Quince cream cake

Quince Cream Cake - A Sweet Delicacy with a Pleasant Citrus Aroma

Who doesn't love a savory cake filled with autumn flavors and delicate textures? The quince cream cake is a perfect choice for any occasion, from birthdays to festive meals. This recipe combines a fluffy base with a delicious quince cream and a refreshing hint of citrus, offering an unforgettable culinary experience. Let's get started!

Preparation Time
- Active Time: 1 hour
- Baking Time: 30-40 minutes
- Cooling Time: 4 hours in the fridge
- Total Time: Approximately 5 hours
- Number of Servings: 12 servings

Ingredients

Base
- 8 medium eggs (M)
- 240 g sugar
- 220 g flour
- Zest of one lemon
- Zest of one orange
- A pinch of salt

Quince Cream
- 600 g liquid cream (30% fat)
- 320 g quince jam (preferably homemade)
- 100 g fine and creamy sour cream (20% fat)
- 10 g gelatin

Mascarpone Cream
- 500 g liquid cream
- 250 g mascarpone
- 80 g sugar

Citrus Syrup
- Juice from 3 medium clementines
- Juice from 1/2 orange
- 2 tablespoons sugar

Decoration
- Orange zest
- Lemon zest
- Lemon slices
- Orange slices
- Cooked quince slices

A Brief History of the Recipe
The quince cream cake is not just a dessert but also a tradition that brings together the natural flavors of the autumn season. The quince, an often underestimated fruit, has been used since ancient times in sweet and savory dishes, valued for its intense aroma and nutritional properties. This cake combines classic pastry techniques with simple yet refined ingredients to create a delicacy that will impress any guest.

Steps for Preparation

Step 1: Preparing the Base
1. Preheating the Oven: Start by preheating the oven to 180 degrees Celsius. It's essential to have the oven ready to achieve an even and fluffy base.
2. Separating the Eggs: Separate the egg whites from the yolks. It's important that the egg whites are free of yolk traces to achieve a well-beaten foam.
3. Beating the Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt. Add the sugar (240 g) in two batches, continuing to beat until you get a stiff, dense, and glossy foam, in which the sugar is completely dissolved.
4. Adding the Yolks: Carefully fold in the yolks into the egg white foam, mixing for 1-2 minutes until fully incorporated.
5. Adding the Flour: Sift the flour into the mixture in three batches, gently folding with a spatula in circular motions to avoid losing air from the egg whites. At this point, add the grated orange and lemon zest for extra flavor.
6. Baking the Base: Pour the mixture into a 26 cm round baking pan lined with parchment paper and bake for 30-40 minutes. Check if it's baked using the toothpick test; it should come out clean.
7. Cooling the Base: Once the base is baked, remove it from the oven and let it cool completely. Then, cut it horizontally into two to obtain three layers.

Step 2: Preparing the Citrus Syrup
1. Mixing the Juices: In a small bowl, mix the clementine and orange juices with the sugar. Heat the mixture over medium heat for 2-3 minutes until the sugar is completely dissolved. This syrup will add moisture and flavor to the layers.

Step 3: Preparing the Quince Cream
1. Hydrating the Gelatin: Soak the gelatin in 50 ml of liquid cream. Then, dissolve the gelatin over a double boiler, stirring constantly.
2. Beating the Cream: In a large bowl, beat the remaining liquid cream with the sugar until it gains volume and consistency.
3. Adding the Jam and Gelatin: Add the quince jam and dissolved gelatin, continuing to mix until fully incorporated.

Step 4: Preparing the Mascarpone Cream
1. Beating the Cream: In another bowl, beat the liquid cream with the sugar until thickened.
2. Incorporating the Mascarpone: Add the mascarpone and continue to mix until fully combined into the mixture.

Step 5: Assembling the Cake
1. First Layer: Place the first layer of the base on a serving platter using an adjustable cake ring. Soak the base with the citrus syrup, then pour half of the quince cream and smooth it out.
2. Second Layer: Add the second layer of the base, soak it, then pour the remaining quince cream. Top with the last layer of the base and soak again.
3. Cooling the Cake: Place the cake in the fridge for at least 4 hours so that the flavors blend perfectly.

Step 6: Decorating the Cake
1. Covering the Cake: Remove the cake from the fridge and take off the adjustable ring. Cover the cake with a thin layer of mascarpone cream using a spatula.
2. Decorating: Place the remaining mascarpone cream in a piping bag with a star tip and decorate the sides of the cake.
3. Final Decoration: Decorate with the slices of orange, lemon, and cooked quince previously soaked in syrup and then cooled. Keep the cake in the fridge until serving.

Practical Tips
- Quince Jam: Use a quality quince jam or, if you have time, make it at home for superior flavor and texture.
- Recommended Drink: The quince cream cake pairs perfectly with a fruit tea or a sweet white wine that will complement the delicate flavors of the dessert.
- Variations: You can try adding ground nuts or almonds to the cake base for added texture. You can also replace the quince jam with other fruit jams, such as peach or apricot.

Nutritional Information
- Calories per serving: Approximately 320 kcal (may vary depending on the ingredients used).
- Nutritional Benefits: This cake contains healthy fats from cream and mascarpone, vitamins from fruits, and carbohydrate intake from sugar and flour.

Now that you have all the information, all that's left is to get cooking! The quince cream cake will surely become a favorite among your family and friends. Enjoy every slice and savor the moment!

 Ingredients: Base: 8 medium eggs (M) 240 g sugar 220 g flour zest of one lemon zest of one orange a pinch of salt Quince cream: 600 g liquid sour cream (30% fat) 320 g quince jam 100 g fine and creamy sour cream (20% fat) 10 g gelatin Mascarpone cream: 500 g liquid sour cream 250 g mascarpone 80 g sugar Citrus syrup: juice from 3 medium clementines juice from 1/2 orange 2 tbsp sugar Decoration: orange zest lemon zest lemon slices orange slices quince slices