Mango peel, cut the flesh from the core and cut into small cubes. In a non-stick pan, melt 1/2 tbsp plums. oil, add mango, lime zest, sugar, add 1 St, l. lemon juice, mix well. Cook on medium heat for 15-20 minutes until evaporation of excess fluid.

Get something like a thick jam or preserves. To give the filling cool.

For the dough, beat the cottage cheese (my homemade, fat - milk, yoghurt and cream), powdered sugar, whey, butter, extract. Add 3/4 sifted with baking powder and salt to the flour, again beat. Add the remaining flour, quickly knead the dough by hand, put it on the work surface. The dough is soft, not steep, but not too sticky. Wrap in cling film, put into the refrigerator for 30 minutes.

Apples cut in half, remove the core and without removing the peel, cut into thin slices. To place them in a bowl.

Pour apples 1st. L. lemon juice and 1/2 tbsp of melted butter. I shake the bowl to make the Apple slices are evenly covered with oil and the juice.

The dough, remove from refrigerator, put in the form (diameter 26cm my), well lubricated Rast. oil, tamping with the palm, erecting the boards. Distribute the mango filling.

Lay overlapping in a spiral the Apple slices, slightly pushing them into the mango filling. Sprinkle with sugar (a little).

Bake pie in a preheated 180 degree oven for about 35 - 45 minutes. Be sure to focus on Your oven. Finished cake.