Quince cake - since I had quinces, my homemade juice as well as homemade quince jam with walnuts, I improvised with the recipe and this is how this cake was created, which, with its fragrance and juiciness, justified the fact that quinces are excellent for various desserts.
Zorica Stajić, blog Zorina's recipes >>>
Quince cake - Zorica Stajić
Quince cake - since I had quinces, my homemade juice and homemade quince jam with walnuts, I improvised with the recipe and that's how this cake was created, which, with its fragrance and juiciness, justified the fact that quinces are excellent
FOR THE CRUSH:
- 2 pieces of eggs
- 2 tablespoons water (hot)
- 100 g of sugar
- 60 g of flour
- 2 spoons of cocoa
- 1 teaspoon of baking powder
- 100 g of walnuts (ground)
FOR THE CREAM:
- 4 dl quince juice ((maybe half water, half juice))
- 1 bag of vanilla pudding
- 2 teaspoons of gelatin
- 10 tablespoons of quince jam (full)
FOR THE CREAM:
- 100 g of powdered whipped cream
- 150 ml of sour water
- 1 teaspoon of gelatin
- For the crust, beat the eggs with water at the highest speed for 1 minute, until it becomes foamy. Add sugar and beat for another 3 minutes. Mix the flour, cocoa and pastry, and add half to the egg mixture, mix briefly at the lowest speed, then add the rest of the flour. At the end, mix in the ground walnuts.
- Pour the mixture into a round pan lined with parchment paper and bake for about 25 minutes. at 180 degrees Remove the baked crust from the oven and remove the paper.
- Meanwhile, pour the quince juice into a small saucepan, add the pudding, mix everything well, put it on the fire and cook until it thickens. Dissolve the gelatin with 3-4 tablespoons of cold water, mix it and leave it to swell for 2-3 minutes. Add gelatin to the hot pudding and beat everything together well with a mixer.
- Put the crust on a round cake tray, spread the pudding over it and spread the quince jam over it. Leave the cake to cool completely.
For the sham, dissolve the gelatin in 2 tablespoons of cold water and let it swell. During this time, whip the cream with sour water, then add the gelatin (which you have heated a little, but be careful not to boil). Beat with a mixer for another 2-3 minutes. Spread the prepared whipped cream on the cake.
PS. Whipped cream prepared in this way is slightly gelatinous and has a fantastic taste.
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