Cake “Flight” according to GOST

Ingredients

egg whites – 170 g (from 5 small eggs)

nuts (peanuts or cashews) – 130 g

small sugar – 320 g

vanilla sugar – 1 tsp.

Cream:

butter – 200 g

Additionally:

428 kcal
2 hours 20 minutes
2 hours 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

I think that almost everyone is very familiar with the “Flight” cake, consisting of airy protein cakes with nuts and butter cream. The cake has a very catchy taste, sweet and for lovers of all that, very tasty!

The version that was prepared in bakeries according to GOST in the last century with cream from high-quality butter increasingly wins comparisons with modern variations, in which the cream is sometimes made from a spread, and even worse, margarines. I’m not good at making cakes, but my “Flight” cake turns out to be very tasty and similar to that Russian standard cake. Therefore, I would like to share with everyone the recipe for making it.

For the cream, take high-quality butter, also in accordance with GOST and with a fat content above 72%; protein shortcakes do not get soggy from such fatty cream. I read on the Internet that usually “Polet” is made with peanuts, but in our Kirov region “Polet” is baked with cashews. By the way, in the Kirov region there is a “Kirovchanka” cake, which repeats the “Flight” cake, but without any nuts.

My first acquaintance with the “Flight” cake took place when I was in first grade in Omutninsk on January 18-19, 1982! They brought my sister from the maternity hospital and our family was given this cake, which was actually obtained through connections. I had never tried anything like this before; before Omutninsk, in preschool, I lived in a remote forest village, and even in the provinces during a period of severe shortage. The next time we met him at the wedding of a family with whom we are very friendly, there I was the only guest - a child - and I ate too much of him.

I finish my lyrical digression and move on to the list of ingredients:

The nuts must be dried in the oven on a baking sheet or carefully in a frying pan. I only had half the amount of nuts suitable for 130 grams in my bins, i.e. 70 grams of peanuts and 60 grams of cashews, so I decided to add peanuts to the protein shortcakes, and cashews to the topping.

Take the required amount of proteins.

Beat them until they reach soft peaks. 5 minutes of this will literally come in handy.

Then add little sugar in portions, don’t forget about vanilla sugar and continue beating for at least 5 minutes.

The result is a compacted protein mass, in which sugar must be dissolved.

Add chopped nuts into this mixture and then, using a spatula, apply it onto two circles with a diameter of 22-25 cm drawn on baking paper. This will require approximately two purchased protein mixtures, i.e. one third each. I used 2 silicone molds. Bake, i.e. It will be necessary to dry the protein shortcakes at 100 degrees for about 2 hours.

Use one part of the remaining protein mixture for small meringues, which will later be used to decorate the cake. Place the other part on parchment too and after baking it will be used for topping.

In addition, this workpiece will serve as an experimental standard for checking how the main shortcakes have dried.

After all, it’s not allowed to break them, but this extra shortbread can be broken into crumbs later anyway.

To make the cream, first stir the yolk with milk.
Then add sugar, bring to a boil, reduce heat and cook while stirring until thickened. If it weren’t for the GOST requirement for the cake, I would have used ready-made condensed milk. This milky sweet syrup needs to be refrigerated.

Butter softened at room temperature

Continuing to beat, pour in the milk syrup in portions.

At the end of whipping, pour alcohol into the cream (cognac, rum...)

Mix some of the cream with cocoa.

I took more cream and cocoa than I needed, i.e. more than I later used for design. because what I don’t know how to design is to draw patterns with an envelope of cream.

Cake flight

A wonderful “Flight” cake - meringue with nuts and tender Charlotte cream. The cake is insanely delicious, and quite sweet. It is somewhat similar to Kievsky. The meringue takes quite a long time to dry, but the cake can be created in one day. Making “Flight” is even more difficult than any sponge cake. But this culinary magic is still worth it.

Ingredients

For the meringue

Proteins 170 g

Vanilla sugar 1 tbsp.

Sweet sand 320 g

Peanuts 130 g

For cream

Butter 200 g

Sugar 200 g

Milk 100 ml.

Yolk 1 pc.

Cognac 1 tbsp.

Vanilla sugar 1 tbsp.

Cocoa or food coloring

Flight cake video recipe

Flight cake step by step photo recipe

Beat the whites with sugar until stiff peaks form.

Set aside some lightly beaten egg whites for sprinkling. Pour the nut crumbs into the others and mix gently.

Draw a circle on a piece of parchment. Place a layer of meringue with nut crumbs on it. Next, place half of the reserved meringue without nuts for sprinkling in a random shape.

But on the second sheet we form a second nut-biscuit cake, and next to it we plant small meringues for decoration from the remaining meringue without nuts. Dry the meringue on 2 baking sheets at once in an oven preheated to 100*C for 2-3 hours.

Prepare Charlotte cream. To do this, mix eggs with milk and sugar in a saucepan. Place the pan on the fire, bring to a boil, and cook over low heat for 2-3 minutes.

Pour the resulting custard into a bowl, cover with cling film in contact, and set aside to cool at room temperature.

While the cream is cooling, beat the softened butter. Then, continuing to stir, add the cooled custard into the butter in several stages and flavor it with cognac.

Set aside some of the cream for decoration. If desired, you can tint it with food coloring.

Let the dried shortcakes cool completely on the parchment.

Grease the bottom cake with cream and place the top cake on top. Grease the top and sides of the cake with cream.

Sprinkle the sides of the cake with meringue crumbs.

Decorate the top of the cake to your liking, cut into portions, and serve. Bon appetit!

Cake "Flight". Special recipe!

Yesterday my husband and I were visiting, where they promised to treat us to a delicious dessert. Seeing my favorite cake , which my grandmother always prepared for me, she asked: “Flying?” But my friend proudly declared: “What are you, this is a “Senator!”

Cake "Flight"

The title didn't really bother me. At the level of my thoughts, I already put a piece of cake on my plate and imagined how the spoon falls into the gentle waves of butter cream and breaks the airy cakes , and again plunges into the butter... And now, the discussions are over, the tea is in the cups, I have the cake. But where are the meringue fragments, fragile and weightless, where are the thick cream and crunchy nuts? Margarine and rancid peanuts left a nasty aftertaste.

At home, I firmly decided that I would invite my friend to visit me and show her what a real “Flight” , or “Senator”, as she used to call it, should be like. And to protect you, dear reader, from tasteless store-bought sweets, I am sharing a proven recipe for an excellent airy dessert.

For this cake you can use two types of cream. 1st option - with condensed milk, 2nd - unique “according to GOST”.

Ingredients for the crusts

5 egg whites
250 g sugar
15 g vanilla sugar
vinegar for wiping molds

You can add crushed nuts to the protein meringue - peanuts, walnuts, hazelnuts. But I like it better when they are placed on top of the cream.

Ingredients for frisky cream

150 g of all nuts
300 g condensed milk
220 g butter
15 g vanilla sugar

Ingredients for cream “according to GOST”

1 yolk
200 g sugar
0.5 cups milk
220 g butter
1 tbsp. l. cognac or rum
15 g vanilla sugar
220 g butter
150 g of all nuts

In this recipe, I propose to create a cake from individual air meringues. They bake faster and the cake looks original. If you don’t have a pastry syringe or you can’t make beautiful pyramids, make two similar cakes on parchment paper and bake for 1.5-2 hours at 100 degrees. For other aspects, see the manufacturing details.

Manufacturing

While the cake is in the refrigerator, take a break from household chores. Watch one of the fascinating television series that change the worldview, or read a book. It is very important to be able to relax and be alone with yourself.

Or try making a Greek cheese pie - tiropita. If you bake it in the evening, it is perfect for breakfast or as a hearty lunchtime snack.

I’m curious, how did your “Flight” cake turn out at home ? Share your result with us in the comments. Write down what worked and what didn’t, and we’ll try to figure out the dilemma!

If you like the recipe, show it to your friends on social networks!

Cake “Flight”, recipe with photos step by step at home

Probably, almost all housewives have tried the dessert called “Flight” cake more than once. This delicacy really melts in your mouth, and its taste is somewhat similar to the so popular Kyiv cake. The composition of the “Flight” cake, according to these recipes with step-by-step photos at home, includes weightless meringue and butter cream, which makes the dessert very sweet and tender.

Housewives often do not want to prepare the “Flight” cake at home, because not everyone can create meringue. In fact, if you accurately describe the production, the meringue cake will turn out very tasty. Below we will describe two of the most unique and common recipes by which you can prepare a dessert called “Flight”.

Cake “Flight” according to GOST with cognac

Meringue ingredients:

vanilla sugar - 11 g;
sweet sand - 325 g;
roasted peanuts - 135 g;
chicken egg whites - 5-6 pieces.

Products for cream mass:

cow's milk - 135 ml;
butter - 115 g;
sugar with added vanilla - a bag;
cognac - 25 ml;
chicken egg - 1 piece;
sweet sand - 185 gr.

Manufacturing method:

To create a delicious and ordinary “Flight” cake according to the proposed recipe with photos step by step at home according to GOST, you need to prepare chicken eggs. The yolks are separated from the whites, because the yolks are not useful to us, they are put aside. The whites are left in a deep bowl and slightly cooled, after which a little salt is added to them.

With the introduction of a mixer or a whisk, they begin to beat the mass until the foam becomes fluffy and thick. Begin adding sweet sand to this mass in small portions. The whites are beaten again, with all this you need to get a white and glossy mass, which remains very dense and will keep its shape.

Only one spoon of this meringue is placed in a special pastry bag. It is also worth taking nuts, fry them in a frying pan, and then grind them into crumbs using a blender. Another spoonful of meringue is separated from the mass, and then nuts are added to it.

Baking the base for the cake:

Place baking paper on a large baking sheet. Using a spoon, they begin to spread cakes onto its surface. We should get two even shortcakes, each 22 centimeters each. If there is a desire, then small figures are planted from a pastry bag, which will later be used to decorate our dessert. These shortcakes are dried for at least 2 hours, and the oven temperature does not have to exceed 75 degrees. The figures will be ready a little earlier, so they should be removed when ready.

Making cream:

Now they are starting to make the cream for the “Flight” cake according to the presented recipe with photos step by step at home; in the video you can see in more detail the process of making this dessert as a whole. At this point, it’s worth making the cream; for this, the yolk of a chicken egg is combined with ordinary sweet sand, also with vanilla sugar.

Pour a little milk into the acquired mass and mix everything, then immediately put it on medium heat. You need to cook the base for the cream for at least 5 minutes, while the milk mass must be constantly stirred so that the egg does not curl. Next, beat the butter and add already cooled milk syrup to it; finally, cognac is added to the cream.

Cake formation process:

The shortbread is coated with cream, and another meringue shortcake is immediately placed on top. The remaining cream is distributed moderately over the surface of the dessert and on the sides.

Small decorations need to be crushed into crumbs, and then decorated with the acquired mass on the sides of our cake.

Cake “Flight” with prunes

Ingredients:

roasted peanuts - 125 g;
sweet sand in dough and cream - 525 g;
high-quality cocoa - 1-2 spoons;
chicken eggs - 5 pieces;
cognac - 25 ml;
sweet prunes - 215 g;
cow's milk - 110 ml;
butter - 215 g;
vanilla sugar - 2 packs.

Manufacturing method:

It is worth cooking the peanuts; if they are not roasted, then they are placed in a frying pan and fried. When the nuts are already prepared, you can peel them, and then transfer them to a blender bowl and create crumbs from them.
Place a sheet of parchment on the surface of the baking sheet so that the future meringue does not stick to it. It is also worth cooking prunes. The berries are poured with boiling water for 10 minutes, and then cut into small pieces. To prevent any water remaining in dried fruits, you can dry the berries with napkins.
Now we take the egg whites. Place the product in a bowl and beat with a whisk until stable peaks are obtained. Only after this, 310 grams of sweet sand are poured into the mass and everything is beaten again, here a mixer is already used. Along with regular sugar, it is worth adding vanilla to the proteins. Two spoons of the mixture are separated and placed in two different plates; nuts are poured into one part.
The protein mass is divided into two parts, and then laid out in the form of an even circle, the diameter of the cake should be no more than 20-25 cm. Dry the meringue in the oven at a temperature of about 85 degrees. It is very important that the surface of the meringue does not turn black. You can also prepare the “Flight” cake according to this recipe with photos step by step at home in a slow cooker. Just set the correct temperature and use a bowl with a non-stick coating.
One yolk is mixed with sweet sand, then 110 ml of milk is poured into the mass and everything is mixed. Then the mixture is put on fire and boiled for about 4 minutes, you should get a fairly thick syrup. Cool the finished milk mass slightly. Now beat the butter with a packet of vanilla sugar, and begin to pour in the milk syrup evenly. You need to separate a few spoons of cream and add cocoa powder to it; this cream will be used to design the dessert.
Carefully remove the shortbread from the baking sheet and remove the parchment paper. The first shortbread is covered with cream, and pieces of prunes are placed on top. The cream with berries is covered with another layer of meringue, and the surface is decorated with the remaining cream, and the sides of the dessert are also smeared with the cream mass. The decoration is made from pieces of prunes and cream to which cocoa has been added. As a result, we get a very tender and light dessert that can be served right away.