Summary

Ingredients

For the dough: (yeast dough)

• 500 g flour, Tipo 0 (pizza flour)
• 250 ml mineral water, still
• 0.5 bag ½ / s dry yeast, or 8 g fresh yeast
• 2 tablespoon oil, neutral (e.g. safflower or sunflower oil)
• 4 tablespoon sugar
• 1 pinch salt

For covering:

• 1 large quince (s)
• 2 large apples, aromatic
• 1 squirt lemon juice, if necessary (omit if possible, see recipe)
• 200 g sour cream
• 200 ml whipped cream
• 2 tablespoon sugar
• 1 pinch (s) cinnamon powder

For the topping:

• 1 pinch (s) cinnamon powder
• 100 g flaked almonds
• 2 tablespoon sugar

Print Recipe Pin Recipe

Instructions

1. Mix the flour with the dry yeast and then prepare a yeast dough with the addition of salt, sugar, water and oil. It is important to knead sufficiently - if possible by hand, in order to feel how far the consistency of the dough has progressed. He may like - depending on the flour - a little more water or a touch of flour. It should feel comfortable and no longer stick in order to be in the desired shape. Please act for at least ten minutes, then cover and leave in a draft-free room for a good hour.
2. It is neither necessary to temper the water (room temperature is sufficient!) Nor to offer the dough a particularly warm place. It is precisely in these experiments that the biggest mistakes happen with yeast dough beginners. It makes more sense to first develop a feeling for the matter and proceed very simply, because then it is guaranteed to succeed!
3. While the yeast dough rests, we turn to the other preparations and now continue with the base of the cake. To do this, the sour cream is mixed with the sugar (if you like, you can also work a little marzipan into the sour cream mass, then reduce the sugar accordingly if necessary) in a bowl with the help of a whisk. Then add the cream in sips and stir to a homogeneous mass.
4. A pie or springform pan is required for the cake. Tip: When using a pie pan, you can make do with baking paper to make it easier to lift the cake out of the pan later. To do this, the mold is first greased (springform pan as well). Then cut three long strips of baking paper and place them crosswise on the bottom of the pie pan. Press down well to shape around the edge.
5. When the yeast dough has finished its rising time, you can take it out of the bowl and knead it again vigorously. Now bring it into the round shape a little before letting the dough slide onto the bottom of the pan. Then distribute it evenly on the floor and form an edge of about 4 cm. Let rise under a kitchen towel for another 20 minutes. Preheat the oven to 180 degrees top / bottom heat. Spread the cream and sour cream mixture on the base and sprinkle evenly with cinnamon.
6. Now let`s quickly prepare the fruit. If it`s quick with dicing and topping, you can do without the lemon juice for drizzling - but that`s a matter of taste! First quarter the apples, cut out the core, peel, dice and spread on the cake. Then quarter the quince, remove the core and peel, dice and also put on the cake. Sprinkle with cinnamon, sprinkle with flaked almonds and then sprinkle with the two tablespoons of sugar. Let rise for another 10 minutes and then put in the preheated oven, medium setting. The cake takes 45 to 50 minutes.
7. This pie tastes perfect when served lukewarm with vanilla sauce. If you like, you can add a scoop of vanilla ice cream!