Curd angel tears cake

8 servings
1 hour 45 min

How to make Angel Tears cake curd? First, measure the necessary ingredients for the dough. The oil should be soft, so take it out of the fridge beforehand.

Stir the flour with baking powder and sift through a sieve to make it more airy.

Combine the soft butter with sugar and vanilla sugar. Mix everything until soft.

Pour in the flour sifted with baking powder.

Quickly wipe everything with your hands to form a sand crumb.

In a small bowl, whisk the egg together with a fork until smooth.

Add the beaten egg to the sand crumbs, stir with a spoon.

Then knead the dough quickly with your hands. You don't need to mix it for a long time. Pack the dough into a ball.

Wrap the dough in cling film and refrigerate for half an hour.

For the filling, take the cottage cheese soft so that the filling is more delicate. The fat content of cottage cheese and sour cream can be anyone, but the higher it is, the tastier the cake will be. Vanilla sugar can be replaced with vanillin (at the tip of a knife).

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

Whisk everything until smooth and viscous.

Roll the cooled dough between two sheets of parchment into a round layer.

Cover the bottom of the baking dish with parchment. I have a mold diameter of 18 cm. Transfer the rolled dough to the mold, carefully distribute it along the bottom and walls, forming sides about 4 cm high.

Pour the curd filling onto the dough, flatten the top.

Bake in the oven preheated to 180S for about 25 minutes. The cake will brown a little at the edges and the filling will grab. Determine the cooking time, taking into account the peculiarities of the operation of your oven.

A few minutes before the cake is finished, make the meringue. Separate the egg whites very carefully from the yolks and cool. Proteins should not have a drop of yolk, otherwise it will not work to get a stable protein foam when whipping.

In a clean, dry, low-fat container, whisk the whites. Start beating at a low mixer speed until soft foam. Without stopping whipping, pour small portions of icing sugar. Gradually increase the speed of the mixer. Whisk the proteins until stable, dense.

Remove the filled bark from the oven and immediately place the whipped whites on top. You can make wavy patterns on the surface. Place the cake back in the oven and continue baking 150S about 10-15 minutes until the blush appears on the protein layer.

Now the most important and important points. Immediately cover the finished cake with a lid or plate. The lid should not touch the surface of the cake so that the meringue is not damaged. To form caramel droplets on the cake, it must be refrigerated for 2 hours. In the cool season, this can be done on the balcony. My cake cooled for about 2. 5 hours.

During the cooling process, caramel & quot; tears & quot; will appear on the surface of the meringue. You can serve cake to the table. Enjoy your meal!