John Myers
Contents
show
Gaby’s Quince CAKE
The perfect gaby’s quince cake recipe with a picture and simple step-by-step instructions.
The kneading dough:
- 300 g Wheat flour
- 0,5 tsp Baking powder
- 100 g Ground hazelnuts
- 50 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Pc. Lemon peel
- 150 g Soft butter
- 1,5 dl Ice cold water
The topping:
- 1000 g Quince fresh
- 1 Knife point Vanilla powder bourbon
- 5 dl Apple juice
- 1 Pc. Lemon juice
The cast:
- 200 g Marzipan raw mass
- 2 Pc. Eggs size M
- 1 dl Cream 10% fat
- 1,5 tsp Ground cinnamon
- 30 g Sugar
Also :
- 80 g Quince jelly itself
- 2 tbsp Raisins
- 1 tbsp Quince liquid
- 3 tbsp Chocolate decor papers
- 8 Pc. Schogetten
- 1 dl Cream 30% fat
- 8 Pc. Peppermint sprigs
Prepare and cook the quinces:
- Rub the quinces with a cloth to remove the fluff. Then wash, peel, quarter, core and cut into thin wedges. (Do not throw away the peel and core, need for jelly. Put the apple juice and lemon juice in a large saucepan, the quince wedges and vanilla powder and bring to the boil, simmer for 3-5 min. Over medium heat They have to be soft but not overcooked. Sieve the quince, but catch the liquid.
The kneading dough:
- Mix the flour and baking powder. Lightly toast the hazelnuts, cool, add and mix in well. Then add the remaining ingredients and use the kitchen machine to make a dough. Shape the dough into balls, wrap in cling film and refrigerate. Grease the cake pan with a diameter of 30 mm and flour it well.
Pre-bake cake:
- Roll out the dough into a circle with a diameter of approx. 34-35 mm. Place the sheet of dough in the mold with the help of the roller and press the edge down well. Fold back any protruding dough as the edge, press down. Prick the pastry base several times with a fork. Cover with a sheet of baking paper and sprinkle with legumes. Preheat the oven to 200 ° C. Put the cake tin on the second lowest groove in the oven and prebake for 20 minutes.
The cast:
- Coarsely chop the marzipan and place in a bowl. Add the eggs, cream, sugar, cinnamon and 0.5 dl of the collected quince liquid, mix everything well together to form a homogeneous mass.
Bake a cake :
- Place the finished topping on the pre-baked base and cover with the quince wedges in a spiral shape. Then put the cake back in the oven and finish baking for 30-35 minutes. Now take the cake out and let it cool down on a wire rack.
Decorate cake:
- Put the quince liquid in a pan, warm it up, add the quince jelly and slowly dissolve, then brush the cake with it. Drain the soaked raisins and spread on the cake. Sprinkle the chocolate leaves on top. Halve the Schogetten diagonally and place around it so that there is space for 2 pieces on each portion. On the picture there are chocolate decorations made of dark chocolate, I have found that everything is soooo dark. Because I’ve found the Schogetten, yes it looks better with this one.
- If you like it, you can garnish with whipped cream and peppermint sprigs. To top it off, add a cup of coffee and everything will be fine.
Facebook Comments