Cooking process
I think that the cake “Flight”, which consists of aerated protein cakes with nuts and butter cream, is very familiar to cake. The cake is very bright to the taste, sweet and for lovers of all this is very delicious!
That option, which was prepared at bakery plants in accordance with GOST in the last century with a cream of high-quality butter, is increasingly winning comparisons with modern options, the cream in which sometimes from the spread, and even worse margarines … I’m not strong in making cakes, but the cake “Flight” at me turns out very tasty and similar to that cake of the Soviet sample. Therefore, I want to share with everyone who wants a recipe for its preparation.
Butter for cream take quality, also according to GOST and with fat content above 72%, it is from such a fat cream protein cakes do not soak. I read in the Internet that it is usual for “Flight” to take nuts peanuts, and in our Kirov region “Flight” bake and cashew. By the way, in the Kirov region there is a cake “Kirovchanka”, which repeats the cake “Flight”, but without nuts at all.
My first acquaintance with the cake “Flight” took place when I was studying in the first class in Omutninsk on January 18-19, 1982! They brought my sister from the maternity hospital and our family was given this cake, obtained really by the blat … Until that day, I had not tried anything like this, so before Omutninsk in preschool lived in a remote forest village and even in a province during a severe deficit. The next time we met at the wedding of the family, with whom we are very friendly, there I was the only guest – a child and ate them.
I end my lyrical digression and turn to the list of ingredients:
Nuts should be dried in the oven on a baking tray or neatly in a frying pan. In my bins, it turned out to be only half the amount of nuts needed, 130 grams. peanuts 70 grams and cashews 60 grams, so I decided to add peanuts to protein cakes, and cashews – to sprinkle …
Take the right amount of protein.
Beat them to good peaks. Five minutes on this is exactly needed.
Then add a small amount of sugar, do not forget about vanilla sugar and continue to beat for at least five minutes.
As a result, a dense protein mass will be obtained, the sugar in which must be dissolved.
Enter into this mass of chopped nuts and then using a spatula, apply it on two circles drawn on baking paper with a diameter of 22-25 cm. This will take approximately two protein masses, i.e. one third each. I took advantage of two silicone molds … Bake, i.e. Dry protein cakes will need at 100 degrees for about two hours.
One part of the remaining protein mass is used for small meringues, which will then need to decorate the cake. The other part, too, put on parchment and after baking it will go to the powder.
In addition, this billet will serve as a prototype for checking how much the main cakes have dried.
They can not be broken, you can, but this extra cake is possible, then you can still break it into crumbs.
To prepare the cream, first mix the yolk with milk. Then add sugar, bring to a boil, reduce heat and cook with stirring until thick. If it were not for the application of the cake according to GOST, I would use ready-made condensed milk …
This milk sweet syrup needs to be cooled.
Softened at room temperature oil
whip the whites.
Continue to beat, in portions, pour in the milk syrup.
At the end of whipping, pour in the alcohol (cognac, rum …)
Mix part of the cream with cocoa.
I took something cream and cocoa more than necessary, i.e. more than later used to decorate … because I can not decorate – draw patterns with a cream envelope.
For the protein-nut crumb, grind the blender with an extra cake and a second part of the nuts.
Collect the cake “Flight”. First, apply half of the oil cream to one protein cake.
Cover with the second cake and apply the second part of the cream, also cover the sides with cream.
Sprinkle the cake with a protein-nut crumb. In the GOST variant only the sides and part of the top are sprinkled …
Decorate the meringue cake (stuck it on the cream …) and chocolate cream.
Cake “Flight” in accordance with GOST is almost ready. It can be stored in a refrigerator for a couple of days.
Of course, immodestly, but all my family, my husband, my sons and daughter, are delighted with the cake …
Praised … very much!
Cut the cake “Flight” into portions you need with such a knife, the blade of which has denticles, like a saw.
So, more or less unbroken pieces for filing will be obtained.
Have a nice tea!
Cake “Flight” according to GOST
Everyone knows the recipe for the cake Flight. Now this dessert can be prepared at home.
Ingredients
egg whites – 170 g (from 5 small eggs)
Nuts (peanuts or cashews) – 130 g
sugar, small – 320 g
vanilla sugar – 1 tsp.
Cream:
milk – 100 ml
sugar – 200 g
Butter – 200 g
brandy – 1 tbsp.
Additionally:
cocoa – 1/2 tbsp.
Cooking process
I think that the cake “Flight”, which consists of aerated protein cakes with nuts and butter cream, is very familiar to cake. The cake is very bright to the taste, sweet and for lovers of all this is very delicious!
That option, which was prepared at bakery plants in accordance with GOST in the last century with a cream of high-quality butter, is increasingly winning comparisons with modern options, the cream in which sometimes from the spread, and even worse margarines … I’m not strong in making cakes, but the cake “Flight” at me turns out very tasty and similar to that cake of the Soviet sample. Therefore, I want to share with everyone who wants a recipe for its preparation.
Butter for cream take quality, also according to GOST and with fat content above 72%, it is from such a fat cream protein cakes do not soak. I read in the Internet that it is usual for “Flight” to take nuts peanuts, and in our Kirov region “Flight” bake and cashew. By the way, in the Kirov region there is a cake “Kirovchanka”, which repeats the cake “Flight”, but without nuts at all.
My first acquaintance with the cake “Flight” took place when I was studying in the first class in Omutninsk on January 18-19, 1982! They brought my sister from the maternity hospital and our family was given this cake, obtained really by the blat … Until that day, I had not tried anything like this, so before Omutninsk in preschool lived in a remote forest village and even in a province during a severe deficit. The next time we met at the wedding of the family, with whom we are very friendly, there I was the only guest – a child and ate them.
I end my lyrical digression and turn to the list of ingredients:
Nuts should be dried in the oven on a baking tray or neatly in a frying pan. In my bins, it turned out to be only half the amount of nuts needed, 130 grams. peanuts 70 grams and cashews 60 grams, so I decided to add peanuts to protein cakes, and cashews – to sprinkle …
Take the right amount of protein.
Beat them to good peaks. Five minutes on this is exactly needed.
Then add a small amount of sugar, do not forget about vanilla sugar and continue to beat for at least five minutes.
As a result, a dense protein mass will be obtained, the sugar in which must be dissolved.
Enter into this mass of chopped nuts and then using a spatula, apply it on two circles drawn on baking paper with a diameter of 22-25 cm. This will take approximately two protein masses, i.e. one third each. I took advantage of two silicone molds … Bake, i.e. Dry protein cakes will need at 100 degrees for about two hours.
One part of the remaining protein mass is used for small meringues, which will then need to decorate the cake. The other part, too, put on parchment and after baking it will go to the powder.
In addition, this billet will serve as a prototype for checking how much the main cakes have dried.
They can not be broken, you can, but this extra cake is possible, then you can still break it into crumbs.
To prepare the cream, first mix the yolk with milk. Then add sugar, bring to a boil, reduce heat and cook with stirring until thick. If it were not for the application of the cake according to GOST, I would use ready-made condensed milk …
This milk sweet syrup needs to be cooled.
Softened at room temperature oil
whip the whites.
Continue to beat, in portions, pour in the milk syrup.
At the end of whipping, pour in the alcohol (cognac, rum …)
Mix part of the cream with cocoa.
I took something cream and cocoa more than necessary, i.e. more than later used to decorate … because I can not decorate – draw patterns with a cream envelope.
For the protein-nut crumb, grind the blender with an extra cake and a second part of the nuts.
Collect the cake “Flight”. First, apply half of the oil cream to one protein cake.
Cover with the second cake and apply the second part of the cream, also cover the sides with cream.
Sprinkle the cake with a protein-nut crumb. In the GOST variant only the sides and part of the top are sprinkled …
Decorate the meringue cake (stuck it on the cream …) and chocolate cream.
Cake “Flight” in accordance with GOST is almost ready. It can be stored in a refrigerator for a couple of days.
Of course, immodestly, but all my family, my husband, my sons and daughter, are delighted with the cake …
Praised … very much!
Cut the cake “Flight” into portions you need with such a knife, the blade of which has denticles, like a saw.
So, more or less unbroken pieces for filing will be obtained.
Have a nice tea!