Cake “Angel Tears”
Preparation. Cake “Angel Tears”
Have you seen how the cake cries? A magical dessert with angelic tears is the cake “Tears of an Angel”.
For the base:
- Flour – 1 tbsp.
- Oil – 80 g
- Sugar – 2 tbsp
- Eggs – 1 pc
- Cottage cheese – 250 g
- Sugar – Article 0.5.
- Egg yolks – 3 pieces
- Sour cream or cream – 100 ml
For the soufflé:
- Protein – 3 pieces
- Sugar – 3 tbsp
Prepare the “tears of an angel”
Sand Tart. Softened butter, whisk with sugar until fluffy white state. Add the egg and portions sifted flour. Stir the dough wrap in plastic wrap and put on 30 minutes in the refrigerator. Chilled dough roll out the layer and place in a form of the laid parchment. Top with parchment with a load (beans, beans, peas). Bake for 15 minutes at 180 degrees.
Tip: For baking, use a split form, because the filling is very delicate, and it will be difficult to obtain.
Filling. Curd wipe through a sieve, mix with chicken egg yolks and sugar. Add the cream or thick sour cream, vanilla sugar. Put in the fridge for a while baking Tartu.
All cottage cheese spread on hot Tartu and bake for another 30 minutes at 160 degrees.
Tip: do not bake tart up too rosy color, so that it is not covered with caramel crust.
Souffle. Beat protein with the help of a mixer until light foam, add sugar. Beat protein should run off the spoon (until soft peaks).
Spread the whipped protein for hot Tartu and bake 10 minutes at 160 degrees. Cooled cake, covered his bowl, 1.5-2 hours at room temperature.
Tip: The bowl will create a dome for condensation. In evaporation, will appear caramel “tears”. Do not use plastic wrap, the cake will be worn out and just a puddle.