Garden-loving autumn cake with quinces, apples and cinnamon-sugar-almond crust

Ingredients for 1 servings:

• 500 g Flour, Tipo 0 (pizza flour)
• 250 ml mineral water, still
• ½ sachet(s) of dry yeast, or 8 g of fresh yeast
• 2 tbsp oil, neutral (e.g. safflower or sunflower oil)
• 4 tbsp sugar
• 1 pinch of salt
• 1 large quince(s)
• 2 large apples, aromatic
• 1 dashes lemon juice, if desired (omit if possible, see recipe)
• 200 g sour cream
• 200 ml whipped cream
• 2 tbsp sugar
• 1 pinch(s) cinnamon powder
• 1 pinch(s) cinnamon powder
• 100 g almond flakes
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Mix the flour with the dry yeast and then add salt, sugar, water, and oil to make a yeast dough. It’s important to knead thoroughly – preferably by hand – to feel how far the dough has progressed. Depending on the flour, it may need a little more water or a touch more flour. It should feel pleasant and no longer sticky to achieve the desired shape. Let it rest for at least ten minutes, then cover and let it rise for a good hour in a draft-free room. It’s neither necessary to temper the water (room temperature is sufficient!) nor to provide the dough with a particularly warm location. It’s precisely with these “experiments” that the biggest mistakes are made by yeast dough beginners. It’s better to first develop a feel for the material and proceed simply, because then it’s guaranteed to succeed! While the yeast dough is resting, we’ll turn to the other preparations and continue with the basic topping of the cake. To do this, mix the sour cream and sugar (if you like, you can also add a little marzipan to the sour cream mixture, then reduce the sugar accordingly) in a bowl with a whisk. Then add the cream a little at a time and stir until smooth. You will need a pie or springform pan for the cake. Tip: If you are using a pie pan, you can use baking paper instead to make it easier to lift the cake out of the pan later. To do this, first grease the pan (the same applies to springform pans). Then cut three long strips of baking paper and place them crosswise on the bottom of the pie pan. Press down firmly to form the edges. Once the yeast dough has finished rising, remove it from the bowl and knead it thoroughly again. Now shape it into a round shape a little before sliding the dough onto the bottom of the pan. Spread it evenly over the base, forming an edge of about 4 cm. Let it rise for another 20 minutes under a kitchen towel. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) top/bottom heat. Spread the cream and sour cream mixture over the base and sprinkle evenly with cinnamon. Now we’ll quickly prepare the fruit. If you’re in a hurry to dice and top, you can skip the lemon juice for drizzling—but that’s a matter of taste! First, quarter the apples, core, peel, dice, and distribute them on the pie. Then quarter the quince, core, peel, dice, and arrange it on the pie. Sprinkle with cinnamon, scatter the flaked almonds over the top, and then scatter the two tablespoons of sugar over the top. Let it rise for another 10 minutes, then place it in the preheated oven on a medium heat. The pie needs 45 to 50 minutes. This pie tastes perfect served lukewarm with vanilla sauce. If you like, add a scoop of vanilla ice cream!