Angel's Tears Cake - a step-by-step recipe with photos of an unusual dessert. How to prepare “angel tears”, step-by-step recipe with photos

What a difference it really makes! It is also called pie or tart. One thing is important - this is an incredibly tasty and delicate dessert with original sweet droplets on the surface.

Tart (or cake?) seems to shed tears, which is why it received such an original name. In step-by-step recipes we will reveal all the secrets of this wonderful dessert, and also make it release a lot of caramel droplets.

Tears of an angel - general principles of preparation

You need to prepare the pie in advance. The dessert must stand in a cool place for several hours to allow tears to appear. It is better to make it in the evening and leave it until the morning. Or bake in the morning and leave until evening.

What does the pie consist of:

1. Sand tart. It is prepared on the basis of butter or margarine, and is a thin flat cake with sides on which fillings are placed.

2. Curd layer. Based filling of cottage cheese with eggs, sugar, vanilla and semolina. It’s best to take real cottage cheese, or maybe country cottage cheese; dubious products with herbal ingredients may not behave correctly in the oven.

3. Protein layer. Consists of beaten egg whites and sugar. After baking, it is on it that caramel-colored droplets appear. To prepare this layer you cannot do without a mixer.

Many step-by-step recipes for Tears of an Angel do not specify a baking dish, and this is very important. You need a real springform pan with a ring. It’s easier to extract dessert from it.

Tears of an angel: a step-by-step recipe for a classic cottage cheese tart

The most popular version and classic taste of the “Tears of an Angel” pie, a step-by-step recipe with all the subtleties and features. For everything to work out, we measure the products using scales.

Ingredients

80 grams of butter;

2 tbsp. l. Sahara;

150 grams of white wheat flour;

1 tsp. baking powder from a bag.

Curd filling:

500 grams of cottage cheese;

10 grams of semolina;

1 packet of vanillin;

100 grams of sugar;

3 yolks;

100 grams of sour cream.

For the protein layer:

3 raw proteins;

3 tbsp. l. granulated sugar.

Preparation

1. Remove the butter from the refrigerator a couple of hours before preparing the pie. It should soften well, but not melt. This is very important, since shortbread dough does not like melted fat.

2. Add sugar to the butter, rub together with a fork or large spoon, add one egg, mix until smooth. Sugar should dissolve as much as possible.

3. Measure out the required amount of flour, add baking powder to it, pour everything together into a sieve and sift.

4. Add flour to the dough. Stir and form a ball.

5. Take out the springform pan. Since the dough is shortbread, it does not need to be lubricated with anything. But if you wish, you can cover the bottom with a piece of parchment, that is, put it and fasten the ring.

6. Using your fingers, spread the dough over the entire shape, immediately making small sides of about 1.5 cm.

7. Place the shortbread tart in the freezer for 30 minutes.

8. Prepare the first curd filling. The cottage cheese needs to be ground through a sieve or blended with a blender. There should not be any large or even hard lumps in it.

9. Add the yolks to the cottage cheese. Carefully separate the whites and put them in the refrigerator. They are needed to prepare the final meringue layer.

10. Following the yolks, add granulated sugar and sour cream to the curd mass. Of course, it is better to take a fatty product of at least 20%. Add vanilla and semolina.

11. Thoroughly grind all the ingredients of the curd filling together or simply beat until the granulated sugar is completely dissolved.

12. Preheat the oven to 180 degrees.

13. Remove the shortcrust pastry crust from the freezer. Pour the curd filling into it and level it with a spoon.

14. Immediately put the pie in the oven, it should already be warmed up. Bake at this temperature for 20-25 minutes. The cake should be baked, and the curd filling should set and dry on top.

15. Reduce the oven temperature to 140 degrees.

16. While the cake is baking, beat the egg whites with three tablespoons of sugar until stiff peaks form.

17. Take out the shortbread with the first filling and place the whipped egg whites on top.

18. Put “Tears of an Angel” in the oven again. Now we bake at 140 degrees and watch carefully.

19. As soon as the whites on top are slightly browned, this is about 12-15 minutes, you need to take out the pie. It is very important not to overdry the protein layer, otherwise tears may not appear. But you also need to bake it so that it has time to cook.

20. Remove the pie from the oven and immediately cover with a suitable sized lid. Important! Do not tighten it with film!

21. If possible, we take it out onto a cool balcony or into a storage room, outside. If not, cool it at room temperature, then put it in the refrigerator for several hours.

22. Remove the lid and admire the tears that appear!

23. Carefully separate the sides of the pie from the pan. Remove the ring and transfer the “Tears of an Angel” dessert to a flat plate.

Tears of an angel: step-by-step recipe for dessert with peaches

A very popular version of peach tart. The step-by-step recipe for “Tears of an Angel” uses canned fruit from jars, but you can also use fresh peaches, which will also turn out delicious.

Ingredients

For shortbread dough:

4 tbsp. l. Sahara;

170 grams of flour;

75 grams of butter;

2 yolks;

One whole egg;

5 g ripper.

First filling:

800 grams of cottage cheese;

150 grams of sour cream;

1 tbsp. l. corn starch;

4 yolks;

180 g sugar;

1 tsp. lemon zest;

1.5 tbsp. l. semolina.

For the protein filling:

0.5 tbsp. sah. powders.

Additionally, you will need 1 can of canned peaches.

Preparation

1. Soften the butter in a warm place, add four tablespoons of granulated sugar to it and grind thoroughly to obtain a homogeneous cream.

2. Add the yolks and egg to the butter, continue to grind until smooth.

3. Combine flour and baking powder, add to the dough and knead. There is no need to mix for a long time; shortcrust pastry does not like this.

4. You need to turn on the oven, let it warm up to 180 degrees.

5. Transfer the shortbread dough into the mold, level the layer, and mold the sides. Place in a preheated oven for ten minutes.

6. Combine the grated cottage cheese with all the other filling ingredients. We put the separated whites in the refrigerator for now. Don't forget to add chopped lemon zest, it will give the cake an extraordinary aroma. Grind or beat everything well.

7. Remove the sand base from the oven. In ten minutes she managed to seize slightly. Pour the prepared curd cream onto it.

8. Open the jar of peaches in advance. Place them in a colander to remove excess syrup. If fresh peaches will be used. Then they need to be peeled and cut in half.

9. Place the peaches on the curd filling with the convex side up and deepen them slightly.

10. Put the pie back in the oven. Cook for another 15 minutes.

11. During this time, you need to beat the whites and granulated sugar well.

12. Take out the pie. Open the oven, let the temperature drop to 140-150 degrees.

13. Cover the curd layer with peaches with whipped egg whites.

14. Put it in the oven again. Bake at 140-150 degrees for a quarter of an hour.

15. Remove the “Tears of an Angel” cake from the oven, put on the lid, first cool, then cool for several hours until droplets appear.

Tears of an angel: step-by-step recipe for chocolate-raspberry dessert

A very tasty and well-known version of the popular pie. The step-by-step recipe for “Tears of an Angel” calls for fresh raspberries, but you can also use frozen ones. In this case, the berries need to be thawed and the excess liquid drained.

Ingredients

180 grams of flour;

100 grams of butter;

600 grams of cottage cheese;

400 grams of granulated sugar;

1 whole egg;

1 tsp. ripper;

5 yolks;

40 grams of cocoa;

A glass of raspberries;

30 grams of dark chocolate;

4 tbsp. l. sour cream.

Preparation

1. Prepare: grind 100 grams of softened butter and the same amount of granulated sugar, add an egg and two whole yolks. Grind, season with flour and baking powder. Mix the lump and put it in the freezer for ten minutes.

2. Prepare the curd filling. Grind the cottage cheese through a fine sieve to get rid of all lumps.

3. Add sour cream, measure out 150 grams of granulated sugar, add cocoa powder, and add three yolks. Beat everything with a blender or just stir well.

4. Take the dough out of the freezer and roll out the flatbread with a rolling pin.

5. Transfer the sand base into a springform pan, straighten it, and lay out small sides.

6. Pour the cocoa and cottage cheese filling onto the sand base. Level with a spoon.

7. Scatter the washed, dried raspberries. Use your finger to deepen them slightly.

8. Place the future tears of an angel in the oven, heated to 180 degrees. Cook for 25 minutes. At the very end, you need to reduce the temperature in the oven to 150 degrees.

9. Beat the egg whites for five minutes with a mixer, then gradually add granulated sugar to them. Continue whisking until the grains are completely dissolved.

10. Melt the chocolate in the microwave and fold into the egg whites. Stir.

11. Remove the pie from the oven and cover with a layer of chocolate whites.

12. Let the dessert bake again. We cook “Tears of an Angel” for about another quarter of an hour, but do not increase the temperature.

13. Remove the pan from the oven, cover, and cool for at least 4 hours in a cool place.

All step-by-step recipes for the “Tears of an Angel” pie contain premium wheat flour. But the base can also be made from whole grain flour, the dessert will be healthier and taste a little different.

Don't have a suitable lid to cover your pan? You can try picking up and using an upside down bowl or saucepan.

Egg whites don’t want to thicken and are runny? You need to add a teaspoon of lemon juice or a few grains of acid to them.

It is advisable to prepare this pie in the evening so that it cools and stands in a cool place for the formation of “angel tears”! My shortcrust pastry base turned out dark, since I cooked it with whole grain flour; with wheat flour the dough will turn out light.
Whipped egg whites can be piped onto the pie from a pastry bag if you need a “holiday” option. But, since I’ve been trying to simplify everything as much as possible lately, it turns out quickly and beautifully if you just make waves with a spoon.
This is a basic recipe that can be varied according to your taste: add 200 g of cream cheese to the curd layer and make a berry or fruit layer.
The recipe is designed for a springform pan with a diameter of 22-24 cm (mine is 24).

Let's prepare the dough: beat the soft cream with sugar with a fork, add the egg and beat a little more. Add flour mixed with baking powder. Mix and form the resulting dough into a ball.

Place the dough in the center of the greased pan and use your fingers to stretch it across the entire bottom, and also form a small side about a centimeter high. Place the dough in the refrigerator for 30 minutes.

Prepare the curd layer: put cottage cheese, sour cream, sugar, vanilla sugar, semolina and yolks in a bowl. Beat with an immersion blender until smooth.
We put the whites in the refrigerator for now.
We take out the chilled dough, lay out the curd filling, level it and send the pie to the oven preheated to 180 C for 20-30 minutes (I baked for 25).

After waiting 10 minutes from the moment the pie goes into the oven, we begin to beat the whites with a mixer, at high speed, until strong foam. Then, gradually add powdered sugar, continuing to beat. The whites need to be beaten very well; if you turn the bowl over, they hold in it perfectly!

After the time indicated above, take out the pie: the crust has already browned and the curd filling has set. Reduce the temperature in the oven to 140 C (I opened the door so that the oven would cool down faster from 180 C).

Place the whipped whites on the pie, level it over the surface with a spoon, and then make wavy indentations (in which “tears” will then appear).

Place the pie in the oven for 10-15 minutes (already at 140 C!), until light golden brown. Do not overdry the whites, otherwise the “tears” may not appear!
This is how I got the finished pie in 15 minutes!

While still hot, cover it with a glass lid (do not cover it with film!). If there is a cool place, then remove it immediately (on the balcony, in the pantry). If not, then when the pie has cooled, put it in the refrigerator for several hours.

After waiting for several hours, impatiently, remove the lid, run a knife along the side of the pan and, having removed it, finally admire the finished pie!
And, rather, cut off the first piece!

A thin crust of loose shortcrust pastry, a moist and tender curd center, and an airy cap with caramel droplets on top. Treat yourself to this beauty!

Let the aromas of homemade baked goods float around your home more often!
Comfort, peace and goodness!

But, in addition, I still present a “holiday option”!

To the above ingredients I added two more: 200 g of cream cheese and 100 g of black currants. I took a baking dish with a diameter of 26 cm, but left the same amount of dough, it’s just that the shortbread came out a little thinner.
So, add cream cheese before we beat the ingredients for the curd layer with a blender. Place half of the filling on the dough, then distribute the washed and dried berries, and place the remaining curd filling on top. Next, bake the cake following the recipe.

And I didn’t spoon out the whipped whites, but placed them in a pastry bag, and then piped them onto the pie and browned them in the oven, as described above.

As a result, after proper cooling, the result was such an elegant cake, although it was perceived as a real cake!

Magical and very tasty, delicate curd pie "Angels tears". The cake got its name because of its peculiarity, when it cools, it forms droplets on the surface that decorate the cake. It is not difficult to prepare, in several stages... The finished cottage cheese pie is similar to Cheesecake, even tastier... I advise you to prepare it!

A variety of emotions cause tears in people - sadness and joy, empathy and tenderness, pain and laughter...

But what are the tears of an Angel, why can they cry? I once came across an expression that “angels don’t cry, they shed tears...” This is probably true, why do angels need to cry? But as a kind of manifestation of a miracle - to shed their tears, Angels are quite capable!

When I made this cake for the first time, I never believed that this was possible. But when these golden beads began to appear literally before my eyes on the surface of the cake, my delight knew no bounds!

If you have never made a cake like this before, try it. It will be an exciting journey with wonderful transformations!

To prepare this masterpiece, we will need to prepare a cake base, a delicate curd filling and an airy, delicate soufflé.

We will need (for the test):

flour - 1 cup
baking powder - 1 teaspoon
butter - 80 gr
sugar - 2 tbsp. spoons
egg - 1 pc.
salt - a pinch

For filling:

cottage cheese - 500 gr
sugar - 0.5 cups
yolks - 3 pcs
semolina - 1 tbsp. spoon
sour cream - 100 g (can be replaced with thick fat cream)

For the soufflé:

squirrels - 3 pcs.
powdered sugar - 3 tbsp. spoons

Preparation:

For the cake we need to prepare the base. We will prepare it from shortcrust pastry. All the intricacies of preparing such a dough are described in a special article. Here we will use the simplest cooking option, but still the basic rules will need to be taken into account.
Sift flour and baking powder through a sieve into a bowl, add fine salt and mix.
Remove the butter from the refrigerator, cut it into small pieces or plates, and add to the flour. And then chop it with a knife. This is not a very quick procedure, but it is correct.
But sometimes, lack of extra time forces you to make adjustments to the recipe. And in this case, I carefully grind the flour and sugar into crumbs using my hands.
Here it is important to do everything quickly, it is important that the butter does not have time to melt, so it is advisable to have minimal contact with warm hands.
Beat the cold egg thoroughly with a whisk or mixer with sugar and quickly add it to the flour. Mix first with a spoon and then quickly knead the dough. It’s more likely not to knead, but to combine all the components into one ball.
We remember that the less contact with your hands, the more “correct” the dough turns out. That is, it will turn out just sandy, that is, crumbly!
The dough is collected into a ball, now it needs to be wrapped in cling film and placed in the refrigerator for 30-40 minutes so that the butter hardens again.
In the meantime, we have time to make the filling. In principle, this is plenty of time, because the filling can be made very quickly. Therefore, we have a choice: make the filling and put it in the refrigerator for the time being, or start making it 10 minutes before we take the dough out of the refrigerator.
I choose the second option. It seems to me that he is more faithful. We will beat the filling, and it is important that it remains fluffy and does not fall off.
Rub the cottage cheese through a sieve or beat thoroughly with an immersion blender. In order for the filling to be tender in consistency, the cottage cheese must be well punched down to the smallest particles.
Add sugar and semolina, mix until smooth. Then add sour cream, continuing to beat. Heavy heavy cream will also work. In this case, you can use a mixer.
You can also add vanilla sugar for flavor.
You will also need to add three egg yolks. To do this, you will need to separate them from the whites, try to do this carefully so that the yolks do not get into the whites. We will need them later. But for the time being, we’ll cover them with cling film and put them in the refrigerator.
Beat all ingredients into a homogeneous mass. The filling is ready.
Prepare the form. I will use a springform pan with a diameter of 24 cm. I will grease it with a small amount of vegetable oil. Although the dough contains oil, it is better to be on the safe side and grease the mold so that you don’t have problems taking it out later.
Set the oven to preheat. We will need a temperature of 180 degrees.
Take out the finished dough, roll it out a little into a circle with a rolling pin to make it easier to lay it out in the mold. Do not roll it out thinly, otherwise it will tear when you transfer it to the mold. Our dough is shortbread!
However, you don’t even have to roll it out, but simply create the base in the form itself. The dough is soft and pliable. It won't be difficult at all to do this.
Place the dough in the mold and, pressing with your fingers, form a base with sides at least 5 - 6 cm in height. Try to ensure that all the dough is approximately the same in thickness. The thickness should be about 0.5 cm.
When the base is formed, pour the filling into it and spread evenly over the entire surface. The sides should still remain. We will have another layer of soufflé, about 1 cm thick. But we will add it a little later.
Place the pan with the base and filling in the oven for 20 - 30 minutes. The filling should be slightly browned, and when pierced with a toothpick, there should be no batter left on it.
But do not brown the top of this layer too much, otherwise a brown border will be visible on the cut. But we don’t want this, the cake should look very tender both outside and inside, the name obliges!
5 - 7 minutes before readiness, prepare the soufflé. To do this, remove the whites from the refrigerator. Place them in a bowl convenient for churning and start beating at low speed. Gradually increase the speed.
When the whites turn white but are still slightly runny, gradually add powdered sugar. You can add sugar to the protein mass, but with powdered sugar the proteins will combine faster and become more fluffy, and therefore tasty. And this will cause more “tears”.
Beat the whites with powdered sugar until light, stable peaks form. This is important, if the proteins are poorly knocked down, drops will not appear on the surface.
After the soufflé has been brought to the desired consistency, remove the pan with the contents from the oven and spread it in an even layer over the entire surface of the filling. You will get a layer about 1 cm thick.
Sometimes circular grooves are made on the surface of the soufflé with a fork, and then the tears roll into these grooves, and such a cake, of course, looks very beautiful and exciting.
They also make peaks of approximately the same height over the entire surface. To do this, use a fork to slightly lift the soufflé at an equal distance from each other. And in this case, drops appear between these peaks.
But more often than not, the surface is simply leveled, and then amber droplets appear wherever they want. And no one knows how many of them will appear and in what place there will be more or less of them.
Place the pan with the contents back in the oven and bake for 5 - 10 minutes until the top just sets slightly. It should become slightly brown, but only a little. The color should remain lighter. On a heavily baked soufflé, droplets may not appear, or very few of them will appear.
Turn off the oven, open the door and leave the cake there for 40 minutes to cool slowly, you can keep it there longer. Sometimes they keep it in an open oven all night.
There is another way: take the cake out while it’s hot and cover it with a lid. Leave it like this until it cools completely and then droplets appear. I haven't tried this method, but I've heard about it.
After about an hour and a half, the first drops will begin to appear. This is a very exciting moment. You always wait for him with bated breath. Will a miracle happen this time or not?!! You rejoice at the first drops that appear, like a little child. And here it is - a miracle! More and more amber droplets appear. Some are big, others are small - but they are all equally pleasing to the eye!
Before serving, lightly trim the edge of the cake around the entire perimeter that has stuck to the pan. Then separate the cake and transfer it to a dish.
But here is the long-awaited moment, everyone gathers at the table and openly rejoices at the sight of an amazing work of culinary art! Then we cut it into pieces and eat it, enjoying the divine taste! Delicate, pleasant curd filling, a thin, almost weightless layer of shortcrust pastry, and the most delicate airy soufflé! And of course, drops of magical amber caramel all over the surface!

Bon appetit!

Ingredients:

1 tbsp flour
1 tsp baking powder
80 g butter
2 tbsp sugar
1 small egg

For filling:

500 g cottage cheese
0.5 tbsp sugar
3 yolks
1 tbsp semolina
100 g sour cream or heavy cream
vanilla

For the soufflé:

3 squirrels
3 tbsp powdered sugar

Recipe:

The basis:

Mix flour with baking powder and chop with chilled butter.
Beat eggs with sugar. Mix everything and knead the dough.
Wrap the finished dough in cling film and place in the refrigerator for 30 minutes.

For filling:

Mix all ingredients in a blender until smooth.

For the soufflé:

Beat the whites until stiff, gradually adding powder. If the whites are not beaten well, you will not be able to see the “tears”.

Cooking:

Remove the dough from the refrigerator and place it in the mold, making a side (the diameter of the mold is 24 cm) with a layer of 0.5 cm.
Place curd filling on top.
Bake at the same time. 180C for about 20-30 minutes.
Then remove, place the soufflé on top and bake for another 10-15 minutes. until golden brown. Don't overdo it!
Turn off the oven, open the door and leave our cake in this state to cool.
The soufflé will settle a little, don’t worry, it’s not scary.
After 40 minutes, take it out and let it sit until it cools completely.
After an hour and a half, tears will begin to appear, sometimes earlier.
Ideally, the cake should sit for 5-6 hours in a cooled, closed oven, or even overnight.
The cake is very tasty, very tender.

Bon appetit!

For shortbread dough:

Wheat flour – 1 tbsp. (160 g)
Butter – 80 g
Baking powder – 1 tsp.
Sugar – 3 tbsp.
Egg – 1 pc.

For the curd filling:

Cottage cheese – 0.5 kg
Sugar – 3 tbsp.
Yolks – 3 pcs.
Semolina – 1 tbsp.
Sour cream – 100 g
Vanilla sugar – 1 sachet

For the soufflé:

Protein – 3 pcs.
Powdered sugar - 3 tbsp.

How to make curd cake “Tears of an Angel”:

First of all, let's prepare the base of the cake - shortcrust pastry. To do this, mix flour with baking powder.
Then add butter (chilled) and chop into crumbs with a knife.
Combine the egg with the rest of the ingredients and knead into a soft dough. Wrap it in cling film and place it in the refrigerator for about 20 minutes. The cooled dough is then easier to roll out.
Grease a springform baking dish (25 cm in diameter) with a thin layer of butter and place the prepared dough. Be sure to form sides 5-6 cm high.
Prepare the curd filling by combining butter, sugar, vanilla, cottage cheese, sour cream, semolina and whisking the ingredients well with a blender into a homogeneous fluffy mass. Spread the resulting mixture onto the shortbread crust, leveling the surface with a spatula. Place the semi-finished product in an oven preheated to 180 degrees for 25-30 minutes.
In the meantime, prepare the final layer of a delicate dessert - protein soufflé. To do this, in a clean, dry bowl with a mixer, beat the egg whites first at low speed (for 5 minutes). Then, gradually adding powdered sugar, increase the mixer speed and beat the whites until stable peaks form. The better the soufflé is whipped, the more “tears” will appear on its surface. We take the shortbread base with curd filling out of the oven, spread the whipped egg whites on it and put it back in the oven for another 10-15 minutes.
Leave the finished dessert in the oven until completely cooled. Read more:

Curd pie or cake “Tears of an Angel”

INGREDIENTS:

Sand base:

Flour - 150 g
Butter (margarine) - 75 g
Sugar - 3 tsp.
Salt - 1 pinch
Sour cream - 1 tbsp.
Baking powder - 1 tsp. (or Soda - 0.5 tsp)

Curd layer:

Cottage cheese - 300 g
Sour cream - 3 tbsp.
Sugar - 150 g
Vanilla sugar - 1 tsp.
Yolks - 3 pcs

Protein layer:

Protein - 3 pcs.
Powdered sugar (sugar) - 3 tbsp.

PREPARATION:

Sift flour with baking powder, add salt and sugar. Mixing...
Grate cold butter on a coarse grater, periodically dipping it into flour. Grind into crumbs.
To combine the components you will need sour cream, you can use egg or milk instead... even add water
We don’t knead for a long time, you just need to gather the dough into a ball.
Cover the bottom of the pan with parchment and do not grease the sides. Distribute the dough evenly over the pan, making sides. The shape here is 18 cm, but you can use a larger shape, for example, 24 cm... The cake will just be a little lower)) Prick the bottom with a fork so as not to swell or cover it with parchment and pour something heavy on top (peas, beans, pebbles). Now into the oven for 10-15 minutes at 180 degrees.
Meanwhile, make the curd layer. Grind the cottage cheese through a sieve or blender until smooth, add sugar, vanilla sugar, 3 yolks and sour cream. Mix without a blender until smooth.
Take the sand base out of the oven and lay out the curd layer. Bake at 180 degrees - 30 minutes. The curd layer should become dense on top, but should not brown.
10 minutes before the end, beat the whites with powdered sugar until stiff foam
Take the pie out of the oven and carefully distribute the protein soufflé on top.
Whatever you make the top is how it will remain after baking. Bake for another 10-15 minutes until creamy at 180 degrees.
Take it out and let it cool in the mold at room temperature. You can also cover it with a cup so that the cake cools gradually, but there is air access from below and the cake does not steam.
After 1.5 -2 hours, droplets of “Tears of an Angel” appear. Of course, you need to cool the pie well so that the curd layer becomes denser.
But I cut it in a couple of hours. Bon appetit! It's incredibly delicious! Give it a try.

Good afternoon, dear cooks and readers of my blog!!

The dessert consists of a base - dough, curd filling and soufflé. The most interesting thing about the cake is its beady droplets that appear on the soufflé some time after cooking. It looks unusual and very beautiful. You can see it in my photos. And if you cook it yourself, you will see this phenomenon with your own eyes.

Probably, it was for these droplets that the creators gave the cake such a beautiful poetic name as “Tears of an Angel.” You can easily prepare such a dessert for a birthday, a holiday, or a New Year. Relatives and friends will be pleased, and guests, I’m just sure of this, will ask for the recipe for this amazing cake.

No matter what some experts say, not everyone can make the Angel’s Tears cake right away. No, that’s how it turns out to be delicious, but its main feature—golden droplets on the soufflé—is not for everyone. This happened to me a couple of times, but then I corrected my mistakes and this curd cake turns out better and better every time. As they say, I got my hands on it.

If you do everything correctly, according to the recipe, you will be able to surprise and bring joy to your guests and loved ones today. So, take the recipe to your culinary box!

Cake Tears of an Angel - how to prepare an unusual dessert - step-by-step recipe with photos

We will need:

Base ingredients:

Flour - 1 tbsp;
Baking powder - 1 tsp;
Butter - 80 gr.;
Chicken egg - 1 pc.;
Granulated sugar - 2 tbsp. l.

Filling:

Cottage cheese - 500 gr;
Sugar -0.5 tbsp.;
Egg yolks - 3 pcs.;
Semolina - 1 tbsp;
Sour cream 20% or thick cream 33% - 100 gr.;
Vanillin.

Souffle:

Egg whites - 3 pcs.;
Powdered sugar - 3 tbsp.

Preparing the base

We prepare the shortbread dough - this is the basis of the pie. Beat the egg with sugar. The consistency should be light foam.

Sift the flour with baking powder in another bowl. Chop the butter into it and stir quickly until the butter has melted. It should look like this.

Add the beaten egg and sugar to the crumbs, thoroughly knead the mixture into the dough. Roll the dough into a bun, wrap it in cling film and put it in the refrigerator for half an hour.

While the dough reaches the desired condition in the refrigerator, we prepare the curd filling.

Preparing the curd filling

Carefully separate the yolks from the whites.

It is important that not the slightest drop of yolks gets into the whites, otherwise the whites will not come together well for the soufflé.

We beat the cottage cheese with an immersion blender so that there are no lumps. Separately, beat the yolks with sugar. Combine all ingredients for the filling and beat thoroughly with an immersion blender or mixer. The better we beat it, the more tender the curd filling in the pie will be.

After the allotted time, remove the base from the refrigerator.

It is better to take a detachable mold for baking the Angel's Tears cake, when the sides of the mold, thanks to a special lock, move apart and the cake can be easily removed from the baking mold without damaging the dessert shape.

Carefully place the dough into a greased baking pan and press down with your fingers, forming sides along the edge of the pan. The sides of the dough should be 2.5-3 cm in height.

Pour our curd filling onto the base. It should just be flush with the sides, as in the photo below.

Preheat the oven to 180 degrees Celsius and bake the cake for 30 minutes.

Preparing protein soufflé

At this time, we prepare the last part of our dessert - the soufflé. To do this, beat the whites a little with a mixer and begin to gradually add powdered sugar to the whites, continuing to beat well.

The whites should be whipped into strong peaks. If the egg whites are poorly beaten, you are unlikely to see any “tears.”

After 30 minutes, remove the cake from the oven and place the whites on top. Using a spoon, distribute them evenly over the surface of the curd filling. It just became firm after baking and the whites fit well on top.

Place the Angel's Tears cake in the oven again for 10-15 minutes until the whites are golden brown. Another nuance - the main thing is not to leave the dessert on the fire for more than the allotted time.

All! The whites are golden, turn off the heat and leave the cake in the oven with the door open for 40 minutes. Then remove it from the oven and leave it to cool again. As the cake cools completely, teardrops will begin to appear. This is always an exciting moment. Sometimes there are more tears, sometimes fewer. But they are always there!

Enjoy your tea party with a delicious and beautiful dessert!!!

Angel Tears Cake Save recipe 10

When I first came across the recipe for this interesting cake, I thought about it all the time. It sank into my soul so much, either by its name, or by its amazing alchemical transformation, that I did not calm down until I prepared it.

A variety of emotions cause tears in people - sadness and joy, empathy and tenderness, pain and laughter...

So, when preparing this amazing culinary masterpiece, such a miracle happens - on the surface of the delicate soufflé, after a short time after baking, real amber tears appear! Isn't this a miracle!

If you have never made a cake like this before, try it. It will be an exciting journey with wonderful transformations!

Cake “Tears of an Angel”

To prepare this masterpiece, we will need to prepare a cake base, a delicate curd filling and an airy, delicate soufflé.

We will need (for the test):

flour - 1 cup
baking powder - 1 teaspoon
butter - 80 g
sugar - 2 tbsp. spoons
egg - 1 pc.
salt - a pinch

For filling:

cottage cheese - 500 gr
sugar - 0.5 cups
yolks - 3 pcs
semolina - 1 tbsp. spoon
sour cream - 100 g (can be replaced with thick fat cream)

For the soufflé:

squirrels - 3 pcs.
powdered sugar - 3 tbsp. spoons

Preparation.

For the cake we need to prepare the base. We will prepare it from . All the intricacies of preparing such a dough are described in a special article. Here we will use the simplest cooking option, but still the basic rules will need to be taken into account.

1. Sift flour and baking powder through a sieve into a bowl, add fine salt and mix.

2. Remove the butter from the refrigerator, cut it into small pieces or plates, and add to the flour. And then chop it with a knife. This is not a very quick procedure, but it is correct.

But sometimes, lack of extra time forces you to make adjustments to the recipe. And in this case, I carefully grind the flour and sugar into crumbs using my hands.

Here it is important to do everything quickly, it is important that the butter does not have time to melt, so it is advisable to have minimal contact with warm hands.

3. Beat the cold egg thoroughly with a whisk or mixer with sugar and quickly add it to the flour. Mix first with a spoon and then quickly knead the dough. It’s more likely not to knead, but to combine all the components into one ball.

We remember that the less contact with your hands, the more “correct” the dough turns out. That is, it will turn out just sandy, that is, crumbly!

4. The dough is collected into a ball, now it needs to be wrapped in cling film and put in the refrigerator for 30-40 minutes so that the butter hardens again.

5. In the meantime, we have time to make the filling. In principle, this is plenty of time, because the filling can be made very quickly. Therefore, we have a choice: make the filling and put it in the refrigerator for the time being, or start making it 10 minutes before we take the dough out of the refrigerator.

I choose the second option. It seems to me that he is more faithful. We will beat the filling, and it is important that it remains fluffy and does not fall off.

6. Rub the cottage cheese through a sieve or beat thoroughly with an immersion blender. In order for the filling to be tender in consistency, the cottage cheese must be well punched down to the smallest particles.

7. Add sugar and semolina, mix until smooth. Then add sour cream, continuing to beat. Heavy heavy cream will also work. In this case, you can use a mixer.

You can also add vanilla sugar for flavor.

8. You will also need to add three egg yolks. To do this, you will need to separate them from the whites, try to do this carefully so that the yolks do not get into the whites. We will need them later. But for the time being, we’ll cover them with cling film and put them in the refrigerator.

Beat all ingredients into a homogeneous mass. The filling is ready.

9. Prepare the form. I will use a springform pan with a diameter of 24 cm. I will grease it with a small amount of vegetable oil. Although the dough contains oil, it is better to be on the safe side and grease the mold so that you don’t have problems taking it out later.

10. Set the oven to preheat. We will need a temperature of 180 degrees.

11. Take out the finished dough, roll it out a little into a circle with a rolling pin to make it easier to lay it out in the mold. Do not roll it out thinly, otherwise it will tear when you transfer it to the mold. Our dough is shortbread!

However, you don’t even have to roll it out, but simply create the base in the form itself. The dough is soft and pliable. It won't be difficult at all to do this.

12. Place the dough in the mold and, pressing with your fingers, form a base with sides at least 5 - 6 cm in height. Try to ensure that all the dough is approximately the same in thickness. The thickness should be about 0.5 cm.

13. When the base is formed, put the filling into it and level it evenly over the entire surface. The sides should still remain. We will have another layer of soufflé, about 1 cm thick. But we will add it a little later.

14. Place the pan with the base and filling in the oven for 20 - 30 minutes. The filling should be slightly browned, and when pierced with a toothpick, there should be no batter left on it.

But do not brown the top of this layer too much, otherwise a brown border will be visible on the cut. But we don’t want this, the cake should look very tender both outside and inside, the name obliges!

15. 5 - 7 minutes before readiness, prepare the soufflé. To do this, remove the whites from the refrigerator. Place them in a bowl convenient for churning and start beating at low speed. Gradually increase the speed.

16. When the whites turn white, but are still slightly runny, gradually add powdered sugar. You can add sugar to the protein mass, but with powdered sugar the proteins will combine faster and become more fluffy, and therefore tasty. And this will cause more “tears”.

17. Beat the whites with powdered sugar until light, stable peaks form. This is important, if the proteins are poorly knocked down, drops will not appear on the surface.

18. After the soufflé has been brought to the desired consistency, remove the pan with the contents from the oven and spread it in an even layer over the entire surface of the filling. You will get a layer about 1 cm thick.

Sometimes circular grooves are made on the surface of the soufflé with a fork, and then the tears roll into these grooves, and such a cake, of course, looks very beautiful and exciting.

They also make peaks of approximately the same height over the entire surface. To do this, use a fork to slightly lift the soufflé at an equal distance from each other. And in this case, drops appear between these peaks.

But more often than not, the surface is simply leveled, and then amber droplets appear wherever they want. And no one knows how many of them will appear and in what place there will be more or less of them.

19. Place the pan with the contents back in the oven and bake for 5 - 10 minutes until the top is just slightly set. It should become slightly brown, but only a little. The color should remain lighter. On a heavily baked soufflé, droplets may not appear, or very few of them will appear.

20. Turn off the oven, open the door and leave the cake there for 40 minutes to cool slowly, you can keep it there longer. Sometimes they keep it in an open oven all night.

There is another way: take the cake out while it’s hot and cover it with a lid. Leave it like this until it cools completely and then droplets appear. I haven't tried this method, but I've heard about it.

21. After about an hour and a half, the first drops will begin to appear. This is a very exciting moment. You always wait for him with bated breath. Will a miracle happen this time or not?!! You rejoice at the first drops that appear, like a little child. And here it is - a miracle! More and more amber droplets appear. Some are big, others are small - but they are all equally pleasing to the eye!

Before serving, lightly trim the edge of the cake around the entire perimeter that has stuck to the pan. Then separate the cake and transfer it to a dish.

22. But here is the long-awaited moment, everyone gathers at the table and openly rejoices at the sight of an amazing work of culinary art! Then we cut it into pieces and eat it, enjoying the divine taste! Delicate, pleasant curd filling, a thin, almost weightless layer of shortcrust pastry, and the most delicate airy soufflé! And of course, drops of magical amber caramel all over the surface!

Delicious!!! This is true. My granddaughter, spoiled by all kinds of baked goods, thinks this is her favorite dessert! He often asks to cook it. And she never gets tired of enjoying it.

I like it too, light, not very high in calories, tasty and aromatic. And so exciting! It is pleasant not only to eat, but also to cook. After all, you create real magic with your own hands!

So I wish you all to plunge into this magical story, in which case the Angel will drop his amber tears on your wonderful cake.

Bon appetit!