home Confectionery Cakes Cake "Flight" according to GOST from Irina Chadeeva

Cake "Flight" according to GOST from Irina Chadeeva

Cake "Flight" according to GOST from Irina Chadeeva

Category: Confectionery
Cake Flight according to GOST from Irina Chadeeva

Ingredients

Dough:
Peanuts or any nuts 130 g
Egg whites 170 g (from 5 small eggs)
Sugar 320 g
Vanilla sugar 1 sachet
Cream:
Butter 215 g
Sugar 190 g
Egg yolk and some protein 30 g
Milk 125 g
Cognac 1 tbsp. l.
Cocoa powder 1/2 tbsp. l.
Vanilla sugar, powder 1 sachet

Cooking method

  • You also need 2 cornets with attachments, a baking sheet covered with baking paper. Draw in advance on paper 2 circles with a diameter of 20 cm. Preheat the oven to 100 degrees Celsius.
  • Roast and peel the nuts. I like to roast the nuts in the airfryer at 180 degrees, usually 10 minutes is enough, but this time the peanuts were wet and I had to dry them for 30 minutes. Chop. I do this in a combine.
  • Cooking meringues.
  • Whisk the whites until crisp. Add sugar, vanilla sugar and beat until a very dense, snow-white mass is obtained. Put one full heaped tablespoon in a cornet, add nuts to the remaining proteins. Set aside a tablespoonful of the walnuts. Divide the rest in half and spread on baking paper, forming two flat cakes with a diameter of 20 cm each. put the mass without nuts on the same baking sheet in the form of small meringues (they will be used to decorate the cake). Spread the set aside with nuts on a baking sheet in small pieces (they will be used for sprinkling).
  • Bake for 2 hours at 100 degrees. Watch out, small meringues may be ready sooner. As for my oven, the minimum temperature in it is -150 degrees, so the small meringues were ready in an hour, and the cakes in 1.5. Cool it down.
  • Making Charlotte Cream.
  • Prepare the syrup by mixing the yolk with milk, sugar and vanilla sugar. The author suggests to strain this mass before heating. I cook a cake for home, so I do without straining, I just mix everything thoroughly with a whisk until smooth. Bring the syrup to a boil over low heat and simmer for a few minutes until thickened. Cool the syrup. Whisk the softened butter until it becomes almost white, add a little syrup, vanilla powder, and then brandy, whisking thoroughly each time. Set aside a heaped tablespoon of cream, mix it with cocoa and beat well, transfer to a cornet with a toothed nozzle.
  • Assembling the cake.
  • Spread one third of the white cream on the bottom cake, cover with the second cake. Grease the sides and top of the cake with the remaining cream, leaving a little for decoration. Pound the pieces of nut meringue and sprinkle over the sides of the cake. Decorate the cake with white and chocolate cream and round meringues.
  • Cake Flight according to GOST from Irina Chadeeva

Note

First, I know that there is already a cake recipe here
Cake "Flight" (Freken Bock)

and there is even a link to the GOST recipe that I use. I hope no one will mind if I say that they are different from each other.
Once in my childhood, my parents and I were visiting Ukraine and there I tasted the "Kiev" cake for the first time, returning home, I could not understand why when I was treated to the same cake here, they call it "Flight". The child does not care, whatever you call it, if it is tasty, then he will eat with pleasure. Later I found out that these are 2 completely different cakes. I realized that I love "Flight" more for its delicate taste. And since I found this recipe, the cake began to come to our house more often.
I am very ashamed of the disgusting photos, I did not find anything better. Forgive me, I will improve. I must say right away that the color rendition is not accurate, the cream is milky, not yellow.

Waist
Irina, very attractive I'm just thinking over the Kiev cake, but yours is right on time too Tomorrow I want to try Both cakes

Where is the cut?

PS: What can you replace brandy with? I don't have it.
Merri
Natalia, They took the cake with them on a visit, so for now, without a cut, sorry, I'll add it later. Cognac is added for taste and smell. Well there is no way! If you want, add other alcohol, rum, for example, or the aroma of cognac, you can do without it.
Share your impression, which one seemed tastier to you, it is interesting to check your childhood memories. Good luck with your cakes!
Elena Tim
Quote: Merri
I hope no one will mind if I say that they are different from each other.
Nizafto! Let us be silent like fish on ice!
Manka needs to make such a cake bake, I myself am not capable of such feats.
I, sobsno, and taxied something clean, Schaub to witness, taksyazyat, my respect.
Irish, remembering your "Fairy Tale", I am sure that this cake is beyond praise!
Merri
Lenusya, what are you, in fact, being modest? You can do everything! If I could, everyone will cope, the reproducibility of Chadeeva's recipes is 100%!
Elena Tim
Quote: Merri
You can do everything!
Nuuuu ... that's how it is ... but I didn't just turn on Manka. She cooks for me and satsivi, and all kinds of foie gras there, now I'll spin it on your cake. Very convenient, by the way.

Oh, she'll rip my head off if she reads it.
I'll go better to collect my cake, otherwise the cakes are already cold, and I'm still chatting.
I was glad to see you, Irish!

Merri
Quote: Elena Tim

Nuuuu ... that's how it is ... but I didn't just turn on Manka. She cooks for me and satsivi, and all kinds of foie gras there, now I'll spin it on your cake. Very convenient, by the way.
Very convenient, not the right word! I would have such a Manka!
Elena Tim
Busy!
Olechka.s
Irina, cake Handsome My favorite cake. In my student years, I often ate it. Now they don't sell it, I buy the ruins of the count. We must also bake, not enough time Thank you very much for the recipe!
Merri
Olechka.s, thank you for the memories!
Olechka.s
Since we don't have such a Manka, we will have to go to the oven myself - I really wanted it. The kick is not enough. : girl-yes: Instead of sitting on the site, you have to go and do it. That's it, let's go, I'll try to find out what happens. Thank you Irishka again
Merri
Olga, with you photos!)
Irina.
Oooh, what a treat. I have never made such a cake.
Irina, but how is the cake cut, meringue crumble or not?
Merri
Irina., crumbles a little, like all meringues, but not much. You need to cut with the sharpest knife.
shoko11
I brought my cake. Tasty, most of them have already been sentenced. Now about the adventures: 1) the meringue tested me for strength, baked at 100 C for more than two hours, the top was dry, the bottom was damp in the center, the temperature increased, the same story; as a result, she removed the part that was not baked and put the cream in the "voids"; 2) the syrup did not want to thicken for a long time, remembering the critical temperature for the yolks, removed it from the heat until it thickened. Charlotte turned out.

Cake Flight according to GOST from Irina Chadeeva
I am beautifull
Is it possible to bake meringues in a pressure cooker with manual mode? Thank you.
Merri
shoko11, Elya, smart girl! How do you manage everything ?!
The meringue still needed to be dried, at a low temperature nothing would become of it. Why didn't you try decorating with cream with nozzles?
shoko11
Irina, thank you. The weekend is long, so I pamper my own. I baked meringues for the first time in this oven, the small ones turned out fine, but with the cakes it turned out like this. After 2.5 hours at 100 C, they began to turn beige from above, so I took drastic measures))).
With butter cream, I can't do anything with the attachments, the cream in the bag just melts and flows. Hot woman. And the cream seemed end-to-end to smooth the entire surface evenly.
Kokoschka
Merri, Irina, you just like from a Confectionery, and decorations and even !!!!
I made this cake for the first time yesterday for my men on February 23rd.
Yes ..... he's adorable!

The only thing is not yet clear on what mode the oven is !?
He baked on convection, but that he did not land right away, I will experiment
Merri
shoko11, Elvira, how to work correctly with the cream, let's ask better in the Preparatory class, I myself am a layman in this. Everything is crooked and oblique, everything that I can call)
Kokoschka, Lily, thanks! With meringue baking, I also have technical limitations (But I liked the cake too!
kirpochka
Irina, Thank you!!! Took note) sorry there is not a single cutter ... I think it's very tasty)
Merri
Quote: kirpochka

Irina, Thank you!!! Took note) sorry there is not a single cutter ... I think it's very tasty)
Yes, Natasha, there is no cut, because she took the cake with her as a gift, she was ashamed to take pictures when visiting.
If you love "Kievsky", you will like it, only "Flight" is easier.
kirpochka
Quote: Merri
If you love Kievsky
Irina, I love it very much. Better for me with "you" - okay ...?
Merri
kirpochka, well!
Anastasenok
Thanks for the recipe. Tomorrow I will try to photograph the cut

Cake Flight according to GOST from Irina Chadeeva
Merri
Anastasenok, Nastenka, how beautiful! Neatly! Well done! Be sure to show the section.
Anastasenok
Merri, there are no cutters) ladies from the USSR ate without me. Here's another one

Cake Flight according to GOST from Irina Chadeeva
Merri
Nastenka, such beauty! Didn't they leave you a piece?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers