Fine quince cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 60 g sugar
• 1 egg(s)
• 5 quinces
• 150 ml water
• ½ lemon(s), juice
• 50 g sugar
• 1 cinnamon stick(s)
• 100 g sugar
• 1 packet of vanilla pudding powder
• 200 g sour cream
• 2 egg yolks
• ½ lemon(s), juice
• 100 g sugar
• 2 egg whites
• 150 g hazelnuts, ground, for the base

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

from a 24 springform

Make a shortcrust pastry from the flour, butter, sugar, and egg. Place the dough in the refrigerator to rest. Grate and peel the quinces, then cut into thin wedges. Bring the quinces to a boil with water, the juice of half a lemon, sugar, and a cinnamon stick, and simmer until soft. Let the quinces cool. Meanwhile, toast the hazelnuts in a small pan and set aside. Separate 2 eggs. Beat the egg yolks until frothy, then add the sugar and beat until creamy. Stir in the custard powder, followed by the sour cream. Place the cooled quinces in a sieve and collect the juice. Add the quince juice to the egg mixture and mix. Preheat the oven to 180°C (top/bottom heat). Roll out the pastry and line a 24 cm springform pan, forming a raised edge. Spread the toasted hazelnuts on the bottom. Then arrange the soft-cooked quinces on top. Finally, pour the glaze evenly over the quinces. Bake the cake at 180°C (top/bottom heat) on the middle rack for 30 minutes. In the meantime, beat the egg whites with the juice of half a lemon until stiff peaks form. Sprinkle in the sugar and whip into a nice meringue. Transfer the mixture to a piping bag. Remove the cake from the oven after 30 minutes and dot the meringue evenly over the cake. Bake for another 15-20 minutes, until the meringue is firm.