Pastafrola with Quince Jelly
Cake
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Cook Time
2 h
Servings
8
Difficulty
Easy
Prep Time
40 Min
Description
This pastafrola with quince jelly is a classic that never fails. The recipe is very simple and perfect to enjoy on an autumn afternoon with a cup of coffee. The shortcrust pastry is crunchy and the quince filling gives it a sweet and delicious touch. I always prepare it for birthdays or family reunions, and it is always a success! Also, it can be decorated with shredded coconut to give it an extra touch of flavor. The preparation is quite quick, although it requires a resting time in the refrigerator to make the dough easier to work with. Go ahead and try it, you will love it!
Ingredients (11 ingredients)
-
150 g butter (at room temperature)
-
150 g sugar
-
2 piece eggs
-
1 piece Zest of a lemon
-
1 pinch Vanilla essence
-
1 tsp chemical yeast (baking powder)
-
300 g normal wheat flour
-
800 g quince
-
1 poco water or liquor
-
1 pinch Shredded coconut
-
1 pinch Jam for painting the surface
Preparation (10 steps)
Beat butter and sugar
Place 150 g of butter at room temperature and 150 g of sugar in the bowl. Beat for 30 seconds/Stufe 4.
Add eggs and lemon zest
Add 2 eggs, the zest of 1 lemon and vanilla essence to taste to the bowl. Mix for 20 seconds/Stufe 3.
Incorporate flour and yeast
Add 300 g of sifted normal wheat flour and 1 teaspoon of chemical yeast to the bowl. Mix for 30 seconds/Stufe 4 until a dough forms. If necessary, use the kneading function for 1 minute.
Knead (optional)
If the dough has not completely formed, use the kneading function for 1 minute.
Chill the dough
Wrap the dough in plastic wrap and stretch it as much as possible. Take it to the refrigerator for 1 hour.
Preheat the oven
Preheat the oven to 170°C.
Melt the quince
Place 800 g of chopped quince and a little water or liquor in the bowl. Program 10 Min./90°C/Stufe 2.
Assemble the cake
Place the dough in a greased and floured mold. Pour the melted quince over the dough. Decorate with strips of dough on top.
Bake the cake
Bake for 20-25 minutes at 170°C.
Decorate
Once ready, let it cool in the refrigerator. Decorate by painting the cake with jam and then putting shredded coconut on top.
Finished cooking? Great! 🎉
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Created by
Marta Flores
4
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Cereals with gluten
- Eggs
- Milk (including lactose)
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