Katja's Quince Cake

Ingredients for 1 servings:

• 125 g sugar
• 2 eggs
• 100 ml oil, neutral (e.g. sunflower oil)
• 100 ml orange juice
• 150 g flour
• ½ pack of baking powder
• 100 g hazelnuts, ground
• 1 pinch(s) cinnamon powder
• 1 pinch of clove powder
• 1 pinch of salt
• 1 packet of vanilla sugar
• Fat for the mold
• 500 g jam (quince jam, leftovers from making jam)
• ½ vanilla pod(s), the pulp
• 1 pinch(s) cinnamon powder
• 1 pinch of clove powder
• 5 tbsp sugar
• 250 ml juice (quince juice or apple juice)
• 1 ½ packets of pudding powder (vanilla flavor)
• 500 ml whipped cream
• 1 pinch of salt
• 1 pinch(s) cinnamon powder
• 2 tbsp sugar
• 2 packs of cream stiffener
• 100 g almond flakes, roasted, if desired

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

autumnal quince cake made from what’s left over after making jam

Grease a suitable springform pan and preheat the oven to 200°C (top/bottom heat, fan oven: 180°C). Beat the eggs with sugar and vanilla sugar until frothy, then add the oil and orange juice. Carefully combine the flour with the hazelnuts, cinnamon and clove powder, and baking powder and add to the egg-sugar-oil-juice mixture. Mix everything as quickly as possible with a mixer on high speed until a smooth, runny batter forms. Pour the batter into the springform pan and bake at the specified temperature for approximately 15-20 minutes. Let the cake base cool completely and remove it from the baking pan. Then place a cake ring around the base (I leave everything in the springform pan with the cake ring on it, as it holds together better). For the filling, heat the quince puree with the sugar, a pinch of cinnamon and cloves, and the vanilla bean pulp in a saucepan, stirring constantly. Stir the custard powder into the quince juice and whisk until no lumps remain. Then stir everything into the quince puree and bring to a boil until a pudding-like mixture forms. Let this mixture cool for 2 minutes and spread it on the quince base. Now let everything cool completely – ideally in the refrigerator. Finally, whip the cream with the sugar and a pinch of cinnamon until stiff, gradually adding the cream stabilizer. Pour everything on top. Decorate with a nozzle, if desired. If you like, you can brown 100 g of flaked almonds in a pan and spread them on the cream. This looks very pretty, but the flaked almonds have a very intense flavor, so you won’t taste the quince as much. Of course, you can also buy extra quinces for the cake. I recommend about 1-1.5 kg. Wash the quinces thoroughly, remove the blossoms, cut them into eighths, and then halve these again. Simmer the quince pieces in approximately 1.5-2 liters of water until soft (approx. 1 hour). Drain the juice, collect it, and let it cool. Puree the soft quince pieces or press them through a sieve. You can also use a food mill, of course—unfortunately, I don’t have one; I use a potato ricer. I came up with this recipe because I’m always confused about what to do with leftovers when making quince jam.