Covered quince cake

Name: Covered quince cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 400 g Flour; 1 coated Tsp Baking Powder; 200 g cold butter; 250 g Sugar; 2 Eggs (size M); 1 pinch Salt; 100 g Raisins; 1 untreated lemon; 1.5 kg Quinces; 350 ml clear apple juice; 100 ml semi-dry white wine; 2 packages Pudding powder "Vanilla Flavor"; 3 TABLESPOONS Breadcrumbs; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 150 g and 1 tablespoon icing sugar; 7-10 Tbsp Lemon zests; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

400 g Flour
1 coated Tsp Baking Powder
200 g cold butter
250 g Sugar
2 Eggs (size M)
1 pinch Salt
100 g Raisins
1 untreated lemon
1.5 kg Quinces
350 ml clear apple juice
100 ml semi-dry white wine
2 packages Pudding powder "Vanilla Flavor"
3 TABLESPOONS Breadcrumbs
1 Egg Yolk
1 TABLESPOON Whipped cream
150 g and 1 tablespoon icing sugar
7-10 Tbsp Lemon zests
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix flour and baking powder. Knead butter in flakes, 125 g sugar, eggs and salt with the dough hooks of the hand mixer. Cover and chill for about 30 minutes. Wash and drain the raisins. Wash lemon, dab dry, peel some lemon peel in one piece thinly. Halve the lemon, squeeze the juice. Wash quinces, cut into slices and cut out the core. Peel quinces and cut into pieces, sprinkle with half of the lemon juice.
2
Caramelise 125 g sugar in a pot until golden brown. Add quince and lemon peel, add 200 ml apple juice and wine. Cover and simmer for 5-6 minutes. Stir pudding powder and 150 ml apple juice until smooth. Remove the pan from the heat, remove lemon peel. Stir in the pudding powder. Let simmer for about 1 minute while stirring. Mix in the raisins. Leave to cool a little. Grease a springform pan (26 cm Ø). Roll out 2/3 of the dough into a circle (approx. 32 cm Ø) on a floured work surface. Line a springform pan with it and press the dough up at the edges. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Spread the quince compote on top and beat the protruding edge of the dough over the quinces. Mix egg yolk and cream and brush the edge of the dough with it. Roll out the rest of the dough to the size of the mould, prick several times with a fork and place on the quinces, press down well all around.
3
Grease a springform pan (26 cm Ø). Roll out 2/3 of the dough into a circle (approx. 32 cm Ø) on a floured work surface. Line a springform pan with it and press the dough up at the edges. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Spread the quince compote on top and beat the protruding edge of the dough over the quinces. Mix egg yolk and cream and brush the edge of the dough with it. Roll out the rest of the dough to the size of the mould, prick several times with a fork and place on the quinces, press down well all around. Spread with the remaining egg yolk and cream mixture. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for about 50 minutes. Cover if necessary after half the baking time. Take out the cake and let it cool down in the tin. Carefully remove the cake from the tin. Mix 150 g icing sugar and remaining lemon juice to a thin icing. Spread the cake lid with it and let it dry. Decorate with lemon zests and dust the edge with 1 tablespoon icing sugar. Whipped cream tastes good with it
4
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for about 50 minutes. Cover if necessary after half the baking time. Take out the cake and let it cool down in the tin. Carefully remove the cake from the tin. Mix 150 g icing sugar and remaining lemon juice to a thin icing. Spread the cake lid with it and let it dry. Decorate with lemon zests and dust the edge with 1 tablespoon icing sugar. Whipped cream tastes good with it
5
waiting time approx. 2 hours