Delicate cake
Description
It goes perfectly with tea and coffee. The delicate “Angel Tears” cake is well worth making at least once. There are many reasons: it’s beautiful, delicious, easy to make, and uses simple ingredients. You’ll also get to see a little “magic”—droplets will form on the cake’s surface, the famous angel “tears.” Follow the step-by-step recipe and delight your loved ones with these tasty desserts. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Into the bowl you’ll knead the dough in, add the flour, baking powder, and salt; mix. Add cold butter and rub it in with your hands until it resembles coarse crumbs. Work quickly to avoid keeping the butter in contact with your hands for too long. You can also pulse it in a blender or chop it with a knife.
- 3
Step 3
Beat the egg with sugar.
- 4
Step 4
Pour the egg mixture into the dry ingredients and knead the dough.
- 5
Step 5
Put the dough in a plastic bag in the freezer for 30–40 minutes.
- 6
Step 6
Spread the dough in a springform pan (23 cm in diameter), shape the sides to about 4–5 cm high—enough to hold the cottage cheese filling and meringue.
- 7
Step 7
To give the cottage cheese filling a delicate texture, pass it through a sieve or blend it in a blender.
- 8
Step 8
Add semolina, sugar, sour cream, and vanilla sugar to the cottage cheese. Whisk. Carefully separate the yolks and whites of three eggs. Add the yolks to the cottage cheese; set the whites aside for now—they will be needed later. Whisk the cottage cheese mixture until fluffy.
- 9
Step 9
Pour the cottage cheese mixture into the prepared pan and bake in an oven preheated to 180°C for 25–30 minutes.
- 10
Step 10
Beat the egg whites into a fluffy foam. Then add the confectioners’ sugar.
- 11
Step 11
Beat the egg whites with powdered sugar until you get a stiff, fluffy mixture.
- 12
Step 12
Take the cake out of the oven, spread the whipped egg whites on top, and with a silicone spatula form small waves and peaks. Return it to the oven for 5–10 minutes; do not brown it too much. After baking, do not take it out of the oven immediately—leave the door slightly ajar and cool the cake in the oven for about 40 minutes.
- 13
Step 13
Carefully remove the cake from the pan, as it is quite delicate.
- 14
Step 14
Not immediately, but after some time, “Angel tears” began to appear on the surface of the meringue. Moreover, the more time had passed since the cake was ready, the more of them appeared.
- 15
Step 15
The “Angel’s Tears” cake turned out incredibly delicate and very tasty. It looks festive and airy. Such a cake will undoubtedly adorn any holiday table.