Shortcake with Cottage Cheese and Pineapple Recipe
Everyone, without exception, likes this simple cake. And how can you not fall in love with a thin base of shortcrust pastry, a filling of cottage cheese and pineapple and a crispy crust. In addition, it is done quite simply and even a novice hostess can handle it.
Prepare all the ingredients you need to make the curd and pineapple shortbread cake.
In a bowl, combine the sifted flour, salt, vanillin and sugar. Add cold butter and rub with your hands until crumbs. To make it easier to do this, cut the butter into small pieces.
Add half of the mixed egg.
Knead quickly to a soft, smooth dough.
Divide the dough into 2 pieces. One 1/4 of the total dough. Place the dough in bags and set aside for 30 minutes, most in the refrigerator and less in the freezer.
For the filling, combine cottage cheese, sugar and pineapple syrup.
Put most of it in a 14 * 20 centimeters baking dish and flatten on the sides and sides in an even layer.
Add the curd filling and flatten. Lay pineapples on top.
Remove the remaining dough from the freezer and coarsely grate it over the top of the pie.
Place in a hot oven and bake for 35-50 minutes at 180 degrees. The top and sides of the cake should be golden brown. The baking time depends on your oven and the baking dish itself. Remove the pie from the oven and be sure to cool. Then the cake will be perfectly cut and hold. In the big last photo, a cut of the cake is still hot. It shows that the filling is still soft, and after cooling it will thicken.