Quince cake with quark

Ingredients for 1 servings:

• 250 g flour
• 85 g almonds, ground
• 175 g butter
• 125 g sugar
• 1 pinch of salt
• 1 kg quince(s)
• 100 g sugar
• 200 ml water
• 250 g quark
• 250 ml quince juice
• 1 egg(s)
• 50 g sugar
• 1 packet of vanilla pudding powder for cooking

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Peel the quinces, quarter them, and remove the core. Cut the quarters into thin wedges. Place the sugar and water in a saucepan, bring to a boil, and then simmer for 10 minutes. Then let cool. Preheat the oven to 200°C (top/bottom heat). Grease a springform pan (26 or 28 cm diameter). Knead the flour, almonds, butter, sugar, and salt into coarse crumbles. Place 2/3 of the crumbles into the pan, press down, and form a rim about 3 cm high. Drain the steamed quinces in a sieve and spread them over the crumble base, reserving the liquid. Measure out 250 ml of the liquid. If there isn’t enough, top up with water. Mix the liquid with the quark, egg, sugar, and custard powder, then pour the quark mixture over the quinces. Sprinkle the remaining crumbles on top. Bake for approximately 40 to 45 minutes at 200°C (top/bottom heat).