Covered quince cake

Ingredients for 1 servings:

• 500 g flour
• 250 g butter
• 120 g sugar
• 2 pts. vanilla sugar (bourbon)
• 2 eggs
• 700 g quince(s), diced, peeled, cored
• 200 g sugar
• 1 lemon(s), the juice
• 1 vanilla pod(s), the pulp
• ½ tsp cinnamon
• 50 ml white wine
• 50 g raisins
• 50 g almond(s), (flakes), roasted
• 30 g nuts, ground
• 2 tbsp jelly (quince jelly)
• 4 tbsp powdered sugar
• 4 cl schnapps (quince or pear brandy)
• Lentils or peas for blind baking

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious autumn Sunday cake

Make a shortcrust pastry with the first five ingredients, wrap in cling film, and refrigerate for at least half an hour. Divide the dough into three pieces. Roll out the first piece for the base, or more simply, flatten it with floured fingers in a springform pan, and roll out the second piece for the edge. Place aluminum foil or baking paper on the base and fill with peas or lentils for blind baking. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Leave the third piece of dough in the refrigerator. For the quince filling, caramelize the sugar in a non-stick pan, deglaze with white wine and a little water. Add the quince cubes, lemon juice, cinnamon, vanilla seeds, scraped pod, and raisins, and simmer covered for about 20 to 30 minutes until tender. Discard the scraped vanilla pod. Finally, stir in the flaked almonds and ground nuts. Roll out the last piece of shortcrust pastry to the size of the springform pan to serve as the lid. I find this easiest by rolling the pastry out between two sheets of baking foil, so it doesn’t crumble or stick. Pour the quince mixture onto the blind-baked shortcrust pastry. Do not pour any juice onto the pastry, as this will make it soggy. Place the shortcrust pastry lid on top and bake the cake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes until golden brown. Let it cool. Heat the quince jelly and use it to glaze the cake. Mix the powdered sugar and quince brandy together, then glaze the cake with it and let it dry.