Quince Cake with Persimmons and Almonds

Even though it may not seem so at first glance, preparing this cake is actually quite simple. You only need two cake molds of different sizes and a bit of patience, and you will amaze your guests who, after a few days of post-holiday dieting, might crave something sweet again. And whats even better, the light sponge cake is gluten-free, and instead of persimmons, you can also use other fruits, such as frozen strawberries.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 100 g Sugar, white

  • 150 g Nuts, almonds

  • pieces Lemon zest, fresh

Decoration

  • 50 g Nuts, almonds

Persimmon jelly

  • 300 g Persimmon

  • 10 g Gelatin powder, unsweetened

Skutina krema

  • 4 pieces Gelatin powder, unsweetened

  • 125 ml Milk, whole milk

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • pieces Lemon zest, fresh

  • 2 piece Egg, egg yolk, fresh

  • 250 g Cheese, cottage cheese

  • 250 ml Sweet cream

Steps

  1. Preheat the oven to 175 degrees Celsius. Grease a springform cake pan, 26 centimeters in diameter, with butter. Line the bottom of the pan with baking paper. To do this, place the pan on a piece of baking paper, trace it, then cut out the circle and use it to line the bottom.

  2. Prepare two bowls, then separate the egg yolks from the whites. Beat the egg whites into stiff peaks, add sugar to the yolks, and mix with an electric mixer until the mixture becomes pale and creamy. Add almond flour and lemon zest, mix them in, and finally fold in the egg whites; first a quarter, then the rest of the whites. Pour the mixture into the prepared pan, smooth it out, and bake in the preheated oven for 25 minutes.

  3. Once the sponge is baked, let it cool in the pan for 15 minutes, then remove the ring, place a rack on the sponge, and flip both so the bottom is on top. Remove the baking paper and let the sponge cool.

  4. Take a smaller springform pan, 18 centimeters in diameter, and line the bottom with baking paper. Scoop out the flesh of the persimmons and puree it. Prepare the gelatin according to the instructions on the packet. Heat the persimmon puree to boiling, then remove from heat and mix in the prepared gelatin. Stir well until the gelatin is completely dissolved, then pour the mixture into the pan, let it cool to room temperature, then transfer to the refrigerator and let it set completely.

  5. Prepare the gelatin sheets according to the instructions. Pour milk into a saucepan and add sugar, vanilla sugar, lemon zest, and egg yolks. Heat the mixture while constantly stirring until it boils, then remove from heat and mix in the soaked gelatin sheets. Cool the mixture, which can be sped up with a cold water bath. When it starts to set, fold in the quark, and finally fold in the whipped cream.

  6. To assemble the cake, line the ring of the larger pan with baking paper and return the cooled sponge to it. Flip the persimmon jelly onto the sponge so the bottom is on top. Remove the baking paper, then pour the quark cream over both. Place in the refrigerator to let the cream set completely. The cake can be prepared a day or even two in advance, and it might be even better. Before serving, dry roast the almond slices in a pan and use them to decorate the cake.

Nutrition Information (Per 100g)

  • Calories: 243.6 kcal
  • Fat: 10.23 g
    • Saturated Fat: 1.21 g
  • Carbohydrates: 26.53 g
    • Sugars: 16.22 g
  • Protein: 11.22 g
  • Fiber: 1.82 g