Quince Cake

Ingredients

• 250 g flour
• 1 pinch salt
• 1 egg yolk (M)
• 125 g butter
• 4 EL cold water
• parchment paper
• dried peas (for blind baking)
• 600 g quince (2 quines)
• 125 ml white wine
• 50 g sugar
• 6 dried figs
• 100 g powdered sugar
• 4 EL lemon juice

Instructions

1. 1.

   Knead flour with salt, egg yolk, butter in pieces and water into a smooth dough. Wrap in foil and refrigerate for 30 minutes.

2. 2.

   Meanwhile, dry rub the quines, quarter, pit, and cut into strips. Boil white wine with sugar. Add the quines and steam for 15 minutes. Quarter figs, add them, and cook another 5 minutes. Drain quines and figs on a sieve, let them drip, and reduce the liquid to a syrupy consistency.

3. 3.

   Roll 2/3 of the dough slightly larger than a springform (26 cm diameter). Line the greased springform with it and press up a 2-3 cm rim. Prick the dough several times with a fork. Cover with parchment paper and place dried peas on top. Blind bake in a preheated oven at 200°C (gas: level 3, fan: 180°C) for 12-15 minutes.

4. 4.

   Remove peas and parchment. Spread quines and figs over the dough. Drizzle syrup over them. Roll out remaining dough and cut a sheet to springform size. Place on top of the topping and press edges firmly together. Bake at the same temperature for another 30 minutes. Remove cake from oven and cool on a wire rack.

5. 5.

   Sift powdered sugar into a bowl. Mix with lemon juice to make a glaze and brush over the cake. Let set, then cut into pieces.