Delicate cake with quince
6 servings
35 minutes
Tender quince cake is an exquisite dessert of French cuisine that combines an airy texture with the light tartness of fragrant quince. Historically, quince was used in French cooking as a symbol of autumn, adding a special fruity note to baked goods. This recipe features classic ingredients: eggs, sugar, and vanilla that create softness, while semolina makes the structure particularly delicate. Kefir adds a light sour milk note, enhancing the balance of flavors. Grated quince gives the cake not only a rich aroma but also a delicate sweetness with a barely noticeable tartness. This cake is served as the perfect complement to morning coffee or cozy tea time, creating an atmosphere of French home comfort. The best way to enjoy this dessert is with a light dusting of powdered sugar or a scoop of vanilla ice cream.
1
Beat the eggs with sugar, add vanillin and a pinch of salt.
- Chicken egg: 3 pieces
- Sugar: 200 g
- Vanillin: to taste
- Salt: pinch
2
Pour in the kefir, add oil, and whisk.
- Kefir: 1 glass
- Vegetable oil: 0.5 glass
3
Add semolina.
- Semolina: 1 glass
4
Combine flour with baking powder and mix into the dough, let it sit for about 20 minutes for the semolina to dissolve.
- Wheat flour: 0.5 glass
- Baking powder (raising agent): 10 g
5
Wash the quince, remove the seeds, and grate it on a coarse grater (with the skin).
- Quince: 1 piece
6
Mix the grated quince into the dough - it should have a consistency like thick sour cream.
- Quince: 1 piece
7
Pour the batter into the greased mold.
- Vegetable oil: 0.5 glass
8
Bake until golden brown in a preheated oven at 200 degrees. Be sure to check for doneness with a wooden stick or toothpick.
