Cake Olga
Origin of the recipe
Olga cake with curd filling and meringue is a classic dessert that combines the tenderness of curd and the crisp texture of meringue. The origins of these cakes are rooted in Russian pastry traditions, where curd and eggs are often used as the main ingredients in desserts.
What do you need for cooking?
Ingredients
Shortcrust pastry
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Margarine/butter
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Salt
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Sugar
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Egg yolk
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Flour
Curd layer
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Cottage cheese
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Sour cream 20%
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Semolina
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Sugar
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Vanilla sugar
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Yolks
Meringue
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Egg whites
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Sugar
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Vanilla sugar
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Salt
Kitchen utensils
- Knife
- Bowls
- Mixer
- Blender
- Parchment
- Baking pan 20 cm.
- Figured knife
Olga Cake (also known as Angel's Tears) is made from crumbly shortcrust pastry with a delicate curd filling, topped with a delicious meringue with caramel drops showing through – hence its second name – and is worth making for a festive tea party!
Step-by-step recipe
Step 1:
Place the cottage cheese in a deep bowl, add the sour cream, two egg yolks, semolina, regular sugar, and vanilla sugar. Blend until smooth.
Step 2:
Cut the frozen butter into pieces and place in a blender. Add sugar, flour, and a pinch of salt, and process until crumbly.
Step 3:
Add the yolk, mix with a fork and knead the shortcrust pastry with your hands.
Step 4:
Place the dough rolled into a ball in a bag and put it in the refrigerator for 10-15 minutes.
Step 5:
Line the pan with parchment paper and spread the dough evenly over the bottom with your fingers, creating a 1-1.5 cm high border around the edges.
Step 6:
Prick the dough with a fork and bake in a preheated oven at 180 degrees for 10 minutes.
Step 7:
Place the curd filling and distribute it evenly throughout the pan.
Step 8:
Bake at 180 degrees for 25-30 minutes.
Step 9:
Place the egg whites in a deep bowl, add sugar, salt and a little vanilla sugar and beat with a mixer until fluffy.
Step 10:
Cover the cake with meringue cream, make patterns on it if desired and bake for another 10 minutes.
Step 11:
Cool for 20 minutes and remove the mold.
Cooking tips
Do not knead the dough for too long so that it does not heat up.
Grease the pan and paper with butter before baking, this will make it easier to remove the finished cake.
Concentric circle patterns on the cream can be made using a decorative pastry knife.
Before the final baking, you can sprinkle the cake with nut crumbs.
