Quince pear cake with Schmandguss
easy
90 mins
90 mins
Ingredients
- 1 untreated lemon
- 1/8 l Rosé wine
- 175 g Sugar
- 1 Cinnamon stick
- 500 g Quinces
- 400 g ripe pears
- 125 g Butter or margarine
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 100 g Flour
- 60 g Cornstarch
- 1 TEASPOON Baking Powder
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Form
- 250 g Schmand
- 7-10 Tbsp (sour cream with 25 % fat)
- 1-2 TABLESPOONS Quince jelly
Directions
- 1
Wash the lemon thoroughly and cut off half of the peel thinly. Squeeze 1/2 lemon. Boil 250 ml water, wine, 50 g sugar, cinnamon, lemon juice and zest in a pot. Peel quinces, quarter them, cut out the core and cut the quarters into slices.
- 2
Steam in the wine stock for about 5 minutes. Drain and let it cool down. Peel, quarter, core and slice the pears. For the dough, mix fat, 100 g sugar and vanilla sugar until foamy.
- 3
Stir in 2 eggs. Grate remaining lemon peel. Mix flour, cornstarch, baking powder and lemon peel and stir into the fat mass. Pour into a greased springform pan (28 cm Ø) sprinkled with breadcrumbs and smooth it down.
- 4
Pre-bake in the preheated oven (electric: 200 ° C / gas: level 3) for 8-10 minutes. (The dough should only become so firm that the fruits do not sink in) In the meantime, mix sour cream, remaining eggs and sugar.
- 5
Place the fruits in alternate layers on the cake and pour the custard mixture over them. Bake at the same temperature for 35-40 minutes. Heat up quince jelly as desired and spread a thin layer on the still hot cake.
- 6
Results in about 16 pieces.
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