Covered Quince Cake

A cake recipe for all foodies:

For the shortcrust dough, quickly knead all the ingredients together, wrap in cling film and rest in the refrigerator for at least 30 min. Divide the dough into three parts. Roll out one part to the size of the cake springform pan (26 cm ø).

Roll out the second part for the edge. Line the cake pan with it and bake blind in the heated oven at 200 degrees for 15 minutes. Continue to rest the other part in the refrigerator.

For the quince filling, lightly caramelize the sugar. Stew the cinnamon, juice of one lemon, quince cubes, vanilla pulp and scraped out white wine, raisins, vanilla bean and a little bit of water in about 20 to half an hour covered until soft. Then fold in the toasted nuts.

Roll out the third piece of shortcrust pastry to the size of the tart springform pan as well. Place the quince cubes in the tart springform pan on top of the blind baked base mold. Please be careful not to let any juices that may have formed flow into the tart springform pan with them. Place the short pastry lid on top and bake the cake in a heated oven at 200 °C top and bottom heat for about

half an hour. Cool.

Now heat the quince jelly and glaze the cake. Mix the quince brandy and the powdered sugar and form this mixture as a glaze on the cake. Dry and now enjoy.

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