The recipe for a pie with cottage cheese "Tears of an angel" - try to cook

Kitchen appliances and utensils:

• oven;
• mixer;
• a sieve mug for sifting flour or just a sieve;
• potato pusher with round holes;
• detachable form with a diameter of 26 cm;
• 3 bowls with a capacity of 3-4 liters;
• silicone mat or board for rolling dough;
• cling film;
• parchment paper.

Ingredients

Step cooking

A delicious pie with cottage cheese and egg souffle is often called a cake, although this is not entirely true. But the taste and appearance of a curd dessert on a crisp basis under a tender cap of protein completely explains this mistake in the name.

Cooking dough

1. Cut the chilled butter (80 g) into small cubes (approximately 2 cm by 2 cm). Transfer the butter to a large bowl. Divide the eggs (4 pcs.) Into squirrels and yolks. Add flour baking powder (1 teaspoon) to flour (160 g). Shuffle. Sift flour into a bowl with butter using a sieve mug or just a sieve.
   
2. Add sugar (50 g), yolk (1 pc.) To the bowl.
   
3. Rub the mass in a bowl with your hands until crumbs are obtained (the size of the crumbs is not larger than a pea). Rub quickly so that the oil does not melt.
   
4. Add sour cream to the crushed mass to set the dough (25 g). Knead the dough quickly.
   
5. Wrap the resulting dough in cling film, put in the refrigerator for 15-20 minutes.
   

Cooking mass for the curd layer

1. Put the cottage cheese in a bowl (500 g). Mash cottage cheese with a potato pusher with round holes.
   
2. Add sour cream (100 g), yolks (3 pcs.), Sugar (200 g), vanilla sugar (15 g) to the cottage cheese. Rub the mass well until smooth. Add semolina (25 g) to the mass.
3. Leave the mass to infuse for 20-25 minutes (so that the cereal swells).
   

Preparation of the mass for the protein layer

The mass is prepared after removing the pie with the already baked curd layer from the oven.

1. Beat the whites (4 pcs.) With a mixer until airy, first at low, then at medium speed. Beat until a steady peak forms from the whipped protein when lifting the whisk.
   
2. Continue to beat, adding sugar in three portions (100 g). There should be no sugar grains in the whipped protein.
   

Making a cake

1. Cover the bottom of a detachable shape with a diameter of 25 cm with parchment paper. Remove the dough from the refrigerator.
   
2. Roll out the dough in a thin layer to the size of the baking dish, adding to the radius of 4-5 cm dough on the sides.
   
3. Transfer the rolled layer into a shape, with your fingers align the sides to the same height. Place the dough pan in the freezer for 20 minutes.
   
4. Take out the frozen base for the cake, bake in the oven at 180 ° C for 15 minutes until lightly browned. Lower the oven temperature to 160 ° C. Put the curd on the base of the pie, smooth.
   
5. Bake for 30-35 minutes, before setting the curd layer. Put whipped squirrels on a curd layer, smooth (or arrange in the form of waves). Bake the cake in the oven at a temperature of 160 ° C for another 15-20 minutes, until a golden caramel crust appears on the protein layer.Remove the cake from the oven.
   

To get "angel tears" on the surface of the pie

• Open the oven door to heat up.
• Return the cake to the warm oven, close the door.
• Keep the cake in the oven until it cools completely.

After about 1.5-2 hours, droplets will begin to form (as a result of condensation of moisture on the caramel layer of protein). The stronger the baked protein layer, the darker the droplets.

Video recipe

In one of the best videos on this topic, the preparation of this delicious dessert is described in detail. Secrets are revealed on a simple rolling of the test and simplified baking of the base:

Now that you have fully familiarized yourself with the technology of making a pie with cottage cheese and souffle, you are quite capable of baking this delicious dish. A delicate fragrant cake will decorate a family tea party, a friendly party or a festive feast.

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