Cake tears of an angel from Tanya Litvinova. Angel Tears Cake from Tatyana Litvinova recipe

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Hi all!

And I’m coming to you again with some goodies!

This time we will prepare a very tasty and incredibly beautiful cake-pie with the beautiful name “tears of an angel”!

Why cake-pie? And all because in some recipes it is called a cake, and in others - a pie.

But no matter what they call it, this is a very beautiful dessert! It is prepared simply, but with little tricks. And it turns out extraordinarily beautiful and tender!

I heard this recipe in the TV show “Everything will be fine”, in which Tatyana Litvinova told how to prepare this wonderful dessert. But according to her recipe, it seemed to me that there was not enough cottage cheese (only 250 grams), so I increased the amount of cottage cheese for the widow.

Like the previous pie, I managed to make “Tears of an Angel” 2 times. Once - with semolina in curd filling, the second time - without it. Without semolina, of course, the filling turned out more tender.

For the base we need:

• 1 tbsp flour
• 1 tsp baking powder
• 80 g softened butter or margarine
• 2 tbsp. l. Sahara
• 1 small egg

For filling:

• 500 g cottage cheese
• 0.5 tbsp sugar
• 3 yolks
• 100 g sour cream or heavy cream
• vanilla

For the soufflé:

• 3 squirrels
• 3 tbsp. l. powdered sugar

Beat softened butter, sugar and egg with a mixer.

Add flour with baking powder and mix.

Wrap the dough in cling film and put it in the refrigerator for 30 minutes.

Cover the bottom of the springform pan with parchment.

We distribute the dough into the mold, forming tall boots. We make punctures in the dough with a fork and put them in the refrigerator for 20 minutes.

We take the mold out of the refrigerator, place a sheet of parchment on top of the dough and add a weighting agent - ideally peas or beans, but buckwheat works well too.

Bake the cake for 10 minutes at 180°C.

While our crust is baking, let's prepare the curd filling.

Mix cottage cheese with yolks, sugar, vanilla and sour cream. Of course, it’s better to mix everything using a blender, but this time I mixed everything by hand.

Remove the crust from the oven and immediately spread the curd filling onto the hot crust.

Place in the oven and reduce the temperature to 160°C. Bake for 30 minutes.

Start beating the whites at low speed with a pinch of salt. When a slight foam appears, increase the speed and gradually add powdered sugar.

Beat until fairly thick.

Place the whipped egg whites on top of the curd filling and smooth it out. If desired, you can make a pattern on the squirrels. From personal experience, it’s better to make some kind of flat grooves than peaks, as droplets look better on a flat pattern!

Place in the oven and bake for 15 minutes at 160°C.

And now a small but very important nuance. As soon as the pie is removed from the oven, it should be covered with a lid or bowl (but not with cling film!). And so we leave it to cool. The bowl must not be removed!

After about 2 hours, droplets appear.