Delicious Fruit Cake, Pineapple Pie

A cake recipe for all foodies:

Juicy pineapple chunks fill this cake. The effort is mainly in the artfully braided lid. Of course, the dough can just as easily be rolled out and decorated with leftover dough.

Place flour and sugar in a large enough bowl. Cut light butter into pieces and add. Rub everything together quickly between your fingers to form a crumbly mixture. Add the liquid and knead the dough quickly, but only until it holds together. Rest in a cool place for 30 minutes.

For the filling, beat the eggs with the sugar until pale and fluffy. Sift in the flour and mix thoroughly. Cut the pineapple into pieces and add with the juice of one lemon.

Divide the dough in half, cut one of them into a rondelle of about 32 cm in diameter (for a 24 cm ø pan). Spread it on the greased pan. Roll out the remaining dough into a rectangle and cut it into strips 3 cm wide. Lay a lattice on a piece of parchment paper.

Spread the pineapple filling evenly on the dough. Brush the edge of the dough with egg white. Place the braided dough cover and stick it on the egg white edge. Bake in a 200 degree oven for half an hour.

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