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🍳 Crunchy Quince Rolls with Lime

108 kcal · 30 min · 4 servings

Ingredients

• 6 Whole grain rusks
• 300 g Pumpkin seeds
• 50 g Millet
• 0.5 Lime
• 1 Vanilla pod
• 300 g Quinces (2 Quinces)
• 5 Eggs
• 120 g Demerara sugar
• 3 tbsp Milk (3.5 % Fat)
• 2 tbsp Maple syrup

Instructions

1. 1. Break the bread crumbs (rusks) into coarse pieces.
2. 2. Grind the broken crumbs together with pumpkin seeds and millet finely in a blender or food processor.
3. 3. Squeeze half a lime to extract the juice.
4. 4. Slice a vanilla pod lengthwise.
5. 5. Scrape out the pulp (seeds) from the vanilla pod using a knife.
6. 6. Wash quinces thoroughly and pat them dry.
7. 7. Core the quinces (remove the seed cavity) and grate them finely.
8. 8. Mix the grated quinces with the lime juice.
9. 9. Separate eggs by carefully separating the yolk from the white.
10. 10. Whip the egg white together with two tablespoons of cold water until very stiff.
11. 11. Slowly pour the sugar into the foamy egg white.
12. 12. Continue whipping until the sugar is completely dissolved.
13. 13. Stir the egg yolks into the egg white one by one.
14. 14. Add the ground crumb mixture to the egg mixture.
15. 15. Add the grated quinces to the egg mixture.
16. 16. Add the vanilla pulp to the egg mixture.
17. 17. Fold all ingredients gently until a homogeneous mixture forms.
18. 18. Line a baking sheet with baking paper.
19. 19. Moisten a rubber spatula with water.
20. 20. Spread the batter evenly onto the baking sheet using the moistened spatula.
21. 21. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
22. 22. Bake the cake in the preheated oven for 20 to 25 minutes.
23. 23. Whisk milk and maple syrup together in a small bowl.
24. 24. Remove the quince cake from the oven.
25. 25. Brush the still hot cake with the milk and maple syrup mixture.
26. 26. Cut the cake into 30 rectangular pieces.
27. 27. Let the pieces cool down.

Nutrition per serving

• kcal: 108
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 9 g