Cheesecake "Tears
of an angel"
Dough:
80 grams plums oil
(cold)
1 tbsp. flour
1 small egg
2 tbsp sugar
1 tsp Opener
Filling:
500 grams of cottage
cheese
100 grams fat sour cream
or cream
0, 5 st. sugar
3 egg yolks
1 tablespoon semolina
Vanilla or vanilla sugar
Soufflé:
3 egg whites
3 tbsp icing sugar
Sift the flour into a
blender, mix with chopped into cubes with butter and ground to form flour
crumbs. Egg whisk with sugar, mix with flour and knead the crumbs do not stick
to the hands of the dough may flour will have to take a little more.
The finished dough wraps
in plastic wrap and sends in the refrigerator for 30 minutes. To prepare the
filling, mix cottage cheese, sour cream, egg yolks, semolina and vanilla in a
blender and grind until smooth. To prepare the soufflé, beat the egg whites
with a pinch of salt in solid foam, then gradually add the powdered sugar while
continuing to whisk. Refrigerated dough removed from the refrigerator, put in a
buttered or beds made with baking paper form and form ledges height 0, 5 cm.
Top curd spread and flatten.
Submit a form in a
preheated 180 degree oven for 20 - 30 minutes. Then take out the form, spread
soufflé, flatten and send back in the oven at 140 gradusahna 10 - 15 minutes
until lightly browned. Avoid dehydrating the proteins, or "tears"
will not appear. Turn off the oven, open the door and leave the cake to cool in
the oven. After 40 minutes, take out the cake and leave at room temperature
until cool, or take out the cold. After about a half hour begin to appear tears.