Cake; Angels tears

Cake “Tears of an Angel”

I really love making this excellent “Tears of an Angel” cake. It amazes not only with its unusual appearance, but also with its very gentle taste. You look at this delicacy with tenderness, because after the cake has completely cooled down, golden droplets appear on its surface - “tears”. Make the “Tears of an Angel” cake and I’m sure you won’t remain indifferent.

Ingredients

Manufacturing stages

Sift flour with baking powder and add chilled butter.

Grind into crumbs.

Grind the egg and sugar well.

Add the egg and sugar mixture to the flour and butter crumbs and knead the dough.

Wrap the finished dough in cling film and put it in the refrigerator for 30 minutes.

Now let's start making the curd inside for the cake. We rub the cottage cheese through a sieve.

Separate 3 yolks from the whites.

In a bowl, combine the yolks, sugar, semolina and vanilla sugar.

Grind well with a spoon.

Add sour cream and egg-sugar mixture to the pureed cottage cheese.

Mix everything thoroughly with a spoon or mixer.

We cover the bottom of the springform pan with baking paper (I have a diameter of 24 cm) and grease the entire pan with vegetable oil. We take out our dough, which has been in the refrigerator for 30 minutes.

Distribute the dough along the bottom of the mold and make sides.

Place the curd insides on top and smooth over the entire pan. Place in an oven preheated to 180 degrees for 30 minutes.

After 20 minutes after we put the mold in the oven, we begin to prepare the meringue. Lightly beat the egg whites with a mixer and add 1 tablespoon of sweet powder.

We continue to beat the whites, adding evenly the other two tablespoons of sweet powder. You will get a stable foam.

After 30 minutes, we take out our mold and reduce the degrees in the oven to 160. Place the whipped whites in a hot mold on top of the curd inside and distribute it moderately. Then, using a spoon, we slightly “excite” the whites; when baking, the top of the cake will look more attractive. Place the pan back in the oven for 10 minutes.

After 10 minutes, turn off the oven and open the door. We keep our cake pan in this form for 1-1.5 hours. If the whites settle slightly, don't worry, this is normal. Then we take out our cake pan and can already see the appearance of golden droplets. If drops have not yet appeared, do not worry, they will certainly appear, the process is not over yet.

Cover our form with a lid from the pan and put it in the refrigerator until it cools completely. I leave it overnight (that is, in the dark) .

We take the cake out of the mold, put it on a plate and admire “Tears of an Angel”.

We cut it into pieces and treat our relatives to an amazingly tender and tasty delicacy.

Bon appetit everyone!

“Tears of an Angel” - a very tasty cake

From time to time you want to treat yourself and your loved ones to something delicious, but you just don’t know what to cook. Please consider my recipe. I suggest baking a delicious cake for you - “Tears of an Angel”.

This confectionery magic got its name thanks to the amber droplets that form on the surface during its production. The stunning taste, wonderful title and beautiful appearance make this cake especially unique. The bold, varied, sweet and tender taste of this culinary masterpiece will make you rejoice and smile.

If you have free time and desire, try baking “angel tears”.

Consider several manufacturing technologies, find your own favorite recipe:

1) Traditional recipe:

Ingredients for the crust:

Egg – 1 pc.
Flour – 1 tbsp.
Baking powder (or slaked soda) – 1 tsp.
Butter – 80 g
Sugar – 2 tbsp. spoons

For the inside you need:

Sweet sand - half a glass
Cottage cheese – half a kilo
Yolks – 3 pcs.
Semolina – 1 tbsp. spoon
Sour cream or cream – 100 g
Vanilla – 1 g

For the soufflé:

Proteins – 3 pcs.
Sweet powder – 3 tbsp. spoons

Step 1, dough

To prepare the shortbread, you need to knead the dough. To do this, beat the eggs with sugar. Add baking powder to flour and mix. Add the butter to the eggs and beat with a mixer, then mix with the flour mixture. The dough should be thick and homogeneous. Next, cover your dough with cling film and place it in the refrigerator for half an hour.

Step 2, inside

Mix cottage cheese, yolks, semolina, sweet sand and sour cream until smooth. It is better to beat and stir with a mixer, but in the latter case, you can use a whisk or a regular tablespoon.

Step 3, soufflé

You need to beat the soufflé into a thick foam, adding evenly sweet powder. It is necessary to whisk for a long time for our “Tears” to appear.

Next you need to take our dough out of the refrigerator and carefully place it on the mold. You can take any cake mold.

Place the dough on the bottom of the mold, place the curd mass on top and bake our dough in a preheated oven for about half an hour at a temperature of 180 degrees. Then remove from the oven and place the soufflé on top. Bake for 15 minutes until golden brown.

Then turn off the oven and leave the cake to cool. Over the next hour and a half, the “tears of an angel” will begin to appear.

The cake is somewhat reminiscent of cheesecake, bake “tears of an angel”, because they will melt any heart.

2) Recipe for a cheesecake type (“tears of an angel” in English):

Although this recipe will take you a lot of time, you will not regret it - the cake will turn out wonderful and exquisitely refined.

For the base

Cottage cheese – half a kilo
Sour cream – 300 g
Sweet sand – 160 g
Butter – 150 g
Crumbled cookies – 250 g
Eggs – 3 pieces
Vanillin – 1 g

For the meringue

Egg whites – 3 pieces
Sugar – 160 g

Manufacturing development:

Cover the baking dish with baking paper. Crumble the cookies and mix with the melted butter. Then cover the pan with buttery cookies with cling film and place in the refrigerator.

Next, mix cottage cheese with sugar, eggs and vanilla, and sour cream. Place the resulting curd mixture onto the cooled mixture of cookies and butter. Place the pan in the oven. Bake for 1 hour at 160 degrees.

Remove your cake from the oven and let it cool for the next 2 hours.

Beat the whites with sugar. The mass must be airy. Place the protein mass on your baked goods and bake the “tears of an angel” for 8 minutes at a high temperature of 200 degrees.

Let your confection cool for 2-3 hours.

3) Biscuit recipe

This recipe is suitable for lovers of sponge cakes.

For your biscuit

Flour – 160 g
Sugar – 220 g
Proteins – 12 pieces
Vanillin – 1 g
Wine granite – 5 g

For the lemon inside

Lemon juice – 200 ml
Zest of 1 lemon
Sweet sand – 150 g
Butter – 70 g
Eggs – 3 pieces

For the meringue:

Egg whites – 4 pieces
Sugar – 80 g

1 step, cream

Mix lemon juice, lemon zest, sugar and eggs, beat and place in a water bath. Stir for 15 minutes, the cream should become thick. Then add the butter and let the cream cool.

Step 2, biscuit

Combine sugar and flour. Beat the eggs separately with cream of tartar and salt, then add sugar. Mix the egg mixture with flour. Next, put it in the mold. Bake for 40 minutes at 180 degrees.

Step 3, final

Cut the sponge cakes into two equal parts, brush with lemon cream and cover with meringue. Bake for another 20 minutes.

“Tears of an Angel” can be prepared in different ways. In any case, you can find a recipe to suit your own taste. That cake is just a parable.

Cake Tears of an Angel recipe with photos step by step at home

Have a nice day, dear readers!

Now let's prepare the famous Angel's Tears cake. I'm sure almost everyone has already cooked! And for those who haven’t cooked, I urge you to definitely bake it!

The pie gets its name from the droplets of water that appear on the finished product.

It turns out touching and special! With all this, there is nothing complicated, because you can master such baking the first time!

Recipe for Angel's Tears cake at home

To make the dough we need:

Confectionery mold with a diameter of 22 cm;
80 g butter;
2 tbsp. l. Sahara;
1 yolk;
1 cup flour;
1 tsp. baking powder;
1 tbsp. l. sour cream or (kefir, cream);

For the curd inside:

500 g cottage cheese;
3 yolks;
150 g sugar;
100 ml sour cream (3-4 tbsp);
1 packet of vanilla sugar;
2-3 tbsp. l. semolina;

For the protein soufflé:

4 squirrels;
4 tbsp. l. sugar or sweet powder;

Let's start preparing the cake:

1. Add sugar to the butter.

2. Sift flour with baking powder.

3. We rub it all together with our hands. The oil must be cool from the refrigerator.

4. We make such a crumb, but do not overdo it.

5. Now add 1 egg yolk to the dough. For now we put the whites in the refrigerator, they will be useful to us later.

6. Mix the dough. If 1 yolk is not enough to form a lump of dough, add a little sour cream or yogurt.

7. Wrap the dough in cling film and place in the refrigerator for 30 minutes.

8. Prepare the curd filling.

9. Grind the cottage cheese through a sieve. If you have dry cottage cheese, without excess water, then simply pound it with a pestle.

10. Add sugar, yolks, sour cream and vanilla sugar to the cottage cheese.

11. Mix all ingredients.

12. To make sure that our curd mass literally thickens. Add one tbsp. l. semolina or flour.

13. Mix thoroughly and leave the cottage cheese for 30 minutes at room temperature.

14. Place the dough on 1 sheet of parchment paper. We will roll out the dough between 2 parchment sheets.

15. Roll out the dough taking into account the diameter of your mold and taking into account the sides.

16. Place the dough in the mold and smooth it out.

17. Immediately put the curd filling on the shortbread and smooth it out.

18. We send everything to a preheated oven to 180 degrees. Bake for 20-30 minutes until the cottage cheese is browned.

19. 5 minutes before the curd base is ready , we begin preparing the soufflé.

20. We begin to beat the egg whites from the refrigerator with a mixer at low speed, gradually increasing it.

21. Add sweet powder to the whites in small portions. Beat until stable peaks form.

22. Spread the whipped protein mixture immediately onto the hot curd layer.

23. We smooth out the whites, giving them a pattern with a pastry spatula.

24. Place back in the oven for 5-10 minutes. Until golden brown.

25. Take out the pan and ventilate the oven for a couple of minutes.

26. Next, return it to the switched off oven, leaving a small gap, until it cools completely. You don’t have to return it to the oven, but simply cover the cake with a large bowl.

After 2-3 hours, amber drops will appear on the cake! This is condensation that appears on the surface of the cake. I do not recommend leaving the cake overnight (that is, in the dark) . It tastes better fresh!

https://youtu.be/R001gDyIBl8

Curd cake “Tears of an angel”

Preparation time: 40 min.

Production time: 50 min.

Number of servings: 8 pcs.

Ingredients

Video for the recipe “Cottage cheese cake “Tears of an angel””

How to bake a tender curd cake “Tears of an Angel”

This is not a pie or a cake, but wonderful magic in the full sense of the word. I saw the recipe in the ordering table and couldn’t pass it by - I was immediately intrigued. Having looked at the recipe on the Internet, I was very hesitant that I would succeed in this beauty, because the pre-war oven was on its last legs, but I decided to do it anyway.

How to prepare “Curd cake “Tears of an Angel”” step by step with photos at home

To make the “Tears of an Angel” cottage cheese cake, we will need the following products: butter, cottage cheese, wheat flour, granulated sugar, sour cream, vanillin, chicken eggs (3 yolks for the filling and 3 whites for the soufflé), semolina, sweet powder.

Combine premium wheat flour with baking powder.

Cut the cooled butter into cubes and add to the flour.

It is best to create crumbs using a food processor - this way your hands will not come into contact with the dough and the base will be airy and crumbly. Almost 1 minute and the crumb is ready. If you don’t have a food processor, quickly grind the flour and butter until small crumbs form.

Beat 1 egg with sugar and add to the flour crumbs. Now our task is to combine these ingredients into a plastic dough. I did this, again, in a combine.

The dough is ready - put it in the cold for half an hour, and in the meantime prepare the filling.

In another bowl, combine all the products that make up the inside: cottage cheese, sugar, sour cream, semolina, vanillin and 3 yolks.

All ingredients can be mixed with a spoon, hands, mixer or using a food processor. I chose the extreme option. What I got was a fairly watery mass (sour cream 20% fat). I think it all depends on the cottage cheese - mine was 9%.

The dough has cooled. We take it out and put it in a springform pan, press it to the bottom and at the same time make small sides. For insurance, I placed parchment around the edges of the pan. The diameter of my pan is 18 cm - I wanted the cake to be tall. You can create a larger shape, but even then the height of the product will be even lower.

Pour the curd filling onto the dough and place it in a preheated oven to bake for about 30-40 minutes. Temperature - 180°C.

When the inside of the oven is set on the sides, but the middle is jiggling (after about 30 minutes), you need to cook the whites.

Beat the chilled 3 egg whites until foamy, adding sweet powder evenly. By increasing the speed of the mixer, we achieve stable peaks; in other words, when turning the bowl over, the protein mass must remain in place. Moreover, it does not have to leak. If this is observed, beat further. The photo shows that the turrets from the rims hold their shape and do not fall off - which means everything was made correctly.

Remove the pan from the oven and reduce the temperature to 140°C. In my gas oven this means below medium gas.

Spoon the whipped whites onto the curd layer. You don’t have to try too hard to level the surface - it will be even more attractive. Place in the oven for another 15 minutes.

In the time given to us, the top of the cake will brown, but underneath the crust it will be moist. We take the cake out of the oven and leave it alone until it cools COMPLETELY (. ) .

Look at this magic for us: while the cake was cooling, droplets of caramel formed on the surface of the soufflé. And if you put the cake in the cold, there will be even more of them and they will be even more noticeable. Just a mind-blowing recipe and the most delicious cake!