Cake 'Flight'
Baking and Desserts | Soviet cuisine
⏳ Time
2 hours 20 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Instead of the traditional peanuts for this recipe, you can use any other nuts.
Ingredients
- Peanut Sprouts - 4.6 oz
- Whole egg - 1 piece
- Egg white - 6 oz
- Milk - 4 fl oz
- Butter - 7.6 oz
- Sugar - 18 oz
- Cognac - 1 tablespoon
- Cocoa Powder - ½ spoons
- Vanilla salt - 0.5 oz
Step by Step guide
Step 1
Roast the peanuts in a preheated oven at 356°F for fifteen minutes, then peel and chop.
Step 2
Whip the egg whites (from about five medium-sized eggs) until stiff peaks form. Add 7 grams of vanilla sugar and 320 grams of regular sugar, and continue whipping for another seven to eight minutes until you achieve a very thick mixture. Set aside one full tablespoon of the whipped egg whites in a pastry bag, then fold the nuts into the remaining mixture. Reserve a tablespoon of the egg whites with the nuts.
Step 3
Draw two circles with a diameter of 20 cm on the parchment paper, then spread the egg-white and nut mixture evenly over the two circles, smoothing it out with a spatula. Use a piping bag to pipe decorative shapes onto the remaining free space on the parchment.
Step 4
Place the reserved egg-white and nut mixture in small pieces on the same parchment paper — during baking, you'll be able to check the doneness of the layers by breaking one of these small pieces, and later you can crumble them to use as a topping for the cake.
Step 5
Bake the layers in an oven preheated to 212°F for two hours. Allow to cool.
Step 6
For the cream, mix the egg yolk with the milk, add 190 grams of sugar, and place it over low heat. Stirring constantly, bring to a boil and cook for another two to three minutes until thickened. Allow to cool to room temperature.
Step 7
Whip the butter with half of the vanilla sugar until fluffy. While continuing to whip, gradually pour in the milk mixed with sugar and the egg yolk, and add a tablespoon of cognac. Set aside a tablespoon of the resulting cream and mix it with cocoa.
Step 8
Spread half of the remaining cream on one cake layer, cover it with the second layer, and coat the sides and top of the cake with the cream, reserving a little for decoration. Crush the pieces of nut meringue (which were baked separately) into crumbs and coat the sides of the cake with them. Decorate with chocolate and white cream, as well as meringue shapes, and refrigerate for at least an hour.
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