Quince dream with meringue

Ingredients for 1 servings:

• 250 g flour
• 2 tbsp powdered sugar
• 125 g butter
• 1 egg(s)
• 3 egg whites
• 1 ¾ kg quince(s)
• 600 ml apple juice
• 4 tbsp lemon juice
• 250 g sugar
• 2 packs of pudding powder, vanilla
• 1 tbsp almond flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Peel, core, and dice the quinces. Mix 500 ml apple juice, lemon juice, and 100 g sugar. Add the quinces and cook for 25-30 minutes. Mix the custard powder with the remaining apple juice and use it to thicken the quinces. Knead the flour, powdered sugar, butter, egg, and 2 tablespoons of cold water. Line the bottom and sides of a greased 24 cm springform pan with the mixture. Pour in the quince compote and smooth the surface. Bake for approx. 50 minutes at 200°C. Beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Spread the beaten egg whites over the cake and bake for another 5-8 minutes. Toast the almonds in a dry pan and scatter them over the finished cake.