Cake Flight with meringue

Name: Cake Flight with meringue
Total time: 3 h
Yield: 12
Ingredients: 170 g Egg whites; 320 g Sugar; 130 g Peanut; 200 g Sugar; 100 g Milk; 1 Egg yolks; 200 g Butter; 1 teaspoon Vanilla tincture

What's not to love about this delicate, crispy cake? The cake turns out very tasty, crispy and light. The taste of the cake is very similar to “Kiev cake”. It is very easy to prepare, the most important thing is to thoroughly beat the egg whites and dry the cakes thoroughly. The finished cakes should easily come away from the baking paper.

199

5902

Ellie White

Author of the recipe

Calories

373Kcal

Protein

5gram

Fat

19gram

Carbs

45gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

170g

320g

130g

200g

100g

1

200g

1teaspoon

Step-by-step preparation

Cooking time: 3 hr

STEP 1
Ingredients for the crusts
STEP 2
Beat the whites until thick.
STEP 3
Add sugar and vanilla tincture in small portions and beat the mixture until the sugar is completely dissolved. The mass should be dense and shiny. 1 tbsp. l. Place the whites in a cornet with a shaped nozzle and plant 6-7 small meringues for decoration.
STEP 4
Roast the peanuts and finely chop them, add them to the protein mixture and mix with a spatula. Set aside 1-2 tbsp from the total mass. l.
STEP 5
For the cakes, draw a circle on parchment with a diameter of 22-24 cm (we will get 2 cakes). We spread the mixture according to the size of the circle on parchment, leveling the surface with a spatula. We put the mixture with peanuts, which we set aside, in the form of small cakes with a teaspoon; we will use them to sprinkle the cake. Dry the cakes for 1-2 hours at 100-120 C.
STEP 6
Ingredients for cream.
STEP 7
In a saucepan, mix the egg with milk and sugar.
STEP 8
Place the saucepan on the fire and, stirring constantly, bring the mixture to a boil. Cook the syrup until thick. Let the finished syrup cool completely.
STEP 9
Beat butter at room temperature until fluffy, add cooled milk syrup and vanilla in small portions, whisking thoroughly.
STEP 10
Assembling the cake. We grease one cake with half the cream (be careful with the cakes, they are very delicate and can easily break), cover with the second. Coat the sides of the cake with cream. Grind small meringues with nuts (we laid them out in the form of flat cakes) into crumbs and sprinkle on the top and sides of the cake.
STEP 11
Decorate the top with clean bezels. Let the cake soak for 2-3 hours and serve. Bon appetit!