Cake flight by guest

8 servings
4 hours

How to bake a cake Flight on a guest? Prepare all the ingredients. Take the peeled and fried peanuts, chop them into small pieces with a knife. If you have raw and unpeeled peanuts, then you need to fry it in the oven at a temperature of 165 degrees for about 20 minutes. Let the peanuts cool and grind in the palms, peel it. Part of the chopped peanuts, about 2 tablespoons, must be set aside to decorate the cake.

Take egg whites at room temperature, place in a clean and fat-free bowl. Beat them with a mixer at medium speed until light foam forms. Then continue the whipping by pouring the sugar in small portions. It is better to take fine sugar or it can be replaced with powdered sugar. Beat the whites until stable and strong. If you flip the protein bowl, the proteins should stay in the bowl. This will take about 5-7 minutes.

Deposit a small amount of whipped protein, and add peanuts to the rest and stir peanuts into the proteins with a silicone spatula in neat movements from the bottom up.

Cover the baking sheet with baking paper. From protein with peanuts on paper, form 2 round cakes with a diameter of 20 cm. To do this, you can attach a plate of the desired size to the paper and wrap it in a pencil. Place part of the protein without nuts in a pastry bag and squeeze out the cake decoration, and lay out the other in an arbitrary shape it will go for sprinkling. Bake the meringue in the oven preheated to 100 ° C about 90 minutes. The time is approximately.

Cream. Let's prepare a custard base. Add half the sugar to the milk and heat. Rub the yolks with the second half of the sugar and vanilla. Pour hot milk into the yolks in a thin stream, mix thoroughly. Put on a small heat and cook until thickened, constantly interfering. As soon as the cream starts to boil, remove from the heat, transfer it to a bowl and cover with film on top so that it touches the cream. Leave the cream to cool to room temperature.

Whisk the butter at room temperature with a mixer until whitened. In small portions, inject the custard. The cream should be lush, smooth and uniform in consistency. It is advisable to remove cream butter from the refrigerator about 3 hours before the start of cooking. Whether the cream will turn out will depend on it.

Set aside 3 tablespoons of cream for the cake decor. Put half of the remaining cream on top of the first already cooled cake, level with a silicone spatula. Place the second cake on top and coat the cake on top and sides with the second half of the cream. Grind the meringue for the decor, which was given an arbitrary shape, into crumbs, mix with the deposited chopped peanuts and sprinkle with this cake side mixture.

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

A few hours later, remove the cake from the fridge, cut into portions and serve. Have a nice tea party!