The cake "Angel Tears" is specific in that when it cools, golden droplets of condensation appear on top, and these droplets are called "Angel Tears". The base is made of short dough, the filling is made of cheese, and on top is a kiss that simply melts in your mouth.

This cake is worthy of any celebration and glory, and here's how to make it.

Ingredients:

Bark:

- 70 g of cold butter or margarine
- a pinch of salt
– 40 g of sugar or powdered sugar
- 1 egg yolk
- 110 g flour

Cheese filling:

– 400 g of fresh cheese
- 100 g sour cream
- 1 tablespoon semolina
- 60 g of sugar
– 1 bag of vanillin sugar
- 2 egg yolks

Kiss:

- 3 egg whites
- 2 tablespoons sugar
- a pinch of salt
- 1 teaspoon of vanilla sugar

Preparation:

For the cheese layer, mix fresh cheese, sour cream, sugar, vanilla sugar, egg yolk and semolina with a mixer.

For the crust, beat the cold butter with the flour, sugar and a little salt in a blender until you get crumbs. Add egg yolks and beat the dough. If the dough is too dry, you can add a little cream or cold water. Place the dough in the refrigerator for 10-15 minutes. Then spread the dough on the bottom of the mold. Prick it with a fork. Grease the sides of the mold with butter or line with baking paper. Bake the crust for 10 minutes at 180 degrees. Remove the mold from the oven and place the cheese filling. Bake for another 25-30 minutes.

Beat the egg whites with a pinch of salt, vanilla sugar and regular sugar until stiff peaks form. Place them on top of the cheese layer and bake for another 10 minutes.

Let the finished cake cool to room temperature. During this time, small droplets will appear on the surface of the egg white layer.