The fabulous white peaks of the flying cake meringue become the best decoration of any holiday table. This delicacy looks so beautiful that not everyone dares to risk making a cake on their own. Although, even with a complete lack of culinary skills, you can make a festive dish with your own hands. In the personal prescription book of each craftswoman must be at least a few recipes.
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Classic recipe: performance nuances
The almost cloying taste of a mixture of meringue and butter cream, complemented by the piquancy of nuts, is associated with many holidays with many. To fulfill the recipe for the “Flight” cake, you will need the simplest products. They are in any refrigerator. Those who plan to make the food less sugary and reduce the number of calories can reduce the amount of sugar. In the classic version, there are an incredible amount of it in the recipe.
Cooking involves two steps:
- Creating the base (cakes).
- Cooking butter cream.
Cooking cakes
For cakes, you need to take 170 grams of egg white. To do this, separate the yolk and protein of 5-6 eggs (depending on the size of the egg). The yolks are removed carefully, they should not get into the protein mass. From it, whipping, prepare the French meringue. Sugar is introduced during whipping in small portions. For a classic cake, flying would require as much as 320 grams of sugar. Even inveterate sweet tooth almost do not notice the changes, if the amount is reduced by half.
The mixture will be completely ready when it rises to steep peaks and retains its shape even if you try to turn the container upside down. Squirrels whipped into steep foam, even in this case, retain their shape.
At the same time, 130 grams of peanuts are roasted over low heat. He must be red. Peanuts are ground in a mortar or ground in a coffee grinder. Chopped nut mixture in small portions is introduced into the meringue.
Future meringue cakes are laid out on a pre-prepared piece of baking paper. It will take two cakes. You need to cook them in a preheated oven up to 150 degrees. Separately baked small meringues for decoration.
The temperature in the oven drops to 100 degrees. Meringues are dried for about two hours. The baking sheet is regularly turned over in different directions to the door. This will ensure uniform drying of the protein mixture.
Cooking cream
Prolonged drying of the cakes frees the hostess to prepare an oil cream. To create it, one chicken egg is broken into a saucepan with a thick bottom, 100 milliliters of milk are poured and 200 grams of sugar is added to the mixture. The possibility of halving the amount of sugar has already been mentioned. Calorie content will be less.
The sweet mixture is combined with a mixer or whisk. Beat until a white foam of bubbles appears. Only after that put the saucepan on the weakest fire, stirring, let it boil and then cook about 3 minutes. The resulting composition will resemble a slightly liquid condensed milk.
Having removed from the heat, the milk mixture is cooled. It will be necessary to continue to interfere. Otherwise, milk foam is formed that can spoil the taste of the whole dish.
The last step will be to combine 200 grams of butter softened in advance to room temperature with a sweet milk mixture. First, only beat the butter. Until its volume doubles. When cooked properly, it will turn white. Only then is the milk mixture introduced in small portions. The finished cream becomes white, airy and slightly loose. To make a chocolate cream, just 1-2 minutes before the end of cooking, just add 1 tablespoon of cocoa powder while whipping.
To collect a classic treat, cream for the cake is applied to the first cake. A second one is put on it, the upper surface and sides are coated with cream. To improve the taste, you can sprinkle with nuts and arrange additionally prepared small meringues.
We cook according to GOST
When preparing a cake completely identical in taste to the flight according to GOST of Soviet times, minimal changes are made to the classic cake recipe:
- Peanuts are either supplemented or replaced with any other nuts, walnuts, or cashews.
- When whipping, add one tablespoon of brandy to the cream for the cake.
- The cream is made of two types: white and cocoa. Two colors are used for decoration.
“Flight” based on puff pastries
Many lovers of sweets want to add a little dough to the crumbly structure of the goodies. In this case, you can make a cake "Flying puff cakes."
Puff cakes are added to the base of the cake. You can take puff pastry, smear it with cream, put the cake from the meringue on top.
When cooking, puff pastry is used. It is cooked on its own or bought ready-made. You can take one cake from the dough and one of the proteins. To form a treat for a major celebration, prepare a high cake of two layers of dough and two layers of meringue.
The amount of cream increases in proportion to the number of cakes. The principle of preparation does not change.
Cake "Flying" with chocolate
The classic cake "Flight" does not include chocolate in the cakes. But with such an addition, the delicacy becomes even more refined. Making chocolate cake is easy. In the recipe for the preparation of meringue, part of the sugar is replaced when cooking with any chocolate, crushed using a fine grater. It will take about 50 grams.
Another 50 grams of chocolate chips are mixed with cocoa during the preparation of the cream. Pieces are used for decoration.
Prune Treat
Prune will give a pleasant sweet-sour note to the finished dish. To prepare it, you need to rinse with water 100 grams of prunes, steam.Grind the soft berries and add to the cream for the cake.
Separate berries are added between the whole cakes and used for decoration.
"Flight" of honey biscuit
Wanting to delight and amaze the skill of guests and households, you can try to offer to try the cake "Flight" with cakes of honey biscuit.
To prepare this layer, three eggs are divided into protein and yolk. Protein begins to be whipped into a steep foam to create a meringue. Gradually injected 100 grams of sugar. Yolks and three to four tablespoons of flour are introduced into the prepared meringue.
Two tablespoons of honey are added to an almost completely prepared biscuit mixture 1-2 minutes before the end of cooking. Biscuit is baked in the oven at a temperature of 150 degrees for about 20 minutes.
Sponge cake becomes the first layer. It is smeared with cream. To enhance the honey taste, when preparing cream for the cake, part of the sugar is also replaced with honey. Meringue cake is laid on top. The cake is covered with cream and sprinkled with crushed meringue crumbs.
Flying Cake with Lemon Cream
Lemon cream will change the cake tasteless for many. When preparing it, a classic recipe for butter cream is used. Lemon juice is added when it is already fully cooked. To maintain a soft structure during the introduction of lemon juice, the mixture is continued to be thoroughly mixed using a whisk or mixer. It is enough to add the juice of a half of sour citrus.
It is logical to decorate such a treat with mugs of fresh lemon and mint leaves.
