Covered Quince Cake

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500g flour
  • 250 g butter
  • 120 g suar
  • 2 pts vanilla sugar (bourbon)
  • 2 egg (s)
  • 700 g quince (s), diced, peeled, pitted
  • 200 g suar
  • 1 lemon (s), add the juice
  • 1 vanilla pod (s), the pulp
  • 0.5 teaspoon ½ cinnamon
  • 50 ml white wine
  • 50 g raisins
  • 50 g almond (s), (flakes), toasted
  • 30 g nuts, round
  • 2 tablespoon jelly, (quince jelly)
  • 4 tablespoon powdered sugar
  • 4 cl schnapps, (quince or pear brandy)
  • Lentils or peas for blind baking
Covered Quince Cake
Covered Quince Cake

Instructions

  1. Make a shortcrust pastry with the first 5 ingredients, wrap in cling film and place in the refrigerator for at least 1/2 hour.
  2. Divide the dough into 3 parts, roll out the 1st part for the base or simply press it flat with floured fingers in the springform pan, roll out the 2nd part for the edge.
  3. Place aluminum foil or baking paper on the dough base and fill with peas or lentils for blind baking. Bake blind in the preheated oven at 200 ° top / bottom heat for approx. 15 minutes. Leave the 3rd part of the dough in the refrigerator.
  4. For the quince filling, caramelize the sugar in a coated pan, deglaze with white wine and a little water. Add the quince cubes, lemon juice, cinnamon, vanilla pulp and scraped pods, raisins and cook covered for about 20 to 30 minutes. Remove the scraped out vanilla pod. Finally fold in the flaked almonds and the ground nuts.
  5. Roll out the last part of shortcrust pastry to the size of the springform pan. The easiest way to do this is to roll out the dough between 2 permanent baking sheets so it cannot crumble or stick.
  6. Place the quince mixture on the blind-baked shortcrust pastry. Do not add any resulting juice to the dough, otherwise it will become soggy. Put the shortcrust pastry lid on and bake the cake in a preheated oven at 200 ° C top / bottom heat for about 30 minutes until golden brown. To let it cool down.
  7. Heat the quince jelly and use it to glaze the cake. Mix the icing sugar and quince brandy, glaze the cake with it and then let it dry.

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