Cheesecake "Angel's tears"

Mix the flour with the baking powder and knead it with the butter by hand. Beat the eggs with sugar. Combine and properly process the dough into a ball. Wrap it in a plastic bag and put it in the fridge for 30 minutes.

Take the dough out of the fridge, roll it out with a rolling pin and transfer it to a baking dish (diameter of the dish approx. 10 in'). You can also make higher edges. Layer the cream cheese filling.

Bake at 355 °F / 180 °C for about 20 to 30 minutes. Remove from the oven, layer on the foam and bake for another 10 to 15 minutes until golden. The top must not burn, it should only have a soft golden tint.

Open the oven, the top part falls a little and let the cake rest in the open oven for about an hour. Let's not forget that warm air flows even when the oven is open, so be careful not to burn the foam, you'd better remove it earlier. Then take it out and let it cool at room temperature. The golden sugar pearls should be popping up on the surface of the cake. (It takes about 1-2 hours for them to appear, it depends on the air temperature). Only then can you put the cake cool in the fridge. Enjoy!