Covered quince cake with Amarettini

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 11
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 24
  • 7-10 Tbsp Juice of 1 lemon
  • 2 kg Quinces
  • 250 Butter
  • 325 g Sugar
  • 100 ml apple juice
  • 100 g dried cranberries
  • 650 g Flour
  • 1 pinch Salt
  • 350 ml Milk
  • 1 1/2 cubes (42 g each) fresh yeast
  • 1 egg (size M)
  • 15 g Cornstarch
  • 100 g Amarettini
  • 100 g flaked almonds
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Pour 1-1 1/2 litres of water with lemon juice into a bowl. Wash, peel and core the quinces, cut them into small cubes and put them into the lemon water. Drain in a sieve. Melt 50 g butter in a saucepan, add 100 g sugar, heat up briefly. Add drained quince cubes, deglaze with apple juice and cook for 25-30 minutes until firm to the bite

  2. 2

    Put flour, 125 g sugar and salt in a large bowl and mix. Press a depression in the middle. Warm milk lukewarm, crumble yeast into it. Pour into the hollow, dust lightly with flour from the edge and let rest for about 30 minutes

  3. 3

    Drain the quinces, catch the stock, pour it back into the pot and bring it to the boil again. Put the quince cubes into a bowl. Stir starch with 3 tbsp. water until smooth. Bind the stock with it, boil for about 1 minute while stirring constantly, pour over the quinces. Stir in the cranberries and keep cool

  4. 4

    Add the egg and 75 g butter in flakes and knead. Cover and leave to rise for approx. 30 minutes in a warm place

  5. 5

    Knead yeast dough again. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Roll out 2/3 of the dough onto it, pressing the rim up a little. Cover and let rise for another 15 minutes.

  6. 6

    Finely grind the Amarettini in the universal chopper. Sprinkle on the yeast dough base, distribute the quince-cranberry compote evenly. Roll out the remaining dough on a floured work surface to form a rectangle (approx. 32 x 39 cm), fold up loosely and lay carefully on the compote. Press the edges of the dough slightly together. Sprinkle with flaked almonds and 100 g sugar. Spread 125 g butter flakes on top

  7. 7

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Cover with aluminium foil and bake for another 15 minutes. Remove from the oven, place on a cake rack and let cool off. Dust with icing sugar. Whipped cream tastes good with it

  8. 8

    waiting time approx. 3 hours

Nutrition Facts

KCAL
310 kcal
CARBS
47 g
FATS
11 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesAutumnCake