In a large bowl, combine the oil, large egg and vanilla extract (first 3 ingredients).
Add 2 cups of flour and mix well by hand.
Divide the dough into two pieces and shape them into balls. Wrap with plastic wrap and place in the freezer for 40-60 minutes.
Meanwhile, prepare the cranberry filling. In a saucepan, mix frozen berries, a third of a cup of water and half a cup of sugar.
Bring the mixture to a boil, reduce heat and cook for about 12 minutes, until the mixture thickens.
Then in a large bowl, combine the remaining two eggs, cottage cheese, remaining sugar and 6 tablespoons of flour.
Mix everything with a mixer until smooth.
Cut out a circle of parchment paper, and they Cover the bottom of the form.
Preheat oven to 190 gr. FROM.
Take a ball of dough from the freezer and grate it on a coarse grater.
Spread grated dough on the bottom of the form (make sure the entire bottom is well covered by the test, or the filling may seep from burning).
Pour the filling of grated cheese mixture over dough.
Put the cranberry filling over the cheese mixture.
Take the second ball of dough from the freezer and rub on a coarse grater.
Evenly sprinkle with grated dough filling.
Bake pie with cranberry about 30-35 minutes in preheated oven.
Remove the finished cakes from the oven and cool completely, placing on the grill.
Serve the cake is completely cooled for tea or coffee. Remains stored in the refrigerator.
Bon appetit and successful summer cooking!
For this cake can be used as frozen cranberries and fresh, and cherries, pitted, raspberries, cranberries, cranberry with chokeberry and any other acidic berries.