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
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
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
Add the egg and 75 g butter in flakes and knead. Cover and leave to rise for approx. 30 minutes in a warm place
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.
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
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
waiting time approx. 3 hours