Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 150 g butter, cold
• 75 grams sugar
• 2 egg yolks
• 1 pinch (s) salt
• 2 tablespoon sour cream or rum

For the topping:, (quince topping)

• 1.2 kg quince (s)
• 50 grams sugar
• 125 ml white wine
• 1 pinch cinnamon
• 1 pinch ginger powder

For the topping:, (quark pudding topping)

• 500 g quark
• 2 egg (s)
• 50 grams sugar
• 1 packet vanilla pudding powder

For the sprinkles:

• 110 g flour
• 80 g suar
• 80 g butter, cut into small pieces
• 0.5 teaspoon ½ cinnamon

Print Recipe Pin Recipe

Instructions

1. Shortcrust pastry base:
2. Sift the flour, quickly knead with chopped butter, sugar, egg yolk, salt, rum or sour cream to form a smooth dough. Leave to rest in the refrigerator for about 1 hour in foil.
3. Qitten covering:
4. Peel the quince, cut into wedges and remove the core. Mix the quince, sugar, white wine, cinnamon and ginger powder in a large saucepan and simmer for about 15-20 minutes until soft. Strain and collect the juice. Let cool down.
5. Quark pudding topping:
6. Separate the eggs. Beat the egg whites until stiff. Mix the pudding powder with the quince stock. Mix the egg yolks with sugar until the sugar dissolves. Add the quark. Add the mixed pudding powder and mix everything well. Fold in the egg whites.
7. Streusel:
8. Crumble the flour with sugar, butter and cinnamon with your hands.
9. Preheat the oven to 180 ° C with convection. Grease the cake pan. Roll out the dough, put it in the pan and form an approx. 3 cm high rim. Prick the dough a few times with a fork. Put the quark pudding mixture on top. Top with quince. Sprinkle the sprinkles on top.
10. Bake for about 40 minutes and, after cooling, dust with powdered sugar.