Quince cake with quark filling and crumble

Ingredients for 1 servings:

• 1 kg quince(s)
• 50 g sugar
• 1 cinnamon stick(s)
• 250 g flour
• 170 g butter
• 85 g almonds, ground
• 90 g sugar
• 250 g quark
• 1 egg(s)
• 400 ml broth from cooking the quinces
• 1 packet of vanilla pudding powder
• 50 g sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

simple, but very special, extra delicious

Cut the quinces into wedges and remove the cores. You can peel them if you like, but it’s not necessary. Place the quinces in a saucepan with 50g of sugar and the cinnamon stick and just cover with water. Cook for about 15 minutes. Pour the quinces into a sieve. Reserve the liquid. You want about 400ml. Knead the flour, almonds, butter, and 90g of sugar into crumbles. Line the springform pan with 2/3 of this and form a rim about 3cm high. Mix the quark, egg, custard powder, 50g sugar (you can use a little more if you like it very sweet) with about 400ml of the quince liquid and spread it on the base. Place the quince wedges on top of the quark mixture and scatter the remaining dough on top as a crumble. Bake in the oven at 180°C (fan oven) for about 45 minutes.