Method of preparation: 1. Start kneading the dough: In a large bowl the sifted flour mixed with baking powder. Frozen butter rubbed on a coarse grater. Mixed with flour (with a spatula) Add the beaten egg and sugar. Knead with your hands. Then shape the dough into a ball and wrap tightly in plastic wrap. Send the dough for half an hour to cool.

Meanwhile the dough in the refrigerator is sufficiently cool — spread evenly on the bottom of the mold, by molding high sides. In the test, do punctures with a fork and put into the fridge for 20 minutes. Then bake the crust for 10-15 minutes at 180°C.

2. While the cake is baking, start to prepare the cheese soufflé: Mix all the ingredients (curd, lemon, sugar, egg yolks, semolina, cream) in a blender until smooth) and put in the fridge. Now it's time to take proteins in cheese souffle – they need a good whipping to a strong stable foam. You need to stir them starting from low speed to -1 minute, then add the speed to high and whip the whites until peaks. Achieving this, it is necessary gradually!!! one spoon to enter the proteins in the cottage cheese!!! Stir the mixture only needs a spoon!!! very carefully not to lose air bubbles!!! the main secret of the amazing airiness of the dessert. Remove the base and carefully put the cheese souffle. Again send the cake in the oven and continue to bake the subsequent half an hour (until Golden brown).

While cheese souffle baked through, prepare protein souffle. Protein Protein souffle souffle souffle Protein-Protein souffle To properly beat egg whites, they recommend putting a pinch of salt (I salted). Whisk starting at low speed -1 minute, gradually increasing speed whipping. In proteins pour a little of the powder (5белков, 5 tablespoons of powder) Pour powdered sugar 1 tablespoon and continue whisking until the formation of peaks. Take out the cake from the oven, reduce the temperature to 110 degrees and put the protein soufflé for the cheese. Leveling the surface of the latter protein layer, draw a wave that will give the finished product a beautiful view. Bake the soufflé should be at a temperature not above 110 degrees until Golden brown. Without removing the cake from the oven and not opening the oven door, left the cake to cool over night. An hour and a half in the oven, on the surface of the cake to stand out a little amber “tears”, which cake got its magical name.

Here's pyshnenky happened.

Will be cut tomorrow, ie today) If you have time, sfotayu) and posted here.

I wish You to experience only tears of joy!

Very tender and touching...)

Glows from his tenderness.

Sugar in this cake at all. Powdered sugar (5 tablespoons in cheese souffle. 5CT. spoons in the protein souffle. + packet of sugar 10 g. kotanYi lemon. 2/3 bag of cheese. 1/3 of the sachet in the dough). It is enough for us.