Description
If you give a brief description of this dessert, just heavenly delight!!! Recently I met my friend, she invited me in a cafe, over coffee she asked me, "did I ever tears of an angel"?! I told her, "No&qu ot;. Here bring our order, the dessert with coffee. What a beauty, can't describe in words, and taste, to mad delight!!! Begged the recipe from the cook, there was a wild desire to try at home to prepare this fabulously magical dessert. And with a small thrill and excitement the result exceeded all my expectations! The magic lay in the fact that when its full cooling formed on the surface of yellow droplets of beads. For this easy to prepare dessert got a beautiful name "Tears of an angel". Share with You this gentle, magical-fabulous dessert!!!
Ingredients
-
Flour
1 cup
-
Leavening agent
1 tsp
-
Butter
80 g
-
Sugar
180 g
-
Chicken egg
4 piece
-
Cheese
500 g
-
Semolina
1 Tbsp
-
Sour cream
100 g
-
Vanilla
-
Powdered sugar
3 Tbsp
Cooking
Prepare the base: mix the flour with the baking powder and chop with chilled butter.
Beat egg with sugar. By the way the brown sugar gives the dessert its flavor, this chef made a special accent!
Mix the butter-flour mixture with egg and knead the dough.
The finished dough wrap in clingfilm and put in the fridge for 30 minutes.
For the filling: mix in blender the cheese, sugar, egg yolks, sour cream, semolina, vanilla until smooth.
In the form of a spread out the paper, spread the dough with a layer of 0.5 cm, making a small bumpers.
Put on the dough cheese filling. Spread with an even layer and bake it in the oven for 20 minutes at 180 degrees.
Meanwhile whisk the whites in a solid foam, adding sugar powder. Proteins you need to try to beat, depends on the appearance of "Tears".
After 20 minutes take out from the oven dessert, spread on top of a smooth layer of whipped egg whites, I have decorated from proteins in small curls. Send the dessert back in the oven until Golden brown, 10-15 minutes, no more, so as not to overdry a souffle.
Turn off the oven and allow the dessert to cool completely!!! After about half an hour or so first little "tears".
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.