Quince cake with quark pudding topping

Ingredients for 1 servings:

• 1 kg quince(s)
• 150 g sugar
• 2 lemons
• some cinnamon powder
• 500 g quark (20% fat)
• 4 medium-sized egg yolks
• 2 packs of pudding powder
• some butter for the mold
• 175 g butter, cold
• 100 g sugar
• 250 g wheat flour type 405
• 85 g almonds, ground

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 50 minutes

Peel, core, and quarter the quinces. Cut the quarters into wedges or cubes, as desired. Squeeze the juice of 2 lemons. Place the quinces in a saucepan with the lemon juice, 100g of sugar, and cinnamon; mix. Bring to a boil, then cover and simmer over low heat for 10-15 minutes. Stir occasionally until the quinces are soft but still firm to the bite. Drain the quinces and set aside. Mix the remaining liquid with the quark, 50g of sugar, custard powder, and the egg yolks until smooth. This will form the quark and custard topping. Preheat the oven to 180°C (top/bottom heat). Grease a springform pan (Ø 26cm, height approx. 7cm) with a little butter. Cut the cold butter into cubes. Knead the butter, flour, almonds, and sugar into a smooth dough. The dough is ready when it doesn’t stick to the bowl and no pieces of butter are visible. Gradually press the dough into the tin to form a base, forming a high rim. Line the base loosely with a layer of quinces. Then pour a little icing into the tin, just enough to cover the quinces. Continue layering until the tin is full. Bake for 50-60 minutes (depending on your oven). Pierce the cake frequently with a knife to check if the icing has set. Let it cool before removing it from the tin.