Cottage cheese cake and pie “Tears of an angel”: step -by -step recipe. How to cook the Angel's Tears pie in a slow cooker?

According to the Bucking with Attitude culinary blog, a dessert recipe with the mysterious name “Angel Tears” (Angel Tears Cake) is the most requested among Russian -speaking users of social networks. We open all the secrets of preparing this delicate and useful delicacy.

Curd pie "Tears of an angel": step -by -step recipe

The dessert is based on a finely rolled sand dough. The middle layer consists of delicate cottage cheese, and the upper layer is made of protein souffle, baked to caramel crust.

Total number of necessary products

• Vanilla sugar - 10 g
• Mannet cereal - 25 g
• Butter - 80 g
• Wheat flour - 160 g
• Baking powder for dough or baking powder - 5 g
• Sugar or powder - 340 g
• Sour cream of any fat content - 100 g
• Cottage cheese of any fat content and consistency - 500 g
• Kurin egg - 4 pcs.

Step 1: Preparation of the sand foundation

Important: the classic ratio of flour, oil and sugar (powdered sugar) for the preparation of sand dough or, as it is customary to call it among professionals, saber test (Sablée): 2: 1: 1.

The recipe for the sand foundation for the cottage cheese pie "Tears of the Angel" retains the classical ratio:

• Power of the highest grade - 160 g. If desired, you can use whole -grain flour, adding it in the following ratio: 80 g of the highest grade and 80 g of whole -grain flour.
• Creamy butter - 80 g. In no case do not use frozen butter, because under the influence of low temperatures the structure changes, and therefore properties, product.
• Sugar or powder - 80 g.
• Baking powder for dough or baking powder - 5 g.
• Egg yolk - 1 pc.
• For a bunch of dough, you may need a little chilled sour cream (mayonnaise, yogurt, kefir) or ice water. The use of additional fluid is especially relevant in the case of the use of whole grain flour.

How to cook:

1. In a convenient container, mix all dry ingredients: flour, sugar/powder, baking powder. If the ambient temperature is quite high, it is advisable to pre -cool the components in the refrigerator.

2. Put the chopped chilled butter in a dry mixture and quickly rub all the components into the crumbs. Ideally, you should get oil peas in the flour shell. In the process of baking, when heated, the oil will relax the flour, giving the structure of the dough characteristic sand.

3. In a separate container, thoroughly mix the yolk and 1 tbsp. additional liquid. Enter the resulting liquid mixture in the oil-volume crumb. Know the dough quickly. Add a little more cold liquid if necessary. Knead thoroughly and quickly. Be careful: the sand dough does not knead for too long. A quick knead of the dough provides a baked sand basis with a delicate structure.

Important: the finished sand dough should not stick to the working surface! If it sticks, it means it overheated. As a result, the oil began to melt and absorb flour.

4. Many confectioners advise cooling the bun from the dough before proceeding with the molding of the sand cake. However, the cooling of the dough at this stage complicates the process of subsequent rolling. That is why the dough should be rolled out immediately after kneading. It is most convenient to do this by placing the dough between two layers of food polyethylene film.

Tip: The film should be raised periodically to avoid the formation of folds and wrinkles in the process of rolling.

5. The diameter of the rolled cake should be more than the diameter of your chosen shape by 3-4 cm. The thickness of the dough should not exceed 3 mm. This MK uses a detachable baking form with a diameter of 26 cm.

Tip: Before use, cover the bottom of the shape of baking paper (parchment). This will greatly facilitate the extraction of a delicate dessert from the form.

6. Remove the upper layer of the food film and transfer the dough to the shape.

7. Gently, trying not to break the layer, put the dough in the shape, remove the remaining film and trim the sides. Place the form with the dough in the freezer for 20-30 minutes. This will bake the base of the pie without cargo.

While the dough cools, prepare the mass for the cottage cheese layer of the pie.

Step 2: Preparation of the curd layer

Important: all products for cooking cottage cheese layer should be at room temperature!

What to cook from:

• Cottage cheese - 500 g
• Sour cream - 100 g
• Chicken yolk - 3 pcs.
• Sugar or powder - 200 g
• Vanilla sugar - 10 g
• Mannet cereal - 25 g

How to cook:

1. If you use cottage cheese

• pasty - just rub it slightly with a spoon;
• grain - wipe it through a sieve or pass it through a meat grinder.

Tip: Do not use a blender. The blending saturates the curd mass of oxygen. In the process of baking, the mass can swell, crack and fall when cooling. That is why the cottage cheese mass for cheesecakes is prepared manually.

2. Add sour cream, yolks, vanilla and ordinary sugar to cottage cheese and rub thoroughly into a homogeneous mass. Try to achieve complete dissolution of sugar. Thicken the filling of semolina. Mix again thoroughly, cover in order to avoid bent and leave to relax. The mass should stand for 20-30 minutes at room temperature. During this time, semolina swells, absorbing excess moisture.

Step 3: baking of the sand foundation

1. Warm up to 180 ° C. Remove the shape with well -frozen dough from the freezer and send it to the oven.
2. Bake the base for 15-20 minutes until light golden at the edges.

Tip: If during the baking, you observe bloating, gently puncture the place of bloating with a toothpick.

Step 4: baking cottage cheese

1. Reduce the temperature in the oven to 160 ° C.
2. On a hot sand base, put a defended curd mass, evenly distribute it.
3. Send the form to the oven and bake 30 minutes until the curd layer is set.

1-2 minutes before the cooked layer is ready, proceed to the preparation of protein souffle.

Step 5: Preparation of protein souffle

What to cook from:

• egg protein - 4 pcs.
• sugar sand-50-60 g

How to cook:

1. Beat proteins (without sugar) to a state of soft peaks. Enforce the speed of the mixer gradually, starting with minimal speeds.
2. After you can form a soft peak on the surface of the protein mass, begin to add sugar (in small portions).

3. Beat the proteins until sugar is completely dissolved and stable peaks are formed.

Important: protein mass should not be too smooth and glossy!

Step 6: baking protein souffle

1. Remove the shape from the oven. Check the degree of readiness of the curd mass: it should become quite dense.
2. Put the protein souffle on a hot curd mass. Distribute the whipped protein evenly, forming beautiful irregularities.

3. Return the pie to the oven. Bake another 10-15 minutes at a temperature of 160 ° C. The readiness of the pie will be indicated by a light caramel tan on a protein souffle.

Important: the darker the “tan” of the protein souffle, the darker the tears later performed.

Step 7: We achieve the appearance of "tears" on the surface of the souffli

1. Remove the pie from the oven. From a sharp temperature difference, souffle can fall a little, but this process is inevitable.
2. Disconnect the heating of the oven and ventilate it a little.
3. Return the pie to a slightly cooled oven, close the door and leave the dessert until it cools. The first droplets begin to protrude on the surface of the pie after 1.5-2 hours from the date of cooking.

Cake "Tears of Angel": recipe

You can prepare the dessert "Tears of the Angel" using the basic recipe. And you can use a slightly different recipe. The result will be no less tasty. Only the angel in this case will be dark due to the sand foundation with cocoa.

Total number of necessary products

• Wheat flour - 200 g
• Butter - 100 g
• Sugar or powder - 300 g
• Baking powder for dough or baking powder - 10 g
• Kurin egg - 4 pcs.
• Cocoa powder-50 g
• Cottage cheese of any fat content and consistency - 400 g
• Sour cream of any fat content - 200 g
• Vanilla sugar - 10 g
• Corn starch - 90 g

Step 1: Preparation of chocolate sand base

What to cook from:

• Power of the highest grade - 200 g
• Creamy butter - 100 g. In no case do not use frozen butter, because under the influence of low temperatures the structure changes, and therefore properties, product.
• Sugar or powder - 100 g
• Baking powder for dough or baking powder - 10 g.
• Cocoa powder-50 g
• The whole egg is 1 pc.
• For a bunch of dough, you may need a little chilled sour cream (mayonnaise, yogurt, kefir) or ice water.

Tip: If you do not want to use a cocoa powder, increase the amount of flour used by 50 g.

How to cook:

1. In a convenient container, mix all dry ingredients: flour, sugar/powder, baking powder, cocoa powder. If the ambient temperature is quite high, it is advisable to pre -cool the components in the refrigerator.
2. Put the chopped chilled butter in a dry mixture and quickly rub all the components into the crumbs.
3. Enter the egg into the oil-volume crumb. Know the dough quickly. The dough should be assembled in a bun, but at the same time remained enough. Add a little cold liquid if necessary. Be careful: the sand dough does not knead for too long. A quick knead of the dough provides a baked sand basis with a delicate structure.
4. The bottom of the detachable form (diameter 26 cm) is covered with parchment/baking paper. With your hands, evenly distribute the dough over the bottom and sides of the shape (the height of the sides is 4-5 cm).
5. Place the shape with the dough in the refrigerator for 20-30 minutes.

While the dough cools, prepare the mass for the second curd layer of the cake.

Step 2: Preparation of the curd layer

Important: all products for cooking cottage cheese layer should be at room temperature!

What to cook from:

• Cottage cheese - 400 g
• Sour cream - 200 g
• Chicken yolk - 3 pcs.
• Sugar or powder - 150 g
• Vanilla sugar - 10 g
• Corn starch - 90 g

How to cook:

1. If you use cottage cheese

• pasty - just rub it slightly with a spoon;
• grain - wipe it through a sieve or pass it through a meat grinder.

2. Add sour cream, yolks, vanilla and ordinary sugar to cottage cheese and rub thoroughly into a homogeneous mass. Try to achieve complete dissolution of sugar. Thicken the filling of starch. Mix again thoroughly.

Step 3: Cake baking

1. Warm up to 160 ° C. Remove the shape with well -cooled dough from the refrigerator. Put the curd mass on the sand base, evenly distribute it.
2. Bake the dessert for 50-60 minutes until the curd layer is set.

1-2 minutes before the cooked layer is ready, proceed to the preparation of protein souffle.

Step 4: Preparation of protein souffle

What to cook from:

• egg protein - 3 pcs.
• sugar sand-50-60 g

How to cook:

1. Beat proteins (without sugar) to a state of soft peaks. Enforce the speed of the mixer gradually, starting with minimal speeds.
2. After you can form a soft peak on the surface of the protein mass, begin to add sugar (in small portions).
3. Beat the proteins until sugar is completely dissolved and stable peaks are formed.

Step 5: Baking protein souffle

1. Remove the shape from the oven. Check the degree of readiness of the curd mass: it should become quite dense.
2. Put the protein souffle on a hot curd mass. Distribute the whipped protein evenly, forming beautiful irregularities.
3. Return the pie to the oven. Bake another 10-15 minutes at a temperature of 160 ° C. The readiness of the pie will be indicated by a light caramel tan on a protein souffle.

Step 6: We achieve the appearance of "tears" on the surface of the souffli

1. Remove the pie from the oven. From a sharp temperature difference, souffle can fall a little, but this process is inevitable.
2. Disconnect the heating of the oven and ventilate it a little.
3. Return the dessert to a slightly cooled oven, close the door and leave until completely cooled. The first droplets begin to protrude on the surface of the pie after 1.5-2 hours from the date of cooking.

How to cook the Angel's Tears pie in a slow cooker?

Any of the recipes proposed above can be used for cooking in a slow cooker.

The baking process consists of the following steps:

1. The multicooker bowl should be lined with baking paper, leaving quite high edges, with which you can remove the dessert from the form without violating its integrity. Please note: the photo below is too small in parchment!

2. Put the dough on the bottom of the bowl. Recipe for making dough see above. Place the bowl in a slow cooker, close the lid. Set the "baking" mode, cooking time for 30 minutes. If after the end of the regime, you doubt the readiness of the sand cake, set the “baking” mode again, the cooking time is 5-10 minutes.
3. At the end of the baking mode, put on the hot sand base the cottage cheese mass. Rimmer the protein souffle immediately on top. The recipe for making cottage cheese mass and protein souffle see above in the text.
4. Set the "baking" mode, cooking time for 60 minutes. At the end of the “Baking” mode, make sure that forced heating is disconnected.

Important: protein souffle prepared in a slow cooker. devoid of caramel tan!

5. Remove the thicket from the slow cooker. Prepare the corresponding dish and shift the pie, grabbing the edges of the parchment.
6. Let the pies cool, covering it like a dome, dishes of the corresponding volume (for example, pots).

Video: Cake Pirog "Tears of Angel"