Cottage Cheese Cake
Baking and Desserts • European
Description
The first 5 ingredients are for the base, the next 6 are for the filling, and the last 2 are for the soufflé. The cake is called 'Angel's Tears' because after about 1.5 hours, amber-colored droplets appear on the soufflé.
Ingredients
- Baking Powder 1 teaspoon
- Butter 5 oz
- Egg white 1 piece
- Cottage cheese 20 oz
- Sugar 2 tablespoons
- Whole egg 3 pieces
- Sour Cream 5 oz
- Semolina 1 tablespoon
- Vanilla salt a pinch
- Egg white 3 pieces
- Wheat Flour 1 cup
- Powdered Sugar 3 tablespoons
Step-by-Step Guide
Step 1
For the base, mix the flour with the baking powder and chop in the chilled butter.
Step 2
Beat the eggs with the sugar. Combine everything and knead the dough. Wrap the finished dough in plastic wrap and place it in the refrigerator for 30 minutes.
Step 3
For the filling, blend all the ingredients until smooth.
Step 4
For the soufflé, whip the egg whites into a stiff foam, gradually adding the powdered sugar. If the egg whites do not whip well, you will not see the 'tears'.
Step 5
Remove the dough from the refrigerator and spread it in a mold, forming a border. Top with the cottage cheese filling. Bake at 355°F for about 20–30 minutes. Then remove, top with the soufflé, and bake for another 10–15 minutes until golden.
Step 6
Turn off the oven, open the door, and leave the cake to cool in this state. After about 40 minutes, take it out and let it stand until completely cool.
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