My mom was buying cake “Polet” which means “flight” in Russian, when we lived in Tajikistan. it was one of the most popular dessert at that time. I still remember the taste of fluffy meringue biscuits and light butter cream. That cake also had whole hazelnuts inside and my younger sister and I loved to dig them out of the cake. I never thought about making it at home because I believed that making meringue is a difficult process and takes a lot of experience until I came across this recipe on one of the Russian cooking sites. The Russian version of this cake is named Pavlova after the famous Russian ballerina Anna Pavlova. I decided to give it a try and realized that this dessert is not as difficult to make as I thought. I named my cake Polet as a it reminds me about my childhood dessert.
For about 6 servings you will need:
• 4 egg whites
• pinch of salt
• 1 cup of fine granulated sugar
• 2 tablespoons of cornstarch
• 1 teaspoon of lemon juice
• 1 cup of heavy whipping cream
• 2 tablespoons powdered sugar
• 1 cup of any fresh berries for topping( I used frozen cherries)
Preheat your oven to 350F. In standing mixer place egg whites and pinch of salt and beat them on medium speed until peeks form.
Mix together sugar and cornstarch.
Add sugar mixture to egg whites one tablespoon at a time and turn your mixer to high and continue to beat the eggs until they stiffen up, add lemon juice to stabilize the meringue, beat it for another minute.
The batter is ready when it does not fall of the spoon.
On a baking sheet covered with parchment paper draw a circle 6″ to 9″ inches in diameter.
I made my cake 6″ inch in diameter. Using a decorating bag squeeze meringue making it look like a ballerina’s tutu.
Turn your oven’s temperature down to 225F and place your meringue into your oven. Bake the cake for one and a halve hours. Turn the oven off and leave your meringue inside for at least 4 hours to completely cool down.
Whip heavy cream and sugar on medium high until it builds some picks. Place one cake layer into the center of a cake plate or platter.
Using a decorating bag squeeze whipped cream around
and place half of your berries on top of your first layer.
Repeat it with the rest of the layers
and top it with fresh berries.
Chill your cake before serving.