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🍰 Quince Cake with Quark Topping

237 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 1 Pinch Salt
• 60 g Raw Cane Sugar (4 Tbsp)
• 50 g Whole Wheat Flour
• 50 g Cornstarch
• 15 g Cocoa Powder (1 Tbsp)
• 800 g Quinces
• 1 Vanilla Pod
• 0.5 Lemon
• 150 ml Apple Syrup
• 200 ml Apple Juice
• 2 Packets Clear Cake Glaze
• 2 Sheets White Gelatin
• 300 g Low-Fat Quark
• 200 g Yogurt (3.5 % Fat)
• Cinnamon (to taste)

Instructions

1. 1. Separate the eggs. Put the egg whites, a pinch of salt, and 2 tablespoons of raw cane sugar into a tall container.
2. 2. Beat the egg whites with a hand mixer until stiff peaks form.
3. 3. Put the egg yolks, the remaining raw cane sugar, and 3 tablespoons of hot water into a bowl.
4. 4. Beat the egg yolk mixture for about 4 minutes until thick and creamy.
5. 5. Put flour, starch, and cocoa into a fine sieve.
6. 6. Sift the dry ingredients into a second bowl.
7. 7. Gently fold in the egg whites and the dry ingredients alternately into the egg yolk cream.
8. 8. Line the bottom and the side of a 24 cm springform pan with baking paper.
9. 9. Pour the batter into the pan and smooth the surface.
10. 10. Bake the sponge cake in a preheated oven at 200 °C (convection 180 °C, gas mark 3) for 8 to 10 minutes.
11. 11. Let the sponge cake cool completely on a wire rack.
12. 12. Release the sponge cake base from the pan and place the ring back around it.
13. 13. Wash the quinces and peel them with a vegetable peeler.
14. 14. Quarter the quinces with a large knife, remove the core, and slice them thinly.
15. 15. Put the quince slices into a pot.
16. 16. Halve the vanilla pod lengthwise and scrape out the seeds.
17. 17. Squeeze the lemon and measure out 2 tablespoons of juice.
18. 18. Add the vanilla seeds, lemon juice, apple syrup, and apple juice to the quinces.
19. 19. Bring the mixture to a boil and simmer over low heat for about 10 minutes.
20. 20. Drain the quinces well in a sieve and catch the juice.
21. 21. Spread the quinces over the sponge cake base.
22. 22. Prepare the cake glaze according to package instructions using the cooking liquid and water.
23. 23. Pour the cake glaze over the quinces.
24. 24. Chill the cake in the refrigerator until the glaze is set.
25. 25. Soak the gelatin in cold water.
26. 26. Stir the quark smooth with the yogurt.
27. 27. Season the quark mixture to taste with cinnamon.
28. 28. Warm the drained gelatin in a small saucepan and stir until dissolved.
29. 29. Stir about one-third of the quark mixture into the warm gelatin.
30. 30. Immediately mix the gelatin-quark mixture with the remaining quark.
31. 31. Spread the quark mixture evenly over the quinces.
32. 32. Refrigerate the cake for at least 2 hours.
33. 33. Release the springform ring before serving.
34. 34. Place the cake on a serving plate.
35. 35. Dust the cake with cinnamon to taste by pouring it through a tea strainer.

Nutrition per serving

• kcal: 237
• Protein: 8 g · Fett/Fat: 4 g · Carbs: 40 g