Flying Cake with meringue

Step-by-step cooking

1. Step 1:

   

   Ingredients for cakes

2. Step 2:

   

   Whisk the proteins to a density.

3. Step 3:

   

   Add sugar and vanilla tincture in small portions and beat the mass until the sugar is completely dissolved. The mass should be dense and shiny. 1 tbsp. l. proteins are laid out in a cornetik with a curly nozzle and we plant 6-7 small bezeshek for decoration.

4. Step 4:

   

   Fry and finely chop the peanuts, add to the protein mixture and mix with a spatula. From the total mass we postpone 1-2 tbsp. l .

5. Step 5:

   

   For cakes on parchment, draw a circle with a diameter of 22-24 cm (we will get 2 cakes). We spread the mass according to the size of the circle on parchment, level the surface with a spatula. The mass with peanuts, which was postponed, is spread with a teaspoon in the form of small cakes, we will use them to sprinkle the cake. Dry the cakes for 1-2 hours at 100-120 C.

6. Step 6:

   

   Ingredients for the cream.

8. Step 7:

   

   In a ladle, mix the egg with milk and sugar.

9. Step 8:

   

   Put the ladle on the fire and, with constant stirring, bring the mixture to a boil. Cook the syrup until it thickens. The finished syrup is allowed to cool completely.

10. Step 9:

    

    Beat the butter at room temperature until fluffy, add the cooled milk syrup and vanilla in small portions, beating thoroughly.

11. Step 10:

    

    Putting together a cake. Lubricate one cake with half of the cream (be careful with the cakes, they are very tender and can easily break), cover with the second. The sides of the cake are coated with cream. Small cakes with nuts (we laid them out in the form of tortillas) are crushed into crumbs and sprinkle the cake on top and on the sides.

12. Step 11:

    

    Decorate the top with clean bezeshki. Let the cake soak for 2-3 hours and serve. Bon appetit!