Tears of an angel
Sandy base (per 22 cm diameter mold):
150 g flour (1/3 lb)
75 g butter (2.7 oz, frozen, at least 82% fat)
60 g egg yolks (3 eggs)
45 g sugar (1.6 oz)
4 g of baking powder (1 tsp.)
1 g salt (by the tip of a knife)

Prepare the shortbread base.
1. Mix the flour, baking powder and salt.
2. Grate the butter into the dry ingredients.
3. Mix the sugar with the yolks, send to the dry ingredients and knead the dough.
4. Roll out the dough between two sheets of parchment into a circle 2526 cm in diameter.
5. Place the dough in the refrigerator for 1015 minutes.
6. Remove the parchment from the dough and transfer the dough to the mold,. forming a 4 cm high rim. Trim off any excess uneven edge of the rim.
7. Put the mold with the dough in the freezer for 1520 minutes.

Cheese Curd Filling:
500 g cottage cheese (17.8 oz, 9% fat)
100 g eggs (2 eggs)
100 g sugar (3.6 oz)
100 g sour cream (3.6 oz, 1520% fat content)
orange peel
20 g cornflour (0.7 oz)

Prepare the cottage cheese filling.
1. Grate orange zest.
2. Mix cottage cheese, sour cream and sugars and beat until smooth. Add the zest.
3. Add the cornstarch and eggs and mix.
4. Turn the oven on to 360F with convection.
5. Pour the cottage cheese filling into the dough molds and send to bake in the preheated oven for 3035 minutes.

✔French meringue:
90 g egg whites (3 whites)
90 g sugar (3,2 oz)

✔Prepare the French meringue.
1. Whisk the egg whites until they are frothy.
2. Add the sugar in batches, continuing to whisk. Whisk until stiff peaks.

Assemble the cake.
1. Take the cake tin out of the oven, place the meringue on top of the cottage cheese filling.
2. Reduce the degree to 325F, send the cake mold back into the oven for 10 minutes.
3. Take the cake form out and cover the top with a large bowl or pan, leave until completely cooled.
4. Remove the bowl or pan, remove the mold from the cake and transfer the cake to a plate.