John Myers
Quince Cake with Almond Meringue
The perfect quince cake with almond meringue recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces:
- 250 g Wheat flour type 405 or 550
- 2 tbsp Powdered sugar
- 125 g Butter
- 1 Egg size M
- 1,75 kg Quinces
- 600 ml Clear apple juice
- 4 tbsp Lemon juice
- 250 g Sugar
- 2 packet “Vanilla flavor” pudding powder, for cooking
- 3 Egg white size M
- 1 tbsp Flaked almonds
- Knead the flour with powdered sugar, pieces of butter, egg and 1-2 tablespoons of cold milk to form a smooth dough. Wrap in foil and put in the fridge for about 30 minutes.
- Peel, quarter, core and cut the quince into pieces. Pour into a large saucepan and pour in 500 ml of apple juice. Add lemon juice and 100 g sugar, bring to the boil. Cover and let simmer for 25-30 minutes. Mix the pudding powder with 100 ml apple juice until smooth and stir into the compote, bring to the boil.
- In the meantime, preheat the oven to 200 ° C (convection: 175 ° C).
- Roll out the shortcrust pastry into a round shape (approx. 34 cm Ø) on a floured work surface. Grease a springform pan (24 cm Ø) and dust with flour. Line the pan with the shortcrust pastry and press a 5 cm high edge onto it. Fill in the quince compote and bake in the preheated oven for about 45-50 minutes.
- Beat the egg whites very stiffly, sprinkling in 150 g of sugar. Take the cake out of the oven, spread the egg whites on the cake and pull the tips with a spoon. Sprinkle with flaked almonds and bake for another 5-8 minutes at the same temperature. Take the cake out of the oven, place on a wire rack and let cool in the tin. Only then loosen the edge of the mold.
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