Covered quince cake with Amarettini

Name: Covered quince cake with Amarettini
Cook time: 1 h 30 min
Total time: 2 h 45 min
Yield: 24
Ingredients: 650 g Flour; 125 g Sugar; 100 g Sugar; 100 g Sugar; 7-10 Tbsp Salt; 350 ml Milk; 1,5 cubes (42 g each) Yeast; 1 Lemon; 2 kg Quinces; 3 TABLESPOONS soft butter; 75 g soft butter; 125 g soft butter; 1 tablespoon, heaped (15 g) Cornstarch; 100 g dried cranberries; 1 Egg (Gr. M); 7-10 Tbsp Grease; 7-10 Tbsp Flour; 100 g Amarettini; 100 g flaked almonds

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Bottom and lid are equally made of airy yeast dough. Between them hide fruity compote with cranberries and crispy almond cookies

COOK TIME
90 mins

TOTAL TIME
165 mins

Ingredients

Servings: 24

650 g Flour
125 g Sugar
100 g Sugar
100 g Sugar
7-10 Tbsp Salt
350 ml Milk
1,5 cubes (42 g each) Yeast
1 Lemon
2 kg Quinces
3 TABLESPOONS soft butter
75 g soft butter
125 g soft butter
1 tablespoon, heaped (15 g) Cornstarch
100 g dried cranberries
1 Egg (Gr. M)
7-10 Tbsp Grease
7-10 Tbsp Flour
100 g Amarettini
100 g flaked almonds

Directions

1
Mix flour, 125 g sugar and 1 pinch of salt in a large bowl. Press a depression in the middle. Warm the milk lukewarm, crumble the yeast into it and pour it into the hollow. Dust with some flour from the rim. Cover and leave to rise in a warm place for about 30 minutes.
2
Mix approx. 1 1⁄2 l water and lemon juice in a bowl. Wash the quinces, peel, core and cut into small cubes. Immediately put them into the lemon water.
3
Heat 3 tablespoons of butter in a saucepan, melt 100 g of sugar in it. Drain quinces and put them into the pot. Deglaze with 100 ml water, bring to the boil, cover and stew for about 20 minutes. Stir starch and 3 tbsp water until smooth. Stir into the quinces and simmer while stirring for about 1 minute. Stir in the cranberries. Let the compote cool down lukewarm.
4
Add the egg and 75 g butter to the pre-dough. Knead everything smooth. Cover and leave to rise in a warm place for about 30 minutes.
5
Knead the dough again. Approx. 2⁄3 Roll out the dough on some flour approx. 2 cm larger than the fat pan. Place the dough in the greased fat pan (approx. 32 x 39 cm), pressing up the edges a little. Cover and let it rise again for about 15 minutes.
6
Finely crumble the Amarettini and sprinkle on the dough. Spread the compote on top. Roll out the rest of the dough also on a little flour in the size of the fat pan. Carefully lay on the compote and press the edges of the dough slightly together. Spread almonds, 100 g sugar and 125 g butter in pieces on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 35 minutes. Cover after about 20 minutes if necessary. Let cool off.