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Light cake apple quince cake very moist

It gave me some quince this year, I did not really want to make jelly or quince paste we do not eat enough. Besides I still jelly last year when .... I watched a little on the web, I found a cake recipe based on a kind of sponge cake and using apples and quince. Perfect I have everything you need at home ... I took this recipe as a base site certiferme-click-here- and adapted to my sauce and thermomix version and a little more organic for the taste ..


Light cake apple quince

3 large apples, quinces
2 (not too big if not put one),
160 g of flour, put half T110/moitié T55)
1 / 2 teaspoon baking powder,
150 g of sugar (cane sugar half full / half regular sugar) 4 eggs
,
26 g melted butter for the pan
gourmands add a CS rum and vanilla ...



Preheat oven to 210 ° C, th7.
In bowl, whip, break the eggs, add sugar. Whip 5 minutes, 37 ° C, Vit.4. The mixture should double in volume and become frothy. Sift flour with baking powder. When the alarm sounds, remove the whip. Pour the mixture flour / baking, rotate 30 seconds, vit4. Just to add flour. Pour the dough in a buttered baking pan. Peel fruit and cut into cubes. Cook quinces in 25 g of butter and as much sugar in a nonstick pan for 5 minutes until the quince have softened. Divide the diced apple and quince paste on. Spread the cubes on the dough. Sprinkle with icing sugar. Bake 35 minutes, check for doneness with a knife, it should come out clean.

Sprinkle with icing sugar for serving. To be enjoyed with custard, a scoop of vanilla ice cream or just a cheese red fruit sauce, or a plan for Bulgarian yoghurt nature ...



What I thought: can still reduce the recipe by 25 g of sugar. Next time I think pre-cook the fruit in a pan with 1 hazelnut example butter and 25 g of sugar and put only 100 grams with the eggs for the device to sponge .... All this because I love when the fruit is melting ... matter of taste

http://lessenssansdessusdessous.blogspot.com/rss-cuisine.php http://etoileblog.fr/prss.php?rss=cuisine http://etoileblog.fr/prss.php?rss=gastronomie