To prepare this delicious quince jam cake, start by gathering all the necessary ingredients and utensils you will use. Make sure you have a large mixing bowl, a spatula, a baking tray, parchment paper, and a mixer for the egg whites.
In a large bowl, take the yolks from 4 eggs and beat them fluffy with the sugar, gradually adding the vanilla, rum, and lemon zest. This combination will give the cake a special aroma and pleasant taste. Once the mixture becomes homogeneous and creamy, add a little water from the 8 tablespoons, mixing continuously. It is important to consider the type of flour you are using, as it can influence the amount of water needed; in some cases, you may need to add up to 10 tablespoons of water to achieve a suitable consistency.
Separately, sift the flour together with the baking soda, then add this mixture over the egg mixture, alternating with the remaining water. It is essential to mix well after each addition to avoid lumps. In another bowl, beat the egg whites with the sugar and stabilizer until they become very stiff, almost like a dense foam. This is a crucial step, as well-beaten egg whites will give the cake a fluffy and airy texture.
After you have obtained the two components, gently combine them, mixing from top to bottom, so as not to lose the volume obtained. Finally, add the quince jam and gently mix to incorporate it evenly into the mixture. Then, prepare the baking tray by lining it with paper and greasing it with oil to prevent the cake from sticking.
Pour the mixture into the tray, making sure it is evenly distributed. Carefully place the quince compote on top for an attractive appearance and delicious taste. Preheat the oven to medium heat and place the tray inside. Bake the cake until a toothpick inserted in the middle comes out clean, indicating that it is perfectly baked.
Once ready, let the cake cool in the tray for a few minutes, then remove it to a rack to cool completely. When it’s time to serve, cut the cake into squares or diamonds, and for an extra touch of flavor, you can add a vanilla sauce and quince foam on top. If you prefer, enjoy it plain with a glass of champagne, an elegant idea for a special occasion. Enjoy every bite!
In a large bowl, take the yolks from 4 eggs and beat them fluffy with the sugar, gradually adding the vanilla, rum, and lemon zest. This combination will give the cake a special aroma and pleasant taste. Once the mixture becomes homogeneous and creamy, add a little water from the 8 tablespoons, mixing continuously. It is important to consider the type of flour you are using, as it can influence the amount of water needed; in some cases, you may need to add up to 10 tablespoons of water to achieve a suitable consistency.
Separately, sift the flour together with the baking soda, then add this mixture over the egg mixture, alternating with the remaining water. It is essential to mix well after each addition to avoid lumps. In another bowl, beat the egg whites with the sugar and stabilizer until they become very stiff, almost like a dense foam. This is a crucial step, as well-beaten egg whites will give the cake a fluffy and airy texture.
After you have obtained the two components, gently combine them, mixing from top to bottom, so as not to lose the volume obtained. Finally, add the quince jam and gently mix to incorporate it evenly into the mixture. Then, prepare the baking tray by lining it with paper and greasing it with oil to prevent the cake from sticking.
Pour the mixture into the tray, making sure it is evenly distributed. Carefully place the quince compote on top for an attractive appearance and delicious taste. Preheat the oven to medium heat and place the tray inside. Bake the cake until a toothpick inserted in the middle comes out clean, indicating that it is perfectly baked.
Once ready, let the cake cool in the tray for a few minutes, then remove it to a rack to cool completely. When it’s time to serve, cut the cake into squares or diamonds, and for an extra touch of flavor, you can add a vanilla sauce and quince foam on top. If you prefer, enjoy it plain with a glass of champagne, an elegant idea for a special occasion. Enjoy every bite!
Ingredients
4 eggs, 200 g flour, 150 g sugar, 8 tablespoons of water (if the dough is too stiff, you can add 2 more tablespoons of water), baking powder (a pinch), 1.5 tablespoons of baking soda, lemon zest to taste, rum essence to taste, vanilla to taste, 4 heaping tablespoons of quince jam, 2 jars of 400 g quince compote (the fruits well squeezed), 50 g sugar for egg whites, egg white stabilizer (it's called cream of tartar here)