Quince Cake
Quince Cake - Ideally made in autumn, when the ripe fruits release their distinctive fragrance
Healthy, because
Even smarter
Nutritional values
Quinces contain a lot of pectin, a kind of "cleaning crew" for the digestive tract. It swells up in the stomach so that the feeling of hunger quickly subsides, transports pollutants from the intestines and stimulates digestion. It also has a cholesterol-lowering effect.
Quinces are not offered everywhere. If you don't get any, you can also prepare the quince tart with apples or pears (these only take 5 minutes to cook). Both also contain plenty of pectin, but not quite as much as quinces. If you are a fan of quinces, then take a look at our cookbook about the autumn fruit. From sweet to hearty recipes you will find what your heart desires.
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 80 mg |
Ingredients
- Ingredients
- 4 eggs
- 1 pinch salt
- 4 Tbsps sugar
- 2 ozs Pastry flour
- 2 ozs cornstarch
- 1 Tbsp cocoa powder
- 2 lbs Quince
- 1 Vanilla bean
- ½ lemon
- ¾ cup Apple syrup
- ¾ cup Apple juice
- 2 pinches clear Pie glaze (or melted apricot jam)
- 2 sheets gelatin
- 11 ozs Sour cream
- 7 ozs Yogurt (low-fat)
- liquid Sweetener (to taste)
- ground cinnamon (to taste)
Kitchen utensils
Preparation steps
Separate the eggs. Combine egg whites, salt and 2 tablespoons sugar in a tall vessel. Beat with a hand mixer until stiff.
Whisk yolks with remaining sugar and 3 tablespoons of hot water in a bowl until frothy, about 4 minutes.
Place flour, cornstarch and cocoa in a fine sieve and sift into a second bowl. Alternately mix flour mixture and egg whites into the egg-yolk cream until combined.
Line a springform pan (9" in diameter) with parchment paper. Pour in batter and smooth the surface. Bake on the second rack from bottom of preheated oven at 400°F until golden brown, 8-10 minutes.
Let cool in pan on a wire rack. Loosen the side of the pan.
Peel quince, cut into quarters, remove seeds and cut quince into thin slices. Place quince in a pot.
Halve vanilla bean lengthwise and scrape out the seeds. 2 Squeeze tablespoons juice from lemon.
Combine vanilla and lemon juice with apple juice and add to the quince. Bring to a boil and cook over low heat until quince is tender, about 10 minutes.
Drain quince well in a sieve (reserving the juice) and place on the cake.
Prepare the pie glaze with the cooking liquid and water according to package instructions (or combine melted apricot jam with cooking liquid). Pour over top of the cake and chill.
Soak the gelatin in cold water for about 5 minutes. Mix quark with yogurt until smooth. Add sweetener to taste and sprinkle with cinnamon.
Dissolve the softened gelatin in a small pot over low heat while stirring.
Add approximately 1/3 of the yogurt mixture to the warm gelatin and stir, then add the remaining mixture and stir again.
Spread the yogurt cream over top of cake and refrigerate until set, at least 2 hours.
To serve, remove the side of the pan and put the cake on a plate. Dust with cinnamon just before serving.
