Cottage Cheese Pie 'Antwo' with Pineapples
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Cottage Cheese Pie 'Antwo' with Pineapples
Ingredients
- Wheat Flour - 1 cup
- Butter - 4 tablespoons
- Farm fresh eggs - 4 pieces
- Vanilla salt - 2 tablespoons
- Baking Powder - 1 teaspoon
- Canned Pineapple Chunks - 17.6 oz
- Fermented Milk - 2 qt
- Milk - ½ cup
Step by Step guide
Step 1
Boil cottage cheese from 2 liters of sour milk; pour the sour milk into a pot. Bring to a boil and simmer for 5 minutes. Strain the milk through cheesecloth (or a sieve) and squeeze well. Place the finished cottage cheese in a bowl and let it cool. Then transfer the cottage cheese to a blender and puree.
Step 2
Add 2 tablespoons of softened butter to the cottage cheese in the blender and mix well. Transfer to a pot.
Step 3
In 4 eggs, add 2 tablespoons of vanilla sugar, mix, and add to the cottage cheese with butter, mixing well.
Step 4
Mix the flour (1 cup) with 1 teaspoon of baking powder and add it to the cottage cheese with butter and eggs, mixing thoroughly.
Step 5
Add ½ cup of milk and mix until smooth (small lumps may remain from the cottage cheese).
Step 6
Line a cake pan with baking sleeve cut along the seam and shaped to fit (using the baking sleeve like foil or parchment paper will help it release better). Grease the pan with 2 tablespoons of melted butter.
Step 7
Place the pineapple chunks in the pan (the bottom of the pan should not be visible).
Step 8
Pour the cottage cheese batter into the pan. Place in a preheated oven at 356°F for 35 minutes; the batter should turn a yellowish color.
Step 9
Remove from the oven and place in the refrigerator. Once the cottage cheese pie has cooled, carefully flip it out of the pan onto a plate.
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