Shortbread Quince Cream Torte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 391 mg | (10 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the shortbread
- 250 grams Pastry flour
- 100 grams ground Walnut
- 120 grams sifted powdered sugar
- 175 grams butter (cut into pieces)
- 1 medium egg
- For the quince
- 600 grams Quince
- 250 milliliters white wine
- 80 grams sugar
- 2 packets Vanilla sugar
- 75 grams raisins
- 1 packet clear Glaze
- For the filling
- 8 sheets clear gelatin
- 400 milliliters milk
- 5 medium egg yolks
- 100 grams sugar
- 100 milliliters white wine
- 300 milliliters Whipped cream
- For decorating
- 200 milliliters Whipped cream
- 1 packet Cream stabilizer
Preparation steps
For the shortbread, knead flour, walnuts, powdered sugar, butter and egg to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutesr Divide dough in half and knead each portion to fit in springform pan 26 cm diameter (approximately 10 inches diameter).
Grease springform pan, set one shortbread dough circle in pan, trim if necessary and prick several times with a fork. Bake shortbread in oven preheated to 190°C (fan: 170°C, gas mark 3-4)(approximately 340°F) for 18-20 minutes. Bake second shortbread the same way. Let shortbread cool on a wire rack.
For the quince, rub quinces with a dry cloth. Peel, quarter and core quinces and cut into thin slices. Mix quince slices, white wine, sugar and vanilla sugar in a saucepan and boil for 12-15 minutes. Add raisins to quince mixture and let cool.
For the filling, soak gelatin in cold water for about 5 minutes. Heat milk to a boil. In a saucepan, beat egg yolks and sugar until fluffy and slowly stir in milk (do not boil). Add gelatin to milk mixture and stir until dissolved.
Transfer filling to a bowl and let cool over a cold-water bath until partially set. Beat cream, mix in white wine, fold into filling and refrigerate until filling is partially set but still spreadable.
Drain quince well, reserving the cooking liquid. Spread cream over shortbread circles, arrange quince over cream, stack together into a torte and refrigerate.
Measure about 250 ml (approximately 1 1/4 cup) quince cooking liquid and heat to a boil. Prepare glaze powder with 3-4 tablespoons cold water, stir into cooking liquid and briefly return mixture to a boil. Let glaze mixture cool briefly, spoon into center of torte and refrigerate until set.
Beat cream with whip cream stabilizer until stiff, place in a pastry bag with a large star trip and pipe cream rosette decorations onto torte. Cut torte into pieces to serve.
