Pineapple Cake with Cottage Cheese

5 from 9 votes
Course Dinner
Cuisine European
Servings 24 people
Calories 190 kcal


For the dough

  • 250 g Flour
  • 150 g Butter
  • 100 g Sugar
  • 1 Egg
  • 1 pinch Salt

For covering

  • 1 Pineapple
  • 3 Eggs
  • 500 g Low fat quark
  • 100 g Sugar
  • 2 packet Vanilla sugar
  • 0,5 tsp Ground lemon peel
  • 50 g Flour
  • 2 tbsp Lemon juice
  • 200 ml Whipped cream
  • 1 tbsp Powdered sugar



  • Knead the flour, butter, sugar, egg and salt. Wrap the shortcrust pastry in cling film, cool for about 30 minutes.
  • Peel the pineapple, cut eighths and cut out the stalk. Cut the pulp into slices about 1 cm thick.
  • Separate eggs. Mix egg yolks, quark, sugar, vanilla sugar, lemon zest, flour and lemon juice. Beat egg white and cream separately until stiff. First fold the cream, then the egg whites into the curd mixture. Spread the mixture on the shortcrust pastry and place the pineapple pieces decoratively on top. Bake the cake in the oven at the same temperature for about 30 minutes. Let cool and dust with powdered sugar just before serving.


Serving: 100gCalories: 190kcal
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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