“Tears of an Angel” - cake or tart? Secrets and options of the cake "Angel's Tears" with cottage cheese, semolina, bananas, chocolate

“Tears of an Angel” - cake or tart? Secrets and options of the cake

Delicious cake (also called “tart”) “Angel's Tears” got its name because of the moisture droplets that really show on the finished product. It turns out touching and very unusual. At the same time, there is nothing difficult in making dessert: mastering the baking of shortbread with two layers is possible literally the first time.

In addition to the classic recipe creative housewives use different variations of the cake “Angel's Tears”. Therefore, you can choose a suitable option that will appeal to all households, and include it in the family culinary piggy bank. Fabulous taste - so you can briefly describe the impression of the popular homemade cake.

Angel Tears Cake - General Cooking Principles

The simplicity and speed of cooking - the undoubted advantages of the cake “Angel's Tear”. Do not have to mess with biscuits, sandwich cakes, cook mind-blowing creams. Everything is simple, but elegant and wonderfully tasty.

The dough for the sand base is made from flour, eggs, baking powder, butter and sugar. If you are not afraid of margarine in baking, you can replace them with butter. It will be cheaper, but its taste will have almost no effect.

The main part of the cake “Angel's Tears” is two layers. The first in the classic recipe is made from cottage cheese, in variable recipes - from cream. In the cottage cheese, you can add semolina. The second layer is whipped whites, dried in the oven. Fruit cake options allow using peaches, bananas, apples as a layer.

Baked cake base in the oven at about 180 °. Iron form is coated with oil or covered with parchment paper. If the house has a multicooker, you can experiment with a baking program.

Angel Tears Cake

The classic recipe for the most delicious cake “Angel's Tears” is prepared quickly, although there are many ingredients. You should start with this version of the dessert: simple, tasty and impressive when serving.


• a glass of white flour;

• half a pack of butter; • egg in dough;

• a tablespoon of sugar in the dough (you can generally not put sugar or make the cake more sweet);

• a teaspoon of baking powder;

• a pound of cottage cheese;

• three yolks in curd cream;

• one hundred grams of sour cream (you can take the village cream);

• bag of vanillin.

In the soufflé:

• three proteins;

• three tablespoons of powdered sugar.


Oil soften.

Beat eggs, butter, sugar with a mixer.

Sift flour with baking powder.

Add the flour mixture to the egg-oil base and knead the dough.

Wrap it in film or put it in a bag and put it in the fridge for half an hour.

Put the cold dough into a detachable (preferably) shape, mold rather high, not too thin sides.

Crumble the future cake with a fork and then put away twenty minutes again in the cold.

Preheat the oven and bake the cake.

Prepare the cream by mixing the cottage cheese, sour cream, egg yolks, sugar and vanillin. It is better to beat with a mixer.

Ready cake, not cooling, pour curd filling and return to the oven.

Reduce the temperature to 160 °, bake for half an hour.

Beat whites by adding salt at the tip of a knife. After the appearance of the foam, gradually pour all the norm of powdered sugar.

Beat the yolks for a long time until the consistency of the steep peaks is reached (when turning over the bowl with the whipped whites, the mass should remain stationary).

Take out the pastries, cover with a protein layer, smooth them with a silicone spatula.

Again, return the form to the oven for 15 minutes, without raising the temperature.

Cover the finished product with a high wide plate or lid and leave it in this condition for two hours. When you remove the lid, droplets of moisture will be visible on the surface of the cake. These are the “tears”.

Angel Tears Cake with Decoy

This variant of baking is prepared with the addition of semolina. Due to the grains, the curd layer is higher, dense and does not fall off after cooling.


• a glass of white flour (250-260 grams);

• egg;

• one hundred grams of butter;

• a teaspoon of baking powder;

• three glasses of fat cottage cheese;

• half a cup of granulated sugar;

• a glass of cream or sour cream;

• three yolks (in curd cream); • a tablespoon of pure semolina;

• three squirrels per meringue;

• half a cup of powdered sugar.


Frozen butter quickly grate on a coarse grater.

Add all the dry ingredients to the butter and knead the dough with your hands.

Allow to cool in the refrigerator.

Bake cake.

Prepare the curd filling by combining the curd, cream, yolks, sugar and semolina.

Beat the cream with a blender.

Next, prepare the cake “Angel's Tears” as described above.

To get the droplets, you can simply not remove the cake from the oven for one and a half hours.

Angel Tear Cake with Peaches

A good fruit version of the cake “Angel's Tears” is not necessary to cook with peaches. You can take any canned fruit. Baking is interesting because there is a lot of cottage cheese stuffing in it - it turns out to be a lush, nourishing layer of cottage cheese with peaches.


In the dough:

• four tablespoons of sugar;

• one hundred and fifty grams of flour;

• egg;

• two yolks;

• seventy-five grams of oil;

• spoon baking powder.

In curd cream:

• eight hundred grams of cottage cheese;

• one hundred and fifty grams of heavy cream;

• four yolks;

• a spoonful of cornstarch;

• a glass of sugar;

• lemon;

• vanillin;

• jar of canned peaches;

• four proteins;

• two-thirds cup of powdered sugar.


Prepare shortbread dough from the above ingredients and bake the cake as described in the first recipe.

Removed from lemon zest.

Cook the curd cream, add the zest, and pour on the baked cake.

Halve the peaches with a round side up drown in the curd mass and send to the oven.

Bake a cake with a cottage cheese and peach layer for at least an hour.

Beat mass for meringue, spread over the curd.

Bake the cake with the top layer at 110 ° for an hour.

Leave the dessert to cool in the oven.

Angel Tears Cake with Chocolate and Raspberry

Fans of sweet flavors and chocolate will love the chocolate-berry version of Angel Tears cake. Raspberries add flavor to the dessert.


• a glass of sifted flour (180 grams);

• half a pack of butter;

• a teaspoon of baking powder; • six hundred grams of cottage cheese;

• four hundred grams of sugar;

• four proteins;

• five yolks;

• one egg;

• a strip of black chocolate (twenty grams);

• two dessert spoons of cocoa powder;

• a glass of fresh or frozen raspberries.


Prepare shortbread dough from butter, flour, baking powder, one egg, two yolks and one hundred grams of granulated sugar.

Send the sand base to the oven for twenty minutes.

From cottage cheese, three yolks, 150 grams of sugar, cocoa and four spoons of sour cream in a blender, beat the cream.

Put on raspberry crust ready, bake for about fifteen minutes.

Pour cheesecake with cottage cheese and bake for about forty minutes.

Beat the remaining sugar with proteins.

Pour whites curd layer.

Grate chocolate and sprinkle crumb protein layer.

Bake the cake until cooked for about an hour and a half, reducing the temperature to 110 °.

Angel Tear Cake in a Multivark

If desired, you can cook the cake “Angel's Tears” in a slow cooker. It turns out, rather, cottage cheese cake, but still very tasty.


In the dough:

• one hundred grams of butter;

• tablespoon sour cream;

• yolk;

• two spoons of sugar;

• a glass of flour;

• baking powder.

In curd cream:

• a pound of fresh cottage cheese;

• tablespoon sour cream;

• two yolks;

• one hundred grams of sugar.

In the soufflé:

• three proteins;

• three spoons of powdered sugar.


Prepare shortbread dough, straighten for half an hour in the refrigerator.

Lay the bottom of the bowl with parchment paper, leaving fairly high ends (for them the cake can be removed).

Lay out and level the dough, chop with a fork.

Bake on the appropriate program for forty minutes.

Beat curd cream.

Put the cream cheese on the baked cake first, then the protein soufflé.

The oven is still an hour.

Ready cake take out of the bowl and let cool.

Banana cake “Tears of an Angel” without cottage cheese

The original version of the cake, which is baked without any curd at all, can be tasted for the sake of a light banana flavor.


• 100 gram piece of butter;

• three eggs;

• three hundred grams of flour;

• a glass of sugar (250 g);

• three bananas;

• 350 grams of thick cream. Preparation:

Prepare the dough by combining flour, butter, half the norm of sugar and three yolks.

Remove for half an hour in the fridge.

Peeled bananas cut into thin slices.

Spread the dough in shape, chop.

Spread bananas.

Put sour cream on top.

Bake for twenty minutes.

Beat the whites with the second half of the sugar.

Pour whipped whites on the surface of the cake.

Send to oven until cooked meringue.

Cool the cake and then put it on the refrigerator shelf for half an hour.

During the time spent in the cold, the cake will be decorated with droplets, tears.

Angel Tears Cake - Tricks and Tips

  • Shortbread dough must be kept in the refrigerator before baking. It will make it more elastic, tastier.
  • Instead of shortbread, you can get ready-made store cookies. It needs to be crumbled, mixed with butter and form the basis, trying to make a traditional side. Hold the prepared dish before baking in the refrigerator for about twenty minutes.
  • A delicious cake with apples. Only not with raw, but with previously extinguished. Apples are peeled and seeds, cut into small cubes, covered with a small amount of sugar, sprinkled with lemon juice and put on the middle burner. Apple cubes will give juice, after which they need to be poured with three tablespoons of water with the addition of a small amount of starch and simmer until fully mashed. At the end you can add a spoonful of butter and mix everything.
  • If the proteins for the upper layer do not thicken, in the bottom of them you need to pour half a teaspoon of fresh lemon juice.
  • In order for the curd layer to turn out gentle, the curd must be rubbed through a sieve.
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