If you're looking for a delicious cake recipe that you can make at home, consider "Polet." It tastes similar to the Kyiv cake, but is lighter and airier. The trick is that, according to GOST, it's flour-free. One of the pastry chefs who discovered the recipe for this delicacy forgot to add flour.

"Flight" is a sweet, crispy, creamy dessert. Many people are familiar with this cake from childhood, but today you can only achieve its flavor by making your own recipe.

Classic Flight

Flight 2 Cake

If you want to make a classic "Flight," the GOST recipe includes the following ingredients:

  • Peanuts (can be replaced with cashews or almonds) – 130 g
  • Eggs (whites only) – 5 pcs.
  • Sugar – 320 g
  • Vanilla sugar

As you can see in the photo, the cake is soaked in a delicate cream, which is made from:

  • Butter – 215 g
  • Vanilla sugar
  • Sugar – 190 g
  • Cognac (optional) – 1 tbsp.
  • Egg – 1 pc.
  • Milk – 125 g

The process of making cakes

"Flight" is prepared in several stages. It's best to prepare the ingredients in advance, which will significantly simplify the recipe:

  • Preheat the oven.
  • Roast the peanuts (15 minutes is enough).
  • Peel the nuts and chop them.
  • Draw 2 circles with a diameter of 25 cm on parchment paper and line a baking sheet.

Now you can start making meringue according to GOST standards. The recipe is standard:

  • Add salt to the whites and beat until stiff peaks form.
  • Gradually add sugar and vanilla and beat for another 7-8 minutes (even when turning the bowl, the whites should not move).
  • Place a spoonful of meringue into a small cone (we'll use it later).
  • Add chopped nuts and mix with light and gentle movements.
  • Set aside a spoonful of meringue with nuts (you will also need it to prepare the “Flight”).
  • We divide the prepared mixture into 2 parts and place them on parchment (since the cake consists of two “layers”).
  • We also make figures from the cornet.
  • We dry all this for 2 hours at a temperature of 100 degrees.

Charlotte cream for cake

Flight 3 Cake

The recipe calls for the use of Charlotte cream, which will hold the cake layers together (visible in the photo):

  • Take the yolk and mix it with milk, put it on low heat.
  • Add sugar and vanilla, bring to a boil.
  • Once the syrup thickens (after about 4 minutes), let it cool.
  • Beat softened butter with vanilla.
  • Add the resulting egg syrup and beat again.
  • Add a little cognac if desired.

Assembly process

Once the layers have cooled, it's time to assemble the cake. The recipe calls for setting aside a tablespoon of frosting and dividing the remaining mixture into two portions. Spread one portion of the frosting evenly over the first layer, then place the second layer on top. Use the remaining frosting on the top and sides to ensure the "Flight" cake is thoroughly soaked and moist.

To decorate the finished cake (there are actually many options—see the photo), add a little cocoa to the reserved portion of the cream and use a cornet to create chocolate patterns. According to GOST, the cake is also decorated with meringue crumbles and peanuts. To do this, crush the peanuts with a knife or a regular rolling pin. You can also add the small meringues that we baked with the main layers.

The cake can be left to soak in the refrigerator or on the balcony for just a few hours. After that, "Flight" is ready to serve.

Fruity variation or unusual "Flight"

Flight 4 Cake

If you're not a fan of protein cakes but still want to try the "Flight" cake, you can make a layered cake. To do this, prepare the following ingredients in advance:

  • Coconut milk – 400 ml
  • A can of condensed milk
  • Butter – 120 g
  • Sugar – 50 g
  • Instant gelatin – 30 g
  • Flour – 100 g
  • Almonds – 100 g
  • Coconut flakes – 150 g
  • Vanillin
  • Heavy cream – 250 ml
  • Fruits

To make the fragrant cream that will hold the unusual "Flight" cake together, toast the nuts in a frying pan and mix the condensed milk and coconut milk in a bowl. Add the vanilla and gelatin. Refrigerate the mixture for 20 minutes. This recipe calls for heavy fruits, so the cake layers should be quite thick.

  • Mix the butter with coconut flakes and flour and place in the refrigerator for 30 minutes.
  • Whip the cream, add cream and almonds.
  • The cooled base is divided into several portions and rolled into round layers, which are baked for 20 minutes.

All that remains is to wash and peel the fruit and form the cake:

  • The first cake layer is greased with cream and decorated with fruit.
  • Cover with a second cake layer and repeat the procedure.

The photo shows that the cake will be quite tall. Once finished, decorate it with fruit and the remaining cream – "Flight" is ready!

Bon appetit.

Video recipe for the Flight cake