Quince jam - recipe with step-by-step photos

Ingredients :

• 950 grams of clean, chopped quince fruits
• 800 milliliters water
• 350 grams sugar
• 1 lemon
• cinnamon, vanilla (optional)

Clean and cut the fruit in thin slices.

Cover them with water and add the juice from the lemon.

Let it boil at slow fire for 10 - 15 minutes or until tender. Strain the quinces from the juice (water/lemon)

Don´t throw away the water in which the quinces boiled. Put it in bottles in the fridge and you can consume it during the next days as a natural juice.
 

Add the sugar over the strained (almost mashed) quinces and let it simmer at slow fire for another 20 minutes mixing from time to time.

Meanwhile sterilize the jars: put the uncovered jars in the oven at 130 Celsius degrees for 10 minutes.

You can finish off the jam by adding vanilla or cinnamon if you like. We didn´t and it was really good without any other flavor.

Take away from fire and leave 1-2 minutes  aside, then pour the hot jam in the sterilised jars and seal them well.

Turn the jars upside down to seal better and let them over night.

Enjoy!

The original recipe can be found here

Quince crepe cake - recipe with step-by-step photos

Ingredients for the crepes ( 20-22 crepes):

• 800 milliliters milk
• 350 grams wheat flour
• 1 egg
• a few spoons with sunflower oil for frying
• salt

Ingredients for the filling:

• 150 grams of mascarpone
• 50 grams of fresh cream
• 200 grams of quince jam

Ingredients for the decoration:

• 100 grams of mascarpone
• 100 grams of fresh cream
• 3 walnuts
• fresh quinces
• salted caramel

This cake is an easy one.You can prepare it in different combinations.

First prepare the pancakes:
Beat the egg for a few seconds. Add the milk, the flour and the salt and mix until well incorporated.

Fry every pancake on both sides until yellow brown. Let them cool.

Prepare the filling:
Beat the fresh cream. Add the mascarpone and beat for another few seconds.

Prepare or buy the quince jam.

Assembling the cake :
On a plate, add one crepe, then 2 teaspoons with jam and above 2 spoons with fresh cream/mascarpone filling. We used only 15 crepes.


Continue until you finish the filling.

The last crepe should be covered only with the filling, without the jam.

Prepare the decoration:
Beat the fresh cream with the mascarpone and cover the cake with it.

Prepare the caramel and with a spoon add some traces of caramel above the cake.

Add some walnuts and some slices of baked quince and put it in the fridge for the night.

Enjoy!

Quince and apple mousse cake - recipe with step-by-step photos

Ingredients for the dough layers:

• 3 eggs
• 130 grams of flour
• 2 spoons with water
• 2 spoons with sugar
• 2 spoons with sunflower oil
• salt

Ingredients for the quince jelly:

• 1 quince
• 100 milliliters of water
• 30 grams of sugar
• 1-2 grams of gelatin

Ingredients for the caramelized apple mousse:

• 4 apples
• 300 grams of fresh cream
• 100 grams of sugar
• juice from half a lemon
• 10 grams of butter
• 2-4 grams of gelatin
• 1 spoon with water

Prepare the quince jelly:

Clean and cut the quince in small cubes. Add the sugar and the water and let it simmer until tender.

When ready, mash it and while still warm add the hydrated gelatin and mix until well dissolved.

Put it in a round shape (15 cm) and when cold put it in the fridge for at least 1 hour.

Prepare the dough layers:

Separate the egg yolks from the whites.

Beat the egg whites with the sugar.

Add the egg yolks, the flour, the salt, the sunflower oil and the cold water and mix slowly until well incorporated.

Put the composition in the oven at 180 Celsius degrees for 25 minutes or until done.
Let it cool!

When cooled, slice the cake in two layers.

Prepare the apple mousse:

Clean and cut the apples in small cubes. Add the lemon juice above the apple cubes.

In a pot add the sugar mixed with 1 spoon with water and let it caramelize.

When ready, add the apples and 10 grams of butter and let it simmer until tender mixing from time to time.

Strain the apples from the syrup and keep the syrup separately for later. 

Mix the composition with a blender, but not too well. Keep aside some apple cubes.

Let the composition cool. While still warm incorporate the hydrated gelatin and mix until dissolved. Let it cool!

Meanwhile beat the fresh cream until stiff peacks.
Mix the cold apples with the fresh cream and put it aside for later.

Assembling the cake:
On a plate, in a round, detachable circle, add one dough layer then half of the apple syrup, then half of the apple mousse.

Above add the quince jelly and again cover with the remaining apple mousse.
Finish with the second dough layer and the apple syrup on top.

Let it rest overnight in the fridge.

The next day, take out the circle and cover the cake in cream.

You can add some stripes of caramel and slices of apple to make it presentable :)for your guests.

Enjoy!