Quince cake with wine cream
Quince cake with wine cream
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8
I present to you a special recipe for a cake that will bring a smile to your guests' faces: quince cake with wine cream. This refined and aromatic dessert is perfect for festive occasions, and the combination of the sweet-sour taste of quinces and the delicacy of the wine cream turns it into a true delight.
Ingredients:
For the base:
- 200 g of flour
- 150 g of sugar
- 3 eggs
- 100 ml of sunflower oil
- 1 packet of baking powder
- A pinch of salt
- Grated zest of one lemon
For the filling:
- 3 quinces
- 100 g of sugar
- 1 teaspoon of cinnamon
- 50 ml of water
- Juice of one lemon
For the wine cream:
- 250 ml of dry white wine
- 150 g of sugar
- 3 egg yolks
- 1 packet of gelatin
- 200 ml of whipping cream
Preparation:
1. Start by preparing the base. In a large bowl, beat the eggs with the sugar until you get a fluffy mixture. Add the oil, lemon zest, and mix well. In another bowl, combine the flour, baking powder, and salt, then gradually incorporate the dry ingredients into the wet mixture, mixing with a spatula until homogeneous.
2. Pour the batter into a baking tray lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for about 30-40 minutes, or until a toothpick inserted in the middle comes out clean. Let the base cool on a rack.
3. Meanwhile, prepare the quinces. Peel and cut the quinces into small cubes. In a saucepan, add the quinces, sugar, cinnamon, water, and lemon juice. Boil over medium heat for 15-20 minutes, stirring occasionally, until the quinces become soft. Let cool.
4. For the wine cream, mix the wine with the sugar in a saucepan and gently heat until the sugar dissolves. In a bowl, beat the egg yolks and gradually add the wine mixture while continuously stirring. Put the mixture back on low heat and cook, stirring, until it thickens. In another bowl, hydrate the gelatin according to the package instructions and add it to the wine cream. Let cool.
5. Whip the cream and fold it into the cooled wine cream. Make sure to mix gently to keep the cream airy.
6. Assemble the cake: cut the base into two or three layers, depending on your preference. Between layers, add a generous layer of caramelized quinces, followed by a layer of wine cream. Repeat the process until all ingredients are used.
7. Decorate the cake with the remaining wine cream and, if desired, you can add thin slices of caramelized quinces or toasted nuts for an elegant look and a crunchy taste.
Serving:
The quince cake with wine cream is delicious both warm and cold. I recommend letting it chill in the refrigerator for a few hours before serving to firm up the cream. You can accompany the cake with a glass of white wine to highlight the delicate flavors of the dessert.
Vegan option: You can replace the eggs in the base with 100 g of applesauce or 1 banana, and the whipping cream with a plant-based substitute. The cake will be just as tasty and will satisfy all dietary preferences.
Thus, the quince cake with wine cream becomes not just a quick and easy dessert to prepare, but also a memorable culinary experience for loved ones. Bon appétit!
Preheat the oven to 175 degrees C. Beat the butter with the sugar. Grind the nuts. Gradually incorporate the eggs. Mix the flour with the ground nuts and baking powder. Combine this with the egg mixture, along with the milk. Pour into a baking pan lined with parchment paper and bake for 35-40 minutes. Peel the quinces and slice them. Stew with apple juice, sugar, and vanilla sugar for 8-10 minutes. Add pudding powder. Dissolve the gelatin in this mixture. Spread this mixture over the cake base and refrigerate for 2 hours. For the cream, first prepare a pudding from pudding powder, apple juice, sugar, lemon zest, and wine. Dissolve the gelatin inside and mix until cooled. Fold in 300 ml of whipped cream to create a delicious cream. Spread the cream over the quinces and refrigerate for 3 hours. Whip 200 ml of cream and frost the cake. Sprinkle with nuts. The Quince Cake with Wine Cream recipe was suggested by Sava Laura on the recipe forum. Enjoy your meal!
Ingredients: Base: 150 g butter, 150 g sugar, 3 eggs, 200 g flour, 100 g walnuts, 75 ml milk, 2 teaspoons baking powder. Quince filling: 5 g gelatin, 750 g quinces, 250 ml apple juice, 80 g sugar, 2 packets vanilla sugar, 1 packet vanilla pudding powder. Cream and decoration: 10 g gelatin, 250 ml rosé wine, 250 ml apple juice, 100 g sugar, 2 teaspoons grated lemon zest, 1 packet vanilla pudding powder, 500 ml whipped cream, 100 g crushed nuts.
