Step-by-step flight cake recipe with photos. How to make a “Flight” cake: step-by-step recipe How to make a flight cake at home

Making the Flight cake at home according to GOST or any other recipe is not difficult. This masterpiece of confectionery art consists of airy nut cakes layered with butter cream. According to the classic recipe, the cake is square in shape. It is decorated with butter and chocolate cream, meringue, and the sides are sprinkled with nut cake crumbs.

How to make a Poljot cake

To prepare Polet you will need ingredients familiar to every pastry chef: butter, sugar, egg, nuts, milk, vanillin, cocoa, cognac, wine, citric acid, molasses. The cake is healthy due to the vitamins it contains, but it is also high in calories. Excessive consumption of dessert can lead to tooth damage, diabetes, and excess weight gain.

Poljot Cake Recipes

The classic recipe for the Flight cake at home according to GOST will not be difficult to prepare using step-by-step instructions with photos. The traditional taste becomes boring, so housewives often change the recipe to their taste, based on the preferences of their family and friends. This is how Polet variations with prunes, cocoa powder, lemon cream, and honey sponge cake appeared.

According to GOST

Time: 2 hours 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 467 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

According to GOST, the nutty taste of Polet resembles the famous Kiev cake, but differs in recipe. It consists of airy meringue and delicate Charlotte cream. Preparing meringue for Polet is a long process, however, the cake can be prepared in a couple of hours. Peanuts are traditionally used as the nut component, but you can experiment with any other nut.

Ingredients:

sugar – 510 g;
butter – 215 g;
egg white – 170 g;
peanuts – 130 g;
milk – 125 ml;
vanilla sugar – 14 g;
egg yolk – 1 pc.;
cognac – 1 tbsp. l.;
cocoa powder – ½ tsp.

Cooking method:

In an oven preheated to 180°C, dry the peanuts for 15 minutes, then peel and chop them.
Beat the whites until stable foam, add about 7 g of vanilla sugar and 320 g of regular sugar. Beat for another 7-8 minutes until a thick mass forms.
Place 1 tbsp. l. beaten egg whites into a pastry syringe. Add nuts to the remaining mixture, stir, then set aside 1 tbsp. l. proteins with peanuts.
On parchment, draw 2 squares with a side of 20 cm, spread the protein mixture with a spatula, without going beyond the outline. Place figures from a syringe nearby for decoration. Bake until done at 50-70°C.
Place some of the protein-nut mixture on a loose piece of parchment. Using it you can check the readiness of the cakes.
For the cream, mix the yolk, milk, 190 g of sugar and place on low heat. Stirring constantly, bring to a boil and cook for a couple more minutes until thickened. Remove the cream from the heat and cool.
Beat the butter with the remaining vanilla sugar until fluffy. Without ceasing to beat, pour in the cooled mixture and add cognac.
Set aside 1 tbsp. l. cream and mix it with cocoa powder.
Layer the Polet cakes with cream, coat the edges, leave a little for decoration.
Those pieces of nut meringue that were baked separately should be crushed into crumbs and sprinkled on the sides of the cake.
Decorate the top with two types of cream and meringue figures. Place in the refrigerator for 1 hour.

With prunes

Time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 335 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

You can diversify the classic Polet recipe with the help of dried fruits, for example, spicy and aromatic prunes. In terms of taste, it goes well with butter cream and sets off the cloying sweetness thanks to its sourness. In addition, black inclusions of dried plums diversify the appearance of a piece of cake. Using prunes you can decorate a dish in an original way.

Ingredients:

sugar – 500 g;
butter – 200 g;
peanuts – 130 g;
prunes – 130 g;
vanilla sugar – 20 g;
milk – 100 ml;
cognac – 30 ml;
chicken eggs – 5 pcs.;
cocoa powder – 1 tsp.

Cooking method:

Peel the peanuts, place on a baking sheet and dry in the oven for 15 minutes at 180°C. Cool slightly, finely chop with a knife or blender.
Line a baking sheet with a fresh sheet of parchment and draw two circles of the same diameter.
Rinse the prunes and soak in hot water for 10 minutes. Drain, dry with a paper towel, cut into small pieces.
Beat the whites of 5 eggs until stiff. Gradually add 300 g of regular sugar and half of vanilla. Beat for some more time until a thick mass forms. Set aside a couple of tablespoons. l. For decoration. Add peanuts to the protein mixture and stir.
Place the mixture on a baking sheet and place the meringue next to it. Bake for approximately 2 hours at 100°C.
Mix the yolk of 1 egg with 200 g of white sugar and milk. Place over low heat, bring to a boil, simmer for a couple of minutes, stirring constantly. Remove from heat, cool.
Beat a stick of butter with the remaining vanilla sugar. Add cooled cream and cognac to the butter. Set aside some of the mixture and stir in the cocoa.
Grease cold Polyota cakes with cream, sprinkle with prunes, place the second cake on top, also coat with cream, grab the sides. Decorate with two types of cream and meringue.

With chocolate

Time: 3 hours 30 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 381 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

You can radically change the taste and appearance of the cake with the help of dark chocolate. It is added to the protein mixture for the crust. As a result, the meringue acquires a pleasant chocolate shade and taste. Melted chocolate can be used as frosting to top the cake. You can decorate the Polet with grated chocolate or delicious chocolates.

Ingredients:

sugar – 300 g;
butter – 200 g;
dark chocolate – 200 g;
milk – 175 ml;
peanuts – 150 g;
coconut flakes – 30 g;
white chocolate – 30 g;
cognac – 30 ml;
chocolate candies (round) – 8 pcs.;
chicken eggs – 6 pcs.;
starch – 5 g;
lemon – ½ pc.

Cooking method:

Beat the whites with sugar until stiff, add lemon juice at the end.
Fry the peanuts in a dry frying pan, remove the husks. Grind the cooled nuts in a blender. How to prepare nut crumbs if you don’t have a blender? Peanuts can be crushed with a rolling pin or chopped with a knife.
Grate 50 g of dark chocolate on a coarse grater, finely chop another 50 g. Fold the chocolate into the protein mixture.
Pipe two cakes of the same diameter onto parchment and several random meringues. Bake for 2 hours at 80°C. Leave the cakes in the oven until they have cooled, then remove them from the parchment and crush the small meringues into crumbs.
Mix milk, yolks, starch and sugar in a saucepan. Heat over low heat, cook until thick. To cool the product faster, place the saucepan in cold water. Add soft butter to the mixture, beat, then add cognac.
Layer the Polet cakes with cream, coat the sides, sprinkle them with meringue crumbs. Decorate the top of the cake with melted dark chocolate, coconut flakes, candies and white chocolate slices.

With cocoa

Time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 357 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

An alternative to classic butter cream is cream with cocoa added. Its chocolate flavor pairs well with Polet's nutty meringue. When cut, the cake will look more aesthetically pleasing thanks to the contrasting colors of the cake layers and cream. Cocoa can be used as a topping for Polet or using a stencil to create an original design on the top layer of the cake.

Ingredients:

sugar – 250 g;
condensed milk – 200 ml;
butter – 200 g;
cashews – 100 g;
cocoa – 50 g;
cognac – 5 ml;
chicken eggs – 5 pcs.

Cooking method:

Place 5 egg whites in a clean, dry bowl, beat until stiff, and gradually add sugar.
Dry the peeled nuts in a dry frying pan, cool, and add to the protein mixture.
Line a baking sheet with a silicone mat or parchment paper. Pipe the meringue, giving the cakes the same shape. Spread the rest of the mixture into empty spaces. Bake in a convection oven or in a conventional oven at 100°C until the egg whites turn a light beige color.
Beat softened butter until white. Gradually add condensed milk and cocoa. Add cognac at the end.
Layer the cooled cakes with cream. Grease the sides too, then sprinkle with crumbled meringue pieces.

With lemon cream

Time: 2 hours 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 368 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

Fans of non-sugary desserts will definitely like Flight with lemon cream. Its sour taste will complement the meringue cake well. The cake will sparkle with new colors. Lemon dessert will decorate your photos from the holiday feast. It is important to adhere to the proportions and not to overdo it with the acidity of the cream, so as not to see the soreness on the faces of the guests.

Ingredients:

powdered sugar – 240 g;
butter – 200 g;
peanuts – 100 g;
sugar – 100 g;
milk – 100 ml;
vanilla sugar – 10 g;
cocoa – 5 g;
chicken eggs – 4 pcs.;
lemon – ½ pc.

Cooking method:

Roast the peanuts in a dry frying pan or in the oven. Using a rolling pin or blender, grind the nuts until crumbly.
Beat the whites separately from the yolks, gradually add all the powdered sugar. Set aside some of the mixture for small meringues and mix in the cocoa. Add peanuts to the remaining mixture and transfer the mixture into a pastry bag. If you don’t have such a bag in your arsenal, then use a thick bag, transfer the protein mass into it and cut off the tip.
Cover a baking sheet with parchment, draw outlines for two cake layers, and pipe large and small meringues. Dry at 100°C for about 2 hours. Remove small meringues earlier; they will cook faster.
In a saucepan, mix the yolks, milk, sugar, vanilla sugar, zest of half a lemon and lemon juice. Cook over low heat until thickened. Cool the workpiece.
Beat soft butter until white, gradually add cooled custard, continuing to beat.
Layer the cakes with cream and grease the sides. Grind the small meringues into crumbs and sprinkle on the sides of the cake.

With honey biscuit

Time: 2 hours 30 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 380 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

You can add volume to the cake using fluffy sponge cakes. A delicious biscuit is made from fresh homemade eggs and premium wheat flour. Honey will add additional sweetness and a special flavor to the biscuit. How to make a delicious Poljot cake without nuts? Easy: This recipe uses simple egg white cakes with cream.

Ingredients:

condensed milk – 550 g;
sugar – 520 g;
butter – 400 g;
flour – 400 g;
chicken eggs – 10 pcs.;
honey - 6 tbsp. l.;
vanillin – 5 g;
baking powder – 5 g.

Cooking method:

Beat the whites of 5 eggs into a stiff foam, as shown in the photo. Add sugar and vanilla, beat for another 7-8 minutes.
Place two meringue layers on a baking sheet and bake at 100°C for about 2 hours. Cool the cakes.
Heat the honey and baking powder over low heat until the mixture darkens.
Beat 5 chicken eggs with sugar. Add honey to the mixture. Sift the flour and knead the batter.
Bake the honey sponge cake until ready, cool it and cut it into two sponge cakes.
Beat butter with condensed milk. Fold the cake. Alternate meringue cakes with sponge cakes, brushing each with buttercream.
Decorate the Flight at your discretion and place it in the refrigerator for a couple of hours.

Video

Another cake according to GOST - the famous “Flight”. Creamy and crunchy at the same time, sweet and even cloying, but very tasty! In Moscow, such cakes were previously found only with peanuts, but in general other nuts can be used. But for me, the taste of “Polyot” is associated with peanuts, so I buy it specifically. Baking it is quite simple, it is only important that the cakes are well baked. Therefore, before taking it out, check the readiness! The book states the time is a little over an hour, but it took me all of two.

Dough:
130g peanuts
170g proteins (5 small pieces)
320g sugar
1 packet vanilla sugar

Cream:
1 yolk
100ml milk
200g sugar
200g butter
1 tbsp. cognac
1\2 tsp. cocoa

To start, roast 130g of peanuts in the oven at 180C for 15 minutes, peel and chop.

For the cakes - beat 170 g of whites (5 small pieces) until stiff peaks form.

Add sugar (320g), a bag of vanilla sugar and beat for 7-8 minutes until a very dense mass is obtained.

Place 1 full spoon of beaten egg whites into the crust, add chopped nuts to the remaining ones and mix.

Set aside 1 full spoonful of egg whites and nuts. Draw 2 circles with a diameter of 25 cm on the parchment and distribute the remaining mass on two circles, smoothing with a spatula. From the cornet, place decorative figures on parchment in the free space, and put the reserved nut mixture in small pieces (when baking, you can determine the readiness of the cakes by breaking a small piece, and then we will make crumbs from them for sprinkling).
Bake at 100C for 2 hours. Cool.

Cream.
For the cream, mix the yolk and 100 ml of milk.

Add 200g of sugar and put on fire. Bring to a boil while stirring and cook for several minutes. The syrup should thicken. It should be poured into a small bowl and cooled to room temperature.

Beat butter (200g) with a bag of vanilla sugar into a fluffy mass. Add syrup little by little, whisking well, and add a spoonful of cognac at the end.

Set aside a tablespoon of cream and mix it with half a teaspoon of cocoa.
Spread half of the remaining cream onto one cake layer.

Cover with the second cake layer, coat the sides and top of the cake with cream, leaving a little for decoration. Pound the pieces of nut meringue (those baked separately) into crumbs and sprinkle the sides of the cake with it. Decorate with chocolate cream.

Decorate the cake with the remaining white cream and meringue figures. Cool for at least an hour in the refrigerator.

The Flight Cake is a sweet, creamy and crunchy dessert. Many people have known him since childhood. After all, it was actively sold in stores back in Soviet times. Although today such dessert can be found in almost any hypermarket. However, most people note that the current Flight cake is noticeably different from what was sold before.

If you are of this opinion, then we suggest making this incredibly tasty dessert yourself.

Cake “Flight”: a classic recipe

Today there are many options for creating such a dessert. However, we decided to present only his classic recipe. After all, knowing this method, you can modify it yourself, making the delicacy more tasty and beautiful.

It’s no secret that the “Flight” cake is based on cake layers that are made from meringue. That is why for the base we only need the following products:

peeled peanuts - about 150 g;
whites of large eggs - 5 pcs.;
sugar, not too fine - about 320 g;
fragrant vanillin - a small bag.

Making the protein base

As a rule, classic cakes do not require the use of any special ingredients. And the presented dessert is no exception. For it we will need only the simplest and most affordable products.

So, before preparing the “Flight” cake, you should make protein cakes. To do this, peeled peanuts must be sorted, washed thoroughly and dried in a dry frying pan. Next, you need to put the product in a bowl and crush it into large crumbs using a masher.

After the peanuts are ready, you should start preparing the meringue. To do this, the egg whites need to be cooled slightly and then beaten until stiff peaks appear. During this process, it is necessary to gradually add not very fine sugar and vanillin. After this, the ingredients should be actively beaten for about 9 minutes.

Having carried out all the described actions, the fluffy mass in the amount of one large spoon must be put into the cornet, and chopped peanuts should be added to the rest and mixed carefully.

Forming and baking cakes in the oven

In order for the “Flight” cake, the recipe for which we are considering, to turn out smooth and beautiful, the cakes should be baked on special baking paper. In this case, it is recommended to draw two identical circles with a diameter of 25 centimeters on it.

Thus, the whipped protein mass with peanuts should be divided into two parts, and then placed on a special form. Next to the cakes, you need to plant small figures from the cornet.

After the products are formed, they need to be placed in the oven and cooked at a temperature of 100 degrees for 2-2.5 hours. During this time, you will have a very hard and fully cooked meringue that will not collapse later.

Ingredients for making buttercream

As you can see, making the “Flight” cake at home is not very difficult. Having prepared the cakes, you should start creating the cream. For it we will need:

egg yolk - 1 pc.
fresh fat milk - approximately 100 ml;
sugar, not very coarse - about 200 g;
high-quality butter - about 200 g;
any cognac - approximately 1 large spoon;
cocoa powder - ½ dessert spoon.

Making delicious cream

Before you form the “Flight” cake, you should prepare a delicious cream for it. To do this, the egg yolk must be mixed with full-fat milk using a whisk. Next, you need to add sugar to the resulting mass, and then put it on low heat. After bringing the ingredients to a boil, they should be boiled for a couple of minutes. The syrup should thicken noticeably.

Having received a viscous mass, it must be cooled at room temperature. While this is happening, you need to take soft butter and beat it with a blender along with a bag of vanillin. During this process, it is necessary to gradually introduce all the cooled syrup into the lush mass. At the very end, you need to add one spoon of cognac to the cream.

Assembling the cake

Simple homemade cakes are easy and quick to assemble. The main thing is to show all your creative imagination.

So, to form the presented dessert, you should set aside 1 large spoon of the fluffy mass from the cream, and then mix it with cocoa. The remaining sweet mixture must be divided in half. You need to grease the first protein cake with one part, and then, placing the second one on it, use the rest of the mixture. By the way, it is recommended to place the meringue on a cake pan.

After the cakes are placed on top of each other and smeared with cream (including on the sides), you should begin decorating them. To do this, the previously made chocolate mass must be beautifully squeezed onto the surface of the dessert. It is also recommended to place separately baked meringue on it.

Finally, use the remaining roasted peanuts to decorate the sides of the cake.

How to serve?

After forming a delicious cake, it must be placed in the refrigerator and kept for about 2-3 hours. Next, the dessert should be cut into pieces and served to guests or household members along with hot tea.

Preparing a layer cake

Not everyone likes dessert, which is prepared on the basis of protein cakes. In this case, we suggest making you a delicious layer cake. For it we will need:

peeled almonds - approximately 100 g;
coconut milk - 400 ml;
condensed milk - about 400 g;
vanillin - a small bag;
high-quality butter - about 120 g;
store-bought heavy cream - approximately 250 ml;
sugar - approximately 50 g;
white flour - about 100 g;
coconut flakes - approximately 150 g;
any fruits (soft pears, peaches, bananas, etc.) - use at your discretion;
instant gelatin - three sachets or 30 g.

Making cream

Fruit cake prepared according to the presented recipe turns out very tasty and beautiful. Before forming it, you should make a fragrant cream. To do this, lightly fry the almonds in a frying pan without adding oil. Next, in a bowl you need to mix coconut and condensed milk, and also add vanillin. After this, you should dilute the gelatin and pour it into the resulting mixture. After thoroughly mixing the components, they must be put in the refrigerator for 20 minutes.

Preparing the cakes

The fruit cake should be formed in layers. For this we need not very thick cakes. To prepare them you need to knead the base.

Thus, you need to mix quality butter with coconut and white flour. The resulting heterogeneous mass should be placed in the refrigerator for exactly 30 minutes. In the meantime, you need to whip the heavy cream to a stable foam, and then put it in the previously prepared cream with toasted almonds.

After the base has been infused in the cold, it should be taken out, mixed thoroughly, divided into several portions and rolled into round layers. Alternately placing them in the pan, they need to be baked separately for 20 minutes.

Having prepared all the cakes, they need to be cooled completely, and then smooth out the edges, using a plate as a pattern.

Formation process

Before you start creating such an unusual dessert, you should wash and peel all the fruits, and then cut them into thin slices.

Having prepared the ingredients, you need to place one cake layer on the cake pan, grease it with cream, lay out pears, peaches, etc. in an even layer, and then cover it again and repeat the procedure. As a result of these actions, you should have a fairly high cake. Finally, it should be completely greased with the remaining cream and beautifully decorated with any fruits and berries.

How to serve homemade dessert at the table?

After the layer cake with fruit is ready, it must be kept in the refrigerator for 5-8 hours. This time should be enough for the tender and crispy cakes to absorb the cream and fruit juice. In this form, the dessert should be cut into triangular pieces and presented to guests or friends along with a cup of tea. Enjoy your meal!

If you are looking for a recipe for a delicious cake that you can make at home, you should pay attention to Polet. It tastes similar to Kyiv cake, but lighter and airier. The thing is that according to GOST there should be no flour here. It was this that one of the confectioners forgot to add, who discovered the recipe for this delicacy.

“Polet” is a sweet, crispy, creamy dessert. Many people have known the cake since childhood, but today you can achieve such a taste only by bringing the recipe to life yourself.

If you want to prepare the classic “Flight”, then the recipe according to GOST includes the following ingredients:

Peanuts (can be replaced with cashews or almonds) – 130 g
Eggs (whites only) – 5 pcs.
Sugar – 320 g
Vanilla sugar

As you can see in the photo, the cake is soaked in delicate cream, which is prepared from:

Oil – 215 g
Vanilla sugar
Sugar – 190 g
Cognac (optional) – 1 tbsp.
Egg – 1 pc.
Milk – 125 g

The process of making cakes

“Flight” is prepared in several stages. It is better to prepare the ingredients in advance, which will greatly simplify the recipe:

Preheat the oven.
Roast the peanuts (15 minutes is enough).
Peel the nuts and chop them.
Draw 2 circles with a diameter of 25 cm on parchment paper and line a baking sheet.

Now you can start preparing meringue according to GOST. Standard recipe:

Add salt to the whites and beat until stiff peaks form.
Gradually add sugar and vanillin and beat for another 7-8 minutes (even when turning the bowl, the whites should not move).
Put a spoonful of meringue into the cornet (it will come in handy a little later).
Add chopped nuts and mix with light and gentle movements.
Set aside a spoonful of meringue with nuts (you will also need it to prepare “Flight”).
We divide the ready-made mass into 2 parts and place them on parchment (since the cake consists of two “layers”).
We also plant figurines made from cornet.
We dry all this for 2 hours at a temperature of 100 degrees.

Charlotte cream for cake

The recipe involves the use of Charlotte cream, which will hold the cakes together (seen in the photo):

Take the yolk and mix it with milk, put it on low heat.
Add sugar and vanilla, bring to a boil.
As soon as the syrup thickens (after about 4 minutes), cool.
Beat softened butter with vanilla.
Add the resulting egg syrup and beat again.
If desired, pour in a little cognac.

Build process

Once the cakes have cooled, it's time to assemble the cake. The recipe suggests setting aside a tablespoon of cream and dividing the remaining mass into two parts. Spread one layer on the first cake layer and distribute it evenly over the entire surface, place the second cake layer on top. The remaining cream will go to the top and side parts - this way the “Polet” will be thoroughly soaked and will be juicy.

To decorate the resulting cake (there are actually many options - look at the photo), add a little cocoa to the reserved part of the cream and use a cornet to create chocolate patterns. According to GOST, it is also necessary to decorate the cake with meringue crumbs and peanuts. To do this, the latter is crushed using a knife or an ordinary rolling pin. You can also add small meringues, which we baked along with the main cakes.

The cake can soak in the refrigerator or on the balcony in just a few hours. After this, “Flight” can be served to guests.

Fruit variation or unusual “Flight”

If you are not a fan of protein cakes, but still want to try Polet, you can make a layer cake. To do this, prepare the following ingredients in advance:

Coconut milk – 400 ml
Can of condensed milk
Butter – 120 g
Sugar – 50 g
Instant gelatin – 30 g
Flour – 100 g
Almonds – 100 g
Coconut flakes – 150 g
Vanillin
Heavy cream – 250 ml
Fruits

In order to make a fragrant cream that will hold together the unusual “Flight”, you need to fry the nuts in a frying pan, and mix condensed milk and coconut milk in a bowl. Vanillin and gelatin are also added here. The resulting mixture is placed in the refrigerator for 20 minutes. The recipe calls for the use of heavy fruits, so the cakes should be quite thick:

Mix the butter with coconut and flour and place in the refrigerator for 30 minutes.
Whip the cream, add cream and almonds.
The cooled base is divided into several portions and rolled into round layers, which are baked for 20 minutes.

All that remains is to wash and peel the fruit and form the cake:

The first cake is coated with cream and decorated with fruit.
Cover with a second cake layer and repeat the procedure.

The photo shows that the cake will turn out quite tall. Upon completion, decorate it with fruit and remaining cream - “Flight” is ready!

Bon appetit.

Video recipe for making the “Flight” cake

Classic flight cake according to GOST is a real paradise for those with a sweet tooth. Crispy, airy, almost weightless protein cakes with pieces of peanuts and delicate Charlotte butter cream form a memorable sweet duet. If you like confectionery products from Soviet times, and call Kyiv cake your favorite, you should also like Polyot.

I’ll tell you honestly, without lying, I don’t have a great love for meringues. Chocolate or coconut meringue is quite acceptable (they are not so sweet), but purely sugar + protein is too much for me personally. It's too sweet, it's almost cloying. Whether it’s my favorite juicy sponge cakes or tender yeast pastries! But, as they say, it depends on the taste and color... In my family, for example, everyone loves meringue - that’s the dilemma. That is why the Flight cake went off with a bang, it even flew away!

If you sincerely love sweet baked goods without flour, and are not afraid of sugariness, feel free to prepare this homemade cake. By the way, delicate buttercream and aromatic roasted peanuts slightly soften the very sweetness of ready-made meringue cakes and even a small piece is enough for you to fully enjoy the taste of this dessert.

A little more lyricism, but to the point. The Poljot cake contains just a huge (in my opinion) amount of sugar, but you can reduce it if desired. In particular, add 280-300 grams of sugar to meringue, and use not 200, but 150 grams, for example, in butter cream. Also, if you don't like peanuts, replace them with your favorite nuts. Prepare and sugar up, my dear sweet tooths!

Ingredients:

Meringue cakes:

Cream Charlotte:

Cooking the dish step by step with photos:

The recipe for the classic Poljot cake includes the following ingredients: granulated sugar and vanilla sugar, butter (at least 72% fat), peeled peanuts, egg whites, milk (any fat content), egg yolk, cognac and unsweetened cocoa powder. By the way, my whites were frozen and then simply thawed overnight in the refrigerator. I often cook with egg yolks, so I simply collect the whites in a bag and store them in the freezer. There is no difference between fresh and frozen meringue egg whites.

The first step is to fry the peeled peanuts so that they become crispy, golden brown and aromatic. You can do it on the stove, or if you want, you can do it in the oven or microwave.

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

Next, turn on the oven to heat up to 100 degrees. If you have a regular gas stove, the minimum temperature will probably be 150 degrees, so we’ll set it to that for now, and then I’ll tell you what to do. Let's move on to preparing French meringue, that is, we will beat egg whites with sugar. So, in addition to the products, we will need suitable dishes and a mixer. Take a bowl, wash it and dry it thoroughly. I also advise you to degrease the dishes with lemon juice, and then wipe them thoroughly dry again. Pour cold whites into the bowl (170 grams - this is about 5 whites from very large eggs or 6 large ones).

Begin beating the egg whites at low speed, gradually increasing the speed to medium. When the whites begin to foam and become airy, add granulated sugar (320 grams) and a tablespoon of vanilla sugar in parts. Increase the mixer speed to maximum and beat the meringue, not forgetting about the sugar. If you use a planetary mixer, it will be much easier because your hands are free. Using a hand mixer, beat the egg whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly. In general, it will take you about 10-15 minutes to beat the egg whites. When the sugar is completely dissolved, the mass will be as it should be. Look what the finished meringue looks like - it is thick and dense, but fluffy. It holds its shape perfectly and doesn’t even think about deforming.

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

Transfer the parchment to a baking sheet (or you can do everything on it at once). We also set aside some of the French meringue without nuts - we also planted it on paper. To decorate the finished cake, we will make small meringues, and simply spread the rest with a flat cake, so that later we can check the readiness of the main cake layers. This part of the meringue will be used to decorate the sides of the Flight cake. Place the baking sheet with the preparations in a preheated oven on the middle level. About the temperature: to make a gas oven about 100 degrees, keep the temperature to the minimum, while slightly opening the door. You can place a matchbox or an iron cookie cutter in the gap. We dry the cakes at 100 degrees for about 2 hours (maybe more or less - depending on the character of your assistant). Every half hour, it is advisable to turn the baking sheet over so that the far side is closer to the door - this way the meringue will dry evenly.

While the protein-nut cakes are drying, prepare milk-egg syrup, which we then add to the butter. This will be Charlotte cream. Place a raw egg yolk in a small, thick-bottomed saucepan or saucepan, add 200 grams of granulated sugar and 100 milliliters of milk.

Place the dishes on low heat and, with constant (!) stirring, cook the syrup for about 2-3 minutes after boiling. Do not leave the stove for a minute, as the yolk may curdle and the syrup will burn to the bottom of the pan. The result is a completely homogeneous, smooth, delicate custard, which in consistency resembles liquid condensed milk.

Place a piece of cling film on top (end-to-end to prevent a crust from forming) and cool to room temperature. It’s cold now, so it’s advisable to take the syrup out to the balcony, where it will cool down in literally 5-7 minutes.

The final stage of preparation is preparing the Charlotte buttercream for the Flight cake. Place soft butter (200 grams) in a suitable bowl. 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 butter becomes fluffy and turns white. You will have to beat the cold butter for about 20 minutes, so be sure to let it warm up. Now literally add milk syrup to the butter one tablespoon at a time (our custard at room temperature), continuing to beat the mass at high speed.

But then everything went wrong... Or rather, not quite everything, but the cake layers. The essence of my problem was this: I really wanted to dry them as quickly as possible, so I briefly closed the oven door, thereby increasing the temperature. It’s clear that the sugar began to rapidly melt, turning into caramel tears, and the meringue began to spread into rather flat cakes. Conclusion and lesson for you (and me too) for the future: never try to speed up the process! Do it the right way. In general, I didn’t wait 2 hours, but re-roasted and chopped the peanuts, beat the whites with sugar and set a new batch of cake layers to dry. By the way, the meringue cookies for decoration took 40 minutes to dry, so I took them out of the oven first. That shapeless layer of meringue without nuts was also completely dried and additionally browned (so that the sides of the cake were not too pale) and crushed into crumbs by hand.

Here. Here they are, my nut meringue cakes, which I dried according to the rules. Temperature - no more than 100 (or less) degrees and time - at least 1.5-2 hours. I didn’t throw out the failed meringues, don’t worry - everyone in our family loves protein crisps (except me), so I finally dried them, broke them and packed them in a container to the delight of those with a sweet tooth. It is important to cool the correct cakes completely (they cool quite quickly), and only then remove them from the parchment.