Angel’s Tears Cake with Cottage Cheese

Name: Angel’s Tears Cake with Cottage Cheese
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 200 g Wheat flour; 3 Egg whites; 450 g Curd

Elegant, beautiful, tender, and very tasty! Angel’s Tears Cake with Cottage Cheese is much easier and quicker to make than it looks. The longest part is cooling. This dessert will impress your guests and decorate any festive table.

4.5

(13)

Updated : 20 October, 2025

Easy

More than 1 hour.

Ingredients

Dough

200 grams

Wheat flour

120 grams

Butter

1

Eggs

1 tablespoon

Sugar

1 teaspoon

Baking powder

0.5 teaspoon

Salt

Meringue

3

Egg whites

3 tablespoon

Powdered sugar

Filling

450 grams

Curd

100 milliliters

Heavy cream

75 grams

Sugar

3

Egg yolks

1 tablespoon

Semolina

1 teaspoon

Vanilla extract

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Use heavy cream (33-35%) for whipping. You can replace vanilla extract with 1 tbsp vanilla sugar or a pinch of vanilla powder. Start by making the dough. Use high-grade flour and a large egg.

Step 2

In a blender bowl, add flour, cubed cold butter, salt, and baking powder.

Step 3

Pulse briefly until you get fine crumbs. You can rub it by hand, but blending is faster and cleaner.

Step 4

In a separate bowl, whisk the egg with sugar until fully dissolved.

Step 5

Pour the egg mixture into the flour crumbs and quickly knead a soft, smooth dough.

Step 6

At first, it may stick to your hands but will soon form a smooth ball.

Step 7

Wrap in plastic wrap and refrigerate for 20-30 minutes.

Step 8

While the dough chills, prepare the filling. Use cottage cheese that’s neither too dry nor too wet. If it’s too moist, drain it beforehand. The fattier the cheese, the tastier the pie.

Step 9

In a blender, combine the cottage cheese, cream, sugar, egg yolks, and vanilla extract.

Step 10

Blend until smooth and creamy. The texture should be thick but slightly pourable.

Step 11

Add semolina and stir well. Let sit for 10-15 minutes to thicken.

Step 12

Roll out the chilled dough between two sheets of parchment into a thin round. Adjust size so it covers the bottom and sides of your baking pan (about 8-9 inches / 20-24 cm).

Step 13

Line a greased springform pan with parchment, then press in the dough, forming tall edges. Make sure there are no holes.

Step 14

Pour the cottage cheese filling onto the crust. Bake at 350°F (175°C) for 25-35 minutes, until edges are set but the center jiggles slightly.

Step 15

About 10 minutes before baking is done, start preparing the meringue. When separating yolks and whites, ensure no yolk gets into the whites, and the bowl is clean and dry.

Step 16

Beat egg whites, gradually adding powdered sugar, until stiff glossy peaks form.

Step 17

Remove the pie from the oven and immediately spread meringue on top, creating swirls or patterns with a spoon.

Step 18

Return to oven at 320°F (160°C) for about 15 minutes, until lightly golden. The more browned the meringue, the darker the caramel “tears” will be later.

Step 19

When done, cover the hot pie loosely with a lid or bowl (not plastic wrap!) so it doesn’t touch the surface. Cool for about 2 hours in a cool place. You can also leave it in the cooling oven for 6 hours uncovered, but results may vary.

Step 20

After 2 hours, golden caramel drops - “tears” - will appear on the surface. Serve and enjoy this heavenly, tender dessert!