Instructions

ANGEL'S TEARS

Dough: As in the ingredients but if you have 1/2 sachet of Finesse (lemon zest with dextrose from Dr. Oetker) it is a substitute for lemon zest. Curd filling: 500g soft vanilla curd, 100g sour cream, 3 yolks, 3 tablespoons powdered sugar, 1 vanilla sugar, 1/2 sachet Finesse. Mix everything in a bowl thoroughly with a whisk.

On a work surface, knead a smooth dough and place it in the refrigerator for half an hour. Then roll out a circle (including the higher edge) and place it in a buttered cake pan (I have a diameter of 23cm). Prick the bottom with a fork and pour in the curd filling. Place in an oven preheated to 170 degrees for 30 minutes.

A few minutes before the end of baking, beat 3 egg whites and 3 tablespoons powdered sugar into a meringue and after removing from the oven, spread the cake with this mixture and bake for another 15 minutes in the oven.

Let the finished cake cool completely and then let it set in the refrigerator.