Quince Cake with Caramel Nuts

For the quince cake with caramel nuts, quickly knead a shortcrust pastry from the dough ingredients. Wrap in plastic wrap and let rest in the refrigerator for half an hour.

For the filling, soak raisins in rum. Peel the quinces, put them in a large pot and boil until soft, covered with water. Then let cool, cut the fruit into eighths and remove the core.

Dissolve the sugar in 2 tablespoons of water. Add quinces, raisins and hazelnuts to the sugar water and let steep for 10 minutes.

Meanwhile, for the caramel nuts, caramelize the sugar in a pan. Once the sugar is soft and has taken on a brownish color, pour in a dollop of whipped cream, add the whole hazelnuts to the pan and toss in the caramel. Spread the nut-caramel mixture onto a sheet of baking paper and allow to cool and dry.

Roll out the dough on a lightly floured work surface with a rolling pin, place in a tart pan and prick several times with a fork.

Spread the quince-nut mixture on top and bake in a preheated oven at 200 °C for about 45 minutes.

Remove the cake from the oven, decorate with the caramel nuts while still warm and serve the quince cake with caramel nuts.

Preparation Tip:

The quince cake with caramel nuts tastes especially good with a dollop of whipped cream.

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