A great cake recipe for any occasion:
Beat butter and sugar with egg and rum until thick and creamy. Finally, add the flour sifted with the baking powder and work it into the whipped mixture. Place a 26 cm ø springform pan rim on parchment paper and pour in the dough.
Then place in the refrigerator for about 1 hour.
Peel the quinces, remove the core and cut into finger-thick slices. Bring quince slices to a boil briefly in sugar water, remove and cool.
Fill up the cooking stock with quince juice or white wine to 3/4 l and boil again. Mix 2 packets of pudding powder with a small amount of cold juice according to instructions and stir into the boiling liquid form. Let it boil briefly until the liquid binds.
Spread cooled quince wedges evenly on the dough and cover with the cream. Bake in about 1:15 hour at 160 °C . Cool the cake completely.
Whip the cream and spread evenly over the cake. Bring to the table dusted with a tiny bit of cocoa and cinnamon.
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