I remember the "Flight" cake very well. Especially this incredible combination of light nut cakes and insanely delicious cream! And only quite recently I was able to repeat the taste from childhood. This cake was appreciated by my whole family.
It is necessary
- 1. Egg white CO - from 3 eggs
- 2. Nuts - 70 grams (peanuts or walnuts)
- 3. White sugar - 300 grams
- 4. Butter for cream - 150 grams
- 5. Cognac for cream - 1 tablespoon
- 6. Sugar for cream - 125 grams
- 7. Milk for cream - 200 grams
- 8. Cream yolks - 3 pieces
- 9. Flour for cream - 1 tablespoon
- 10. Vanilla sugar - 1 sachet (15 grams)
- 11. Cocoa - 1/2 teaspoon
Instructions
Step 1
First, let's prepare the cream. To do this, we take out the butter from the refrigerator, it should become soft, this is important.
Then we make custard: grind the yolks with sugar, add flour and grind again. Be sure to make sure there are no lumps!
Add warm milk in portions to the mixture and mix well each time. We put on fire and cook until thick, stirring occasionally. The consistency will be like sour cream.
Then add vanilla sugar and beat with a mixer.
The custard is ready, cover with foil in contact and leave to cool.
Step 2
We roast the nuts in a dry frying pan until they smell pleasant. Be careful not to burn the nuts!
Step 3
We begin to beat the whites and as soon as a foam cap is formed, we begin to introduce sugar in 3 doses. Whisk well each time.
When the mixture has become dense and the sugar in it has dispersed, then we introduce coarsely chopped nuts, we work only with a spatula, otherwise the meringue will fall.
Step 4
On good parchment, draw circles of 16 centimeters and apply a protein-nut mixture on them, the height should be about 1 centimeter. It is most convenient to apply the cakes from a pastry bag, cutting off the tip by about 1 centimeter.
You should end up with 3 circles of meringue and some bezels for decoration.
We put to dry in a preheated oven to 100 degrees for 2 hours.
Step 5
Begin to whip soft butter. As soon as the desired consistency is reached, then we begin to introduce the custard part over a tablespoon. Beat well. The mass should be homogeneous and smooth. Then add a tablespoon of brandy and beat well again.
Set aside a little cream for decoration - mix it with cocoa. Mix well and transfer both types of cream to different pastry bags.
Step 6
We collect the cake: cake - apply white cream on it - again cake - again white cream - again cake - apply white cream to the whole cake. We crumble some of the small bezeshek and decorate the sides of the cake with them, slightly going up the top of the cake.
Decorate the top with whole bezeshki and cocoa cream. Serve with delicious tea! Bon Appetit!
