My girlfriend and I have made a delicious cake yesterday. When you let it cool down it starts getting those tears on top.
Although I am not the greatest fan of Cheese Cake, this one is really good.
250ml NOT Whipped cream (only cream, so the cream that you take for whipping cream, just unwhipped) (4)
250ml Milk
150ml Oil (Sunflower or so, not Olive lol)
Top Layer:
2 Egg White (NOT the yellow from the egg)
6 Table Spoons Powdered Sugar
Recipe:
Make a kneading dough from the flour, sugar, butter, egg and baking powder. Line the bottom of a 26 cm springform pan with baking paper, grease the rim. Roll out the dough and press the edges by hand quite high.
Preheat the oven to 175°C top and bottom heat.
Stir the curd briefly until smooth, then gradually add all the ingredients (from Middle Thing list) and mix well. Pour the very liquid mixture into the springform pan and bake the cake for 70 minutes.
In the meantime, whip the egg white with the powdered sugar until stiff. (Tip: first whip it a bit and put in the powdered sugar in from time to time)
After 70 minutes, take out the cake and spread the whipped egg white on the topping to a thickness of approx. 1 cm. Bake for another 10 minutes at the same heat.
Then let the cake cool down a little and carefully loosen the edge of the springform pan with a knife. Leave the cake to cool on the bottom of the springform pan for several hours. If everything has worked, then tears should form on the egg white icing as it cools.
Put it in the fridge for several hours to add extra deliciousness.
