Layered cake with quince
10 servings
60 minutes
Layered quince cake is an exquisite dessert from Yugoslav cuisine that combines crispy dough, delicate cream, and aromatic quince puree. Quince, known for its sweet-tart flavor, adds a refined fruity note to the cake, especially when paired with orange juice and vanilla. Historically, this dessert was made in the autumn season when quince ripens and its flavor becomes rich. The layered cakes absorb the fruity aroma while the airy cream creates a delightful texture. This cake is perfect for family celebrations and cozy evenings with a cup of hot tea.
1
Preheat the oven to 180 degrees.
2
Clean the quince. Cut the pulp into small cubes and boil in orange juice with orange zest, sugar, and vanillin. Cool and puree in a blender.
- Quince: 1.25 kg
- Orange juice: 100 ml
- Oranges: 0.5 piece
- Sugar: 150 g
- Vanillin: to taste
3
Roll out the puff pastry and bake three layers.
- Puff pastry: 450 g
4
Whip the cream with powdered sugar.
- Cream: 400 ml
- Icing sugar: 2 tablespoons
5
Layer two cakes with quince puree. Spread cream on the surface of the cake. Crumble the remaining cake and sprinkle it over the cream layer.
- Quince: 1.25 kg
- Cream: 400 ml
