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Cake flight recipe for making cake according to GOST

Under the Union, Desert Flight took the first places in home-hit parade cakes. There was a shortage in the stores, so this homemade cake was a special guest on the festive table.

Flying cake recipe: cooking features

The air meringue combined in the recipe and the unique cream cause simply inexpressible emotions, especially if you drink it with coffee.

In our time, simply cooked meringues at home. To do this, it is necessary to divide the yolks and proteins into separate containers (necessarily dry) and add a little bit of sugar to the last sugar with a mixer or blender until they turn into a resistant foam. After whipping, you can also pour cashew nuts (or others to taste).

Nuts should be peeled, roasted in a frying pan.

Capacity for baking need to cover the parchment, and protein cream spread with two layers and placed in the oven, bringing to the state of meringue. Approximately you will need at least two hours (if the temperature ranges from 50 to 70 degrees).

Next in line custard or cream and meat cream. Place the resulting cakes on a tray, each coat with cream, the same applies to the top layer and the side parts of the cake.

If you like biscuits, you can enter them in the recipe alternating with meringue cakes.

The first option: the standard recipe for cake flight

For meringues:

  • a bag of vanillin;
  • nuts (peanuts) -130g;
  • sugar — 320g;
  • egg whites -5 pcs;
  • a bag of vanilla sugar;
  • butter — 125g;
  • Cognac — 30 ml;
  • sugar — 190g;
  • milk — 125 ml;
  • 1 egg;

Cooking stages

Beat the whites with a mixer with salt (pinch) until they turn into a thick foam. In the process of whipping add sugar. Foam will be considered the correct consistency if it does not leak when the container is turned over.

Set aside a spoonful of foam, and then set aside another one (mixed with nuts).

Cover the baking tray with parchment and pour into it a mass of proteins so that it looks like two layers (with a radius of 10 cm one layer). Using a food sleeve, randomly form peaks and bake for at least 2 hours at a temperature of 70-75 degrees.

Peaks need to get ready.

Mix the yolk, vanilla, milk and sugar and place on the stove with low heat for 4-5 minutes, stirring continuously. Heat the butter with a mixer, pour in the milk mass without interrupting the process, and then pour in the brandy.

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Squash the meringue crust with cream, put the second crust on the top and scrub all the outer parts of the product.

Crush meringue spikes and sprinkle crumb cake.

Option Two: Prune Cake Flying Recipe at Home


  • cocoa powder;
  • peanuts — 130g;
  • 100g of prunes;
  • eggs-5pcs;
  • sugar -2.5 cups;
  • vanillin — 2 sachets;
  • oil — 200g;
  • 100 ml milk;
  • cognac -30ml;


  1. Roast the peanuts in the oven (temperature 180 degrees) for about 15 minutes, then smash them in a blender.
  2. Cover the baking tray with parchment and form two circles. Prunes, poured boiling water should stand for 8-10 minutes, and then it should be dried and chopped.
  3. Squirrels (5pcs) Kill with a mixer and add a little vanillin, sugar and do not stop the mixing process until you get a thick foam mass. Set aside a few spoons to decorate the dessert. And in the remaining mass, add nuts.
  4. Pour the meringues along the contour of the formed circles, make peaks in empty places and send to the oven at a temperature of 90-100 degrees. Make sure that the meringue does not turn brown.
  5. Stir a hundred ml of milk, yolk and sugar (200g) over low heat until it boils, then remove from the heat and let the mixture cool.
  6. Mix the oil with vanilla and gradually pour the custard, continuing to beat. Again, take a spoonful or two cream and pour cocoa powder into the mixture, then mix the mixture.
  7. Place the meringue cake on the platter and spread it with cream and spread the prunes on top. Then put the second cake and cover the cake with cream on all sides. As a decor use peaks-meringue, cocoa cream and chopped prunes.

Option Three: Chocolate Flying Cake Recipe


  • proteins-6pcs;
  • lemon juice — half fruit;
  • sugar — a glass;
  • Dark chocolate — 100g;
  • peanuts — 150g;


  • yolks -6pcs;
  • Cognac — 30 ml;
  • milk — 175 ml;
  • oil — 200g;
  • starch-5g;
  • sugar — half a cup;
  • cake decor:
  • coconut flakes — 30g;
  • dark chocolate — 100g;
  • white chocolate (Milka is best) — 30g;
  • chocolates -8pcs;


  1. Smash the sugar with proteins until you get a dense foam, and mix with freshly squeezed lemon.
  2. Fry the peanuts, peel and fine-tune them on the blender. 0.5 bars of chocolate rub on a large grater, the second 0.5 smash into cubes.
  3. Add nuts and a chocolate bar to the foam and mix everything carefully. Draw two circles on the parchment and form a meringue cake in size and send it to the oven at a temperature of 80 degrees, placing meringue peaks in empty places. Watch the color of the meringue so that it does not turn dark. Peaks detail to the state of the crumbs.
  4. Saar, milk, starch and yolks stir continuously over low heat until the mixture is thick. After boiling the saucepan, dip the bottom in ice water to cool it, then add warm oil (butter), whisk the mass and at the end add alcohol (brandy).
  5. First crust anoint creams, put a second crust on top and anoint the whole cake. From above, use baked chocolate as a decor, and on the sides — meringue crumb, coconut chips.

Option Four: Cake Recipe Flying With Cocoa Powder

Main components:

  • cocoa — 50g;
  • proteins — 5 pieces;
  • cognac — 5 ml;
  • cashews -200g;
  • granulated sugar — 250g;
  • condensed milk — a glass;


Whisk bring to the state of foam. In small portions add sugar to the mixture and continue the process of beating. In the same mass, add roasted cashew nuts.

On the parchment, form two shortcakes, the remaining mass of arbitrary cakes, which then will decorate the cake.

Meringue is baked for about 2 hours at a temperature of 100 degrees. Pay attention to the color of the meringue, it should not darken.

Smash butter with a mixer until it brightens, and then pour cocoa and condensed milk to it and stir continuously.

Krezhmajte cream, including the side parts. Boca can be decorated with crumb meringue cakes.

Fifth option: recipe for cake Flying with lemon air cream

Main components:

For cakes:

  • peanuts -100g;
  • proteins — 4 pieces;
  • sugar powder — 240g;

For cream:

  • yolk -4sht;
  • lemon is half the fruit;
  • cocoa powder — 5g;
  • sugar-100g;
  • oil — 200g;
  • 100 ml milk;
  • vanillin — bag;


  1. Proteins and sugar mix to a dense foam mass, gradually adding sugar powder.
  2. Put a few spoons of meringue on the parchment, add the nuts to the residue and mix.
  3. Roast the peanuts in the oven for 15 minutes at a temperature of 180-190 degrees Celsius and clean the skins. Put cooled nuts in a dry towel and chop with a rolling pin.
  4. Spread parchment on the baking sheet by drawing two circles on it (future cakes). On the contour of the circles form cakes. In empty places of parchment, form arbitrary peaks and send everything into the oven for two hours at a temperature of 100 degrees. Peaks reach before the cake layers, make sure that the meringues do not become brown.
  5. Beat the butter until it brightens, add cream (custard) to the skillet and beat.
  6. Lay the cakes on top of one another and smear with cream and sides. Crush meringue peaks and sprinkle with crumb sides of the cake.

Option Six: recipe for honey-biscuit cake Flying

Ingredients for cooking:

For meringues:

  • proteins-5sht;
  • a bag of vanillin;
  • granulated sugar — 320g;

For sponge cake:

  • eggs-5pcs;
  • baking powder -6g;
  • pound flour;
  • sugar — 200g;
  • honey — 6 large spoons;

For cream:

  • butter (butter) — 400g;
  • condensed milk — 600g;

Step-by-step recipe

Stir the proteins until they turn into thick peaks, and then add vanillin, sugar and continue the beating process for another 8-10 minutes.

For two hours at a temperature of 90-100 degrees, hold the pan with the cake, do not bake in the oven, and then let them cool.

Honey, baking powder bring to caramel color over low heat, and then mix with the protein mass. Knead dough from sifted flour. Bake the honey biscuit until it is ready.

Let the cake cool and cut along into two equal parts.

Mix condensed milk and butter with a mixer. We form a cake: peremashte cakes, you can decorate according to your taste.

The main thing is that the cake should be present in a cold place for at least 5-6 hours.

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