Angels Tears

A somewhat forgotten pastry that our mothers and grandmothers used to prepare on special occasions. It is not demanding, but it is very beautiful to look at. When well chilled, it has a very special and pleasantly refreshing taste. The specialty is the sugar droplets or tears that form on top of the meringue used to glaze the pastry. Packaged in transparent packaging, the pastry is also suitable as a gift.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Cream

  • 500 g Cheese, cottage cheese

  • 80 g Sugar, white

  • 1 piece Pudding, vanilla

  • 80 ml Oil, vegetable oil, canola

  • 4.5 dl Milk, whole milk

  • 2 bags Vanilla, extract, imitation

  • 5 pieces Egg, egg yolk, fresh

Dough

  • 200 g Flour, Wheat, bread flour

  • 1 piece Egg, fresh

  • 0.5 bags Baking powder

  • 100 g Butter, salted

  • 70 g Sugar, white

Egg white foam

  • 5 pieces Egg, egg white, fresh

  • 5 spoon Sugar, white

Steps

  1. Mix flour, sugar, baking powder, egg, and butter into a smooth dough. Spread the dough with your fingers onto the bottom of a baking dish, approximately 30 x 21 centimeters in size.

  2. In a bowl, prepare the filling by mixing cottage cheese, sugar, vanilla pudding powder, sunflower oil, milk, vanilla sugar, and egg yolks with an electric mixer.

  3. Once a smooth mixture without lumps is formed, pour it over the dough in the baking dish (do not pre-bake the dough).

  4. Preheat the oven to 200 degrees Celsius. Place the baking dish in the oven and bake the pastry for about 30 minutes. Then reduce the temperature to 150 degrees Celsius and bake for another 10 minutes.

  5. Meanwhile, prepare the meringue by whisking egg whites and sugar. Beat until a firm and compact foam forms.

  6. Remove the baked pastry from the oven. While it is still hot, carefully and evenly spread the meringue over the top. Use a regular spoon to create 'waves' on the surface.

  7. Return the baking dish to the oven. Bake the pastry for another 12-15 minutes at 150 degrees Celsius. Allow the baked pastry to cool. As it cools, small droplets or 'tears' will form on the meringue crust, which is how this pastry got its name.

Nutrition Information (Per 100g)

  • Calories: 240.61 kcal
  • Fat: 8.43 g
    • Saturated Fat: 4.18 g
  • Carbohydrates: 31 g
    • Sugars: 20.69 g
  • Protein: 7.87 g
  • Fiber: 0.28 g