Quince crumble cake from the tray

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3.1 7
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 32
  • 200 ml Milk
  • 350 g Butter
  • 750 g Flour
  • 1 cube (42 g) Yeast
  • 1 TEASPOON + 525 g sugar
  • 10 g fresh ginger tuber
  • 7-10 Tbsp grated nutmeg
  • 1/4 TEASPOON ground cinnamon
  • 1 knife tip ground cloves
  • 7-10 Tbsp Salt
  • 1 package Vanillin sugar
  • 6 Eggs (size M)
  • 1 untreated lemon
  • 1.5 kg Quinces
  • 1 kg Low-fat curd
  • 200 g Schmand
  • 2 packages Pudding powder "Vanilla Flavor"
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Warm the milk lukewarm. Melt 75 g butter at low heat and let it cool down lukewarm. Put 450 g flour in a bowl and make a depression in the middle. Crumble yeast into it and sprinkle with 1 teaspoon sugar. Add 100 ml milk, mix with sugar and yeast and stir with some flour from the rim to a thick paste. Cover and let it rest for about 15 minutes in a warm place. Peel ginger and grate finely.

  2. 2

    Knead 300 g flour, ginger, spices, 200 g softened butter and 125 g sugar with the dough hooks of the hand mixer to form crumbles, if necessary shape them with floured hands. Put the crumbles in a cool place. Add salt, 100 g sugar, vanillin sugar, 1 egg, 100 ml milk and melted butter to the pre-dough and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Wash the lemon, grate dry and grate the peel thinly. Halve the lemon and squeeze the juice. Wash quinces thoroughly, peel, quarter, cut out the core, cut the flesh into slices. Mix lemon juice, 300 ml water, 100 g sugar and quinces, bring to the boil in a large saucepan, cover and steam gently over a low to medium heat for 15-20 minutes, turning occasionally. Remove quinces with a skimmer and let them cool on a plate. Cream 75 g butter, lemon zest and 200 g sugar with the whisk of the hand mixer. Stir in quark, sour cream and pudding powder bit by bit. Stir in 5 eggs one by one. Knead the yeast dough again with your hands on a lightly floured work surface.

  3. 3

    Mix lemon juice, 300 ml water, 100 g sugar and quinces, bring to the boil in a large saucepan, cover and steam gently over a low to medium heat for 15-20 minutes, turning occasionally. Remove quinces with a skimmer and let them cool on a plate. Cream 75 g butter, lemon zest and 200 g sugar with the whisk of the hand mixer. Stir in quark, sour cream and pudding powder bit by bit. Stir in 5 eggs one by one. Knead the yeast dough again with your hands on a lightly floured work surface. Roll out the dough rectangularly (approx. 35 x 42 cm). Line a greased oven pan (32 x 39 cm) with the dough, pressing firmly at the edges and letting it rise covered for about 20 minutes. Add the curd mixture and smooth it down. Spread quince first, then crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the cake and let it cool down on a cake rack. Whipped cream tastes good with it

  4. 4

    Roll out the dough rectangularly (approx. 35 x 42 cm). Line a greased oven pan (32 x 39 cm) with the dough, pressing firmly at the edges and letting it rise covered for about 20 minutes. Add the curd mixture and smooth it down. Spread quince first, then crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the cake and let it cool down on a cake rack. Whipped cream tastes good with it

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
300 kcal
CARBS
38 g
FATS
13 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesAutumnCake