This curd dessert got its unusual nameThe name comes from the tiny amber droplets that appear on the surface of the cake during the cooking process. Delicate, magical and incredibly delicious - all the words are not enough to properly describe this cake. You just need to cook it and fully enjoy its fabulous taste. The cake "Angel's Tears" consists of only 3 layers: dough, curd filling and protein meringue. By leveling the surface of the last layer, you can lay out a variety of waves, peaks and hollows, which will give the finished product a charming look. Bake the soufflé at a temperature no higher than 110 degrees and do not open the oven door for the first 45 minutes of baking - this way the meringue will not settle when you take it out of the oven. To properly beat the whites, it is better to pre-cool them (put them in the refrigerator for an hour) and add a little salt. Inclusions of yolk are unacceptable. You can use coarse-grained cottage cheese for the filling, but then you need to grind it using a blender or rub it with a tablespoon once or twice through a very fine sieve. You can also use ready-made cottage cheese mass. When kneading the dough, do not melt the margarine or butter until transparent. Shortcrust pastry "loves" chilled solid fats - then it turns out a little flaky and very tender. Well, we have revealed all the secrets of successfully preparing a magical dessert, it's time to take the recipe into service and bake a magnificent treat "Angel's Tears".
Cake "Angel Tears"
The shortcrust pastry base is incredibly crumbly,the curd layer adds satiety, and the most delicate soufflé simply melts in your mouth! Prepare this dessert at least once, and you will remain faithful to it for a long time. For the base:
- 260 grams of flour of the highest grade
- teaspoon baking powder for dough
- 95 grams of butter 82.5% fat content
- 3 tablespoons sugar
- 1 egg
For the filling:
- 2.5 cups of fatty cottage cheese
- 0.6 cups of sugar
- 3 yolks
- 15 grams of mango
- 9 tablespoons with a large slice of sour cream or thick cream
- vanilla
For the soufflé:
- 3 protein
- 2/3 cups of powdered sugar
Method of preparation:Start making the Angel's Tears pie by kneading the shortcrust pastry for the base. In a large bowl, mix the flour with baking powder, grate the chilled butter and rub the mixture by hand. Add the egg and sugar, knead the dough. Then mold it into a ball and wrap it tightly in cling film. Let the dough cool for half an hour. While this is happening, turn on the oven thermostat to 180 degrees and start preparing the curd layer. Its recipe is very simple: mix all the ingredients in a blender until smooth. Meanwhile, the dough in the refrigerator has cooled enough - knead it by hand and distribute it evenly over the bottom of the pan. For this amount of ingredients, it is better to take a pan 23-25 cm in diameter. Prick the base with a fork and put it in a preheated oven for 15 minutes. When the base is slightly baked, take out the pan and carefully lay out the curd filling. Place the cake back in the oven and continue baking for the next half hour. While the cottage cheese is baking, beat the remaining egg whites until stiff peaks form, add 1 tablespoon of powdered sugar and continue beating until soft peaks form. Then reduce the oven temperature to 110 degrees, remove the pan and add the soufflé. Leave the cake in the oven for an hour and a half, during which time small amber "tears" will appear on the surface, which is how the pie got its magical name. It is great if you can leave the dessert to cool for 6-7 hours in the oven, slightly opening the door. If this is not possible, let the pie cool at room temperature. Cut carefully, because the cottage cheese cake is very tender and soft. Enjoy your meal!
Peach Cake "Angel Tears"
The main difference between this recipe and the previous one iscanned peaches in a curd layer. They give the dessert a wonderful fresh taste. If you like this fruit, you will like this version of the pie, because all its components complement and emphasize each other. Ingredients: For the dough:
- 150 grams of sifted flour
- 5 tablespoons of sugar
- 2 yolks
- whole egg
- 75 grams 82.5% butter
- 8 grams of baking powder
For the filling:
- 800 grams of cottage cheese
- 200 milliliters of milk
- 150 milliliters of cream
- corn starch
- vanilla
- a full cup of sugar
- 4 yolks
- 2 whole eggs
- a little lemon zest
- canned peaches
For the soufflé:
- 4 protein
- 210 grams of powdered sugar
Method of preparation:It is best to bake this curd cake in a springform pan. To prepare the dough, take the butter out of the refrigerator for an hour and, when it warms up a little, cut it into small cubes. Pour flour, loosen, sugar into a deep bowl and mix these ingredients. Add butter, yolks and a whole egg, mix the dough thoroughly. Wrap the dough in cling film and send it to cool in the refrigerator. To prepare a particularly delicate curd layer, add milk and cream mixed with starch. Beat the mixture well, add yolks and a teaspoon of lemon zest (optional). Now it's time to prepare the base for the cake. Grease the pan with a piece of butter, sprinkle with flour and lay out the cooled dough. Carefully distribute it along the bottom, forming low walls. Send the pan for 20 minutes in an oven preheated to 180 degrees. After the specified time, lay out the curd mass and drown 9 peach halves, slightly drained from the syrup, in it. Put the dish back in the oven and bake until the curd is ready. This process will take you about 60-80 minutes. While the curd layer of the filling is preparing, start whipping the protein meringue into a strong foam. Once done, cover the pie with the resulting soufflé and put it in the oven for an hour (at a temperature of no more than 110 degrees). Let the peach cake "Angel's Tears" cool in the oven. The slower the dessert cools, the airier the soufflé will be. Enjoy your tea!
Chocolate-raspberry cake "Angel's Tears"
An incredible combination of cocoa and raspberries will give a bright unforgettable taste to a familiar dessert. Ingredients:
- flour - 180 grams
- butter - half a pack
- baking powder
- 400 grams of sugar
- 600 grams of cottage cheese
- 4 protein
- egg
- 5 yolks
- 20 grams of dark chocolate
- a glass of raspberry fresh or thawed
- 40 grams of cocoa powder
Method of preparation:Make the pie base in a well-known way: mix regular shortcrust pastry with flour, butter, baking powder, egg, 2 yolks and 100 grams of sugar. Wrap it in a bag and put it in the refrigerator to cool. Load the cottage cheese into a blender, add 3 yolks, 150 grams of sugar, 40 grams of cocoa powder and 4 tablespoons of sour cream, beat everything thoroughly. Put the cooled dough in the prepared form and spread it evenly along the bottom with your fingers. Put the pie base on the bottom shelf of the oven to bake at 180 degrees. It only takes 15 minutes to cook. Take out the form with half-baked shortcrust pastry and put fresh raspberries on it. If you do not have fresh berries at the moment, use frozen ones, but you need to defrost them very slowly. Just leave the raspberries on the bottom shelf of the refrigerator overnight, so they do not flow during cooking. So, the berries are defrosted correctly - it's time to put them on the dough. Cover the surface evenly with raspberries so that there are no empty spaces. Put the curd cocoa mass on top and send the dish to bake for 30-40 minutes on the middle shelf of the oven. Come through whipping the meringue. Gradually increasing the whipping speed, gradually pour in sugar, about 150-200 grams of sand or powder for 4 proteins. When the foam reaches the consistency of soft peaks, the meringue is ready. If something went wrong, if the foam does not strengthen, pour in 0.5 teaspoon of fresh lemon juice. Then take the cake out of the oven and set the thermostat to 110 degrees. Carefully put the protein foam on the curd layer and grate dark chocolate on top. Let the dish bake for another hour and a half at a low temperature. Some housewives do not lower the temperature and continue to keep the baked goods at 180 degrees for 15-20 minutes. Choose the method that suits you. When the top of the soufflé cracks a little and acquires a golden hue - chocolate-raspberry cake "Angel's Tears" is ready, enjoy your tea party! It is not difficult to prepare a wonderful delicate dessert - you need a few products and a lot of inspiration. Cook for your family and friends with love! We recommend reading:
