For the base: Sift the flour with the baking powder. In the middle is done well, add cold butter, cut into small pieces and triturated with flour to yield oily crumbs. Then put the sugar and egg. Knead dough, shape into a ball, turn with foil (I put it in a plastic bag) and leave for about 30 minutes in the refrigerator. In the meantime prepare mixtures for soufflé and filling. For the soufflé: Egg whites are broken down into a thick, hard snow, with powdered sugar is added gradually. Allow the refrigerator. For the filling: The cottage cheese mix with the sugar, egg yolks and sour cream. Depending on the density of the mixture, if necessary, was added tris (or optionally flour). Chilled dough is spread evenly in baking dish with removable edge diameter 22-23 cm, as past rises a small board. Was placed on top cottage cheese stuffing. Bake at 180C for 30 minutes. After 30 minutes, removed from the oven, top Evenly spread mixture soufflé. Optional can be smoothed, or to make any pieces with a fork, spoon or syringe. Pie back in the oven and bake for 10-15 minutes until a nice golden hue, then remove and allow to cool completely. When cool, the surface of the pie gradually form small droplets with golden color. These drops have given its name - * * Tears of angels. * From the responses to the recipe of Russian forum: - dough for the base can put cocoa to make it with dark - the base may be replaced with a mixture of ground or crushed biscuits and butter (as in chiyzkeykovete) - instead of vanilla - can put lemon zest or orange - in cottage cheese mixture can be added fresh or dried fruit (raisins etc.), jam (respectively will have to reduce the amount of sugar), nuts