Do you want to feel like a witch? Bake the “Angel’s Tears” cake.
“What is witchcraft?” – ask after reading the recipe. Unpretentious dough, simple filling, no cooking problems. Miracles will begin when the cake is ready. During cooling, small yellow drops, transparent as molten amber, will begin to appear on its surface as pink.
- for the dough:
- 150 g of flour
- 80 g butter
- 20 g of sugar
- 5 g of powdered yeast
- 1 or
- For the filling:
- 500 g of cheese
- 100 g of sugar
- 100 g of cream
- 20 g of semolina
- 3 egg yolks
- vanilla sugar
- for the meringue:
- 70 g powdered sugar
- 3 proteins
- vanilla sugar
Combine the sifted flour with the yeast, add the sugar and mix.
Add chopped butter or grated cold butter to the flour mixture and grate as quickly as possible so that it doesn’t start to melt, rub with your hands until it crumbles, then kill the egg and knead the dough.
Wrap the finished dough with cling film and bake in the fridge for 30 minutes.
For the filling, carefully grind the cheese with the sugar and vanilla sugar until soft and completely dissolved, add the sour cream, egg yolks, semolina, mix well and leave for 15 minutes so that the semolina swells.
Place the cooled dough in the form of parchment paper and spread with your hands on the bottom, forming sides 1.5-2 cm high, place the filling on top of the dough and bake for 25-30 minutes at 180 ° C.
Beat the protein in a blender on a low speed froth. Then, increasing the speed, add powdered sugar and vanilla sugar and beat the proteins to steady peaks.
When the cheese sticks to the edges and turns slightly brown, remove the cake from the oven, place a uniform layer of whipped protein on top, make a pattern on the surface in the form of grooves or peaks and bake until the proteins are lightly browned for about 10 minutes, lowering the temperature to 160 °.
To condense (the same “angel tears”), cover the finished hot cake with a lid or bowl and place in a cool place.
In a side note
Adjust the amount of semolina according to the moisture of the cheese.
To give the cake a light citrus note, you can flavor the cheese filling with lemon or orange peel.
To beat the egg whites better, add a pinch of salt and, to prevent them from falling off, start whipping 7-10 minutes before the cheese filling is ready.