The cottage cheese cake “Angel’s Tears” is truly enchanting! What makes this cake magical? When it’s fully prepared and cooled, delicate yellow droplets appear on top, resembling angelic tears. That’s why it earned its beautiful name: “Angel’s Tears.” This cake is oh-so-delicious and incredibly tender!
Ingredients:
For the dough:
- 1 cup (about 125 grams / 4.41 ounces) all-purpose flour
- 1 teaspoon baking powder
- 80 grams (about 2.82 ounces) butter
- 2 tablespoons sugar
- 1 small egg
For the filling:
- 500 grams (1.10 pounds) cottage cheese
- 1/2 cup sugar
- 3 egg yolks
- 1 tablespoon semolina
- 100 grams (about 3.53 ounces) sour cream or heavy cream
- Vanilla
For the soufflé:
- 3 egg whites
- 3 tablespoons powdered sugar
Instructions:
Preparing the dough:
- Take the butter out of the refrigerator just before cooking.
- Sift the flour, mix it with baking powder, and chop it together with the butter.
- Beat the egg with sugar.
- Mix everything together to form the dough.
- Wrap the dough in plastic wrap and place it in the refrigerator for half an hour.
Preparing the Dough:
- Take the butter out of the refrigerator right before cooking.
- Sift the flour, mix it with baking powder, and crumble it together with the butter.
- Beat the egg with sugar.
- Combine everything and knead the dough.
- Wrap the dough in plastic wrap and place it in the refrigerator for half an hour.
Preparing the Filling:
- Mix all the filling ingredients in a blender until smooth.
Preparing the Soufflé:
- Beat the egg whites into stiff peaks. Gradually add powdered sugar. Make sure to beat the whites well to witness the “teardrops.”
Assembling the Cake:
- Take the dough out of the refrigerator and spread it in a cake form, creating a border around the edges, approximately 0.5 cm thick.
- Spread the cottage cheese filling over the dough.
- Bake for about 20-30 minutes at a temperature of 180 degrees Celsius (356 degrees Fahrenheit).
- Remove it, spread the soufflé on top, and bake for an additional 10-15 minutes until golden. Be cautious not to overbake!
- Turn off the oven and let the cake cool with the door completely open for about 40 minutes. The soufflé will settle a bit; don’t worry; it’s perfectly normal.
- Remove the cake from the oven and let it cool completely. The “teardrops” will appear after about an hour and a half.
- Ideally, the cake should stand for 5-6 hours in the cooled, slightly open oven, or even overnight.
Enjoy this mesmerizing dessert!
