Curd "Angel" Cake
Content
A cake called "Angel Tears" is sure to intrigue. The imagination conjures up something very delicate, airy, and even magical. In reality, "Angel's Tears" is a cheesecake, the recipe for which is surprisingly simple, and the result exceeds expectations.
The cake got its whimsical name, "Angel Tears," because amber-colored caramel drops appear on its surface, eliminating the need for additional decoration. This curd cake is a great way for moms to introduce cottage cheese to their children: "Angel Tears" is an exceptionally healthy cake, rich in calcium.
Angel Cake
This cheesecake is made in three parts and takes about an hour to prepare.
The shortcrust pastry recipe requires:
- 100 grams of butter
- 1.5 cups of wheat flour
- 1.5 teaspoons baking powder
- 2.5 tablespoons of sugar
- 2 chicken eggs
- Vanillin on the tip of a knife
To prepare the curd layer you need to take:
- 500-600 grams of cottage cheese
- 150 grams of sour cream
- 0.5 cups of sugar
- 1 tablespoon of semolina
- Vanillin
Ingredients for protein soufflé:
- 4 tablespoons granulated or powdered sugar
- 4 chicken eggs
The first thing you need to do is prepare the shortcrust pastry recipe. To do this, mix together the flour, vanilla, and baking powder. Cut the butter into cubes and quickly mix it into the flour in small portions. The resulting mixture should resemble crumbs. To achieve this effect more easily, it's best to chill the butter well and use a fork or food processor to blend.
In a separate bowl, beat the eggs and sugar until the mixture thickens. Combine the crumbs and egg mixture gradually, kneading thoroughly until the resulting dough is smooth and elastic, stretchable, and not sticky. Wrap the dough in plastic wrap to prevent it from drying out and let it rest in a cool place for about half an hour.
Meanwhile, prepare the curd layer. To prevent the cake from turning out dry, the curd should be fairly fatty, at least 9%. The recipe for this layer is simple: mix all the ingredients. But there are a few tricks. First, to ensure the curd layer is truly airy, strain the curd through a sieve.
Secondly, when mixing, first lightly beat the eggs, then add the mashed cottage cheese and stir with a wooden spatula until smooth. Gradually add the remaining ingredients and mix thoroughly, breaking up any lumps. The mixture should be liquid but firm.
We bake
Roll out the chilled dough and line the bottom of a round pan. It's best to use a round pan with high, removable sides and a non-stick coating. To prevent the dough from billowing during baking and ruining the cake's appearance, there's another secret recipe: start baking the dough itself, without the filling.
To do this, line the dough with parchment paper, sprinkle something heavy on top, such as beans or peas, and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes. Then, remove the pan, remove the parchment paper and press, and let cool slightly. Carefully pour the curd layer over the dough, smoothing it out with a wooden spatula. It should be fairly smooth. Bake for about 25-30 minutes.
Preparation of protein soufflé
You need to keep a close eye on the oven. When the curd layer on top is baked and the inside is still slightly runny, you can begin making the egg white soufflé. The recipe is quite simple: slowly add sugar to the chilled egg whites and beat until stiff peaks form. The soufflé should hold its shape well, not fall off the spoon, and not settle. If this happens, beat longer at maximum mixer speed.
After the cake has been in the oven for a total of 40 minutes, remove it and reduce the heat to 130-140 degrees Celsius. Spread the meringue layer over the curd layer. You can smooth it out until smooth, or use a spoon to create hills, waves, and patterns—this will only enhance the cake's beauty.
Return the assembled cake to the oven for another 15 minutes. Then turn off the heat, crack the oven door, and leave the Angel's Tears in there until completely cool. This will take quite a while. It's hard to resist the temptation to eat the cake right away, its delicious aroma beckoning, but patience will be rewarded.
If the recipe has been followed, then during the cooling period, glossy tears will magically form on the matte surface of the soufflé: beads and drops of caramel.
Angel tears add brightness to the entire cake, contrasting its delicate and tart flavors. Anyone who tastes this cheesecake will understand how an angel cries with joy.
