Receipt Cake

For the shortcrust pastry, quickly knead all ingredients together, wrap in cling film and rest in the refrigerator for 2 hours. Roll out 2/3 of the dough in a cake springform pan and raise a small rim.

Spread the base with quince puree. Cut strips from the remaining dough and lay them in a grid pattern over the quince puree, brush with egg yolk. Bake in a heated oven at 170 °C convection oven for approx. 35 minutes. After baking, glaze with hot apricot jam. Soak.

*Quince puree: grate quinces, remove peel, cut off, make mushy, bubble with jelling sugar for 2 min, fill hot into glasses.

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