Autumn-flavored cake

Autumn Flavored Cake: A Holiday Delight

Happy birthday to all those who bear the name of St. Archangels Michael and Gabriel! Today, I invite you to prepare together an autumn-flavored cake, perfect for celebrating and bringing a touch of warmth to the hearts of loved ones. This cake is not just a recipe, but a culinary experience that combines the sweetness of quinces with the fluffy texture of the sponge and delicious creams. Moreover, it is a perfect occasion to gather around the table and share beautiful moments.

Preparation Time

- Preparation time: 30 minutes
- Baking time: 35-40 minutes
- Total time: approximately 1 hour and 10 minutes
- Servings: 8-10

Ingredients

Sponge
- 3 eggs
- 3 tablespoons of sugar
- 3 tablespoons of flour
- 3 tablespoons of walnuts (or almonds/hazelnuts, as preferred)

Cream 1
- 250 g quince jam
- 200 ml whipped cream
- 1 packet of vanilla sugar
- 1 packet of whipped cream stabilizer

Cream 2
- 150 g quince jelly
- 1 packet of gelatin

Syrup
- Syrup from quince compote

Glaze
- 200 ml whipped cream
- 1 packet of vanilla sugar
- 1 packet of whipped cream stabilizer

Ingredient Details

- Nuts: These add a crunchy texture to the sponge. If you prefer almonds or hazelnuts, you can easily make this substitution, and the taste will remain just as delicious.
- Quince jam: It is more than just an ingredient; it is a connection to childhood memories, an explosion of flavors that evokes warmth and comfort.
- Quince jelly: This is a type of jelly that, once melted, will add an extra note of sweetness to your cake.

Preparing the Sponge

1. Beat the egg whites: In a large bowl, add the egg whites of the 3 eggs and mix with the sugar until they form a firm foam that holds on the whisk.
2. Add the yolks: Carefully incorporate the yolks, mixing gently to avoid losing air in the mixture.
3. Including the nuts and flour: Sprinkle in the ground nuts and flour, mixing gently from the bottom up until everything is evenly combined.
4. Baking: Pour the mixture into a springform pan that you have greased with oil or lined with parchment paper. Bake in a preheated oven at 180°C for 35-40 minutes. When the sponge turns golden, perform the toothpick test to check if it is ready.

Preparing the Cream

Cream 1
1. Whip the cream: In another bowl, whip the whipped cream with the vanilla sugar and stabilizer for about 8-10 minutes until it becomes firm.
2. Mix with the jam: Incorporate the quince jam into the whipped cream, mixing gently to maintain the airy texture.

Cream 2
1. Preparing the jelly: Place 150 g of quince jelly on the heat, stirring until it melts slightly.
2. Preparing the gelatin: In a small bowl, hydrate the gelatin according to the instructions on the package.
3. Combining the ingredients: Add the melted gelatin to the jelly and mix well. Let the mixture cool slightly, then place the bowl in the freezer for 15-20 minutes until it becomes a little firmer.

Assembling the Cake

1. Soak the sponge: Once the sponge has cooled, cut it into three equal parts. Soak each layer with syrup from quince compote using a brush or spoon.
2. Add cream 1: Spread a generous layer of cream 1 over the first sponge layer.
3. Continue with cream 2: Place the second sponge on top and add cream 2 (made from jelly) over it.
4. Finish with the last sponge: Place the last sponge layer and soak it again.
5. Glaze: Whip the whipped cream with the vanilla sugar and stabilizer, then spread it evenly over the top of the cake.

Decorating the Cake

To add a touch of elegance, you can caramelize 3 tablespoons of sugar, pouring it onto a greased parchment paper. Once the sugar has cooled, you can create various shapes to decorate the cake. Whether you choose to use simple decorations or venture into elaborate creations, it is important to let your imagination run wild.

Serving Suggestions

This autumn-flavored cake is perfect to be served with a cup of warm tea or a sweet white wine. The flavors complement each other perfectly and create an unforgettable culinary experience.

Frequently Asked Questions

1. Can I use other fruits for the jam?
Yes, you can replace the quince jam with any other type of jam you prefer, such as apricot or plum.

2. How can I store the cake?
The cake stores well in the fridge, covered with plastic wrap, for up to 3-4 days.

3. Is it suitable for vegans?
This recipe contains eggs and dairy products, but you can explore vegan alternatives using flax eggs and plant-based cream.

Nutritional Benefits

This cake is a good source of energy due to the nut content, which provides healthy fats, proteins, and fibers. Quinces are rich in antioxidants, vitamins, and minerals, making this cake a healthier choice for a dessert.

Possible Variations

- Chocolate cake: You can add cocoa to the sponge to create a chocolate cake with quince flavor.
- Jam from other fruits: Experiment with raspberry or strawberry jam for a fruity and fresh version.

Final Note

This autumn-flavored cake is more than just a dessert – it is a tradition, an occasion to gather with loved ones and create unforgettable memories. Each bite will take you back to warm autumn days, to the rich harvest, and to the joy of sharing special moments. So, put on your chef's attire and let’s bring this delicious recipe to life!

The base: The egg whites from 3 eggs are mixed with sugar until they hold peaks, then the yolks are added, followed by the 3 tablespoons of walnut and flour, gently folding from the bottom up. The entire mixture is poured into a springform pan. The pan can be greased with oil or lined with parchment paper. It is baked in a preheated oven for 35-40 minutes or until it starts to brown, at which point a toothpick test is performed. While the base is baking, the whipped cream is prepared: the cream is whipped with vanilla sugar and cream stabilizer for about 8-10 minutes. Once the base is baked, it is left to cool in the pan, then removed and cut into 3 parts. Cream 1: 250 g of quince jam is blended well and mixed with the whipped cream. Cream 2: I will put you to work a bit and ask you to look for QUINCE JELLY in my recipes. 150 g of jelly is heated and softened a bit. Separately, I soaked the gelatin. I added the gelatin to the jelly and kept it on the heat until the gelatin melted. I let it cool slightly and then placed the bowl in the freezer for 15-20 minutes. Syrup: for soaking, syrup from quince compote is used. Assembly: one part of the base is soaked, cream 1 is added, the next base, syrup and jelly cream, the third base + syrup. Decoration is left to everyone's preference. The walnut can be replaced with almonds or hazelnuts. The jelly cream is basically a quince jelly. For decoration, I caramelized 3 tablespoons of sugar and made various shapes. The burnt sugar was poured onto a piece of parchment paper greased with a little oil.

 Ingredients: Base: 3 eggs, 3 tablespoons of sugar, 3 tablespoons of flour, 3 tablespoons of walnuts. Cream 1: 250 g quince jam, 200 ml whipped cream, 1 packet of vanilla sugar, 1 packet of cream stabilizer. Cream 2: 150 g quince jelly, 1 packet of gelatin. Syrup: syrup from quince compote. Glaze: 200 ml whipping cream, 1 packet of vanilla sugar, 1 packet of cream stabilizer.

 Tags:  caramel cake cake with jam