Autumn Cake

 Ingredients: Batter: -150 g butter -150 g sugar -3 eggs -200 g flour -2 teaspoons baking powder -100 g walnuts, ground -75 ml milk Quince filling: -5 g gelatin -750 g quinces -250 ml apple juice -80 g sugar -2 sachets vanilla sugar -1 sachet vanilla pudding powder Cream and decoration: -10 g gelatin -1 sachet vanilla pudding powder -250 ml apple juice -250 ml pink or red wine, sweet or semi-sweet -100 g sugar -2 teaspoons grated lemon peel -300 + 200 ml cream for whipped cream -100 g walnut / hazelnut, ground

To prepare a delicious quince cake, we will start with a fluffy and aromatic base, ideal for supporting the sweet-sour quince filling. The first step is to cream the softened butter with sugar, using a mixer on medium speed, until the mixture becomes fluffy and the sugar is completely dissolved. It is essential to achieve an airy texture, as this will influence the final consistency of the base. Then, add the eggs, one at a time, mixing well after each addition to incorporate the necessary air.

Next, sift the flour together with the baking powder, ensuring no lumps remain. Add the ground walnuts, which will provide a rich flavor and pleasant texture. Start incorporating the flour mixture into the butter composition, alternating with the milk, to obtain a homogeneous dough. Make sure the mixture is well combined, but avoid overmixing.

Pour the batter into a round cake pan with a detachable bottom, measuring 26 cm in diameter, which you have lined with parchment paper. Place the pan in the preheated oven at 180 degrees Celsius and bake for about 30 minutes. Check if the base is baked by doing the toothpick test – it should come out clean. Once the base is golden and baked, remove it from the oven and let it cool on a rack. After it has cooled, place it back in the pan.

For the quince filling, soak the gelatin in cold water according to the instructions on the package. Meanwhile, dice the peeled and seeded quinces. Put them in a pot along with the apple juice, sugar, and vanilla sugar and boil for 8-10 minutes until the quinces become soft. Add the pudding powder, mix well, and let it simmer on low heat until the mixture thickens. Once it has cooled slightly, incorporate the hydrated gelatin and mix quickly to obtain a smooth mixture. Pour the filling over the base in the pan, leveling the surface well and let it chill in the refrigerator for about 2 hours.

For the delicious cream, repeat the gelatin hydration process. Prepare a pudding from the vanilla pudding powder, apple juice, wine, sugar, and grated lemon peel. After it comes to a boil, let it cool slightly, then add the hydrated gelatin and mix well. Allow the cream to cool completely. In another bowl, whip 300 ml of heavy cream until it becomes firm and gently fold it into the cooled cream.

Pour the cream over the quince filling, leveling its surface, then let the cake chill again in the refrigerator for 3 hours to set. Finally, whip the remaining 200 ml of heavy cream and use it to coat the cake. Sprinkle ground walnuts or hazelnuts on top, as preferred, and keep the cake cool until serving. Cut it into generous slices and enjoy every bite of this aromatic delicacy!

 Tags:  eggs milk unt flour sour cream wine sugar fruits apples lemon nut cake recipes for kids