Curd cake "Angel Tears": unusually delicate dessert
- Cake "Angel Tears"
- Peach cake "Angel Tears"
- Chocolate Raspberry Cake "Angel Tears"
This curd dessert gets its unusualname from the tiny amber droplets that appear on the surface of the pie in the cooking process. Gentle, magical and incredibly delicious - all the words are not enough words to properly describe this cake. It must simply be prepared and fully enjoy its fabulous taste.
Cake "Angel Tears" consists of only 3 layers: dough, cheese and protein fillings meringue. Leveling the surface of the last layer, you can put a variety of wave peaks and troughs, which would give the finished product a charming look. Bake souffles should be at a temperature no higher than 110 degrees and do not open the oven door the first 45 minutes of baking - thus meringue settles, when you pull it out of the oven.
To properly shake up proteins, betterpre-cooled (send them for an hour in the fridge) and a little salt. Yolk inclusions are unacceptable. Cottage cheese for the filling can take a coarse, but then it must be crushed using a blender or rub a tablespoon once or twice through a very fine sieve. You can also take a ready-made cottage cheese. Vymeshivaya dough does not melt margarine or butter until transparent. Shortbread dough "likes" chilled solid fats - then it turns slightly layered and very tender. Well, all the secrets of the successful preparation of a magical dessert we opened, it was the turn to adopt the recipe and bake a great feast "Angel Tears".
Cake "Angel Tears"
Shortcrust pastry base is incredibly crumbly, curd layer gives satiety and soufflés just melts in your mouth! Prepare this dessert at least once, and you will remain faithful to him for long.
For the base:
- 260 grams of flour
- teaspoon of baking powder to the test
- 95 grams of butter 82.5% fat
- 3 tablespoons sugar spoon
- 1 egg
- 2.5 cups of fat cottage cheese
- 0.6 cups of sugar
- 3 egg yolks
- 15 grams of semolina
- 9 tablespoons of sour cream with a large slide, or heavy cream
For the soufflé:
- 3 protein
- 2/3 cup powdered sugar
Start to create a pie "Angel Tears" withkneading the dough for the base. In a large bowl, mix the flour with the baking powder, grate the chilled butter and hand-grind mixture. Add the egg and sugar, knead the dough. Then the blind by it into a ball and wrap tightly in plastic wrap. Send your dough for half an hour to cool. Until this happens, turn the oven thermostat to 180 degrees and begin to cook the curd layer. Her recipe is very simple: Mix all ingredients in a blender until smooth.
In the meantime, the dough in the fridge enoughcooled - knead by hand and spread evenly over the bottom of the form. To this amount of ingredients is better to take the form of 23-25 cm in diameter. Pinned plug base and send in preheated oven for 15 minutes. When the base propechetsya a little, get a form and carefully lay out the cheese filling. Again submit a cake in the oven and continue to bake for the next half hour.
While cheese baked through, whisk the remaining proteinsto strong foam Stir in powdered sugar 1 tablespoon and continue beating until soft peaks education. Then reduce the oven temperature to 110 degrees, remove the form and place the souffle. Leave the cake in the oven for one and a half hours, during which time stand out on the surface of small amber "tears", thanks to which the cake got its name magic. Just perfect if you can leave the dessert to cool for 6-7 hours in the oven, opening her door. If this is not possible, let the pie cool to room temperature. Carefully cut, because the cheese cake is very gentle and soft. Bon Appetit!
Peach cake "Angel Tears"
The main difference between this recipe from the previous -canned peaches in curd interlayer. They give the dessert a wonderful fresh taste. If you love this fruit, this variant of the cake to your taste, because all of its components complement and accentuate each other.
For the dough:
- 150 grams of sifted flour
- 5 tablespoons sugar
- 2 egg yolks
- whole egg
- 75 grams of 82.5% butter
- 8 grams of baking powder
- 800 grams of cottage cheese
- 200 ml of milk
- 150 milliliters of cream
- corn starch
- full cup of sugar
- 4 egg yolks
- 2 whole eggs
- a little lemon peel
- canned peaches
For the soufflé:
- 4 protein
- 210 grams of powdered sugar
It is best to bake the cheesecake inreleasable form. To prepare the dough, remove the butter from the refrigerator for an hour and when it warms up a bit, cut into small cubes. In a bowl add flour, loosen, sugar and mix these ingredients. Add the butter, egg yolks and whole egg, carefully kneaded dough. Wrap the ball in plastic wrap and send it to cool in the refrigerator.
To prepare very tender cottage cheeselayer, add the milk and cream, mixed with starch. Thoroughly whisk the mixture enter the yolks and a teaspoon of lemon zest (optional). Now came the basis for preparing the cake. Now spread the form of a piece of butter, sprinkle with flour and place the dough cooled down. Carefully spread it on the bottom, forming a low wall. Submit the form by 20 minutes in the preheated oven to 180 degrees. After waiting for a specified time, place cottage cheese and drowned in her 9 peach halves, drained a little of the syrup. Again, put the dish in the oven and bake until cooked curd. This process will take approximately 60-80 minutes.
While the cheesecake filling layer is prepared, startwhisk in a solid foam protein meringue. Justices, cover received souffle cake and submit it in the oven for an hour (at a temperature no higher than 110 degrees). Let peach cake "Angel Tears" in the oven cools. The slower will cool dessert, get the airy soufflé. Enjoy your tea!
Chocolate Raspberry Cake "Angel Tears"
An incredible combination of cocoa and raspberry give a vivid unforgettable taste of the usual dessert.
- flour - 180 grams
- butter - half a pack
- baking powder
- 400 grams of sugar
- 600 grams of cottage cheese
- 4 protein
- 5 egg yolks
- 20 grams of dark chocolate
- cup raspberries fresh or thawed
- 40 grams of cocoa powder
The basis of the cake do already well knownmethod: mix the usual shortbread dough from flour, butter, baking powder, eggs, 2 egg yolks and 100 grams of sugar. Wrap it in a package and send it in the fridge to cool. Curd load in a blender, add 3 egg yolks, 150 grams of sugar, 40 grams of cocoa powder and 4 tablespoons of sour cream, whisk thoroughly all. In the prepared pan and lay the cooled dough with your fingers evenly distribute it along the bottom. Send a basis for the cake on the bottom shelf of the oven to bake at 180 degrees. Cooking need only 15 minutes.
Take the form to polupropechenym shortcrust pastryand lay it fresh raspberries. If you do not have fresh fruit at this time, use frozen, but you need to defrost it slowly. Just leave a raspberry on the bottom shelf of the refrigerator for a night, so it does not flow during the cooking. So, berries thawed correctly - it's time to spread it on the dough. Evenly coat the surface of a raspberry, to avoid empty seats. Put on top of the curd cocoa mass and to submit a dish to bake for 30-40 minutes on the middle shelf of the oven.
He came through whipping meringue. Gradually increasing the speed whisking, gradually add sugar, about 150-200 grams of sand or powder 4 protein. When the foam reaches the consistency of soft peak meringue is ready. If you have something went wrong if foam grows stronger, pour it 0.5 teaspoon of fresh lemon juice. Then remove the cake from the oven and set the thermostat to 110 degrees. Carefully lay out the protein foam layer on the cheese on top and rub the bitter chocolate. Let the dish is baked for an hour and a half at a low temperature. Some housewives do not reduce the temperature and continue to hold the cakes at 180 degrees for 15-20 minutes. Choose a method that is suitable for you.
When the top of the soufflé and a little crackacquire a golden hue - a chocolate-raspberry cake "Angel Tears" is ready, enjoy your tea! Lovely delicate dessert cook is not difficult - it needs a bit of food and a lot of inspiration. Prepare for the family with love!</ P>