Polet Dessert
I present to you a recipe for a traditional Soviet cake known since childhood. It is a combination of light layers with butter cream, complemented by the flavor of nuts and cognac. The cooking process is quite simple, however, it requires attentiveness and a certain amount of patience.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- egg whites 170 g
- sugar 300 g
- vanilla sugar 10 g
- peanut 100 g
- butter 200 g
- milk 130 ml
- sugar 100-150 g
- egg 1
- cocoa powder 10 g
- cognac or rum 1 tbsp
Instructions
Preparing the layers
Step 1 of 30
Grind the peanuts.
Step 2 of 30
Beat the egg whites.
Step 3 of 30
Add vanilla sugar and part of the sugar. Beat.
Step 4 of 30
Pour in all the sugar. Continue beating until the sugar dissolves and stiff peaks form.
Step 5 of 30
Add the ground peanuts.
Step 6 of 30
Gently mix (using a spatula or the lowest mixer speed).
Step 7 of 30
Draw two circles with a diameter of 20–22 cm on parchment paper.
Step 8 of 30
Flip the sheet over.
Step 9 of 30
Form layers about 1 cm high (it is convenient to use a pastry bag with a nozzle). Pipe several meringues for decoration nearby. Distribute the remaining mixture randomly (a second baking tray can be used to dry them simultaneously); this part will be used for crumbs. Place in an oven preheated to 100 degrees. Dry for 3–4 hours.
Cream Preparation
Step 10 of 30
Lightly beat the egg with sugar.
Step 11 of 30
Pour in the milk.
Step 12 of 30
Place the mixture over a water bath.
Step 13 of 30
Cook until thickened, stirring constantly.
Step 14 of 30
Allow the mixture to cool.
Step 15 of 30
Beat the softened (not melted) butter.
Step 16 of 30
Add half of the egg and milk mixture.
Step 17 of 30
Beat.
Step 18 of 30
Add the second part of the egg and milk mixture.
Step 19 of 30
Beat.
Step 20 of 30
Add cognac.
Step 21 of 30
Mix.
Step 22 of 30
Mix 1 tbsp of the finished cream with cocoa.
Step 23 of 30
Crumble the meringue intended for coating.
Step 24 of 30
Allow the cake layers to cool completely.
Step 25 of 30
Spread half of the cream on the first layer and smooth it out.
Step 26 of 30
Cover with the second layer (it can be flipped upside down).
Step 27 of 30
Cover the top and sides of the cake with the remaining cream.
Step 28 of 30
Decorate the edges and sides with crushed meringue.
Step 29 of 30
Place whole meringues on top.
Step 30 of 30
Pipe small roses using the chocolate cream. Place the cake in the refrigerator for 3–4 hours. It is recommended to serve the dessert at room temperature.