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1
Preheat oven to 350u00b0F.
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2
Grease generously a 9 inch springform pan or tart pan with a removable base.
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3
Crust: Combine sugar, flour and salt in a medium sized bowl.
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4
Make a well in the centre and stir in the egg yolk, lemon juice and butter.
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5
Mix with your fingertips until the dough is blended then pat into a flattened disc.
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6
Wrap the disc in plastic and chill for 10 minutes.
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7
Roll out half the dough to cover the pan base, patching any areas that tear.
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8
Prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown.
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9
Remove from the oven and allow to cool.
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10
Filling: Cream cottage cheese with the salt and sugar in a medium mixing bowl.
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11
Fold in the flour and cornstarch and blend well.
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12
Stir in the sour cream, vanilla, eggs and yolk.
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13
Fold in the raisins and pineapple.
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14
Spread the filling over the cooled crust.
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15
Roll the remaining dough into 12 pencil thin strips.
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16
Arrange the strips in a lattice pattern on top of the cake.
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17
Bake for 8 to 10 minutes until top is a light golden brown.
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18
Chill at least for several hours or overnight.
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19
Dust with confectioners sugar before serving.
