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Quince cake

updated

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Ingredients for 1 servings:

  • 1 kg quince(s)
  • some ginger, maybe
  • 50 g sugar
  • 250 ml water
  • 200 g sour cream
  • 2 eggs
  • 1 packet of vanilla pudding powder
  • 250 g flour
  • 80 g almonds, ground
  • 50 g sugar
  • 170 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Make a shortcrust pastry from the flour, almonds, sugar, and butter, then chill. Meanwhile, peel and core the quinces, cut into wedges, and finely grate the ginger. Simmer the water, sugar, quinces, and ginger for about 15 minutes. Then drain in a sieve and collect the liquid. Mix the liquid with the sour cream, eggs, and custard powder. Pour 2/3 of the pastry into a springform pan. Pour the custard mixture over the pastry and scatter the quinces on top. Crumble the remaining pastry into crumbles and scatter over the quinces. Bake for 45 minutes at 175°C (fan oven).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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