be flat (that is, bottoms) sides to each other.

We cover the top and side of the cake with the second half of the oil cream.

Sprinkle the sides of the cake from step 23. We just take part of the crushed meringues in the palm of your hand and gently press it to the cream. Remove the excess with a knife or right with your hand.

The cake is the flight is ready, but it is also advisable to decorate it — it is a matter of your imagination.

You can press flowers or some kind of shogulins with chocolate cream … I just painted stripes.

On top, she spread out the frenzy, resolved small rounds with the remaining chocolate cream and sprinkled with a tablespoon of fried peanuts. Cake Flight according to GOST is ready. Let him stand in the refrigerator for 2-3 hours and you can enjoy.

Unfortunately, this cake will not work to make the perfect and beautiful cut, since it is based on meringue. But in the presence of a sharp knife with a long blade, portioned pieces will turn out to be more even even. Polinochka, thank you very much for this sweet and crispy order — my home was delighted with the cake flight!