Angel's Tears Farmer Cheese Cake

This recipe was automatically translated from Romanian. View original here
Angel's Tears Farmer Cheese Cake

It is a very popular recipe on Russian websites and translates as "Angel's Tears" - because the souffle about an hour after baking leaves on the surface some "tears", drops of melted sugar - something that makes the cake finer and more beautiful.

I would say that in fact the popularity of the cake is not in these "tears", but in the wonderful egg whites meringue that turn a simple tart with cheese into a special cake.

We all enjoyed it, all the ingredients combine wonderfully and I would say it is a success, aromatic, sweet, soft - perfect!

And to see how fast it is done, be sure to try it and write it down in the recipe books!


White flour
1 cup
Baking powder
1 tsp
80 g
2 tbsp
for dough
4 pieces
1 for dough and 3 for filling and soufflé
Farmers cheese
500 g
0.5 cups
for the cheese filling
Semolina flour
1 tbsp
Sour cream
100 g
Vanilla Extract
1 tbsp
Powdered sugar
5 tbsp
for souffle

Step by step


First the dough is made for the base:

- Put flour and baking powder in a bowl, add cold butter - mix well with your hands or a robot to make the composition of crumbs.


- Add the sugar, the egg and knead the dough - put the formed ball in the fridge for 30 minutes.


During this time make the cheese filling:

- in the robot put the cottage cheese, the yolks from 3 eggs, 0.5 glasses of sugar, semolina, vanilla and sour cream;


- mix well for about 2-3 minutes to be a uniform and creamy composition.


The dough is spread with your hands in an oven tray - I used a round tray with removable walls, 28 cm in diameter.

Gently lift the edges, as far as the cheese filling comes, about 1.5 cm.


Pour the filling and even out.

Place the tray in the preheated oven at 180-200 degrees for 30 minutes.


About 5 minutes before baking the cake, beat the egg whites from the 3 eggs with 5 tablespoons of powdered sugar.

Let me explain once again how to do it: beat the egg whites hard with the mixer, then add a little powdered sugar and mix until firm.


Put this composition over the cake, with a teaspoon I made small piles - bring it close with the "bottom" slightly of the egg whites and pull up - see the picture.


Put it in the oven for another 10 minutes at 150-180 degrees. Make sure it tans a little fast.


Leave it to cool for at least 1 hour and a half, during which time you notice that "tears" appear.


And serve as a cake, or as a quick cake - good, good at everything!

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 100 min
Difficulty: easy
Ready in: 45 min
Publish date:
Collections: Cakes, Cakes, Desserts

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