At its core, this pastry is more of a tart, pie, or cheesecake, but most housewives call it nothing other than the Tears of an Angel cake. A beautiful intriguing name, a spectacular and each time unique appearance, together with the utmost ease of preparation, made this dessert very popular.
Material Content:
Curd cake "Tears of an angel" - a classic recipe
The recipe for the classic version of this treat is not complicated. It consists of three layers: sand cake from dough, kneaded in a cold way, a gentle curd layer and light “clouds” of meringue, browned to a caramel crust.
To prepare the dough for dessert you will need:
- 80 g of fatty oil;
- 40 g of white sugar powder;
- 5 g baking powder;
- 130 g premium flour;
- 1 large egg.
The composition of the curd layer, in addition to a pound of cottage cheese, involves the use of:
- 100 g fatty (preferably market) sour cream;
- 100 g of granulated sugar;
- 2.5 g of vanillin;
- 20 g semolina;
- 3 yolks.
To crown the delicacy with beautiful waves of meringues will help:
- 3 squirrels;
- 100 g of powdered white sugar.
Classical recipe step by step:
- Sift the loose components of the dough and mix, then chop into crumbs together with cold oil. After adding the egg, mold a uniform lump of oil crumbs, which for half an hour to stabilize, keep in the cold.
- Combine all the ingredients of the curd layer together and turn into a homogeneous mixture without lumps and grains. This filling will also not be superfluous to stand for some time at room temperature so that the semolina swells.
Semolina in the composition is needed for a higher viscosity of the mass - it removes all excess moisture. Depending on the consistency of cottage cheese, it may require more or less. If the semolina was not at hand, it can be safely replaced with flour or starch.
- Lay the bottom and sides of the detachable shape with parchment. Lay a circle of shortcrust pastry on the bottom, forming small sides. Pour the curd filling on it, smooth it and send for 30 - 40 minutes in a hot oven (temperature - 180 ° C).
- Beat the whites and powdered sugar until foam, which will not drain on the walls of the bowl. Put the meringues on the already “seized” curd layer and bring to a caramel crust in the oven, but at 140 degrees.
You can serve the cake after complete cooling and the appearance of caramel "tears" on its surface - not only as the Angel cried!
How to make a cake in a slow cooker
Baking cooked in a slow cooker has one drawback - the absence of a golden crust on top. But for such a cake this is not a drawback, since on a snow-white soufflé the droplets of “tears” look even more beautiful.
The list of necessary products per multicooker bowl:
- half a pack of fatty oil;
- 60 g of sour cream (equally in the base and in the curd layer);
- 3 eggs (proteins - for meringues, yolks - one in the dough and two in the curd);
- 150 g of sweet sand, of which 50 g - in the dough;
- 5 g of baking powder;
- 130 g premium flour;
- a pound of cottage cheese;
- 100 g of sweet powder.
We cook in a slow cooker as follows:
- Sift flour, baking powder, pour sugar into a bowl for kneading dough, add butter chopped into cubes and grind everything into crumbs. Next, adding sour cream and yolk, collect the dough in a kolobok, pack it in a plastic wrap and send it to the cold for half an hour.
- Place a sheet of baking paper on the bottom of the multicooker bowl so that it is later convenient to remove the finished cake from its edges. Place a cake rolled out of shortcrust pastry on top, which will completely cover the bottom and allow the formation of small sides. Turn on the “Baking” mode for 30 minutes.
- Smash the cottage cheese, sugar, sour cream and yolks with a blender until smooth. If the cottage cheese is pasty, then all the ingredients can simply be mashed with a potato masher until smooth.
- Beat the whites together with icing sugar until soft peaks, the mass should not become dense and glossy. On a baked basis, evenly distribute first the curd filling, and then a layer of sweet egg foam.
- Next, cook the cake for 60 minutes, using the option "Baking".
Carefully remove the finished dessert from the bowl by pulling on the parchment and refrigerate, covering with a large bowl or pan.
Dessert with Peaches
Thanks to the curd layer, you can add various fruits and berries to the Tears of an Angel cake. One option for such a fruity note can be canned peaches.
In this case, the proportions of the ingredients for the test for split mold with a diameter of 26 cm will be as follows:
- 1 whole egg and 2 yolks;
- 50 g of powdered sugar;
- 75 g butter;
- 5 to 7 g of baking powder;
- 150 g of flour.
For the curd layer should prepare:
- 1000 g of cottage cheese;
- 200 ml of milk;
- 150 ml of heavy cream;
- 200 g of sugar;
- 40 g of corn starch;
- 2 to 3 g of vanillin;
- 2 eggs and 4 yolks;
- 5 g of lemon peel;
- 7 halves of canned peaches.
For the top layer of meringues you only need:
- 3 squirrels;
- 100 g of sugar.
Working process:
- Beat soft butter with a mixer along with sugar, then introduce one egg and two yolks one at a time. Sift flour and baking powder into this mass. Knead a plastic shortbread dough, which hands evenly distribute in the form.
- Rub the cottage cheese through a fine-mesh sieve. Beat eggs and yolks with sugar until grains are completely dissolved. Starch diluted in milk. Next, mix mashed cottage cheese and eggs with sugar, cream and milk with starch, zest and vanilla. Beat the mass thoroughly with a mixer until splendid.
- Pour the curd filling onto the base from the dough. Drown halves of peaches in this mass, evenly distributing them on the surface. Formed cake send for 50 - 60 minutes in the oven, heated to 170 - 180 degrees.
- Then whisk the whipped until soft peaks with sugar on the curd filling, which had time to firm up well and put in the oven until the creamy caramel crust.
- Cool the finished cake in a mold and serve after the appearance of “tears”.
Chocolate Raspberry Cake "Tears of an Angel"
The chocolate flavor of the sand base, the sweetness of fresh raspberries and the tenderness of the soufflé layer will not leave anyone indifferent.
To prepare such a variation of dessert, for the test you need to take:
- 100 g butter;
- 2 yolks;
- 100 g of sugar;
- 1 whole egg
- 7 g of baking powder;
- 50 g of cocoa powder;
- 130 g of flour.
The composition of the curd-raspberry layer includes:
- 600 g of cottage cheese;
- 150 g of sugar;
- 3 yolks;
- 100 g of sour cream;
- 200 g of fresh raspberries.
To prepare a souffle and decorate the finished cake you will need:
- 4 squirrels;
- 200 g of powdered sugar;
- 50 g of melted dark chocolate.
Baking Technology:
- Pour cocoa, flour and baking powder into one container, mix well with a whisk and chop together with cold butter. Grind the yolks and egg together with sugar to make a homogeneous flowing mixture.
- Using a sweet egg mixture, bind butter crumbs in a uniform lump of shortcrust pastry, which is then removed for 15 to 20 minutes in the refrigerator.
- Then distribute the stabilized mass on the bottom and walls of the baking dish and bake until half cooked for about a quarter of an hour at 180 degrees.
- All the ingredients of the curd layer, except raspberries, put in a blender and beat in a homogeneous cream, which is transferred to a pastry bag or a dense plastic bag.
- Cut a small corner near the cream bag so that it is convenient to cover the bottom of the baked cake base with a thin layer. On this layer of cream, gently place raspberry fruits on the entire surface. Then, after making a larger cut, cover everything on top with the remaining cream.
- Return the cake for 20 to 30 minutes in the oven. In the meantime, whisk the whites together with sugar in a lush foam mass, which after a specified time is evenly distributed over the “seized” curd layer. For another 15 - 20 minutes, send the cake to the oven.
- Remove the finished dessert from the oven and decorate with thin strands of melted chocolate. The pattern should not be too frequent. Then the baking must be returned to the off oven until it cools completely.
Cooking with Irina Khlebnikova
The arsenal of the famous food blogger Irina Khlebnikova also has a recipe for this unusually beautiful cake.
The chef offers for the test to take:
- 160 g sifted wheat flour;
- 80 g of cold butter;
- 40 g of crystalline sugar;
- 5 g baking powder;
- 30 g of sour cream with a fat content of 15%;
- 1 egg yolk.
Irina prepares a delicious curd layer from:
- 500 g of gentle pasty cottage cheese;
- 100 g of sour cream 15%;
- 3 yolks;
- 200 g of sugar;
- 25 g semolina;
- 10 g vanilla sugar.
The top layer of dessert is whipped with sugar whites.
The ratio of components in the proposed Khlebnikov recipe is as follows:
- 4 squirrels;
- 100 g of granulated sugar.
Cooking sequence:
- Grind the butter in crumbs with dry ingredients (sugar, baking powder and flour). Tie the crumbs into a homogeneous dough, adding sour cream and yolk. The test should be allowed to stabilize in the cold for no more than 15 minutes.
- Grind the components of the curd filling to a homogeneous mass so that the sugar dissolves and grains are not felt when grinding between the fingers.
- Roll out the dough between two layers of plastic film to the desired size. Then transfer it to the mold and design the basis of the dessert. Put the billet in the freezer for 20 to 30 minutes.
- Place the frozen base from the dough for a quarter of an hour in the oven preheated to 180 degrees until the edges are slightly browned.
- Next, lay the cottage cheese filling on the base. Again, return the baking for 30 minutes to the oven, lowering its temperature to 160 degrees.
- Beat the whites first without sugar until soft peaks. Then gradually add sweet sand and beat together until a denser consistency is formed. Put the protein mass on the “seized” and curd filling that has become quite dense and cook for another 15 minutes.
In order for “tears” to appear on the surface of the cake, the oven must be turned off, aired and the cake returned to it until it cools completely.
How to beautifully design and serve a cake
Cake "Tears of an Angel" does not need any complex and additional decor.Its decoration will be caramel droplets of condensate, protruding on the surface of the souffle. The “teardrops” have one feature: they prefer to appear in hollows and indentations on the surface, which allows you to create interesting patterns from them on the dessert.
For example, you can perfectly smooth the egg foam, and then use a bamboo skewer to draw a spiral on the surface. Then droplets of “tears” will also be arranged in a spiral. Using the confectionery nozzle, you can form roses on the surface, then the droplets on them will look like dew.
But even without special devices, laying a meringue with a spoon and forming chaotic waves on the surface with it, you can get a beautiful dessert. You can serve the whole cake, or previously cut into portioned segments.
Calorie content of the presented recipes
Curd cake "Tears of an angel", like most desserts based on cottage cheese, does not apply to extremely high-calorie dishes. The following is the calorie content of the above options for this cake, designed for cooking using fatty cottage cheese.
If desired, these indicators can be reduced by choosing less fat or completely fat-free cottage cheese
| Recipe Name | Calories, kcal / 100 g |
| Curd cake "Tears of an angel" - a classic recipe | 276,2 |
| Slow Cooking Recipe | 294,3 |
| Dessert with Peaches | 232,7 |
| Chocolate Raspberry Cake "Tears of an Angel" | 247,7 |
| "Tears of an angel" from Irina Khlebnikova | 288,0 |
Surprisingly, such a complex dessert, it turns out to be incredibly simple in execution. Try it and you can be sure that it will become one of your sweet favorites!
