Quince cake

Ingredients for 1 servings:

• 800 g quince(s), ripe
• 500 ml apple juice
• 2 tbsp lemon juice
• 50 g sugar
• 1 tbsp cornstarch, heaped tbsp
• 200 g coffee cream (10% fat)
• 1 egg(s), free-range
• 200 g flour
• 50 g sugar
• 1 pinch of salt
• ½ lemon(s) (organic), zest
• 75 g butter, soft
• 7 tbsp water, cold
• 4 tbsp cinnamon sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious, a lot of effort, but worth it. Makes 12 pieces.

For the topping, wash and dry the quinces. Then quarter and peel them, generously remove the cores, and cut the quarters into wedges. Bring the apple juice, lemon juice, and sugar to a boil in a wide saucepan. Cook the quinces in it for about 3 minutes until they are half-soft. Remove from the pan with a slotted spoon and let cool on a plate. Boil the quince liquid over high heat, stirring frequently, until reduced by about half. Remove from the heat. Mix the cornstarch with the coffee cream until smooth, then mix into the liquid. For the base, preheat the oven to 200°C (fan: 180°C, gas mark 3). For the dough, put all the ingredients except the cinnamon sugar in a bowl. Mix using the dough hook of a hand mixer, then quickly knead with your hands until you have a smooth dough. Line the base of a 30 cm tart tin with baking paper and line it with the dough, forming a rim about the width of a finger. Arrange the quinces on the pastry base. Stir the egg into the quince and apple juice and pour over the quinces. Place the cake in the preheated oven (bottom rack) and bake for about 40 minutes. Remove from the oven and sprinkle with cinnamon sugar while still hot. Let rest in the pan for 15 minutes, then remove and cool on a wire rack. Serve with my quince liqueur or delicious vanilla ice cream.