cottage cheese cake angel tears This cottage cheese dessert got its unusualThe name is due to the tiny amber droplets that protrude on the surface of the cake during cooking. Gentle, magical and incredibly appetizing - all words are not enough to correctly describe the words in this cake. It should be simply prepared and fully enjoyed its fabulous taste. The cake "Tears of the Angel" consists of only 3 layers: from dough, curd filling and protein meringue. Aligning the surface of the last layer, you can lay out a variety of waves, peaks and depressions, which will give the finished product a charming appearance. Bake the soufflé at a temperature of no higher than 110 degrees and do not open the oven door for the first 45 minutes of baking, so the meringue will not settle when you remove it from the oven. To properly whip the squirrels, it is better to pre-cool them (send them for an hour in the refrigerator) and a little salt. Inclusions of the yolk are unacceptable. Cottage cheese for the filling can be taken coarse, but then it must be grinded with a blender or wipe with a spoon one to two times through a very fine sieve. You can also take the finished curd mass. While kneading the dough, do not melt the margarine or butter until it is transparent. Shortbread "loves" chilled solid fats - then it turns out a little layered and very delicate. Well, we uncovered all the secrets of the successful preparation of the magic dessert, it was time to take the recipe and bake a great treat "Tears of an Angel".

Cake "Tears of an Angel"

The sandy basis of the test is incredibly friable,the curd layer gives satiety, and the tender souffle simply melts in the mouth! Prepare this dessert at least once, and you will remain faithful to it for a long time. For the basis:

  • 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 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 a souffle:

  • 3 protein
  • 2/3 cups of powdered sugar

Cooking method: Start creating a tart "Tears of an Angel" with kneading a sand dough for the base. In a large bowl, mix the flour with a baking powder, grate the butter and grind the mixture by hand. Add the egg and sugar, knead the dough. Then blind him in a bowl and wrap tightly in a food film. Send the dough for half an hour to cool. While this happens, turn the oven thermostat 180 degrees and start cooking the curd layer. Its recipe is very simple: mix all ingredients in a blender until smooth. In the meantime, the dough in the fridge is quite cold - grind it manually and distribute evenly on the bottom of the mold. At this amount of ingredients it is better to take the shape of 23-25 ​​cm in diameter. Knead the base with a fork and send it to a preheated oven for 15 minutes. When the base is slightly baked, remove the mold and carefully lay out the curd filling. Again, send the cake to the oven and continue baking for the next half hour. While the cottage cheese is baked, whisk the remaining proteins until a strong foam, pour the sugar powder into 1 tablespoon and continue to beat until soft peaks form. Then reduce the temperature in the oven to 110 degrees, take out the shape and lay out the souffle. Leave the cake for an hour and a half in the oven, during this time, small amber "tears" will appear on the surface, thanks to which the cake has its magic name. It's just fine if you can leave the dessert cool for 6-7 hours in the oven by opening its door. If this is not possible, allow the cake to cool down at room temperature. Gently cut, because the cottage cheese cake is very tender and soft. Bon Appetit! tasty cake cake angel tears

Peach cake "Tears of an angel"

The main difference of this recipe from the previous one -canned peaches in the curd layer. They give the dessert a wonderful fresh taste. If you like this fruit, this version of the pie will have to your liking, because all its components complement each other 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 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 a souffle:

  • 4 protein
  • 210 grams of powdered sugar

Cooking method: It is best to bake this curd cake in a split form. To make a dough, take butter for an hour from the fridge and, when it's slightly warm, cut it into small cubes. In a deep bowl, pour in the flour, loosen, sugar and mix these ingredients. Add butter, yolks and whole egg, carefully mix the dough. Wrap the com into the food film and send it to cool in the refrigerator. To prepare a very delicate curd layer, add milk and cream mixed with starch. Beat the mixture well, enter yolks and a teaspoon of lemon peel (if desired). Now it's time to prepare the basis for the cake. Smear the form with a piece of butter, sprinkle with flour and lay out the cooled dough. Carefully distribute it on the bottom, forming low walls. Send the form for 20 minutes in a preheated 180 degree oven. After waiting the specified time, lay the curd mass and drown in it 9 halves of peaches, slightly drained from the syrup. Put the dish back in the oven again and bake until the cottage cheese is ready. This process will take you approximately 60-80 minutes. While the curd layer of the filling is being prepared, start to beat the protein meringue into a strong foam. After straightening, cover the souffle with the cake and send it to the oven for an hour (at a temperature not exceeding 110 degrees). Let the peach cake "Tears of an Angel" cool in the oven. The slower the dessert will cool, the more souffle will get air. Have a nice tea! tender cottage cheese cake angel tears

Chocolate-raspberry cake "Tears of an angel"

Incredible combination of cocoa and raspberries will give a bright unforgettable taste to the usual 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

Cooking method: The basis of the cake is made in a well-known way: mix the usual short dough from flour, butter, baking powder, eggs, 2 yolks and 100 grams of sugar. Wrap it in a bag and send it to the refrigerator to cool. Cottage cheese load into a blender, add 3 yolks, 150 grams of sugar, 40 grams of cocoa powder and 4 tablespoons of sour cream, carefully beat everything. In the prepared form, place the cooled dough and spread it evenly on the bottom with your fingers. Send the base for the cake to the bottom shelf of the oven to bake at a temperature of 180 degrees. Cook need only 15 minutes. Get the form with a semi-baked sand dough and place on it fresh raspberries. If you do not have fresh berries at the moment, use frozen, but it needs to be thawed very slowly. Just leave the raspberries on the bottom shelf of the refrigerator for the night, so it will not flow during cooking. So, the berry is defrosted correctly - it's time to spread it on the dough. Evenly cover the surface with raspberries, so that there are no empty spaces. Pour the curd cacao mass over the top and send the dish to bake for 30-40 minutes on the middle shelf of the oven. Came through to whisk meringue. Gradually increasing the speed of whipping, sprinkle sugar, about 150-200 grams of sand or powder for 4 squirrels. When the foam reaches the consistency of soft peaks, the meringue will be ready. If you have something went wrong, if the foam does not get stronger, pour in it 0.5 teaspoon of fresh lemon juice. Then take the cake out of the oven and set the thermostat to 110 degrees. Gently lay the protein foam on the curd layer and rub over the bitter chocolate. Let the dish bake for an hour and a half at a low temperature. Some housewives do not lower the temperature and continue to keep the baking at 180 degrees 15-20 minutes. Choose a method that is right for you. When the top of the souffle slightly cracked and gains a golden tinge - the chocolate-raspberry cake "Tears of an Angel" is ready, pleasant tea-drinking for you! A wonderful delicate dessert is not difficult to cook at all - this requires a few products and a lot of inspiration. Prepare for loved ones with love! We advise you to read: