Cake "Flight"

Category: Bakery products
Cake Flying

Ingredients

Meringue:
Protein 6 pcs.
Powdered sugar
( there was still sugar in the original,
I added powder,
because my low power mixer
could not cope with sugar)
400 g
Roasted hazelnuts, coarsely chopped 1 tbsp.
Lemon acid
(in a meringue, it should not be felt,
she supposedly helps to beat the whites)
droplet
Cream:
Sugar 200 g
Yolks 6 pcs.
Butter 200 g
Vanillin or vanilla sugar
Milk 500 ml

Cooking method

  • Meringue:
  • Beat the cooled whites and citric acid into a strong foam, gradually add the powdered sugar. The mass should increase 3 to 4 times. Cut three circles out of baking paper to the size of the future cake. From 1/3 of the protein mass, plant small bezeshki on one paper circle, not very tightly, remembering that they will increase when baking. We bake and dry in the oven over low heat. Add coarsely chopped hazelnuts to the remaining 2/3 of the mass. We bake two more cakes, laying out the mass as evenly as possible on paper circles.
  • Cream:
  • Boil the milk with sugar. Separately grind the yolks and spoon into them hot milk with sugar. Boil over low heat, stirring occasionally, until thickened. Cool down. Beat butter, add egg-milk mixture to it on a spoon. Vanillin is highly desirable. When combined, butter and egg-milk mixture must be at the same temperature.
  • Covers both cakes with cream. Finish the top with bezels. We cool it down.

Note

The "Flight" cake in my childhood was often bought by my dad. It was delicious! And much later I came across this recipe either in "Rabotnitsa", or in "Krestyanka". It's very simple, it's just a hassle to bake meringues for a long time. But it turns out tasty, makes an impression on others. In short, here it is.

Welcome to my Soviet childhood!

That's funny. Now I just searched for "Cake" Flight "and found exactly my recipe. Well, it's understandable, I wasn't the only one who read the" Rabotnitsa "magazine. which I stole my avatar. She also has pictures of the cake, very similar to what should turn out. Here, look: 🔗

Photo Hairpin

Freken Bock
And I spied bezeshki on a paper circle once in the magazine "Sweet Delight"

🔗
Suslya
Does it whip normally with powdered sugar? I remember that Tortyzhka said that with powdered meringue it does not work, with sugar it is necessary.
Freken Bock
Suslya, I made this cake many times, but for a long time, I did not know the confectionery tricks yet. But she did exactly as in the recipe. When I baked worse in the oven, it turned out that the cake was already beige on the outside, but still stretching inside, but then somehow this problem disappeared.

I think that nothing prevents us from taking Tortyzhkino meringue from 6 proteins, if in doubt. I am more confused in light of the new knowledge that the meringue will wait when the previous batch is baked. But there were no problems with this before.
Hairpin
Well, that's what I did. We did not read the workers, we did not see the pictures there, so do not judge strictly:

Cake Flying

Troubles... Cream. Although it looks like a cream Lisss, but ... either I digested the eggs, or lost weight with weight ... And because of the powdered sugar, caramel made its way from the meringue in large quantities.

The only joy was that there was no need to sculpt roses and borders. So she didn't coat the edges.

Questions:
1. Should the cakes with nuts (I have cashews) increase in volume? I have not increased a bit.
2. How much and at what temperature is the oven? I dried them like meringues ... an hour and a half or two;
3. To avoid egg weight troubles, can six eggs be converted to egg weight?
4.Do I need to leave to soak at room temperature? Otherwise, I immediately put it in the refrigerator ...

Conclusion... It doesn't matter that the cream didn't work. It's delicious anyway !!!
Crochet
Quote: ShuMakher

But is it interesting to bake meringue in Multa Panasovna?
No no and one more time no ! There were already pioneers, they advised not to translate products, byaka it turns out 🔗!
Quote: ShuMakher

"Sacher"? , no, well, you must admit it's funny for the Russian ear, especially in the context of the question "What to bake today?"
!!!
Hairpin
And all those cakes that you make, you, well, I mean your family, do you manage everything yourself or who helps? It's just that my cake can stand in the refrigerator for a week (here, too, my daughter began to refuse cakes), I have to treat someone with a half right away ...
Freken Bock
Hairpin ,

Answers:
1) Cakes with nuts should have increased in volume. Are your nuts chopped too finely? Another option - cashews are fattier than hazelnuts, it seems to me. He couldn't plant protein mass? But this is so, purely clever ...
2) I can't say specifically about the baking temperature, since the cake was baked in quite a long time ago, when the standard of living did not allow dreaming of bells and whistles in the oven. Slow fire - that's how you can answer. I baked this business for 40-60 minutes. When it cracked, when not. Sometimes it was a little stringy inside.
3) The eggs do seem to be overcooked. I was pleased with this cake that all the yolks left after the meringue went into cream. They can be taken and less, it is not so important.
4) We did everything right - immediately freeze in the refrigerator.

Conclusion perfectly correct.
Hairpin
Crochet!
Believe it or not, I start something new when the old ends. I am rarely at home ... If I get something in a large volume, it means that it did not work out very well ...

Freken Bock!
1. Nuts were finely chopped. And I also thought about the fat content of the cashew ... But my husband is allergic to hazelnuts ...
2.---
3. I think I will take Lisss cream next time. I'm somehow more confident with him ... I think that proteins can also play a role.
4.
Freken Bock
Girls, I'm with "Flight" and congratulations on Valentine's Day!

We could have kept silent (I'm talking about photographs of my cake), but we are not looking for easy ways! In general, as it turned out, the minimum temperature possible in my oven is 150 degrees. As if it were a sin, my nephew brought me a thermometer for the oven on Thursday. The temperature is even higher! The small meringues were baked first and suffered the most. Outside, they evoke memories of Kipling's fairy tales, inside ... I can't find words. But delicious! The first cake came out better, but also beige. I was still trying to make a good deal with my oven. On the second cake, I already mastered it, baked with the door ajar, and reached 100 degrees. The cake came out white, evenly baked. Small bezeshki from the remains of the protein mass, baked with it, also obtained the desired characteristics. My children, who have tasted this cake for the first time in 12 years of their life, did not find any defects, the cake was highly rated. In fact, it turns out delicious! Only very sweet. In general, here it is.
artisan
So I finally figured out the pictures and came to report.
Girls, here I came to talk about their adventures and immediately understood the reason for the failure. I wanted to make the cakes, you see, thin ... almost the entire portion of Freken Bock was baked ... and eaten as a cookie, because removing it from the paper without breaking the cakes, I only got one cake ...
Then I decided to do the checked coconut meringue Cake FlyingCake Flying

And now about the tasting. Maybe due to the fact that I smeared the cake a day before eating it (it doesn't need much time to soak !!!), or maybe because the cakes are thin, or maybe because there is liquid in the cream -milk, but my cakes are SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO soaked. One cake, which was not coconut meringue, generally melted in the cream. Here is the part of the cakes that came into contact with the condensed milk cream remained completely crispy.
But as often happens, despite all the troubles, the cake was very tasty, I "called it" dessert
I will definitely continue to work with this recipe (as well as with the "lily of the valley!" Shape) I smiled a lot when, after I decided to decorate this cake in the shape of "May lily of the valley", I found in the internet that the shape of the "Flight" cake itself was oval. So now "Flight" and "May Lily of the Valley" is an idea for me xfix!

Freken Bock
, thanks for the recipe!
Lanochka_3009
Freken Bock, although I had little Soviet childhood, but this cake is very memorable to me. Crispy and melting on the tongue - just bliss! I decided to bake a cake, but I never baked meringue before. Questions:
1. Does the non-nut cake go to the top of the cake as a decoration?
2. If you bake half a serving, is it better to make 3 small or 2 larger biscuits?
3. The flying cream is similar to the Husky's Charlotte. Are there any differences?
4. The husband is not very fond of sweets. Advise where you can reduce sugar or maybe add something to the cream so that everyone likes it.
Freken Bock


1. Does the non-nut cake go to the top of the cake as a decoration?

- Not a cake, 1/3 of the entire protein mass, we bake small bezeshki from it to decorate the top. Yes, this 1/3 is nut free.

2. If you bake half a serving, is it better to make 3 small or 2 larger biscuits?


- I would make 2 cakes, but it doesn't matter.

3. The flying cream is similar to the Husky's Charlotte. Are there any differences?


- I did not prepare charlotte cream according to the Husky recipe, I can not say anything about this.

4. The husband is not very fond of sweets. Advise where you can reduce sugar or maybe add something to the cream so that everyone likes it.

- I baked this cake for a long time, right when I was putting the recipe on the Bread Maker. Too sweet for me, too fat. I felt nostalgic and forgot. I will not undertake to give advice on how to correct the taste.
Lanochka_3009
Eeeh ... Now it’s too sweet for me, but before it was just delicious. How long should I bake meringue? I'm afraid of them ...
notka_notka
I came to show my "Flight". I cooked according to Chadeeva's recipe, but the essence is the same. The cake is sooooooo delicious, my husband said - "like in childhood!"
I want to praise another saucepan - a water bath, which coped with the cream just fine - not a single lump, the density is excellent (straight homemade condensed milk)
Cake Flying
Seven-color
Cake Flying
A wonderful cake for real sweet tooth!

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