Description
This cake is very delicate! Especially lovers of cakes with butter cream. Thanks to the pineapples with impregnation, it turns out juicy, and thanks to the cottage cheese, slightly sour, moderately sweet and incredibly delicious, the recipe is simple and always turns out!... the first "Trick" in my recipes for the Cook)))
Ingredients
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Sugar
1 cup
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Chicken egg
3 piece
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Pineapple
1 can
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Butter
100 g
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Lemon peel
1 tsp
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Leavening agent
2 tsp
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Flour
200 g
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Butter
130 g
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Cheese
250 g
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Condensed milk
2 Tbsp
Cooking
Take softened butter and RUB with a half Cup of sugar.
Whisk the eggs with the remaining half of the sugar.
Sift flour, mix with baking powder, add the lemon zest. Flour, eggs and oil mixture mix well, add a couple of tablespoons of syrup from pineapple.
Pineapples drain in a colander, save the syrup for impregnation.
Pineapple stir the dough, it turns out the consistency, like thick cream.
Form (I have a round 25 cm in diameter) to lay a paper for baking, brush with a little oil, lay out our dough, flatten. Put in a preheated 180 gr. the oven for 30-40 minutes.
Specsize pie, a little cool in the form, then invert onto a plate and cool completely to butter cream melted... soak the remaining pineapple syrup.
Cream, soft butter to pound with cottage cheese, add the condensed milk and carefully beat with a mixer until smooth.
A fully cooled pie, cover with curd cream, decorate as desired)
Here is a pie the cake is delicate, moderately sweet, slightly sour and slightly citrus aroma..
Help yourself! Bon appetit! All with the Baptism! Kindness and Love to ALL!!!
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