Cake "Angel Tears" on semolina
8 servings
100 minutes
The 'Angel's Tears' cake is an exquisite dessert of Russian cuisine, captivating with its airy texture and the mysterious effect of 'tears'. Its history is linked to the nuances of making protein soufflé: as it cools, drops of caramelized syrup resembling angel tears appear on the surface. The base of the cake is a delicate shortcrust pastry complemented by a velvety cottage cheese filling with semolina and sour cream. The finishing layer is an airy protein soufflé that gives the dessert lightness and delightful sweetness. 'Angel's Tears' is perfect for a cozy tea time, impressing not only with its taste but also with its stunning appearance. Its softness and creamy shades create a harmony of textures, while the sweet drops add a special touch of magic, making each treat unforgettable.
1
Base: mix flour with baking powder and chop with cold butter. Whisk eggs with two tablespoons of sugar. Combine everything and knead the dough. Wrap the finished dough in plastic wrap and place it in the refrigerator for thirty minutes.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Butter: 80 g
- Chicken egg: 1 piece
- Sugar: 0.5 glass
2
For the filling, mix the egg whites with 0.5 cup of sugar, add cottage cheese, semolina, and sour cream. Blend all ingredients until smooth.
- Egg white: 3 pieces
- Sugar: 0.5 glass
- Curd cheese (tvorog): 500 g
- Semolina: 1 tablespoon
- Sour cream: 4 tablespoons
3
For the soufflé, whip the egg whites into a strong foam, gradually adding powdered sugar. If the whites are not whipped well, you won't see the 'tears'.
- Egg white: 3 pieces
- Icing sugar: 4 tablespoons
4
Take the dough out of the fridge and place it in a mold, making a border (the diameter of my mold is 24 cm) with a layer of 0.5 cm.
- Wheat flour: 1 glass
5
Place the cottage cheese filling on top.
- Curd cheese (tvorog): 500 g
6
Bake at 180 degrees for about twenty to thirty minutes. Then remove, top with soufflé, and bake for another ten to fifteen minutes until golden.
- Egg white: 3 pieces
- Icing sugar: 4 tablespoons
7
Turn off the oven, open the door, and leave the cake to cool like this. The souffle will sink a bit (that's not a problem). After about forty minutes, take it out and let it sit again — until completely cool. After about an hour and a half, 'tears' will start to appear, sometimes earlier.
- Egg white: 3 pieces
