Cooking Time
6 h.
Serves
10
Difficulty
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About This Recipe
The "Polet" cake recipe was invented by Soviet professional confectioners in the late 1950s (hence the name—as a response to events in the field of space achievements). Why the idea of creating another dessert from protein dough arose (by that time the famous "Kyiv" cake already existed), history does not specify. However, "Polet" immediately found its admirers who were ready to stand in line for hours for the coveted box with their favorite treat. Of course, Soviet housewives tried to recreate something similar on their own, but with varying degrees of success. One of the reasons for their failures was the lack of powerful home mixers at that time, and beating egg whites with sugar to the right consistency with a whisk required a lot of time and effort. Today, each of us can afford almost any kitchen appliance, so making the "Polet" cake should not pose significant difficulties.
Ingredients List
Total Ingredients: 10
Serves:
Butter 82.5% - 220 g
Milk - 130 g
Sugar - 160 g
Egg - 1 pcs.
cocoa powder - 10 g
Cognac - 1 tbsp.
Egg whites (5 pcs) - 165 g
Sugar - 300 g
Walnuts or almonds - 130 g
Vanilla sugar - 10 g
Nutrition Facts
Serves:
🥓
Fat
277г
🍚
Carbohydrates
489г
🥩
Proteins
52г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the base of the Poljot cake - protein cake layers. Place the walnuts on a baking sheet and brown in the oven at 160°C for 7 minutes, stirring occasionally. Let cool and grind.
Step 2
Beat the egg whites for the cake base with a mixer until stiff. Then, while continuing to beat, gradually add regular and vanilla sugar. The result should be a dense, fluffy mass of uniform consistency. Add nuts and stir.
Step 3
Draw circles with a diameter of 22 cm on baking paper. Turn it over and place it on the baking sheets. Transfer the protein mass into a pastry bag and then pipe it onto paper, focusing on the drawn circles.
Step 4
Plant 10–15 small rosettes nearby. Bake the cake base and meringue for decoration for 2 hours at 100°C. Let cool on the paper, then carefully remove it.
Step 5
Prepare the cream for the cake. Beat the egg and sugar in a heatproof bowl until you obtain a fluffy mass of homogeneous consistency. Pour in the milk. Mix thoroughly and place in a hot water bath. Cook until thickened, stirring constantly with a whisk.
Step 6
Let the milk mass cool completely. Cut the butter for the cream into cubes, place in a bowl and leave for 30 minutes until it becomes soft. Beat with a mixer. Then, without stopping the process, gradually add the cooled milk mass and cognac to the butter.
Step 7
Set aside some of the cream to decorate the cake and mix with cocoa powder. Place one egg white cake on a plate and spread with white cream. Cover with the second one. Spread white cream on top and sides. Decorate with meringue and chocolate cream. Place in the refrigerator for 4 hours.
Enjoy your meal!
Follow the instructions step by step