John Myers
My Autumn Cake …
The perfect my autumn cake … recipe with a picture and simple step-by-step instructions.
- 80 g Shortbread
- 60 g Butter
- 1 Tablespoon (level) Cocoa powder
- 350 g Ricotta
- 50 g Whipped cream
- 75 g Sugar
- 2 Eggs
- 10 g Walnuts
- 1 tablespoon Honey liquid
- 1 Pear fresh
- 1 tablespoon Lemon juice
- 1 Fresh quince about 250 g
- 200 Milliliters Orange juice
- 1 tablespoon Sugar
- 0,5 Vanilla pod
- 2 Cardamom pods
- 3 sheet Gelatin white
- Put the biscuits in a freezer bag and “run over” them with the rolling pin, so crumble them finely 😉 Melt the butter. Mix the biscuit crumbs, cocoa powder and butter.
- Line a small baking pan (approx. 20 cm in diameter) with baking paper. Spread the biscuit mixture on the base and press firmly. Bake in the oven on the lowest rack at 150 degrees for 12 minutes. Take out of the oven and let cool down a bit.
- Mix the ricotta with the cream and sugar until creamy. Stir in the eggs. Heat honey in a pan. Roughly chop the nuts and toss them briefly in the honey. Quarter the pear, peel it and remove the core. Cut into small pieces and mix with the lemon juice. Mix the nuts and pears into the ricotta mixture.
- Pour the mixture on the cooled base and smooth it out. Bake at the same temperature for about 60 minutes. Remove from oven and allow to cool.
- Rub down the quilt with a cloth. Wash, dry, quarter, peel and remove the core. Cut into pieces and add to the orange juice. Slice open the vanilla pod, press the cardamom pods open a little. Add both to the quince along with the sugar.
- Bring everything to the boil briefly and cook at a low temperature for about 10 minutes. Allow to cool slightly. Remove the vanilla pod and cardamom pods. Soak gelatin in cold water.
- Puree the quartet. Briefly heat the quince puree again. Squeeze out the gelatine well and dissolve it in the quince puree. Spread on top of the cake and chill to set. Carefully remove the cake from the mold and remove the baking paper.
- Just let it taste … and forget the weather out there … 😉 Have a nice Sunday …
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