This curd dessert got its unusual name from the tiny amber droplets that appear on the surface of the cake during cooking. Gentle, magical and incredibly delicious - all the words are not enough words to properly describe this cake. He simply prepared and fully enjoy its fabulous taste.
Cake "Angel Tears" consists of only 3 layers of dough, and protein curd meringue. Leveling the surface of the last layer, you can put a variety of wave peaks and troughs that would give the finished product a charming look. Bake soufflé should be at a temperature no higher than 110 degrees and do not open the oven door the first 45 minutes of baking - thus meringue settles, when you take it out of the oven.
To properly Beat the whites, it is better to be pre-cooled (send them an hour in the fridge) and a little salt. Yolk inclusions are not allowed. Cottage cheese for the filling can take a coarse, but then it must be crushed using a blender or rub a tablespoon once or twice through a very fine sieve. You can also take a ready-made cottage cheese. Vymeshivaya dough, not Melt margarine or butter until transparent. Shortbread dough "likes" chilled solid fats - then it turns slightly layered and very gentle. Well, all the secrets of successful cooking magic dessert we opened, the time came to adopt the recipe and bake a great feast "Tears of an angel."
Cake "Angel Tears"
Sand the basis of the test incredibly crumbly, curd layer gives satiety and soufflés just melts in your mouth! Cook this dessert at least once, and you will remain faithful to him for a long time.
For the base:
260 grams of flour
teaspoon of baking powder to the test
95 grams of butter 82, 5% fat
3 tablespoons sugar
1 egg
For filling:
2, 5 cups of fat cottage cheese
0, 6 cups sugar
3 egg yolks
15 grams semolina
9 tablespoons with a large mound of sour cream or heavy cream
vanilla
For the souffle:
3 egg whites
2/3 cup powdered sugar
Cooking method:
Start to create a pie "Angel Tears" with kneading dough for the base. In a large bowl, mix flour with baking powder, grate the chilled butter and grind the mixture by hand. Add the egg and sugar, knead the dough. Then the blind by it into a ball and wrap tightly in plastic wrap. Send the dough for half an hour to cool. Until this happens, turn the oven thermostat to 180 degrees and begin to cook the curd layer. Her recipe is very simple: Mix all ingredients in a blender until smooth.
In the meantime, the dough in the fridge is cold enough - knead by hand and spread evenly on the bottom of the form. To this amount of ingredients is better to take the form of 23-25 cm in diameter. Pinned plug base and send in a preheated oven for 15 minutes. When the foundation of a little propechetsya, remove and carefully lay out the form curd. Again, to submit a cake in the oven and continue to bake the next half hour.
While cheese baked through, whisk together the remaining whites until a solid foam, sprinkle in powdered sugar 1 tablespoon, and continue whisking to form soft peaks. Then reduce the oven temperature to 110 degrees, remove the form and place the souffle. Leave the cake in the oven for one and a half hours, during which time stand out on the surface of the small amber "tears", thanks to which the cake got its name magic. Just perfect if you can leave the dessert to cool in the oven for 6-7 hours, opening her door. If this is not possible, let the pie cool to room temperature. Carefully slice, cheese cake after a very gentle and soft. Bon Appetit!
Peach Cake "Angel Tears"
The main difference between this recipe from the previous - canned peaches in cheese interlayer. They give the dessert a wonderful fresh taste. If you love this fruit, this version of the cake to your taste, because all of its components are mutually complementary and highlight each other.
Ingredients:
For the dough:
150 grams of sifted flour
5 tablespoons of sugar
2 egg yolks
whole egg
75 grams of 82, 5% butter
8 grams of baking powder
For filling:
800 grams of cottage cheese
200 ml of milk
150 milliliters of cream
corn starch
vanilla
full cup of sugar
4 egg yolks
2 whole eggs
a little lemon peel
canned peaches
For the souffle:
4 protein
210 grams of powdered sugar
Cooking method:
It is best to bake the cheesecake in a split form. To prepare the dough, remove the butter from the refrigerator for an hour and when it warms up a bit, cut into small cubes. In a bowl add flour, loosen, sugar and mix these ingredients. Add the butter, egg yolks and whole egg, carefully kneaded the dough. Wrap the ball in plastic wrap and send it to cool in the refrigerator.
To prepare a particularly delicate layer of cottage cheese, add milk and cream, mixed with starch. Thoroughly whisk the mixture enter the egg yolks and a teaspoon of lemon zest (optional). Now the turn has come to prepare the foundation for the cake. Now spread the form of a piece of butter, sprinkle with flour and place the dough cooled down. Carefully spread it on the bottom, forming a low wall. Send the form by 20 minutes in the preheated oven to 180 degrees. After waiting for a specified time, place cottage cheese and drowned in her peach halves 9, a little drained from the syrup. Again, put the dish in the oven and bake until cooked cheese. This process will take approximately 60-80 minutes.
While preparing cheese layer of filling, start whisking in a solid foam protein meringue. Justices, cover received souffle cake and send it in the oven for an hour (at a temperature no higher than 110 degrees). Let peach cake "Angel Tears" in the oven cools. The slower will cool dessert, get the airy souffle. Enjoy your tea!
Chocolate Raspberry Cake "Angel Tears"
An incredible mix of cocoa and raspberry give an unforgettable taste of the familiar bright dessert.
Ingredients:
flour - 180 grams
butter - half a pack
baking powder
400 grams of sugar
600 grams of cottage cheese
4 protein
egg
5 egg yolks
20 grams of dark chocolate
cup raspberries fresh or thawed
40 grams of cocoa powder
Cooking method:
The basis of the pie do already well-known: the usual mix shortbread dough is made of flour, butter, baking powder, eggs, 2 egg yolks and 100 grams of sugar. Wrap it in a package and send it in the fridge to cool. Curd load the blender, add 3 egg yolks, 150 grams of sugar, 40 grams of cocoa powder and 4 tablespoons of sour cream and whisk well all. Put into prepared pan cooled down the dough and spread it evenly with your fingers on the bottom. Send a basis for the cake on the bottom shelf of the oven to bake at 180 degrees. Cooking need only 15 minutes.
Take the form with polupropechenym shortcake dough and place on a fresh raspberry. If you do not have fresh fruit at this time, use frozen, but you need to defrost it slowly. Just leave a raspberry on the bottom shelf of the refrigerator at night, so it does not flow at the time of preparation. So, berries thawed correctly - it's time to spread it on the dough. Evenly coat the surface of a raspberry, to avoid empty seats. Spoon cottage cheese on top cocoa mass and send the dish bake for 30-40 minutes on the middle shelf of the oven.
He came through whipping meringue. Gradually increasing the speed of beating, gradually add sugar, about 150-200 grams of sand or powder 4 protein. When the foam reaches the consistency of soft peak meringue is ready. If you have something went wrong when the foam grows stronger, pour it 0, 5 teaspoons fresh lemon juice. Then remove the cake from the oven and set the thermostat to 110 degrees. Gently lay in the cheese protein foam layer and rub on top of dark chocolate. Let the dish bake for another hour and a half at a low temperature. Some housewives do not reduce the temperature and continue to hold the cakes at 180 degrees for 15-20 minutes. Choose the appropriate method for you.
When the top of the souffle a little crack, and acquires a golden hue - a chocolate-raspberry cake "Angel Tears" is ready, enjoy your tea! Wonderful delicate dessert cook is not difficult - it needs some food and a lot of inspiration. Prepare for the family with love!
