Recipe information
30 min.
Calorie content:
Title Value
1. Chicken egg Dough 2 PC.
2. Sugar Dough 3 art. l
3. Butter Dough 100 Column
4. Yogurt Dough 125 Ml
5. Flour Dough 4 art. l
6. Baking powder Dough 1.5 Tsp
7. Lemon zest Dough 1 PC.
8. Butter Filling 50 Column
9. Sugar Filling 2 art. l
10. Lemon juice Filling 1 art. l
11. Canned pineapple Filling 150 Column

1. Stage

For the test, beat the eggs with sugar and add soft butter. Then add natural yogurt without additives and lemon zest. Mix well and add flour with baking powder.

2. Stage

Now you need to make caramel. Put butter, sugar and lemon juice in a bucket. Keep on low heat constantly stirring until smooth and beautiful caramel color.

3. Stage

Pour caramel into the bottom of the baking dish and lay out the pieces of canned pineapple.

4. Stage

Then pour the dough on pineapples, flatten and place in a preheated oven to 180 degrees for 20 minutes. Readiness check with a toothpick. Let the cake stand for a few minutes, literally a few minutes, then turn it over and serve. For a very long time you should not wait for the caramel to freeze, otherwise the cake will be difficult or even impossible to get out of shape.

5. Stage

Bon Appetit!!!

6. Stage

Pie with canned pineapple on yogurt turns out to be very tender and tasty, caramel soaks the most delicate sponge cake with slices of juicy pineapple. It is very simple and quick to make such a pie, the tenderness of the pie depends on yogurt, it can be replaced with non-fat sour cream, but then the pie will turn out not so airy. Caramel should not be fried very much because after baking it will be too hard. This cake is perfect for a children's holiday or as the end of any celebration.