Quince chocolate cake

Ingredients for 1 servings:

• 375 g whipped cream
• 300 g dark chocolate
• 4 m.-sized eggs
• 100 g sugar
• 4 tbsp sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 800 g quince(s)
• 4 tbsp lemon juice
• 1 packet of pudding powder (vanilla flavor)
• 400 ml milk
• 6 tbsp rum
• 40 g almond flakes
• e.g. powdered sugar

Instructions

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

Heat the cream. Chop the chocolate and melt it. Transfer to a tall bowl and chill for at least 3 hours. In the meantime, separate the eggs. Beat the egg whites with 4 tablespoons of water until stiff, then stir in 100g of sugar. Stir in the egg yolks one at a time. Mix the flour, cornstarch, and baking powder and fold in. Line the bottom of a 24cm springform pan with baking paper and pour in the batter. Place the cake in a preheated oven (175°C) for approx. 25-30 minutes. Then remove from the pan and let cool. Wash and peel the quinces, remove the cores, and cut into small pieces. Mix the lemon juice with 1 tablespoon of sugar, pour over the quinces, and mix to combine. Simmer the mixture in a saucepan for 5-7 minutes until smooth. Stir together 3 tablespoons of sugar, custard powder, and 6 tablespoons of milk. Bring the remaining milk to a boil. Stir in the mixed custard powder and bring to a boil, then fold in the quinces and their liquid. Cut the cake base in half horizontally. Drizzle both layers with rum. Cover the bottom layer with a cake ring (or the rim of a springform pan) and spread the quince cream on top. Place the second layer on top and chill for about 1 hour. Remove the rim and whip the chocolate cream until creamy. Spread this mixture all over the cake. Chill for about 30 minutes. Meanwhile, toast the flaked almonds in a dry pan and let cool. Sprinkle the cake with the flaked almonds and, if desired, sprinkle with powdered sugar.