Wash quince, peel, quarter, core, cut into thin slices (I like to make it with the bread slicer).
Heat honey in 125 ml apple juice while stirring. Add the quince, lemon peel and selected spice and let simmer covered for 20 minutes.
Remove the spice and lemon peel, drain the quince, drizzle with alcohol and refrigerate for 1 hour.
Roll out the dough to about 8 mm thick, place in a greased springform pan, prick the base several times, prebake in a preheated oven at 200 ° for 20 minutes.
Brush the bottom plate with egg white and cover with quince while it is still warm.
Beat the egg whites until stiff, pour in the sugar slowly, fold in 2/3 of the almonds, distribute on the cake until it is `cloudy`. Scatter the rest of the almonds over the top, bake at 160 ° for about 30 minutes until light blonde.