Cake
Description
The baking is simple and quick. This classic "Polyot" cake recipe will give you incredible taste sensations. It's very sweet, quite filling, yet almost weightless and literally melts in your mouth. This dessert will delight both adults and children alike. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Place the chilled egg whites, carefully separated from the yolks, into a deep bowl and beat until stiff peaks form.
- 2
Step 2
2. Add sugar and a pinch of vanillin, continue beating for about 5-7 minutes. The result should be a firm mixture.
- 3
Step 3
3. Meanwhile, place the nuts on a dry skillet or baking sheet. Dry them slightly, then chop them, but not into powder—just into small pieces.
- 4
Step 4
4. The classic recipe for the "Flight" cake involves baking nut layers, but in this case, one layer will contain peanuts and the other will not. Cut out a small piece of parchment paper, draw a circle on it with a pencil. Place half of the meringue mixture in the center, then spread it evenly along the drawn contours.
- 5
Step 5
5. Gently mix the second half of the egg whites with the nuts. Spread the mixture onto the second sheet of parchment paper, previously marked with a circle. It is most convenient to bake the layers directly on a large baking tray, as they need to be baked for about 2 hours at a temperature not exceeding 100 degrees.
- 6
Step 6
6. To prepare the cream, combine the yolk and milk.
- 7
Step 7
7. Add the sugar, place over heat. Constantly stirring, bring to a boil and let it thicken slightly. Remove from heat, let cool.
- 8
Step 8
8. In a separate bowl, beat the butter. For flavor, you can use vanilla, your favorite essence, or 1 teaspoon of alcohol (such as liqueur or brandy).
- 9
Step 9
9. Add the cooled milk to the cream. Beat well. Set aside some cream for decoration, then mix the rest with cocoa. Spread the cream over the cake layers.
- 10
Step 10
10. If desired, you can decorate the sides with crushed peanuts or cookie crumbs, for example. Using a piping bag filled with chocolate cream, create decorations on top. Refrigerate the homemade "Polyot" cake for at least 1 hour.