A great cake recipe for any occasion:
Peel the quinces, quarter them and remove the cores. Cut the quarters into thick wedges. Peel and finely dice the ginger, steam with a quarter of the sugar, cinnamon and quinces in a wide saucepan with the lid closed at a low temperature for about 15 min until soft.
Preheat electric stove to 200 °C.
In the meantime, knead the flour, almond kernels, three quarters of sugar and the fat cut into cubes into crumbles. Form two thirds of it in the greased tart springform pan, press lightly on the bottom and 3 cm high on the edge.
Drain the quinces. Stir the gravy with curd, the remaining sugar, egg yolks and custard powder, fill into the mold. Arrange quinces in a circle on top, sprinkle remaining crumble on top.
Place in the oven on the second rack from the bottom and bake for 35 minutes.
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