Cake with cottage cheese and mousse "Angel's Tears"
12 servings
60 minutes
The cottage cheese and mousse cake 'Angel's Tears' is a refined culinary masterpiece born from the traditions of Russian cuisine. The light and airy protein mousse enveloping the delicate cottage cheese filling resembles clouds wrapping around a sweet treat. During cooling, tiny amber droplets appear on the surface of the cake—'angel's tears'—adding a mystical allure. The taste of the cake is a harmony of creamy softness from the cottage cheese, sweetness of vanilla, and airiness of egg whites that flow smoothly into each other, creating an incredibly delicate texture. This dessert is perfect for festive tables or cozy family tea gatherings, surprising guests not only with its flavor but also with its mysterious appearance.
1
For the crust, melt the butter and let it cool slightly, or use softened butter and place it in a bowl.
- Butter: 100 g
2
Add 100 grams of sugar, a pinch of salt, and 100 grams of sour cream.
- Sugar: 1.5 glass
- Salt: pinch
- Sour cream: 100 g
3
You can neutralize baking soda with vinegar and add it to the dough, or you can use baking powder (1 teaspoon).
- Baking soda: 0.5 teaspoon
- Vinegar: 0.5 teaspoon
4
Add 2 cups of flour and knead the dough. It becomes quite elastic.
- Wheat flour: 2 glasss
5
Place baking paper on a large baking sheet, then roll out the dough to a thickness of about 7 mm.
6
Place the baking tray in the oven at medium heat and bake for 20 minutes until the crust is golden brown. 180 degrees!
7
For the filling, place cottage cheese in a bowl and mash it with a fork.
- Crumbly curd cheese: 600 g
8
Add 100 grams of sugar (0.5 cup) and vanillin, mix everything thoroughly.
- Sugar: 1.5 glass
- Vanillin: to taste
9
Carefully separate the egg whites from the yolks, add the yolks to the cottage cheese mixture.
- Chicken egg: 4 pieces
10
Mix everything carefully. The softer the cottage cheese and the fewer lumps it has, the tastier the filling will be.
11
For the cream, beat 5 egg whites with a mixer until thick foam forms, adding a little lemon acid for better whipping (literally on the tip of a knife).
- Chicken egg: 4 pieces
- Salt: pinch
12
Continue whisking and gradually add 100 grams of sugar to the egg whites. You will get a homogeneous thick egg white mass.
- Sugar: 1.5 glass
13
After taking the crust out of the oven, immediately spread the cottage cheese filling on it, carefully distributing it over the entire surface of the pie. Then send it back to the oven for 10-15 minutes to set the cheese.
14
Spread the protein cream over the cottage cheese and carefully distribute it across the entire surface.
15
Place the pie in the oven at medium heat for 10-15 minutes until the whites start to brown slightly.
