Home Vegetables Tears of an angel recipe from Yulia Vysotskaya. Pie "Tears of an Angel" - a delicious curd dessert. How to beautifully decorate and serve the "Tears of an Angel" cake

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Tears of an angel recipe from Yulia Vysotskaya. Pie "Tears of an Angel" - a delicious curd dessert. How to beautifully decorate and serve the "Tears of an Angel" cake

Sift flour with baking powder and add chilled butter.

We grind into crumbs.

Grind the egg with sugar well.

Add a mixture of eggs and sugar to the flour and butter crumbs, knead the dough.

Wrap the dough in cling film and refrigerate for 30 minutes.

Now let's get cooking curd filling for the cake. We wipe the cottage cheese through a sieve.

Separate 3 yolks from 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 grated cottage cheese.

Mix everything thoroughly with a spoon or a mixer.

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

We distribute the dough along the bottom of the mold and make the sides.

Spread the curd filling on top, level it all over the form. We put in an oven preheated to 180 degrees for 30 minutes.

After 20 minutes, as we put the form in the oven, we begin to cook the meringue. Whisk the whites a little with a mixer and add 1 tablespoon of powdered sugar.

We continue to beat the proteins, gradually adding the remaining two tablespoons of powdered sugar. Get stable foam.

After 30 minutes, we take out our form and reduce the degrees in the oven to 160. Put the whipped proteins in a hot form on top of the curd filling and evenly distribute. Then, with the help of a spoon, “excite” the whites a little, when baking, the top of the cake will look prettier. Put the mold back in the oven for 10 minutes.

After 10 minutes, turn off the oven and open the door. In this form, we keep our form with a cake for 1-1.5 hours. If the proteins have settled a little, do not worry, this is normal. Then we take out our form with a cake and we can already see the appearance of golden droplets. If the drops have not yet appeared, do not worry, they will definitely appear, the process is not over yet.

We cover our form with a lid from the pan and put in the refrigerator until completely cooled. I leave overnight.

We take the cake out of the mold, put it on a dish and admire the "Tears of an Angel".

Bon appetit, everyone!

Magical and very tasty, tender Cheesecake "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 quite easy to prepare, in several stages ... The finished cottage cheese pie is similar to Cheesecake, even tastier ... I advise you to cook it!

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

And what are the tears of an Angel, why can they cry? Once I came across such an expression that “angels do not cry, they shed tears ...” Probably, this is how it is, why do angels need to cry? But, as a kind of manifestation of a miracle - to drop their tears, the Angels are quite capable!

When I made this cake for the first time, I did not believe that this was possible. But when literally in front of my eyes these golden beads began to appear on the surface of the cake, my delight knew no bounds!

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

To prepare this masterpiece, we need to prepare the base for the cake, a delicate curd filling and the most delicate airy 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. a spoon
sour cream - 100 gr (can be replaced with thick heavy cream)

For the soufflé:

squirrels - 3 pcs
powdered sugar - 3 tbsp. spoons

Cooking:

For the cake, we need to prepare the base. We will prepare it from shortcrust pastry. All the subtleties of preparing such a test 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 cut with a knife. It's not exactly a fast procedure, but the right one.
But sometimes, the lack of extra time forces you to make adjustments to the recipe. And in this case, I carefully grind the flour with sugar into crumbs with 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 desirable to have minimal contact with warm hands.
Beat the cold egg thoroughly with a whisk or mixer with sugar and quickly add to the flour. Stir first with a spoon, and then quickly knead the dough. Even rather, do not knead, but combine all the components into one ball.
Remember that the less contact with the hands, the more “correct” the dough is. That is, it will turn out just sandy, that is, crumbly!
The dough was collected into a ball, now it must be wrapped with cling film and sent for 30-40 minutes in the refrigerator so that the oil freezes again.
In the meantime, we have time to work on the filling. In principle, there is plenty of time for this, because the filling can be done 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 whip the filling, and it is important that it remains fluffy and does not fall off.
Rub the cottage cheese through a sieve or thoroughly pierce with an immersion blender. In order for the filling to turn out to be tender in consistency, the cottage cheese must be well punched to the smallest particles.
Add sugar and semolina, mix until smooth. Then add sour cream, continuing to churn. Heavy heavy cream will also work. In this case, you can already use a mixer.
For flavor, you can also add vanilla sugar.
You will also need to add three egg yolks. To do this, it will be necessary to separate them from the proteins, try to do this carefully so that the yolks do not get into the proteins. We will need them later. But for the time being, for the time being, we will cover them with cling film and send them to the refrigerator.
Whip all the ingredients into a homogeneous mass. The filling is ready.
Prepare a 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 play it safe and lubricate the mold so that later there are no problems with getting it out.
Put the oven on preheat. We will need a temperature of 180 degrees.
Take out the finished dough, roll it a little with a rolling pin into a circle, so that it is more convenient to lay it out in a form. Do not roll thinly, otherwise when you transfer it to the form it will tear. Our dough is shortbread!
However, you can not even roll out, but simply create the basis in the form itself. The dough is soft and pliable. This will not be difficult at all.
Put the dough into a mold and kneading with your fingers, form a base with sides of at least 5 - 6 cm in height. At the same time, try to ensure that all the dough is approximately the same in thickness. The thickness is about 0.5 cm.
When the base is formed, put the filling into it and spread 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 later.
Put the form with the base and filling in the oven for 20 - 30 minutes. The filling should be lightly browned, and when pierced with a toothpick, there should be no batter left on it.
But do not blush the top of this layer too much, otherwise a brown border will be visible on the cut. But this is not desirable for us, the cake should look very gentle both from the outside and from the inside, the name obliges!
5 - 7 minutes before readiness, prepare the soufflé. To do this, get the squirrels out of the refrigerator. Put them in a bowl convenient for churning and start churning at low speed. Gradually increase the speed.
When the proteins turn white, but are still slightly watery, gradually introduce powdered sugar. It is possible to introduce sugar into the protein mass, but the proteins combine with powdered sugar faster, and become more magnificent, and therefore tasty. And from this there will be more "tears".
Beat egg whites with powdered sugar until light stiff peaks. This is important, if the proteins are poorly knocked down, drops will not appear on the surface.
After the souffle has been brought to the desired consistency, remove the form 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 of 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 looks, of course, very beautiful and exciting.
And they also make peaks of approximately the same height on the entire surface. To do this, slightly lift the souffle with a fork at the same distance from each other. And in this case, drops appear between these peaks.
But most often, the surface is simply leveled, and then amber droplets appear where they want. And no one knows how many of them will appear and in what place there will be more or less of them.
We put the form with the contents back into the oven, and bake for 5 - 10 minutes, so that the top just sticks slightly. It should become slightly ruddy, but only a little. The color should remain more light. On a heavily baked souffle, droplets may not appear, or they will appear quite a bit.
Turn off the oven, open the door and leave the cake there for 40 minutes to cool slowly, you can hold it there longer. Sometimes they keep it in an open oven all night.
There is another way, get the cake hot and cover with a lid. Leave in this form until completely cooled and then until droplets appear. I haven't tried this method, but I've heard of 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 it with bated breath. Will a miracle happen this time, or not?! You rejoice at the first drops that appear, as Small 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, slightly trim the edge of the cake that has stuck to the mold around the entire perimeter. Then separate the cake and transfer it to a dish.
But here it is the long-awaited moment, everyone gathers at the table and frankly rejoices at the sight of an amazing work of culinary art! Then we cut it into pieces and eat, enjoying the divine taste! Delicate, pleasant cottage cheese 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 foundation:

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 put in the refrigerator for 30 minutes.

For filling:

Mix all ingredients in a blender until smooth.

For the soufflé:

Beat egg whites until stiff peaks, gradually adding powder. If the squirrels do not beat well, you will not be able to see the "tears".

Cooking:

Remove the dough from the refrigerator and put it into a mold making a rim (I have a mold diameter of -24 cm) with a layer of 0.5 cm.
Put the curd filling on top.
Bake while. 180C about 20-30 min.
Then take it out, put the soufflé on top and bake for another 10-15 minutes. until golden. Don't overdo it!
We turn off the oven, open the door and in this state we leave our cake to cool.
The soufflé will settle a little, don't worry, it's not scary.
After 40 minutes, take it out and let it stand until it cools completely.
After an hour and a half, tears will begin to appear, sometimes earlier.
Ideally, the cake should stand for 5-6 hours in a cooled closed oven, or even all night.
The cake is delicious, very tender.

Bon Appetit!

For sand dough:

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

For curd filling:

Cottage cheese - 0.5 kg
Sugar - 3 tablespoons
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 Angel's Tears Curd Cake:

First of all, let's prepare the base of the cake - shortbread dough. To do this, mix flour with baking powder.
Then add butter(chilled) and cut into crumbs with a knife.
Combine the egg with the rest of the ingredients, knead soft dough. Wrap it in cling film and put it in the fridge for about 20 minutes. Cooled dough is easier to roll out.
Grease a detachable baking dish (diameter 25 cm) with a thin layer of butter, and lay out the prepared dough. Be sure to form sides with a height of 5-6 cm.
We prepare the curd filling by combining butter, sugar, vanilla, cottage cheese, sour cream, semolina and beating the ingredients well with a blender into a homogeneous lush mass. Spread the resulting mixture on sand cake leveling the surface with a spatula. We send the semi-finished product to the oven preheated to 180 degrees for 25-30 minutes.
In the meantime, we are preparing the final layer of a delicate dessert - a protein soufflé. To do this, in a clean, dry bowl with a mixer, beat the egg whites first at a slow speed (for 5 minutes). Then, gradually adding powdered sugar, increase the speed of the mixer and beat the egg whites to stable peaks. The better the soufflé is beaten, the more “tears” will appear on its surface. We take out the shortbread base with the curd filling from the oven, put the whipped squirrels on it and again put it in the oven for another 10-15 minutes.
We leave the finished dessert in the oven until completely cooled. Read more:

Cottage cheese cake 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:

Curd - 300 g
Sour cream - 3 tablespoons
Sugar - 150 g
Vanilla sugar - 1 tsp
Yolks - 3 pcs

Protein layer:

Protein - 3 pcs
Powdered sugar (sugar) - 3 tablespoons

COOKING:

Sift flour with baking powder, add salt and sugar. Mixing...
Grate cold butter on a coarse grater, periodically dipping in flour. We grind into crumbs.
For a bunch of components, you need sour cream, you can instead of an egg or milk ... even add water
Do not knead for a long time, you just need to collect the dough into a ball.
We cover the bottom of the form with parchment, do not grease the sides. Evenly distribute the dough in shape, making the sides. The form here is 18 cm, but you can use a larger form, for example, 24 cm ... Just the cake will be a little lower)) We prick the bottom with a fork so that it does not swell or cover it with parchment and pour something heavy on top (peas, beans, pebbles). Now in the oven for 10-15 minutes at a temperature of 180 degrees.
In the meantime, 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, already without a blender, until a homogeneous mass.
We take out the sand base from the oven, 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 a dense foam
Remove the pie from the oven and gently spread the protein soufflé on top.
How you make the top, so 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 room temperature. You can also cover with a cup so that the cake cools gradually, but there is air from below and the cake does not get steamy.
After 1.5 -2 hours, droplets of "Angel's Tears" appear. Of course, you need to cool the cake well so that the curd layer becomes denser.
But I cut it in a couple of hours. Bon Appetit! It's unrealistically delicious! Try it.

Yes, what a difference! It is also called pai or tart. One thing is important - it is amazingly tasty and delicate dessert with original sweet droplets on the surface.

Tart (or cake?) as if sheds tears, for which he received such an original name. V step by step recipes let's reveal all the secrets of this wonderful dessert, and also make it release a lot of caramel droplets.

Angel's Tears - General Cooking Principles

The cake needs to be prepared ahead of time. Dessert should stand in a cool place for several hours for tears to come out. It is better to make it in the evening and keep it until the morning. Or bake in the morning and keep until the evening.

What is the pie made of?

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

2. Curd layer. Cottage cheese based filling with eggs, sugar, vanilla and semolina. It is best to take a real one, you can use cottage cheese, dubious products with plant composition may behave incorrectly in the oven.

3. Protein layer. Consists of beaten egg whites and sugar. After baking, droplets of caramel color appear on it. To prepare this layer, you can not do without a mixer.

Many step-by-step Angel Tears recipes do not specify a baking dish, and this is very important. You need a real confectionery detachable form with a ring. It is 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 the classic taste of the Angel's Tears pie, a step-by-step recipe with all the subtleties and features. To make it work, we measure the products through the scales.

Ingredients

80 grams of oil;

2 tbsp. l. Sahara;

150 grams of white wheat flour;

1 tsp baking powder from a bag.

Curd stuffing:

500 grams of cottage cheese;

10 grams of semolina;

1 sachet of vanillin;

100 grams of sugar;

3 yolks;

100 grams of sour cream.

For the protein layer:

3 raw proteins;

3 art. l. granulated sugar.

Cooking

1. Remove the oil from the refrigerator a couple of hours before making 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 a large spoon, add one egg, mix until smooth. Sugar should dissolve as much as possible.

3. We measure the right amount of flour, add baking powder to it, pour it all together into a sieve and sift.

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

5. We take out a detachable form. Since the dough is shortbread, it can be lubricated with nothing. But if you wish, you can cover the bottom with a piece of parchment, that is, put it and fasten the ring.

6. We straighten the dough with our fingers all over the form, immediately make small sides about 1.5 cm.

7. Put the sand tart in the freezer for 30 minutes.

8. We prepare the first curd filling. Cottage cheese must be rubbed through a sieve or interrupted with a blender. Large and especially hard lumps in it should not be.

9. Add the yolks to the curd. Carefully separate the proteins, put them in the refrigerator. They are needed to prepare the last layer of meringue.

10. Following the yolks, we shift granulated sugar and sour cream into the curd mass. Of course, it is better to take a fatty product of at least 20%. Fall asleep vanilla with semolina.

11. Thoroughly rub all the ingredients of the curd filling together or simply whisk until the sugar is completely dissolved.

12. Preheat the oven to 180 degrees.

13. We take out the shortcrust pastry cake from the freezer. Pour the curd filling into it, level it with a spoon.

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

15. We remove the temperature in the oven to 140 degrees.

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

17. We take out the shortbread with the first filling, put the whipped squirrels on top.

18. Put Angel's Tears back in the oven. Now we bake at 140 degrees and carefully monitor.

19. As soon as the whites are lightly browned on top, this is about 12-15 minutes, you need to get 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 share from the oven and immediately cover with a suitable lid. Important! Film cannot be tightened!

21. If possible, then we take it to a cool balcony or to the pantry, to the street. If not, then cool at room temperature, then put in the refrigerator for several hours.

22. Remove the lid and admire the tears that have come out!

23. Carefully separate the sides of the cake from the mold. We remove the ring, transfer the dessert “Tears of an Angel” to a flat dish.

Tears of an Angel: A Step-by-Step Peach Dessert Recipe

A very popular version of peach tart. The step-by-step Angel Tears recipe uses canned fruits from cans, but you can also use fresh peaches, it will also turn out delicious.

Ingredients

For sand dough:

4 tbsp. l. Sahara;

170 grams of flour;

75 grams of butter;

2 yolks;

One whole egg;

5 g of ripper.

First filling:

800 grams of cottage cheese;

150 grams of sour cream;

1 st. l. corn starch;

4 yolks;

180 g of sugar;

1 tsp lemon peel;

1.5 st. l. semolina.

For protein filling:

0.5 st. sugar powder.

Additionally, you will need 1 can of canned peaches.

Cooking

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

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

3. Combine flour with a ripper, add to the dough and knead. You do not need to mix for a long time, shortbread dough does not like this.

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

5. We shift the shortbread dough into a mold, level the layer, sculpt the sides. Put in preheated oven for ten minutes.

6. We combine the grated cottage cheese with all the other ingredients of the filling. We put the separated proteins in the refrigerator for now. Do not forget to add chopped lemon zest, it will give the cake an unusual flavor. All rub well or beat.

7. We take out the sand base from the oven. In ten minutes, she managed to grab a little. Pour the prepared curd cream on it.

8. Open a jar of peaches in advance. We put them in a colander to get rid of excess syrup. If fresh peaches will be used. Then they need to be peeled, cut in half.

9. We spread the peaches on the curd filling with the convex side up, slightly deepening.

10. Put the cake back in the oven. Cooking another 15 minutes.

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

12. We take out the cake. We open the oven, let the temperature drop to 140-150 degrees.

13. We cover the curd layer with peaches with whipped proteins.

14. Put it back in the oven. We bake at 140-150 degrees for a quarter of an hour.

15. We take out the “Tears of an Angel” cake from the oven, put on the lid, cool it first, then cool it for several hours for droplets to appear.

Tears of an Angel: A Step-by-Step Recipe for Chocolate Raspberry Dessert

Very tasty and famous version of the popular pie. The step-by-step recipe for "Tears of an Angel" indicates fresh berries raspberries, but you can also take a frozen product. In this case, the berries need to be thawed, excess liquid drained.

Ingredients

180 grams of flour;

100 grams of oil;

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.

Cooking

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

2. Cooking curd filling. We grind the cottage cheese through a fine sieve to get rid of all the lumps.

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

4. We take out the dough from the freezer, roll out the cake with a rolling pin.

5. We shift the sand base into a detachable form, straighten it, lay out small sides.

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

7. We scatter the washed, dried raspberries. Deepen them slightly with your finger.

8. We put the future tears of an angel in the oven, heated to 180 degrees. Cooking 25 minutes. At the very end, you need to lower the temperature in the oven to 150 degrees.

9. Beat the 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 microwave oven, enter into proteins. Stir.

11. Remove the cake from the oven, cover with a layer of chocolate proteins.

12. Put the dessert back to bake. We are preparing "Tears of an Angel" for about a quarter of an hour, but we do not add the temperature.

13. We take out the form from the oven, cover, cool for at least 4 hours in a cool place.

In all step-by-step recipes for the "Tears of an Angel" pie, Wheat flour higher grades. But the base can also be prepared from whole grain flour, the dessert will be healthier and taste a little different.

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

Proteins do not want to thicken and runny? You need to add a teaspoon to them lemon juice or a few grains of acid.

Are tears of an angel a cake or a pie? What's the difference! It is also called pai or tart. One thing is important - this is an amazingly tasty and delicate dessert with original sweet droplets on the surface.

Tart (or cake?) as if sheds tears, for which he 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 drops. For business?

Angels tears - general principles cooking

What is the pie made of?

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

2. Curd layer. Cottage cheese based filling with eggs, sugar, vanilla and semolina. It is best to take a real one, you can use cottage cheese, dubious products with a vegetable composition can behave incorrectly in the oven.