Cake "Flight"
10 servings
140 minutes
The 'Flight' cake is an embodiment of sophistication and lightness from Soviet cuisine. Its base is a delicate nut meringue that gains a crispy crust while retaining its lightness inside. The cream with a hint of cognac gives it a noble, rich flavor, while the vanilla aroma makes the dessert even more enticing. This cake evokes an era when every homemade pastry was true art. 'Flight' is perfect for celebrations — it's not just a dessert but a genuine gastronomic experience that emphasizes the importance of the moment. It is served chilled, allowing the layers to soak in and create a harmony of flavors.
1
Roast the peanuts in a preheated oven at 180 degrees for fifteen minutes, then peel and chop.
- Peanut: 130 g
2
Whip the egg whites (about five medium-sized eggs) until stable. Add 7 grams of vanilla sugar and 320 grams of regular sugar, and whip for another seven to eight minutes until a very thick mass is obtained. Set aside one full tablespoon of whipped egg whites in a pastry syringe, and mix nuts into the remaining mass. Set aside a tablespoon of egg whites with nuts.
- Egg white: 170 g
- Vanilla sugar: 14 g
- Sugar: 510 g
- Peanut: 130 g
3
Draw two circles with a diameter of 20 cm on parchment, spread the protein-nut mixture on the two circles, smoothing it with a spatula. Use a pastry bag to pipe figures for decorating the cake in the remaining free space on the parchment.
4
Place small pieces of the protein-nut mixture on the same parchment — during baking, you can determine the readiness of the layers by breaking one of these small pieces and then make crumbs from them for decorating the cake.
5
Bake the cakes in an oven preheated to 100 degrees for two hours. Let cool.
6
For the cream, mix the yolk with milk, add 190 grams of sugar, and place on low heat. Stirring, bring to a boil and cook for another two to three minutes until thickened. Cool to room temperature.
- Egg yolk: 1 piece
- Milk: 125 ml
- Sugar: 510 g
7
Whip the butter with half of the vanilla sugar until fluffy. While continuing to whip, gradually add the milk with sugar and yolk, and add a spoon of cognac. Set aside a tablespoon of the resulting cream and mix it with cocoa.
- Butter: 215 g
- Vanilla sugar: 14 g
- Milk: 125 ml
- Sugar: 510 g
- Egg yolk: 1 piece
- Cognac: 1 tablespoon
- Cocoa powder: 0.5 teaspoon
8
Spread half of the remaining cream on one layer, cover with the second layer, coat the sides and top of the cake with cream, leaving some for decoration. Crush pieces of nut meringue (those baked separately) into crumbs and sprinkle them on the sides of the cake. Decorate with chocolate and white cream and meringue figures, then refrigerate for at least an hour.
- Peanut: 130 g
- Egg white: 170 g
- Vanilla sugar: 14 g
- Sugar: 510 g
- Butter: 215 g
- Cognac: 1 tablespoon
- Cocoa powder: 0.5 teaspoon