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1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease generously a 9 inch springform pan or tart pan with a removable base.
  3. Crust: Combine sugar, flour and salt in a medium sized bowl.
  4. Make a well in the centre and stir in the egg yolk, lemon juice and butter.
  5. Mix with your fingertips until the dough is blended then pat into a flattened disc.
  6. Wrap the disc in plastic and chill for 10 minutes.
  7. Roll out half the dough to cover the pan base, patching any areas that tear.
  8. Prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown.
  9. Remove from the oven and allow to cool.
  10. Filling: Cream cottage cheese with the salt and sugar in a medium mixing bowl.
  11. Fold in the flour and cornstarch and blend well.
  12. Stir in the sour cream, vanilla, eggs and yolk.
  13. Fold in the raisins and pineapple.
  14. Spread the filling over the cooled crust.
  15. Roll the remaining dough into 12 pencil thin strips.
  16. Arrange the strips in a lattice pattern on top of the cake.
  17. Bake for 8 to 10 minutes until top is a light golden brown.
  18. Chill at least for several hours or overnight.
  19. Dust with confectioners sugar before serving.

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