Juicy chestnut and quince cake

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, warm
• 120 g sugar
• 1 pinch of salt
• 50 g flour
• 50 g cornstarch
• 100 g hazelnuts, ground
• 1 ½ kg quince(s) (alternatively pears or apples)
• ⅛ liter of water
• 4 cloves
• 2 tbsp lemon juice
• 2 tbsp cornstarch
• 30 g sugar (depending on the sweetness of the fruit)
• 500 g chestnuts (frozen goods), pureed
• 200 ml whipped cream
• 3 tbsp rum
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Measure the first seven ingredients for the sponge cake base. Preheat oven (electric oven: 180°C, fan oven: 160°C-180°C, gas stove: mark 2-3). Separate the eggs. Beat the egg yolks with 2 tablespoons of warm water and add 2/3 of the sugar. Beat the egg whites with the remaining sugar until stiff peaks form and carefully stir into the egg yolk mixture. Combine the flour, cornstarch, salt, and hazelnuts, then gently stir into the egg mixture. Pour the batter into a 26 cm springform pan lined with baking paper. Smooth the surface. Bake in the preheated oven on the second shelf from the bottom for about 30 minutes. Let the sponge cake cool in the pan on a wire rack. For the compote, cut the fruit into equal-sized pieces and bring to a boil with 1/8 liter of water, cloves, sugar, and lemon juice until the fruit is soft. Remove the cloves, chop the fruit, or puree them. Bring back to a boil with 2 tablespoons of cornstarch. Let cool. For the chestnut cream, thaw the chestnut puree (ready-made – frozen) and mix with rum. Whip the heavy cream until stiff and mix with the chestnuts. (You can also cook and puree chestnuts, but be aware that cooked chestnuts need to be seasoned with sugar.) Place a cake ring around the sponge cake base, pour the compote on top, and spread it out. Once the mixture has started to set slightly, top with the chestnut cream and spread it out as well. Chill for at least 3 hours – but preferably overnight. Then remove the cake ring and serve.