Pie Tears of an Angel with cottage cheese

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make a pie Angel's Tears with cottage cheese? In fact, this is a very simple and fairly quick baking. Cream is needed with a fat content of 33-35% for whipping. You can replace vanilla flavoring with 1 tbsp. l. vanilla sugar or vanillin on the tip of a knife. Start by preparing the dough. Use premium flour. The egg is large.

2. STEP 2

   

   Pour flour into a blender bowl, add cold butter cut into cubes, add salt and baking powder.

3. STEP 3

   

   Beat everything into fine crumbs. This takes literally a few seconds. You can grind it with your hands, but I have long preferred to beat the crumbs for shortcrust pastry in a blender - it’s quick, convenient and your hands will remain clean.

4. STEP 4

   

   In a separate bowl, beat the egg with sugar until the crystals are completely dissolved.

5. STEP 5

   

   Pour the beaten egg into the flour mixture and quickly knead into a smooth, soft dough.

6. STEP 6

   

   At first, the dough sticks strongly to your hands, but quickly enough it begins to lag behind both your hands and the walls of the bowl. Roll the dough into a ball.

7. STEP 7

   

   Wrap in film and refrigerate for 20-30 minutes.

8. STEP 8

   

   While the dough is cooling, prepare the filling. Any cottage cheese will do, but preferably not dry (it may contain small hard grains, they can spoil the overall impression of the filling) and not too wet (it is better to weigh out such cottage cheese first so that excess whey drips off, otherwise it will will release excess moisture during baking). The fattier the cottage cheese, the tastier the pie. I have cottage cheese in briquettes.

9. STEP 9

   

   In a blender bowl, combine cottage cheese, cream, sugar, yolks and vanilla extract.

10. STEP 10

    

    Whisk everything together until smooth. The result will be a fairly viscous, but slightly fluid mass.

11. STEP 11

    

    Add semolina and mix thoroughly. Leave for 10-15 minutes for the semolina to swell.

12. STEP 12

    

    While the curd mass is infusing, remove the dough from the refrigerator and roll it out between two sheets of parchment into a thin layer. Determine the diameter yourself so that the dough covers both the bottom and sides of the mold. My mold diameter is 20 cm, but it can be a little larger - 22-24 cm.

13. STEP 13

    

    Place the dough in a springform pan or ring lined with oiled parchment, forming high sides. There should be no holes in the dough itself through which the filling could leak.

14. STEP 14

    

    Pour the curd filling onto the dough. Bake in an oven preheated to 175°C for about 25-35 minutes or a little longer depending on the characteristics of your oven. The edges of the curd filling should be set, and the center may jiggle slightly.

15. STEP 15

    

    About 10 minutes before the end of baking the pie, start preparing the meringue. When separating the eggs into yolks and whites, not a drop of yolk should get into the whites. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip into foam.

16. STEP 16

    

    Beat the cold whites, gradually adding powdered sugar, until a strong, stable foam.

17. STEP 17

    

    Remove the pie from the oven and immediately spoon the whipped egg whites over the curd filling. If desired, make relief grooves on the surface using a spatula or spoon.

18. STEP 18

    

    Return the pie to the oven for another 15 minutes and bake at 160°C. The more the surface of the meringue browns, the darker the tears that appear later will be. Determine the exact time and temperature based on your oven.

19. STEP 19

    

    Cover the hot pie immediately with a lid or bowl (not cling film!). The lid should not touch the surface of the meringue. Leave the cake to cool for 2 hours in the cold (do not remove the lid). When it’s cold outside, you can take the pie out onto the balcony, and in the summer you can put it in the refrigerator. Method 2: you can immediately leave the cake in the cooling oven without covering it for 6 hours, but with this method, tears do not always appear and not for everyone. I didn't take any risks.

20. STEP 20

    

    After 2 hours, a lot of caramel droplets will appear on the surface of the pie, looking like tears. You can invite everyone to the table and admire the appearance and taste of the pie. Bon appetit!

Comments on the recipe

Julia

12.09.2023

4.8

I love cottage cheese pastries. I will share the recipe for my favorite pie with curd filling and candied fruits.

Natalia M

12.09.2023

4.6

I just love angel's tears pie with cottage cheese! I bake it quite often for the holidays. This recipe made a great pie, you just have to follow the steps. First of all, I made the base. Very good advice is to knead the dough in a blender, it’s convenient. I did not put the dough in the refrigerator, but in the freezer for 10 minutes. Rolled it out on parchment and turned the layer over into the pan. Use your hands to spread the dough over the bottom and sides. I pressed down the sides with a fork. While making the filling, the base was cooled in the refrigerator. Beat the filling with an immersion blender. I baked it for 40 minutes, my mold is 20 cm in diameter. I beat the egg whites with powdered sugar and added my own lemon juice. I placed the meringue on the hot pie and quickly spread it out with a spoon. Next, baked under the grill for 5 minutes. The whites are well browned, the main thing is not to burn them). The finished pie was immediately covered with a large bowl and left to cool. "Tears" have appeared! This is a magical moment! The pie must be cooled in the refrigerator. It turns out to be a real cake with cream. The cut is beautiful, the layers are clear. The sand base was well baked, not wet, crumbly. The curd layer is tender but stable, very reminiscent of cheesecake. The meringue is airy and delicate. Wonderful, very tasty and beautiful pie! Thanks to the author! I recommend the recipe, proven!

graf.duko

12.09.2023

4.5

The recipe is good, although not as easy as the author writes. The downside is that it needs to soak for another two hours. This is an ideal recipe to make at home. Who knows, the serum is still showing up there.