It is impossible to imagine a tea party without delicious pies or other pastries. The desire to cook something unusual visits almost every housewife. For those who are waiting for guests or just want to pamper their loved ones, you should definitely bake the amazing Angel's Tears curd cake. This is not just a dessert with a beautiful appearance, it is a delicacy, the process of preparation of which can cause real excitement at the sight of what is happening. The sophistication lies in the fact that after a while beautiful caramel droplets form on the surface. It is thanks to this that the cottage cheese cake is called "Tears of an Angel".
The preparation of a culinary masterpiece is quite simple, and the result exceeds all expectations. Sandy base, delicate cottage cheese filling and a layer of airy soufflé - three layers of a unique cake. Please yourself and your family, bake the Angel's Tears curd cake, a detailed recipe with a photo will help you do this without any difficulty.
| Preparation time | 30 minutes |
| Passive time | 30 minutes |
| Portions | servings |
| Cake filling
First stage of baking
Soufflé preparation and completion of bakingIt is worth preparing a layer of soufflé 7 minutes before the end of the first stage of baking.  |
Recipes for making cakes at home with photos
angel tears cake
3 hours
290 kcal
5 /5 (1 )
Friends recently returned from France. There was no end to the stories, for several evenings we watched photos with them and listened, listened ... In one of the photos we saw an unusual dessert - a piece of cake covered with amber droplets. To our question: what is it? heard that they don't know the name of the dessert, but the taste is amazing and it seems to be made from cottage cheese! A few days later, on one of the culinary sites, I saw the Angel's Tears curd cake - it was exactly the dessert that we saw in the photo, there was also a recipe.
- Inventory and kitchen appliances: bowl, whisk (mixer), fork, parchment paper, raw beans (1 kg), spatula, fine sieve, baking dish, containers, cake dish.
Everyone in our family loves cottage cheese in any form. The result is not difficult to predict - in the evening we already tried dessert with drops. The “Tears of an Angel” cake pleasantly surprised us - with a delicate taste, an original look and a simple cooking process (we offer you a step-by-step recipe for making it below).
French cuisine is distinguished by the fact that most of its recipes are autochthonous, they reflect the traditions of the local population. The main ingredient of many desserts are cottage cheese and homemade soft cheese.
Required Products
The cake has three layers: cake, filling and meringue (often in the recipe it is not quite rightly called soufflé).
For test:
For filling:
For the meringue:
Features of product selection
As you can see, the Angel's Tears cake recipe does not contain any special requirements for the choice of products and it is easy to bake it at home. Nevertheless, attention should be paid to cottage cheese. From this main ingredient depends on what taste the cake will turn out to be. Homemade fat cottage cheese of good consistency with a pleasant cottage cheese smell and taste is best suited. Cottage cheese can also be bought in the store (9%), but it is advisable to try it first - so that there is no acid or extraneous flavors.
Cake history
Cheese pie (another name for the “Tears of an Angel” cake with cottage cheese), the recipe of which was invented in the last century by a young culinary specialist for his beloved, came to us from France, where cheese-based desserts are very popular. The story tells that before the wedding, the lover brought his creation to the church and covered it with a lid. Having taken an oath of allegiance (the guests present shed tears of joy and tenderness), he presented a gift to the bride. When the lid was removed from the cake, they saw that it was covered with amber droplets - tears.
How to make an Angel's Tears cake at home: a step by step recipe
First of all, you need to bake the "body" of the cake:
The recipe for the curd layer for the cake "Tears of an Angel"
The second stage is the preparation of the layer:
The filling process takes approximately ten minutes. It is undesirable to prepare it in advance. Considering that the dough is cooled for half an hour, it would be better to wait 20 minutes.
The next step is baking:
Soufflé recipe for Angel's Tears cake
Meringue will decorate the cottage cheese cake "Tears of an Angel" - the recipe for its manufacture is simple. It is better to prepare the meringue shortly before the end of baking the first two layers:
It is believed that the soufflé appeared in the 17th century due to the whim of the French king Louis XVI. The king demanded something light and airy for breakfast to melt in his mouth. Royal chefs came up with the idea of grinding vegetables, seasoning with Bechamel sauce and beaten egg whites, after which they sent the dish to the oven to bake.
The baking process ends here, but the dessert preparation process does not. The main task at the last stage is to get droplets - “tears”. Two options are used:
- after baking, leave the dessert to gradually cool in the oven with the door open (60-80 minutes);
- remove the hot cake and cover it with a glass lid - wait 60-90 minutes.
In both cases, droplets will begin to form.
How to beautifully decorate and serve the "Tears of an Angel" cake
At the penultimate stage of preparation, attention should be paid to the design: you can create patterns with a fork (then the droplets will appear in the cavities), you can level it - then the droplets will appear in the most unexpected places. 
Dessert can be served whole or cut into portions (guests will be able to appreciate the beauty of the layers).
For those who decide to try baking "Tears of an Angel" (cake), we want to give the following tips:
- it is convenient to grind flour with butter with your hands, but this should be done very quickly (warm hands will speed up the process of melting the butter);
- for a better thickening of whipped proteins in a souffle, it is recommended to drop a few drops of lemon juice;
- you should not blush the filling too much - a dark-colored border will stand out on the cut and the delicate color will disappear;
After baking, do not close the cake tightly (for example, with foil or paper). For the formation of "tears" requires air access.
Video recipe for making the Angel's Tears cake
How to cook the Angel Tears cake, the recipe for this dessert, you will see the entire cooking process in the video in 19 minutes:
How to make an Angel's Tears cake - Recipe from Everything will be kind - Issue 351 - 03/05/14
At the kitchen table, Tatyana Litvinova can do anything - even make a soulless dessert cry. However, if you follow her instructions in detail, the same thing will happen to you.
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2014-03-05T16:00:03.000Z
Invitation to discuss the cake and possible improvements
We will be glad if you write about your impressions. What did you like about our recipe and how you can make the dessert even more delicious and unusual. We are waiting for your wishes.
Meringue can be cooked without an oven. We are used to cooking in the classic way (in French) - beat whites with sugar and bake in the oven. The Swiss whip the meringue in a water bath. The most unusual Italian way - in meringue, while whipping proteins, pour boiling sugar syrup and put it right there on ice.
Suggested dessert, pie Tears of an angel recipe with photo, quite unusual, while it looks unrealistically original, and also has a mega pleasant and delicate taste!
Despite the fact that it is called a pie, in fact it is rather a curd cake, which consists of a crumbly sand base, the most delicate curd filling and an airy protein soufflé. And all this miracle is decorated with amber-colored droplets, which are formed in the process of cooling the cake. It is for these sugar droplets that the cake got its name Tears of an angel.
What to prepare for the Angel Tears pie recipe with photo:
For sand cake:
- 1 stack. wheat flour;
- 1 tea. spoon baking powder for dough;
- 80 g. drain . oils;
- 2 table. spoon sugar;
- 1 fresh egg.
For curd filling:
- 500 g fresh cottage cheese;
- 0.5 stack. sugar;
- 3 raw yolks;
- 1 table. spoon decoys;
- 100 g sour cream;
- a pinch of vanilla.
For protein soufflé:
- 3 chilled proteins;
- 3 table. spoon powdered sugar.
How to cook Angel's Tears pie recipe with photo?
Let's start cooking Angel's Tears cake with kneading the sand base. To do this, combine baking powder for dough with wheat flour.
Butter (chilled) cut into cubes
combine with flour and grind in a convenient way to a uniform mass. This can be done simply with a knife, food processor, or even a blender.
Beat the sugar with the raw egg.
We combine everything together, mix thoroughly.
We wrap the prepared dough in cling film and send it to the refrigerator for half an hour.
At this time, you can start preparing the curd filling. We combine all the products on the list and mix in a combine or blender.
Take the chilled dough out of the refrigerator. Line the bottom of the springform pan with parchment paper and cut off the excess paper. Lubricate the bottom and sides with a piece of butter.
We spread the dough with a thickness of 0.5-1 cm, making small sides.
The height of the Angel's Tears cake will depend on the size of your mold, the larger the diameter of the baking dish, the lower the cake will be, and vice versa. In this case, the diameter of the detachable baking dish is 24 cm.
Pour the curd filling on top of the dough.
We put the cake in the oven at a temperature of 180 degrees for half an hour.
10 minutes before readiness, you need to make an airy protein soufflé. Beat the cooled proteins in a good foam with a mixer, gradually adding powdered sugar in portions. If the squirrels are badly whipped, then “teardrops” will not work.
After half an hour, we take out the cake, put the squirrels whipped with powder on top with a spoon and send it to the oven for another 10-15 minutes, until the squirrels are browned.
Then turn off the oven, open the door and leave the cake to cool. After 1 hour, we take it out completely and send it to the cold to form droplets.
Here is such a wonderful pie Tears of an angel recipe with a photo turned out. Exquisite, delicious and beautiful!
Good luck with your culinary experiments!
When I first came across the recipe for this interesting cake, I kept thinking about it. It sunk into my soul so much, either by its name, or by its amazing alchemical transformation, that I did not calm down until I had prepared it.
A variety of emotions cause tears in people - this is sadness and joy, empathy and tenderness, pain and laughter ...
And what are the tears of an Angel, why can they cry? Once upon a time I came across such an expression that “angels do not cry, they shed tears ...” Probably, this is how it is, why do angels need to cry? But, as a kind of manifestation of a miracle - to drop their tears, the Angels are quite capable!
So, when preparing this amazing culinary masterpiece, such a miracle happens - on the surface of a delicate soufflé, after a short time after baking, real amber tears appear! Isn't that a miracle!
When I made this cake for the first time, I did not believe that this was possible. But when literally in front of my eyes these golden beads began to appear on the surface of the cake, my delight knew no bounds!
If you've never made a cake like this before, give it a try. It will be an exciting journey with wonderful transformations!
Angel Tears Cake
To prepare this masterpiece, we need to prepare the base for the cake, a delicate curd filling and the most delicate airy soufflé.
We will need (for the test):
- flour - 1 cup
- baking powder - 1 teaspoon
- butter - 80 gr
- sugar - 2 tbsp. spoons
- egg - 1 pc.
- salt - a pinch
For filling:
- cottage cheese - 500 gr
- sugar - 0.5 cups
- yolks - 3 pcs
- semolina - 1 tbsp. a spoon
- sour cream - 100 gr (can be replaced with thick heavy cream)
For the soufflé:
- squirrels - 3 pcs
- powdered sugar - 3 tbsp. spoons
Cooking.
For the cake, we need to prepare the base. We will cook it from. All the subtleties of preparing such a test are described in a special article. Here we will use the simplest cooking option, but still the basic rules will need to be taken into account.
1. Sift flour and baking powder through a sieve into a bowl, add fine salt and mix.
2. Remove the butter from the refrigerator, cut it into small pieces, or plates, and add to the flour. And then cut with a knife. It's not exactly a fast procedure, but the right one.
But sometimes, the lack of extra time forces you to make adjustments to the recipe. And in this case, I carefully grind the flour with sugar into crumbs with my hands.
Here it is important to do everything quickly, it is important that the butter does not have time to melt, so it is desirable to have minimal contact with warm hands.
3. Beat the cold egg thoroughly with a whisk or mixer with sugar and quickly add to the flour. Stir first with a spoon, and then quickly knead the dough. Even rather, do not knead, but combine all the components into one ball.
Remember that the less contact with the hands, the more “correct” the dough is. That is, it will turn out just sandy, that is, crumbly!
4. The dough was collected into a ball, now it must be wrapped with cling film and sent for 30-40 minutes in the refrigerator so that the oil freezes again.
5. In the meantime, we have time to work on the stuffing. In principle, there is plenty of time for this, because the filling can be done very quickly. Therefore, we have a choice, make the filling and put it in the refrigerator for the time being, or start making it 10 minutes before we take the dough out of the refrigerator.
I choose the second option. It seems to me that he is more faithful. We will whip the filling, and it is important that it remains fluffy and does not fall off.
6. Rub the cottage cheese through a sieve or beat well with an immersion blender. In order for the filling to turn out to be tender in consistency, the cottage cheese must be well punched to the smallest particles.
7. Add sugar and semolina, mix until smooth. Then add sour cream, continuing to churn. Heavy heavy cream will also work. In this case, you can already use a mixer.
For flavor, you can also add vanilla sugar.
8. You will also need to add three egg yolks. To do this, it will be necessary to separate them from the proteins, try to do this carefully so that the yolks do not get into the proteins. We will need them later. But for the time being, for the time being, we will cover them with cling film and send them to the refrigerator.
Whip all the ingredients into a homogeneous mass. The filling is ready.
9. Prepare the form. I will use a springform pan with a diameter of 24 cm. I will grease it with a small amount of vegetable oil. Although the dough contains oil, it is better to play it safe and lubricate the mold so that later there are no problems with getting it out.
10. Put the oven on heating. We will need a temperature of 180 degrees.
11. Get the finished dough, roll it a little with a rolling pin into a circle, so that it is more convenient to lay it out in a mold. Do not roll thinly, otherwise when you transfer it to the form it will tear. The dough is shortbread!
However, you can not even roll out, but simply create the basis in the form itself. The dough is soft and pliable. This will not be difficult at all.
12. Put the dough into a mold and crush it with your fingers, form a base with sides of at least 5-6 cm in height. At the same time, try to ensure that all the dough is approximately the same in thickness. The thickness is about 0.5 cm.
13. When the base is formed, put the filling into it and spread evenly over the entire surface. The sides should still remain. We will have another layer of soufflé, about 1 cm thick. But we will add it later.
14. Put the form with the base and filling in the oven for 20 - 30 minutes. The filling should be lightly browned, and when pierced with a toothpick, there should be no batter left on it.
But do not blush the top of this layer too much, otherwise a brown border will be visible on the cut. But this is not desirable for us, the cake should look very gentle both from the outside and from the inside, the name obliges!
15. 5 - 7 minutes before readiness, prepare the soufflé. To do this, get the squirrels out of the refrigerator. Put them in a bowl convenient for churning and start churning at low speed. Gradually increase the speed.
16. When the proteins turn white, but are still slightly watery, gradually introduce powdered sugar. It is possible to introduce sugar into the protein mass, but the proteins combine with powdered sugar faster, and become more magnificent, and therefore tasty. And from this there will be more "tears".
17. Beat egg whites with powdered sugar until light firm peaks. This is important, if the proteins are poorly knocked down, drops will not appear on the surface.
18. After the soufflé has been brought to the desired consistency, remove the form with the contents from the oven and spread it in an even layer over the entire surface of the filling. You will get a layer of about 1 cm thick.
Sometimes circular grooves are made on the surface of the soufflé with a fork, and then the tears roll into these grooves, and such a cake looks, of course, very beautiful and exciting.
And they also make peaks of approximately the same height on the entire surface. To do this, slightly lift the souffle with a fork at the same distance from each other. And in this case, drops appear between these peaks.
But most often, the surface is simply leveled, and then amber droplets appear where they want. And no one knows how many of them will appear and in what place there will be more or less of them.
19. We put the form with the contents back into the oven, and bake for 5 - 10 minutes, so that the top just sticks slightly. It should become slightly ruddy, but only a little. The color should remain more light. On a heavily baked souffle, droplets may not appear, or they will appear quite a bit.
20. Turn off the oven, open the door and leave the cake there for 40 minutes to cool slowly, you can keep it there longer. Sometimes they keep it in an open oven all night.
There is another way, get the cake hot and cover with a lid. Leave in this form until completely cooled and then until droplets appear. I haven't tried this method, but I've heard of it.
21. After about an hour and a half, the first drops will begin to appear. This is a very exciting moment. You always wait for it with bated breath. Will a miracle happen this time, or not?! You rejoice at the first drops that appear, like a small child. And here it is - a miracle! More and more amber droplets appear. Some are big, others are small - but they are all equally pleasing to the eye!
Before serving, slightly trim the edge of the cake that has stuck to the mold around the entire perimeter. Then separate the cake and transfer it to a dish.
22. But here it is the long-awaited moment, everyone gathers at the table and frankly rejoices at the sight of an amazing work of culinary art! Then we cut it into pieces and eat, enjoying the divine taste! Delicate, pleasant cottage cheese filling, a thin, almost weightless layer of shortcrust pastry, and the most delicate airy soufflé! And of course, drops of magical amber caramel all over the surface!
Very tasty!!! This is true. My granddaughter, spoiled by different pastries, thinks that this is her favorite dessert! Often asks to cook it. And she doesn't get tired of eating them.
I also like it, light, not very high-calorie, tasty and fragrant. Plus, it's so exciting! It is pleasant not only to eat, but also to cook. After all, you create real magic with your own hands!
So I wish you all to plunge into this magical story, in this case, the Angel will drop her amber tears on and on your wonderful cake.
Enjoy your meal!
We all adore pies with cabbage, and even more so a pie with cabbage and fish. The pie is tasty and filling.
As a child, we had a Russian oven in the house, what unusual pies my grandmother sang in it, and what delicious meat turned out, or cabbage soup in a cast iron, in general, a fairy tale. Nowadays, you rarely see a Russian stove in the house, but such a stove is now being built in our yards or in summer kitchens. I got carried away and got off topic.
The other day I was very lucky, I bought chilled pink salmon, and I also got two girls with caviar. I salted the caviar, it turned out 300 grams of caviar. I baked a pie with cabbage from a part of the fillet. According to this recipe, my grandmother and mother baked such a cake.
Pie recipe with cabbage and red fish
Ingredients:
For test:
- kefir - 350 g,
- water - 150 g,
- butter - 100 g,
- eggs - 2 pcs.
- honey - 1 tablespoon,
- soda - 1 teaspoon,
- salt - 1 teaspoon,
- yeast - 1 tablespoon,
- flour.
For filling:
- fresh white cabbage - 1 small fork,
- pink salmon fillet - 400 g,
- onion - 1 pc.
- vegetable oil - 5 tablespoons,
- salt, pepper - to taste.
Preparing a pie with cabbage and fish: I usually prepare a yeast-free dough for this pie. I heat water and mix it with kefir, add honey, salt, melted butter, break one egg and the protein of the second, leave the yolk to grease the cake. I add yeast diluted in warm water and an incomplete teaspoon of soda. Mix everything and gradually add the sifted flour. I knead the soft dough, cover with a napkin and let it rise.
This time we prepare the filling. In a frying pan, fry the onion and cabbage, cut into small strips, salt, pepper.
We cut pink salmon into fillets and cut into sticks, lightly add. I add fish to the pie without heat treatment, it tastes better raw.
I only test once. We cut off a piece of dough, roll it out to a thickness of 1 cm and lay the layer on a greased baking sheet.
On the dough we spread most of the cabbage on it fish sticks, on top of the fish the remaining cabbage 
We cover the pie with a layer of dough, roll it out thinner than the bottom one. We pinch the cake, grease with yolk, let it stand for 10 minutes and send it to the preheated oven for 30-35 minutes.
We take out the finished cake from the oven, let it stand under a napkin and cut it for tea.
Sorry, the photo of the finished cake was smeared, I didn’t have time to take a second photo.
Enjoy your meal!
From the remaining dough, you can bake buns with cottage cheese recipe.
If you liked the cabbage and fish pie, please share it on social networks by clicking on the buttons below.
Sincerely, Irina!
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