|1.||Flour Dough||2 Art.|
|2.||Butter Dough||100 Column|
|3.||Chicken egg Dough||1 PC.|
|4.||Bold curd Dough||200 Column|
|5.||Sugar Dough||0.5 Art.|
|6.||Sour cream 15% Dough||1 art. l|
|7.||Slaked soda Dough||1 Tsp|
|8.||Bold curd Cream||200 Column|
|9.||Sugar Cream||0.5 Art.|
|10.||Chicken egg Cream||2 PC.|
|11.||Sour cream 15% Cream||2 art. l|
|12.||Canned pineapple Filling||1 B.|
For the test, beat sour cream with egg, cottage cheese, sugar and soft butter. Redeem soda with vinegar and add to the rest of the warehouse. Mix everything well and add flour. Knead the dough and refrigerate for 30 minutes. Then straighten it in shape with the sides.
Put the pineapple slices on the dough and prepare the filling by whipping all the ingredients.
Fill the cake with cream and bake at 180 degrees for about 45 minutes.
Cool the pie and let stand a little in the refrigerator. The cottage cheese pie with pineapples is ready; you can top it with sweet fruit syrup.