Sand Cake “Angel’s Tears” with Curd Filling and Meringue

Pie “Angel’s Tears” with a sand base and curd filling with fragrant orange zest. And on top there is a crispy meringue, on the surface of which, when the cake cools, droplets appear, similar to tears, due to which the cake got its name.

Cook: 2 hours 30 mins

Servings: 8

Ingredients

For the test:

• Flour – 160 g (1 glass)
• Sugar – 30 g (2 tablespoons)
• Butter – 80 g
• Egg – 1 pc.
• Baking powder – 5 g (1 teaspoon)
  For filling:
• Cottage cheese – 500 g
• Egg yolks – 3 pcs.
• Sour cream – 100 g
• Semolina – 10 g (1 tablespoon)
• Sugar – 50 g (3 tablespoons)
• Vanilla sugar – 10 g (1 tablespoon)
• Orange (zest) – 1 pc.
  For the meringue:
• Egg whites – 3 pcs.
• Powdered sugar – 45 g (3 tablespoons)

Directions

1. Prepare your ingredients.

   

2. Sift flour with baking powder, add sugar.
3. On a coarse to medium grater, grate the cold butter into the flour.
4. Rub into crumbs with your hands.
5. Add the egg.
6. Knead the dough.
7. Wrap the dough in plastic wrap and refrigerate for 60 minutes.

   

8. Separate the whites from the yolks. Put the egg whites in the refrigerator.
9. Add egg yolks, sour cream, semolina, sugar, vanilla sugar and orange zest to the curd.
10. Use a blender to beat the mixture well and leave it for 30 minutes to swell the semolina. After 15 minutes, turn on the oven to heat up to 180 ° C.
11. Roll out the dough so that it fits into a 20 cm diameter baking dish and leaves a small margin for the sides.
12. Pour the dough into a mold and shape the sides.
13. Put the curd filling on the dough. Bake the shortcrust cake with curd filling in the oven at 180 ° C for 40 minutes. Remove the cake and turn the oven temperature down to 140 ° C.\
14. Then beat the egg whites until soft peaks.
15. Add powdered sugar.
16. Whisk until firm peaks.
17. Place the beaten egg whites on the shortcrust pastry tart with curd filling.

    

18. Spread them over the surface and make spikes with a spoon – this will decorate the cake.
19. Bake the shortcrust cake with curd filling and meringue for another 15 minutes at 140 ° C.
20. Let the finished cake cool completely. During cooling, caramel drops will appear on the surface. The lower the temperature at the place of cooling, the more drops will appear.

    Enjoy your meal!

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