Caramelized Quince Cake with Vanilla Frosting and CaramelKOOKING
Quince are a delicious and unique fruit that belongs to the apple family. In this cake, they are caramelized first before being mixed into the batter. Once the cake is cooked, it is topped with a creamy and tart cream cheese frosting then drizzled with a caramel made from the quince cooking liquid. This cake is perfect to make in the fall, when quince are in season, and makes for a great change from the classic apple or pear cakes that are so popular during that time of year.
- Peel the quinces and cut them into wedges, put them in a saucepan with the sugar and water, let them simmer for 20 minutes to a half an hour, they must be soft, but whole. Remove the quinces, set the caramel aside, and in the same saucepan add the liquid cream and butter. Let it boil and set aside.
- Preheat the oven to 240 degrees. Beat the eggs well and add the yogurt. Then add the oil, flour, sugar and yeast. Mix well so that everything is well integrated. Add the pieces of quince and mix carefully. Pour the batter into the cake mold. Bake for 20-30 minutes. Let cool on a wire rack.
- To make the frosting, beat the butter to pieces with the powdered sugar. The butter should be cold, if it is at room temperature it will not form the frosting. When it is well mixed add the cream cheese, also cold and the essence of vanilla. Mix until incorporated.
- At the time of serving, cover the cake with the frosting and cover with the caramel (which has to be at room temperature).