Flight Cake with Custard
6 servings
90 minutes
The 'Flight' cake with custard is a light and airy treat inspired by classic European pastry traditions. This dessert captivates with delicate meringue layers featuring a nutty note that perfectly complement the velvety custard. The crispy meringue structure, the cream's softness, and the slight tartness of lemon create an amazing harmony of flavors. Walnuts add sophistication and a pleasant crunch to the cake, while the finishing touch of decorating with airy meringues makes it a true work of art. This cake is perfect for festive events, cozy family gatherings, and romantic evenings. Its rich flavor and exquisite texture leave unforgettable impressions, offering moments of true enjoyment.
1
Whip the egg whites until doubled in volume. Add citric acid.
- Egg white: 6 pieces
- Citric acid: 10 g
2
Gradually add sugar (400 grams). It should form a thick mass.
- Sugar: 600 g
3
Lightly roast walnuts (about a couple of handfuls) in a dry pan. Then chop them finely (do not grind). Add the nuts to the dough. Mix well. Bake 2 layers.
- Walnuts: to taste
4
For the cream, heat 0.5 cup of milk with 200 grams of sugar and bring to a boil. Separately, beat the yolks and gradually pour them into the hot syrup. The yolks should be added very carefully, in small portions, while continuously stirring to prevent them from curdling.
- Milk: 0.5 glass
- Sugar: 600 g
- Egg yolk: 6 pieces
5
Boil the obtained mass a little and let it thicken. Cool the cream and strain it. After it cools down, add butter and whip everything.
- Butter: 200 g
6
Bake the meringue on parchment paper. Use a teaspoon to place the meringue in the desired shape on the paper. Bake at a low temperature (160 degrees) until the meringue starts to pull away from the paper.
7
Spread cream on the cake layers and combine them. Place cream on the top layer and decorate with meringue. You can sprinkle crushed walnuts on top.
- Walnuts: to taste