A great cake recipe for any occasion:
Prepare: Peel the quinces and remove the core. Tie peel in a muslin cloth. Cut fruit into quarters. Put quinces and peel in a saucepan, cover with water, add 250 g sugar and the vanilla bean. Steam for 25 minutes. Remove fruit with a slotted spoon and set aside to cool. Bring the fruit juice to a boil and cook over medium heat until it becomes thick and syrupy.
Dough: Sift flour with salt and sugar onto a large wooden board. Place butter flakes on top. Make a bulge in the center and pour in the eggs. With chilled, floured hands, quickly knead a smooth dough. Add a tiny bit of iced water if necessary. Form a ball and stand with lid closed for half an hour.
Preheat the stove to 200 degrees.
Peel apples and cut into thin slices. Cut the stewed quinces into slices as well.
Roll out the dough for a 30 cm ø pan. Sprinkle almond kernels over the dough. Layer apples and quinces alternately in a circle over the almond kernels. Mix cinnamon with the remaining sugar and sprinkle on top. Place butter flakes on top and bake in the heated oven for 30-35 minutes. Cover the finished cake with the quince syrup. Cool and serve with or without whipped cream.
The rest of the syrup gels out, tasty on pancakes or crêpes.
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