Cake Flight according to GOST

Step-by-step cooking

1. Step 1:

   

   Peeled and fried peanuts must be chopped into small pieces with a knife. If you have raw and unpeeled peanuts, then you need to fry them in the oven at 165 degrees for about 20 minutes. Let the peanuts cool down and rub them in the palms to peel them off. Part of the chopped peanuts, about 2 tablespoons, must be set aside for cake decoration.

2. Step 2:

   

   Place room temperature proteins in a clean and fat-free bowl. Beat with a mixer at medium speed until a light foam forms. Then continue whipping and add sugar in small portions. It is better to take fine sugar or it can be replaced with powdered sugar. Beat the whites to a stable and strong foam. If you turn the bowl over with the proteins, the proteins should remain in the bowl.

3. Step 3:

   

   Set aside a small amount of whipped protein, and pour the peanuts to the rest, gently stir the peanuts into the proteins from the bottom up with a silicone spatula.

4. Step 4:

   

   From protein with peanuts on parchment to form 2 round cakes with a diameter of 20 cm. From the protein without nuts, add meringue for decoration and sprinkling the cake. Bake the meringue at 100 degrees for about 90 minutes.

5. Step 5:

   

   For the cream, you need to prepare a custard base. Add half of the sugar to the milk and heat it. Grind the yolks with the second half of sugar and vanilla. Pour hot milk into the yolks in a thin stream and mix thoroughly. Put on a small fire and cook until thickened, constantly stirring. As soon as the cream starts to boil, remove from the heat, put the cream in a bowl and cover with a film on top so that it touches the cream. Allow the cream to cool to room temperature.

7. Step 6:

   

   Beat butter at room temperature with a mixer until white. Introduce custard in small portions. The cream should be lush, smooth and homogeneous in consistency.

8. Step 7:

   

   3 tablespoons of cream to set aside for cake decor. Put half of the remaining cream on top of the cake, smooth it out. Put the second cake and coat the cake on top and sides with the second half of the cream. Meringue for decoration is crushed into crumbs, mixed with the delayed chopped peanuts and sprinkle this mixture on the sides of the cake.

9. Step 8:

   

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

10. Step 9:

    

    The cake is ready. Have a nice tea party!