Flight cake is one of my favorite cakes since childhood. Sweet crunchy nutty meringue cake with buttery pastry cream filling.You may choose to go with nuts of your choice like roasted walnuts,hazelnuts or peanuts.Although the traditional recipe calls for peanuts.
Ingredients for meringue cake:
8 egg whites ( save egg yolks for cream)
2 1/4 cup sugar
1 1/2 cups roasted peanuts,walnuts,or hazelnuts.Coarsely chopped
2- 9” round pans lined with parchment paper
Heat oven to 215 degrees
Beat egg whites with sugar ( gradually adding speed) until strong peaks form.
Reserve 4 tablespoons in a separate bowl and set aside.
Fold in nuts.
Divide the meringue into 2 round baking pans.
Bake for about 2 1/2-3 hours.
Use the rest of the reserved meringue to make little droplets using a decorating bag then bake for about 45 minutes.
8 egg yolks
3/4 cup sugar
1 cup milk (warm)
3/4 cup heavy whipping cream (warm)
1 heaping tablespoon flour
1 tablespoon vanilla
2 tablespoons cocoa
1 tablespoon cognac or brandy
3 sticks butter softened at room temp. (116 grams each stick)
In a saucepan,whisk egg yolks,sugar and flour until its completely smooth and pale.
Gradually whisk in warm milk and cream.
Place on the low heat.
Cook continually stirring with a wooden spoon or a whisk until thickens and starts to boil.
Remove from heat and whisk in vanilla.
Transfer to a bowl and cover with plastic wrap.
Let cool completely.
When the custard cools,Beat butter until light and fluffy.
Continue beating gradually adding custard ( about 2-3 spoons at a time)
Take out about 6-7 tablespoons of cream in to separate bowl and add cocoa and cognac/brandy.Beat together to combine ingredients.
Take the first layer and spread chocolate cream.
Place the second layer and add the cream to the top and sides of the cake.
Use leftover cream and meringue droplets to decorate.
*For the sides I used crushed nuts mixed with crushed meringue pieces.
-If you don’t like buttery creams you can make it with this cream:
1 can condensed cream
2 sticks butter softened at room temp.
1 package cream cheese
8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *
Beat butter with cream cheese until smooth.Gradually add condensed milk and beat well until combined.Add whip cream and beat again.
*note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar in separate bowl then fold it in gently to the cream.