How to make a flight cake at home. "Flight" cake: recipe

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

Often housewives do not want to cook the "Flight" cake at home, since not everyone can make meringues. In fact, if you follow the cooking instructions exactly, then the meringue cake will come out very tasty. Below we will describe two of the most original and simple recipes by which you can prepare a dessert called "Flight".

"Flight" cake according to GOST with cognac

Ingredients for the meringue:

vanilla sugar - 11 grams;
granulated sugar - 325 grams;
roasted peanuts - 135 grams;
chicken egg whites - 5-6 pieces.

Products for the cream mass:

cow's milk - 135 ml;
butter - 115 grams;
sugar with the addition of vanilla - a bag;
cognac - 25 ml;
chicken egg - 1 piece;
granulated sugar - 185 grams.

Cooking method:

To make a delicious and simple "Flight" cake according to the proposed recipe with a photo step by step at home in accordance with GOST, you need to prepare chicken eggs. The yolks are separated from the proteins, since we do not need the yolks, they are removed to the side. The proteins are left in a deep bowl and cooled slightly, after which a little salt is added to them.

Using a mixer or a whisk, begin to beat the mass until the foam becomes fluffy and thick. To such a mass, sugar is poured in small portions. Whisk the whites again, while it is necessary to obtain a snow-white and glossy mass, which will remain 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, they are fried in a pan, and then crushed into crumbs using a blender. Another spoonful of meringue is separated from the mass, and after that nuts are added to it.

Baking cake base:

Baking paper is placed on a large baking sheet. On its surface, with the help of a box, they begin to lay out cakes. We should have two even cakes of 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. Such cakes are dried for at least two hours, while the oven temperature should not exceed 75 degrees. Figures will be ready a little earlier, so you should take them out as soon as they are ready.

Cream preparation:

Now they are starting to prepare the cream for the "Flight" cake according to the presented recipe with a photo step by step at home, on the video you can take a closer look at the process of making this dessert as a whole. Now it is worth doing a cream, for this the yolk of a chicken egg is combined with ordinary granulated sugar, as well as with vanilla sugar.

A little milk is poured into the resulting mass and everything is mixed, after which it is immediately put on medium heat. It takes at least five minutes to cook the base for the cream, while the milk mass must be constantly mixed so that the egg does not curl. Next, beat the butter and add the already cooled milk syrup to it, and finally add cognac to the cream.

Cake forming process:

The cake is smeared with cream, and another meringue cake is immediately placed on top. The remains of the cream are evenly distributed over the surface of the dessert and on the sides.

Small decorations must be crushed into crumbs, and then decorate the sides of our cake with the resulting mass.

"Flight" cake with prunes

Ingredients:

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

Cooking method:

It is worth preparing peanuts, if they are not fried, then they are put in a frying pan and fried. When the nuts are ready, you can peel them and then transfer them to a blender bowl and make crumbs out of them.
A sheet of parchment is laid on the surface of the baking sheet so that the future meringue does not stick to it. It is also worth preparing prunes. The berries are poured with boiling water for ten minutes, and then cut into small pieces. So that no water remains in the dried fruits, you can dry the berries with napkins.
Now the egg whites are taken. Place the product in a bowl and beat with a whisk until firm peaks are obtained. Only after that 310 grams of granulated sugar is poured into the mass and everything is whipped again, a mixer is already used here. Along with regular sugar, it is worth adding to proteins and vanilla product. Separate two spoons of the mixture and put them in two different plates, pour nuts 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. The meringues are dried in the oven at a temperature of about 85 degrees. It is very important that the surface of the meringue does not darken. You can also make the "Flight" cake according to this recipe with a photo step by step at home in a slow cooker. It is enough to set the correct temperature and use a bowl with a non-stick coating.
One yolk is mixed with granulated sugar, then 110 milliliters of milk is poured into the mass and everything is mixed. Next, the mixture is put on fire and boiled for about four minutes, you should get a fairly thick syrup. The finished milk mass is slightly cooled. Now the butter is whipped with a packet of vanilla sugar, and gradually the milk syrup is poured in. It is necessary to separate several tablespoons of the cream, and add cocoa powder to it, this cream will be used to decorate the dessert.
Carefully remove the cake from the baking sheet and remove the parchment paper. The first cake 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 remnants of the cream, and the sides of the dessert are also smeared with a creamy mass. The decoration is made from pieces of prunes and cream, to which cocoa has been added. As a result, we get a very delicate and light dessert that can be served immediately.

During the Soviet era, the Polet cake was considered one of the most popular delicacies. As well as, it was very difficult to find it, because it was instantly swept off the store shelves at the first opportunity and mostly appeared on the tables only on holidays. The taste of the dessert prepared according to GOST is still remembered by millions of people, because it cannot be compared with modern sweets.

The calorie content of the food is very high - 460 kcal per 100 g, so it must be consumed with caution. Consider the recipes for the "Flight" cake at home along with colorful photos.

Flight cake in accordance with GOST

Airy protein cakes with an abundance of nuts and butter cream are the main "trick" of this sweet, bright-tasting delicacy. Light and airy cake reminiscent of a bird's flight - as if a greeting from the past.

Required components:

For the test:

320 g caster sugar;
5 egg whites (from five medium-sized eggs);
A teaspoon of vanilla sugar;
130 g of nuts (cashews or peanuts).

For the cream:

190 g butter (with a fat content above 72%);
125 ml of milk;
A large spoonful of brandy;
One yolk;
200 g granulated sugar.

As an additive:

0.5 tablespoon of cocoa.

Homemade recipe for "Flight" cake step by step:

First of all, dry the nuts in a hot skillet. You can take 2 types of different nuts in equal proportions. Cashews, for example, are added to the sprinkling, and peanuts - to the protein cakes. You just need to beat them. And if you take only peanuts, then it is advisable to grind it in a blender until it is fried and peeled from the husk until it is medium-sized;
In a deep dish with a mixer, beat the proteins at room temperature until foam;
Next, in small portions, gradually add fine sugar, vanilla sugar, without ceasing to beat for another five minutes. If you add sugar at once with a large weight, most of it may fall to the bottom as a "stone", and the meringue will not be able to beat. Then you can add a small spoonful of lemon juice (or a pinch of citric acid), although the GOST recipe does not provide for this. But it will be useful for the strength of the cakes;
Beat the resulting composition until stable peaks for some time. It should come out with granulated sugar completely dissolved in it;
Take from the mass a few large spoons of cream, from which we will make white meringues for decoration. Pour chopped nuts into the remaining protein mass and mix;
Cover the baking sheet with baking paper and put two small cakes on it. We plant the rest of the mass in the form of small meringues or strips (for sprinkling the cake). We also use a cream for meringues for decoration (start deposition with them, so that you do not have to rinse the pastry bag);
We place strips or separate meringues next to the meringue cakes;
We bake the meringue ourselves in the oven at a temperature of 140 degrees for 10 minutes, then lower the temperature to 110 degrees and bake for another 1.5-2 hours. The baking time depends on the power of your oven and the size of the meringue. Small blanks will dry out in 45-60 minutes, and they can already be taken out;
Ready-made cakes (large ones can take two to three hours to dry, depending on your oven) must be left in the oven to cool completely.

Checking the meringue for readiness:

After a certain time, we open the oven and drag our finger along the surface of the cakes. The surface must be non-sticky and completely dry at all points. You can gently knock on the dry cake - it feels like you will hear a dull sound and feel emptiness;
The dried meringue moves smoothly on the baking paper, and when turned over, the dry bottom is visible. Based on these signs, we can conclude that the semi-finished product is ready. Turn off the oven, leave it to cool. Even if large workpieces have not completely separated from the baking paper, they will easily be removed after drying.

Preparation of the Poljot cake cream:

Mix the yolk with milk until a homogeneous substance;
We put it on the flame, add sugar when heated. Stir until smooth, boil until boiling;
When a "frothy cap" appears when boiling, cook for about two more minutes. Pour the finished syrup into another container for quick cooling to the temperature of the living room;
Beat the melted butter until white. When both the syrup and the butter have reached the same room temperature, you can pour in the sweet component in small portions, whisking butter at the same time using a mixer;
When we completely add all the syrup, at the end of the whipping process, add the cognac to the cream. Let it cool in the refrigerator for an hour.

We will use the ready-made Poljot cake cream to assemble our culinary masterpiece:

Choosing a pretty cake serving plate. We place a small portion of the cream on its bottom to fix the dish in one position;
We spread the first cake, as it were, glue it, coat it with cream;
Cover with the second meringue (preferably upside down, so the product will look smoother). Cover it with cream from the sides and top;
We leave three or four large spoons for decorating the treats on top;
Break meringues dried for decoration with the help of hands to small and medium crumbs. Such sprinkling makes the Flight meringue cake very beautiful and effective. Do not forget to sprinkle the sides of our delicious dessert;
Combine the cream left for decoration with cocoa. We put it in a pastry bag with a toothed nozzle;
We plant medium-sized decorations, which we place around the entire circumference of a chic delicacy, lay out miniature meringues on top.

There are many other ways to decorate our culinary masterpiece:

We fall asleep the cake with crumbs;
We cover the top of the product completely with chocolate cream, without any patterned decoration.

In general, rely on your imagination, free it for the flight! The harmonious combination of crispy cakes and delicate cream is a great treat for a cup of hot coffee or tea.

"Flight" cake with honey biscuit

You will learn the instructions on how to make the Flight cake, almost weightless, very satisfying, melting in your mouth, from this recipe. This sweetness gives an incomparable taste sensation.

Products composition:

Vanillin bag;
320 g granulated sugar;
5 egg whites.

2 packs of butter (about 400 g);
1.5 cans of condensed milk.

For a biscuit:

2.5 cups flour;
A glass of sugar;
5 eggs;
6 large spoons of honey;
6 g baking powder.

Cooking scheme:

Beat the proteins to dense peaks, add white sugar and vanillin, beat for another 7-8 minutes;
Bake 2 identical meringue cakes at a set temperature of 100 degrees for two hours, cool them;
Combine baking powder with honey, heat on a small flame until brownish. Beat the eggs with granulated sugar for eight minutes, add honey to this mixture;
Sift the flour a little and knead the dough. We bake the honey biscuit for about half an hour. We check the readiness in the standard way - with a match or a toothpick. Next, cool and cut in half lengthwise;
In the process of cooking, beat the butter with condensed milk. We collect our wonderful dessert from meringue cakes and biscuits, each smeared with cream.

We will beautifully decorate as you wish, put in the cold for several hours.

Video: Recipe for the "Flight" cake in accordance with GOST

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

How to make Flying cake

To prepare the Flight, you will need ingredients familiar to every pastry chef: butter, sugar, eggs, nuts, milk, vanillin, cocoa, cognac, wine, citric acid, molasses. The cake is healthy due to the content of vitamins in the composition, but at the same time it is high in calories. Dessert abuse can lead to tooth decay, diabetes, and weight gain.

Cake Recipes Flight

A classic recipe for a cake Flying at home in accordance with GOST will be easy to cook using step-by-step instructions with a photo. The traditional taste is boring, so housewives often change the recipe to their taste, based on the preferences of their family and friends. So there were variations of Flight with prunes, cocoa powder, lemon cream, honey biscuit.

According to GOST

Time: 2 hours 30 minutes.
Servings Per Container: 10 Persons.
Calorie content: 467 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

According to GOST, the nutty taste of Flight resembles the famous Kiev cake, but differs in the recipe. It consists of an airy meringue and a delicate Charlotte cream. Making meringues for Flight is a lengthy process, however, a cake can be made in a couple of hours. Peanuts are traditionally used as a 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.
Whisk the whites until a firm foam, add about 7 g of vanilla sugar and 320 g of plain sugar. Beat for another 7-8 minutes until a dense mass is formed.
Place 1 tbsp. l. whipped proteins into a pastry syringe. Add nuts to the remaining mass, 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 crawling out of the contour. Place the figurines from the syringe for decoration nearby. Bake until tender at 50-70 ° C.
Place some of the protein-nut mixture on a loose piece of parchment. With it, you can check the readiness of the cakes.
For the cream, combine the yolk, milk, 190 g of sugar and put on low heat. Stir constantly, bring to a boil and cook for a couple of minutes until thickened. Remove cream from heat and cool.
Whisk the butter and remaining vanilla sugar until fluffy. Without stopping whisking, pour in the cooled mixture and add cognac.
Set aside 1 tbsp. l. cream and mix it with cocoa powder.
Layer the cakes of Flight with cream, brush over the edges, leave a little for decoration.
Those pieces of nut meringue that were baked separately should be crumbled and sprinkled on the sides of the cake.
Decorate the top with two creams and meringues. Refrigerate for 1 hour.

With prunes

Time: 3 hours.
Servings Per Container: 8 Persons.
Calorie content: 335 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

You can diversify the classic Flight recipe with the help of dried fruits, for example, spicy and aromatic prunes. In terms of taste, it goes well with butter cream, sets off the cloying sweetness due to its sourness. In addition, black blotches of dried plum diversify the appearance of a piece of cake. With the help of prunes, you can decorate the 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 at 180 ° C for 15 minutes. Cool slightly, chop finely with a knife or blender.
Line a baking sheet with a fresh piece of parchment, draw two circles of the same diameter.
Rinse the prunes, soak in hot water for 10 minutes. Drain, pat dry with paper towel, cut into small pieces.
Beat the whites of 5 eggs until firm. Gradually add 300 g of regular sugar and half of the vanilla sugar. Beat for a while until a dense mass is formed. Set aside a couple of tbsp. l. for decoration. Add peanuts to the protein mass, mix.
Put the mass on a baking sheet, plant the meringue next to it. Bake for about 2 hours at 100 ° C.
Mix the yolk of 1 egg with 200 g of white sugar and milk. Send over low heat, bring to a boil, boil for a couple of minutes, stirring constantly. Remove from heat, refrigerate.
Whisk the remaining vanilla sugar in a packet of butter. Add the cooled cream and cognac to the butter. Set aside some of the mixture and mix with cocoa.
Grease the cold cakes of Flight with cream, sprinkle with prunes, put the second cake on top, also grease with cream, grab the sides. Decorate with two types of cream and meringue.

With chocolate

Time: 3 hours 30 minutes.
Servings Per Container: 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 a frosting over a cake. You can decorate the Flight 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:

Whisk the whites and sugar until firm, add lemon juice at the end.
Fry the peanuts in a dry frying pan, peel them off. Grind the cooled nuts in a blender. How to cook nut crumbs if you don't have a blender? Peanuts can be chopped with a rolling pin or chopped with a knife.
Grate 50 g of dark chocolate on a coarse grater, finely chop another 50 g. Add chocolate to the protein mass.
Place two cakes of the same diameter on parchment and some random meringues. Bake at 80 ° C for 2 hours. Leave the cakes in the oven until they cool, then remove them from the parchment, and chop the small meringues into crumbs.
Combine milk, yolks, starch and sugar in a saucepan. Heat over low heat, cook until thickened. To cool the workpiece faster, place the saucepan in cold water. Add soft butter to the mixture, beat, then add the cognac.
Layer the cakes of Flight with cream, coat the sides, sprinkle them with meringue crumbs. Decorate the top of the cake with melted dark chocolate, coconut, sweets and white chocolate wedges.

With cocoa

Time: 2 hours.
Servings Per Container: 6 Persons.
Calorie content: 357 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

An alternative to the classic butter cream will be a cream with the addition of cocoa. Its chocolate flavor matches well with Poleta's nutty meringue. In the context, the cake will look more aesthetically pleasing thanks to the contrasting colors of the cakes and cream. Cocoa can be used as a sprinkling for the Flight or using a stencil to create an original design on the top cake base.

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 in a stiff foam, gradually add sugar.
Dry the peeled nuts in a dry frying pan, cool, add to the protein mass.
Line a baking sheet with a silicone mat or parchment paper. Plant the meringue, giving the cakes the same shape. Spread the rest of the mass into empty places. Bake in the convection oven or in a conventional oven at 100 ° C until the protein cakes are light beige.
Whisk the softened butter until white. Add condensed milk and cocoa gradually. Add cognac at the end.
Layer the cooled cakes with cream. Grease the sides too, then sprinkle with meringue pieces.

With lemon cream

Time: 2 hours 30 minutes.
Servings Per Container: 5 Persons.
Calorie content: 368 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

Fans of non-sugary desserts will definitely love Flight with Lemon Cream. Its sour taste will well set off meringue cakes. The cake will sparkle with new colors. Lemon dessert will brighten up your holiday feast photos. It is important to stick to the proportions and not overdo it with the acid of the cream, so as not to observe the soreness on the guests' faces.

Ingredients:

icing 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:

Dry the peanuts in a dry frying pan or in the oven. Use a rolling pin or blender to grind the nuts until crumbly.
Beat the whites separately from the yolks, gradually add all the powdered sugar. Set aside some mass for small meringues, mix cocoa. Add peanuts to the remaining mixture, transfer the mass to a pastry bag. If there is no such bag in the arsenal, then use a tight bag, transfer the protein mass into it and cut off the tip.
Line a baking sheet with parchment, draw outlines for two cakes, plant large and small meringues. Dry at 100 ° C for about 2 hours. Take out small meringues earlier, they will cook faster.
In a saucepan, combine the yolks, milk, sugar, vanilla sugar, half a lemon zest, and lemon juice. Simmer until thickened. Cool the workpiece.
Whisk in the soft butter, gradually stir in the cooled custard while whisking.
Layer the cakes with cream, grease the sides. Grind small meringues into crumbs and sprinkle the sides of the cake.

With honey biscuit

Time: 2 hours 30 minutes.
Servings Per Container: 12 Persons.
Calorie content: 380 kcal per 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: medium.

You can add volume to the cake using fluffy biscuit cakes. Delicious sponge cake is made from fresh homemade eggs and premium wheat flour. Honey will add extra sweetness and a special flavor to the biscuit. How to make a delicious nut-free Flight Flight cake? Easy: This recipe uses simple protein 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:

Whisk the whites of 5 eggs into a cool foam, as shown in the photo. Add sugar and vanilla, beat for another 7-8 minutes.
Place two meringues 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.
Whisk 5 chicken eggs with sugar. Add honey to the mixture. Sift flour and knead batter.
Bake the honey biscuit until tender, cool and cut into two biscuit cakes.
Whisk butter with condensed milk. Fold the cake. Alternate meringue cakes with biscuits, lubricating each with butter cream.
Decorate the Flight of your choice and refrigerate it for a couple of hours.

Video

I have not bought the Polet cake for a long time. Hard meringue with thick layers of margarine, standing on today's counters with the inscription on the label: "Cake" Flight "does not even remotely resemble in taste that delicate, crispy, vanilla-smelling cake that was sold in Moscow before perestroika. But I often bake such a cake myself. Many recipes according to GOST are good because they are quite simple to perform. After all, they were developed for mass production. It is enough to buy a kitchen scale to accurately weigh the ingredients, and you will bake the very cake from your childhood.

Flight cake, recipe:

170g of proteins - that much will be obtained from five small eggs,
1 yolk,
520 g sugar (320 g for cakes and 200 g for cream),
1 bag of vanilla sugar
130g nuts
200g butter
100ml milk
1 st. spoons of brandy (I use white rum),
½ teaspoon cocoa

How I bake Flight cake, recipe:

Chop and fry nuts until golden brown. You can use hazelnuts, almonds, or peanuts. What do you like best. I did both with that, and with the other, and with the third. And I can say for sure: the taste of the "Flight" cake is very dependent on the nuts. My favorite is with hazelnuts. With peanuts, you get a classic taste.
Separate the whites from the yolks. Beat in a dry bowl with dry brooms into a cool foam that does not fall off if you pick it up with a spoon.
I pour 320 g of sugar into the proteins and beat for a long time, more than five minutes. The result is a very dense mass. (It's also delicious, similar to the protein cream used in pastry basket cakes.)
I add nuts to the mass, mix.
Flying cake is usually made in the form of a circle or a square, but I don't have time to wait until two cakes are baked one after the other. Therefore, I make a rectangular cake: I bake two cakes on one baking sheet. Covering a baking sheet with baking paper. This must be done without fail, otherwise you run the risk of chopping off the cakes in pieces from the baking sheet - what kind of cake then! Next, I spread out two rectangular cakes, leaving a distance of about three centimeters between them. I put a certain amount (about three tablespoons) of the protein-nut mass between the cakes so that they do not touch the cakes themselves. From these meringue cakes, I will then make crumbs for sprinkling the sides of the cake.
I put the cakes in the oven and bake them there for about two to two and a half hours at a temperature of 110 degrees. After baking, the cakes remain very tender, fragile, so I pick them up carefully. When I baked for the first time, I broke one cake. I didn't even know that the meringue in Flight is actually so tender.

While the cakes are baking, you can prepare the cream. We made this butter cream on milk syrup at school in labor lessons. It was interesting to repeat the experience so many years later.

"Flight" cake cream, recipe

First, cook the syrup. In a small saucepan, combine milk and yolk until smooth. Add 200 g of sugar.
We put on the stove and, stirring constantly, bring to a boil. Cook, continuing to stir, until the syrup thickens. Note that you have to mix it quite intensely, because the syrup just strives to boil away.
Then remove the saucepan from the heat, add vanilla sugar, stir and cool.
In the meantime, beat the butter, which must be removed from the refrigerator in advance so that it becomes soft, beat with a mixer and gradually begin to add syrup. Beat until fluffy cream is obtained.
Pour in a tablespoon of brandy. I replace cognac with white rum.

Assembling the cake "Flight"

The classic Poljot cake is made with white cream and dark brown cream monograms. I don't have time to bother with decorations, so I make a simplified version: I mix half of the cream with cocoa. I cover the bottom cake with white cream, the top one with light brown. To make the top of the cake even, I flip the top cake with a less flat surface inward.

I leave some of the cream in order to cover the sides of the cake.

The remaining nut meringue (what we put with a spoon between the cakes) I crumble into small crumbs and roll the sides of the cake. This is most conveniently done with a clean new sponge. Put crumbs on a sponge and quickly apply to the side of the cake. We leave a little crumbs in order to make a nice "frame" of a few millimeters around the perimeter of the cake.

When the "Flight" cake is ready, you need to hold it in the refrigerator until the cream hardens.

If you want to make a one-to-one cake, like the one sold in Soviet times, use vanilla instead of natural vanilla for the cream. Nostalgic taste is guaranteed.

Many housewives dream of finding the recipe for the "Flight" cake in accordance with GOST today. Those who managed to catch Soviet sweets remember this amazingly tasty dessert. Of course, most would like to try it again, if you can't find the same tasty cake in stores, you can try to make it yourself. The main thing is to find an accurate and proven recipe. We will give it in this article, we will tell you in detail how to make this cake in full accordance with all GOSTs.

Famous cake

According to GOST, the recipe for the "Flight" cake should ideally be known to every housewife. After all, this is an amazingly tasty combination of an overly sweet and even sugary dessert that becomes crispy and creamy in the mouth at the same time.

In the past, you could often find these cakes stuffed with peanuts, now other nuts are often used as well. The most pleasant surprise will be the fact that baking it is not difficult at all, so any novice cook and confectioner should cope with this task. The main thing is that the cakes are baked well. If you succeeded, then everything else will definitely work out.

The only advice that should be given before preparing the recipe for the "Flight" cake according to GOST USSR, it is imperative to control the readiness of the dessert before serving it on the table. The final cooking time depends on various factors. It should be noted right away that this will take at least one hour, but in practice this process can increase to two hours.

Benefits of "Flight"

Those who have never tried this cake will ask themselves a reasonable question: why is it so good, what are the advantages of the GOST cake "Flight" recipe. The thing is that delicious ingredients are successfully combined in this dessert. These are protein airy cakes, nuts and butter cream. It tastes very bright and sweet, to someone it may even seem cloying, but very tasty. There were many admirers of this sweetness in Soviet times, and there are no less of them now.

In the past, in bakeries and confectionery shops of the Soviet Union, this cake was made from high-quality butter. But in current stores you can find the same cakes, but made from cream based on a spread or margarine, which is even worse. Not only are such substitutes much more harmful than natural butter, but also the cake itself loses its taste a lot. Therefore, no one will argue that the modern analogues of "Polet" are significantly inferior to the Soviet ones, which is why so many housewives prefer to cook this cake at home from proven products that they will be sure of.

Many are attracted by the fact that making such a cake is not difficult at all, so it turns out well even for those who rarely bake cakes. So the chance is high that you will get an option close to the Soviet counterpart; anyone, without exception, can try their hand at making this dessert.

It is very important to take only high-quality butter when preparing this cake. It is from it that the cream should be prepared, the fat content of such oil should be above 72 percent, this is a prerequisite. Only with such a fatty cream will the protein cakes not soak.

Of the nuts, many prefer peanuts, but the cashew option is also very popular, and some are prepared without nuts at all. So in this case, you can get scope for culinary creativity, focus on what you like best, or on those nuts that are at hand at the moment.

It is worth noting that now any hostess can cook "Flight", and if desired, go and buy it in the store. In Soviet times, this was a real deficit, which, as they say, was mined. It was only possible to meet him on the table on a special occasion. Most often at a birthday, anniversary or at a celebration dedicated to the birth of a child. This cake was especially loved by the kids.

List of ingredients

A step-by-step recipe for the "Flight" cake in accordance with GOST (a photo of the finished dessert is in this article) is given in this article. To prepare it, you will need the following ingredients. For the test you need to take:

170 grams of egg whites (this will take you about five chicken eggs);
130 grams of nuts (usually the choice is stopped on cashews or peanuts);
320 grams of caster sugar;
one teaspoon of vanilla sugar.

To prepare the cream you will need:

100 ml of milk;
200 grams of sugar;
200 grams of butter;
one tablespoon of brandy.

You will also need half a tablespoon of cocoa.

Cooking process

If you follow the strictly step-by-step recipe for the "Flight" cake in accordance with GOST, then you should start by drying the nuts in the oven. Unless, of course, you use them. As you may recall, some consider this to be a completely optional ingredient and omit it.

If you nevertheless included nuts in the list of products, then they should be dried as carefully as possible in a frying pan or baking sheet. By the way, if you wish, you can use both peanuts and cashews in one cake. In this case, it is best to add peanuts to the protein cakes and cashews to the sprinkles. This can make it even tastier.

Having taken the right amount of proteins, you need to beat them well, this will take about five minutes, no less. Then add sugar in small portions to the resulting mixture. It is important not to forget about vanilla sugar, in this form, continue to beat this mixture for at least five minutes. It is important to strictly follow the recipe for the "Flight" cake in accordance with GOST, then everything will definitely work out.

Ultimately, you should have a very dense protein mass in which you need to completely dissolve the sugar so that it does not taste and is not visible.

We bake cakes

The crucial moment in the preparation of the "Flight" cake, the step-by-step recipe for which is given in this article, is baking the cakes. Gently introduce chopped nuts into the mass obtained earlier, and then, using a spatula, apply it to two circles drawn on baking paper. Their approximate diameter should not exceed 25 centimeters. Keep in mind that this will take you about two-thirds of the resulting protein mass. If you want to simplify your task a little, then you can use a silicone mold.

Bake (or dry) protein cakes in the oven at 100 degrees for about two hours. During this time, use one part of the protein mass that you have left to make small meringues. We will need them to decorate the "Flight" cake. A recipe according to GOST with a photo will not allow you to make a mistake if you follow it exactly. Put another part of the protein mass on parchment, after baking it will need to be used for sprinkling.

The same blank will serve us as a prototype to determine the readiness of the cakes, as far as they have time to dry. This is an important point, because you cannot break the cakes (this will ruin the appearance of the cake), but this will be your additional cake, which you then break into crumbs and also use for decoration.

Cream

Of course, Chadeyka (in the blog) has a recipe for the "Flight" cake. This is a very popular resource, but in this article you will find the most complete and detailed instructions on how to prepare it.

It's time for the cream. Mix milk with yolk, add sugar to the resulting mixture and bring it to a boil. Reduce heat, cook, stirring constantly, until it is completely thickened.

By the way, one more tip for those who want to simplify their task. If you are not trying to ensure that your cake is prepared in strict accordance with GOSTs, then you can use condensed milk together with your own cream. But if you want everything turned out incredibly tasty, then continue to follow this recipe exactly with the photo of the "Flight" cake.

You will have a thick, sweet milk syrup that needs to be set aside to cool properly. During this time, beat the butter, softened at room temperature. Then, without stopping whipping, we begin to pour in this milk syrup in small portions. At the very end, pour a tablespoon of alcohol into the cream - it can be cognac or rum.

Mix part of the cream thoroughly with cocoa. We will need this to decorate the cake, because even now such desserts are most often prepared on holidays, special occasions.

We collect the cake

To obtain protein-nut crumbs, thoroughly grind the additional crust in a blender, which we used to make sure that the main cakes are ready. Add the second part of the remaining nuts to the blender.

Now it's time to put together our "Flight" cake. To do this, apply about half of the butter cream to the very first protein cake. We cover it on top with the second cake, and apply the second part of the cream on it. Do not forget to carefully coat the sides of the cake with cream.

Sprinkle the whole cake with nut-protein crumbs, if you really liked the taste. But according to GOST, sprinkle only the sides and the central part of the upper cake.

Decoration

To decorate our cake, we use chocolate cream and meringue, which we prepared in advance. You can attach them to the same cream.

That's it, the cake is almost ready. It remains only to cool it a little and you can serve it to the table. If you followed all the recommendations exactly, then such a dessert can be stored in the refrigerator for a couple of days, unless, of course, your guests and loved ones deal with it right away.