Cake Tears of an angel with semolina

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   We take products according to the list.

2. STEP 2

   

   Prepare the base: mix the sifted flour with baking powder and chilled butter. I used a blender.

3. STEP 3

   

   We chop everything into crumbs.

4. STEP 4

   

   Add yolks, sugar, semolina and sour cream.

5. STEP 5

   

   Mix the dough.

6. STEP 6

   

   Form the finished dough into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes.

7. STEP 7

   

   For the soufflé, beat the whites into a strong foam, gradually adding powder in small portions. If the whites are not beaten well, you will not be able to see the “tears”.

8. STEP 8

   

   Let's prepare the filling. To do this, mix all the ingredients in a blender until smooth. We take the dough out of the refrigerator and put it in the mold, making a side (the diameter of the mold is 24 cm) with a layer of 0.5 cm. We spread the curd filling on top.

9. STEP 9

   

   Let's level it out.

10. STEP 10

    

    Bake the pie at 180C for about 20-30 minutes.

11. STEP 11

    

    Then take out the pie, put the soufflé on top and bake for another 10-15 minutes until golden brown. Don’t overcook, just enough for the top to brown slightly! Turn off the oven, open the door and leave our cake in this state to cool. The soufflé will settle a little, don’t worry, it’s not scary. After 40 minutes, take it out and let it sit until it cools completely. After an hour and a half, tears will begin to appear, sometimes earlier.

12. STEP 12

    

    Cut the cooled pie into portions and serve.

13. STEP 13

    

    Bon appetit!