Cake "Flight"

Cake "Flight"

Ingredients

• For cakes:
• Sugar - 270-300 g
• Egg whites - 5 pcs.
• Cashew nuts - about 100 g
• For cream:
• Condensed milk - about 200 g (0.5 cans)
• Butter - 200 g
• Cognac - 1 tbsp. a spoon
• Cocoa powder - 1/2 tbsp. spoons
• Additionally:
• Vanilla sugar (optional) - 1 teaspoon

Directions

1. To prepare the "Flight" cake, you will need sugar (preferably finely ground), medium-sized egg whites, cashew nuts (or peanuts), butter, good quality condensed milk, optional vanilla in cream or in cakes, cognac or rum and cocoa powder in small quantities (sweet or unsweetened).
2. When separating the protein from the yolk, I advise you to first pour each protein into a separate bowl. Then check if the yolk got into it, and only after that combine with the rest of the proteins.
3. Plan on using egg yolks (they are not used in this recipe). For example: batter dough, egg yolk pancake dough, shortbread, egg yolk omelet salad, etc. And you can also simply freeze the yolks "for later", for this they are stirred with salt or sugar and sent to the freezer.
4. Egg whites for cakes are prepared, stir them and start whipping.
5. First, the proteins will turn into foam, which should then thicken.
6. In portions, in 3-4 calls, add sugar, each time continuing to beat.
7. The protein mass should turn out to be thick and dense, i.e. when whipping and stirring, resistance is felt.
8. Nuts for meringue cakes should be dried. It’s more convenient to buy these already, but it’s easy to dry the nuts in a pan over medium heat yourself. Nuts can either be introduced into the dough, or put on baking paper and pour over the protein mass.
9. Form two cakes of the same shape and size (in the photo, the size of the cakes is approximately 16x24 cm).
10. Leave a little protein mass for a small additional cake (in the photo it is about 12 cm in diameter). It will be possible to check readiness on it, and then it will still go to crumbs.
11. Bake, or rather dry protein cakes at 100 degrees for about 2 hours! It is advisable to use the "convection" mode, but you can also simply - the usual heating of the oven from above and below.
12. Let the finished meringues cool completely.
13. An additional cake, if it is not fragile enough, can still be held in the oven.
14. For cream of condensed milk and butter, all ingredients must be at the same temperature. To do this, hold the butter, condensed milk and cognac at room temperature for 1-1.5 hours.
15. Mix the prepared ingredients for the cream and whisk.
16. Note: this amount of cream is enough to coat the surface of two cakes, and if you want to coat the sides of the cake for sprinkling, then take 1.5-2 times more.
17. Combine a small amount of cream and mix with cocoa.
18. Put the chocolate cream in a syringe, a pastry bag, or, like me, just in a food bag, from which you then cut off a small corner.
19. Collect the "Flight" cake. Brush the top of each cake with white cream and stack them on top of each other.
20. On top, apply some pattern with chocolate cream.
21. Crumble the extra cake and decorate the surface of the cake with meringue crumbs of various sizes.
22. Homemade cake "Flight" is ready.