Cake Flight according to GOST

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to bake a Polet cake according to GOST? Prepare all ingredients. Take peeled and roasted peanuts and chop them into small pieces with a knife. If you have raw and unpeeled peanuts, you need to roast them in the oven at 165 degrees for about 20 minutes. Let the peanuts cool and rub them between your palms to remove the skins. Some chopped peanuts, about 2 tablespoons, should be set aside for cake decoration.

2. STEP 2

   

   Take egg whites at room temperature and place in a clean, grease-free bowl. Beat them with a mixer at medium speed until light foam forms. Then continue beating, adding sugar in small portions. It is better to take fine sugar or you can replace it with powdered sugar. Beat the whites until stable and strong foam. If you turn the bowl of whites over, the whites should remain in the bowl. This will take approximately 5-7 minutes.

3. STEP 3

   

   Set aside a small amount of the whipped egg whites, add the peanuts to the rest and fold the peanuts into the egg whites using a silicone spatula using gentle movements from bottom to top.

4. STEP 4

   

   Line a baking tray with baking paper. Form 2 round cakes with a diameter of 20 cm from the protein with peanuts on paper. To do this, you can attach a plate of the required size to the paper and trace it with a pencil. Place part of the protein without nuts in a pastry bag and squeeze out the decoration for the cake, and lay out the other in any shape; it will be used for sprinkling. Bake the meringue in an oven preheated to 100°C for about 90 minutes. Times are approximate.

5. STEP 5

   

   Cream. Let's prepare the custard base. Add half the sugar to the milk and heat. Grind the yolks with the second half of the sugar and vanilla. Pour hot milk into the yolks in a thin stream and mix thoroughly. Place on low heat and cook until thickened, stirring constantly. As soon as the cream begins to boil, remove from heat, transfer it to a bowl and cover with cling film on top so that it touches the cream. Let the cream cool to room temperature.

6. STEP 6

   

   Beat butter at room temperature with a mixer until white. Add custard in small portions. The cream should be fluffy, smooth and uniform in consistency. It is advisable to remove the butter for the cream from the refrigerator approximately 3 hours before starting cooking. Whether the cream will turn out will depend on this.

7. STEP 7

   

   Set aside 3 tablespoons of cream for cake decoration. Place half of the remaining cream on top of the first already cooled cake layer and smooth it out with a silicone spatula. Place the second cake layer on top and spread the other half of the cream on top and sides of the cake. Grind the meringue for decoration, which was given any shape, into crumbs, mix with the chopped peanuts set aside and sprinkle the sides of the cake with this mixture.

8. STEP 8

   

   Add cocoa to the cream set aside for decoration and stir well. Decorate the cake with cream, meringue and nuts. Place the cake in the refrigerator for a couple of hours.

9. STEP 9

   

   After a few hours, remove the cake from the refrigerator, cut into portions and serve. Enjoy your tea!

Comments on the recipe

miLiSa

30.09.2023

5

The recipe for this cake reminded me of another meringue cake - Egyptian. Similar in composition and taste.

Milana

30.09.2023

4.9

Irina, thank you so much for the incredibly delicious cake recipe!!! Very soft meringue and so nutty - just a fairy tale!

Milana

30.09.2023

5

I liked the cake so much that I baked it twice in a row. I just had a hard time baking the cakes (((. My cakes turned out to be smaller in diameter, so I spread the meringue in a thicker layer. Accordingly, I increased the baking time. After two hours, the cakes on top were well dried, and remained raw inside. I added another 30 minutes - nothing changed. I pulled the parchment with the cakes onto a wire rack and turned on the convection mode. As a result, the cakes baked for more than 3 hours. Please tell me, in this case, do I need to increase the baking temperature or immediately turn on the convection mode? And how long bake cakes if there is no convection mode?

Olunija

30.09.2023

5

It's very, very tasty! Natural and homemade. The recipe for the Flight cake according to GOST is superb, everything is perfectly balanced! Thanks to the author! Decorated together with the children😊

Tatiana

30.09.2023

4.8

It turned out to be a super delicious cake. True, I unexpectedly ran out of nuts, but even without them we ate them with a bang! Thank you for the recipe for the Flight according to GOST cake!

nafany

30.09.2023

4.5

Hello. I really liked the Recipe for your Cake. I want to make it. Please tell me, when preparing the cream, do you not need to add starch or flour so that when it cools down, it will be thick? I’m asking, I want it to work! Thank you. Happy New Year!