Quince Cake

A great cake recipe for any occasion:

(*) cake pan (quiche pan) 28-30 cm long.

Butter the cake pan (quiche pan) and dust with a little flour. Refrigerate. Preheat the oven to 180 °C.

Put the butter in a suitable bowl and mix with vanilla sugar and salt until small peaks form. Later, add the eggs and the quince jelly one by one. Combine baking powder and four to five tablespoons of flour and stir in. Later, stir in the remaining flour in two or three portions. Pour the batter into the prepared pan.

Bake the cake in the oven at 180 °C on the lowest rack for fifty to sixty minutes, be sure to check the pins.

Take out, stand for five minutes, then precisely loosen the edge of the cake and turn the cake out of the mold. Cool on a cake rack.

For the icing, warm the quince jelly slightly in a small pan and brush the cake with it. Allow to dry.

Stir the powdered sugar and the juice of one lemon and spread over the cake.

Tip: The cake is great for freezing. E.g. enjoy half of the cake fresh, cut the other half into slices, push together again well, wrap in aluminum foil and freeze. The individual pieces are quickly thawed at room temperature.

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