Angel's tears pie with cottage cheese

8 servings
1 hour 40 min

How to make Angel's Tears pie with cottage cheese? In fact, this is a very simple and fast enough pastry. Cream is needed with a fat content of 33-35%, for whipping. Vanilla flavor can be replaced with 1 tbsp vanilla sugar or vanillin at the tip of a knife. Start by making the dough. Take the top grade flour. The egg is large.

Pour the flour into the blender bowl, put the diced cold butter, add the salt and baking powder.

Whisk everything into fine crumbs. It takes just a few seconds. You can grind with your hands, but I have long preferred to beat the crumb for shortbread in a blender - quickly, conveniently and your hands will remain clean

Separately, whisk the egg with the sugar in a bowl until the crystals are completely dissolved.

Pour the beaten egg into the flour mixture and quickly knead the smooth, soft dough.

At first, the dough sticks strongly to the hands, but quickly begins to lag behind both the hands and the walls of the bowl. Roll the dough into a ball.

Wrap in film and refrigerate for 20-30 minutes.

While the dough cools, cook the filling. Any cottage cheese is suitable, but preferably not dry (it can have small hard grains, they can spoil the overall impression of the filling) and not too wet (it is better to weigh such cottage cheese first so that the glass has extra serum, otherwise it will give extra moisture during baking). The fatter the cottage cheese, the tastier the pie. I have cottage cheese in briquettes.

In a blender bowl, combine the curd, cream, sugar, yolks and vanilla extract.

Whisk everything together until smooth. It turns out a rather viscous, but slightly fluid mass.

Pour in the semolina and mix thoroughly. Leave for 10-15 minutes to let the manka swell.

While the curd mass is infusing, remove the dough from the refrigerator and roll between two sheets of parchment into a thin layer. Determine the diameter yourself so that the dough closes both the bottom and the sides of the mold. I have a diameter of the form of 20 cm, but you can and a little more - 22-24 cm.

Place the dough in a detachable shape or ring lined with oiled parchment, forming high sides. On the test itself, there should be no holes through which the filling could leak.

Pour the curd filling onto the dough. Bake in the oven preheated to 175 ° C for about 25-35 minutes or a little longer depending on the features of your oven. The edges of the curd filling should grip, and the middle can twitch slightly.

About 10 minutes before the end of baking the pie, start making the meringue. When separating eggs into yolks and squirrels, not a drop of yolk should get into the squirrels. The dishes in which the whites will beat should be clean, without water droplets. If any of these conditions are violated, the proteins will not foam.

Whisk the cold whites, gradually pouring caster sugar, until strong, stable foam.

Remove the cake from the oven and immediately place the whipped whites on the curd filling. If desired, make embossed furrows on the surface using a shoulder blade or spoon.

Return the cake to the oven for a further 15 minutes and bake at 160 ° C. The more the meringue surface browns, the darker the later the protruding tears will be. Determine the exact time and temperature by your oven.

Immediately cover the hot pie with a lid or bowl (not cling film!). The cover shall not touch the meringue surface. Leave the cake to cool for 2 hours in the cold (do not remove the lid). When it is cold outside, the pie can be taken to the balcony, in the summer - put in the refrigerator. 2 way: you can immediately leave the cake in the cooling oven without covering it with anything for 6 hours, but with this method, tears do not always appear and not for everyone. I didn't take any chances.

After 2 hours, many tear-like caramel droplets will appear on the surface of the pie. You can call everyone to the table and admire the appearance and taste of the pie. Enjoy your meal!