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Dessert quince cake


I separated the egg whites from the yolks. I beat the egg whites with a pinch of salt, then I put the powdered sugar and mixed until they became hard as a meringue.

I put the yolks, oil, milk and essence.

I continued to mix and gradually added flour mixed with baking powder. I cleaned the down quinces, washed them and cut them into thin slices.

In a saucepan I put 200 g of sugar and left it on low heat until it melted. I put 2 tablespoons of butter, I mixed and I tilted the pan so that I have a little caramel on the edges.

I stopped the fire and put the quince slices in the caramel from the pan. Be careful, because the pot is still very hot, as is the caramel! You need to work fast;)

I put the dough over the quince and caramel and put the pan in the oven over low heat.

The oven must be preheated and the door must not be opened for the first 10-15 minutes. The fire must be in this interval on stage 1, and after 15 minutes we can increase to 2. We leave another 15 minutes.

When the top turns slightly golden on top, the cake is ready. Check with a toothpick if you are unsure.

As soon as I took the cake out of the oven, I prepared a flat plate that I placed over the pan.

With a quick movement I turned the cake over on the plate. Fruit and caramel should be on top of the cake.

Let it cool for about half an hour, then powder with sugar (although it is sweet enough, just a little decoration).

It is very good hot, but also cold. It can be served with whipped cream or ice cream on top!


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