Quince Cake

Ingredients

• 4 eggs
• 1 pinch salt
• 60 g raw cane sugar (4 tbsp)
• 50 g whole wheat flour
• 50 g cornstarch
• 15 g cocoa powder (1 tbsp)
• 800 g quinces
• 1 Vanilla bean
• 0.5 lemon
• 150 ml apple syrup
• 200 ml apple juice
• 2 packets clear gelatin set
• 2 sheets of white gelatin
• 300 g low‑fat quark
• 200 g yogurt (3.5% fat)
• cinnamon to taste

Instructions

1. 1.

   Separate the eggs. In a tall bowl whisk egg whites, salt and 2 tbsp raw cane sugar until stiff peaks form.

2. 2.

   Beat yolks with remaining raw cane sugar and 3 tbsp hot water in a bowl for about 4 minutes until thick‑creamy.

3. 3.

   Sift flour, cornstarch and cocoa into a fine sieve and transfer to another bowl. Fold alternately with the meringue into the yolk cream.

4. 4.

   Line the bottom and rim of a 24 cm springform pan with parchment paper. Pour in the sponge batter and smooth the surface. Bake in preheated oven at 200 °C (180 °C fan) for about 8–10 minutes.

5. 5.

   Cool on a wire rack. Remove the base from the pan and re‑line the rim.

6. 6.

   Wash quinces and peel them with a vegetable peeler. Quarter with a large knife, core, slice thinly and place in a pot.

7. 7.

   Split vanilla bean lengthwise and scrape out the seeds. Squeeze lemon and measure 2 tbsp juice.

8. 8.

   Add vanilla seeds and lemon juice to apple syrup and apple juice, pour over quince slices. Bring to a boil and simmer on low heat for about 10 minutes.

9. 9.

   Drain quince through a sieve, reserving the liquid, and spread them over the cake base.

10. 10.

    Prepare gelatin according to package using cooking liquid and water. Pour over quinces and chill.

11. 11.

    Soak gelatin in cold water. Whisk quark with yogurt until smooth and season with cinnamon if desired.

12. 12.

    Warm slightly damp gelatin in a small pot, stirring until dissolved.

13. 13.

    Stir about one‑third of the quark mixture into the warm gelatin, then immediately fold it back into the remaining quark mixture.

14. 14.

    Spread the mixture over the quinces and chill the cake for at least 2 hours.

15. 15.

    Before serving lift the rim and place the quince cake on a plate. Sprinkle cinnamon from a tea strainer over the top if desired.