A perfect autumn sweet: Quince cheesecake with butter crumbles. Easy to bake, juicy and cool stored for several days. Enjoy your cake semi warm – it’s the best!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Rub the quinces with a kitchen towel to remove the fluff. Wash the quince, core it and chop it roughly. Put into a saucepan with 2-3 tablespoons water, ginger, sugar and cinnamon stick and cook gently for about 25 minutes, drain and allow to cool down.
Knead all the ingredients together for the dough, form into a ball and wrap in cling film, chill for approx. 1 hour.
In the meantime, separate the eggs. Beat the egg whites until they are stiff.
Stir the egg yolks with sugar until they are creamy. Add the curd and pudding powder and mix everything together. Fold in egg whites gently.
Preheat the oven to 180 °C and grease the cake tin with butter.
Briefly knead 2/3 of the dough and roll out on a floured surface. Line the tin with dough, pulling up the edges. Distribute the quinces in it. Place curd mixture on top and sprinkle with remaining pastry as a sprinkle.
Bake for about 45 minutes.
Let it cool down for a couple of minutes.
Preparing In The Kitchen
Rub the quinces with a kitchen towel to remove the fluff. Wash the quince, core it and chop it roughly. Put into a saucepan with 2-3 tablespoons water, ginger, sugar and cinnamon stick and cook gently for about 25 minutes, drain and allow to cool down.
Knead all the ingredients together for the dough, form into a ball and wrap in cling film, chill for approx. 1 hour.
In the meantime, separate the eggs. Beat the egg whites until they are stiff.
Stir the egg yolks with sugar until they are creamy. Add the curd and pudding powder and mix everything together. Fold in egg whites gently.
Preheat the oven to 180 °C and grease the cake tin with butter.
Briefly knead 2/3 of the dough and roll out on a floured surface. Line the tin with dough, pulling up the edges. Distribute the quinces in it. Place curd mixture on top and sprinkle with remaining pastry as a sprinkle.
