Fruity quince cranberry cake with poppy seed crumbles

Ingredients

Directions

1. 1

   Put 500 g flour, 50 g sugar, salt, 75 g soft butter and 1 egg into a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes

2. 2

   Wash the quinces, grate them dry, then peel, halve and cut out the core. Cut the halves lengthwise into slices. Caramelise 75 g sugar with 2 tbsp. water in a pan. Deglaze with lemon and orange juice, add quince slices and simmer for 8-10 minutes, stirring occasionally. Remove the quinces from the stock and let them cool

3. 3

   Grease a fat pan of the oven (32 x 39 cm) and dust with flour. Briefly knead the yeast dough on a floured work surface and roll out evenly on the fat pan. Cover and leave to rise in a warm place for about 20 minutes

4. 4

   Mix 225 g flour, 100 g sugar, 150 g butter, 1 egg and poppy seeds into crumbles with the dough hooks of the hand mixer. Use a wooden spoon handle or your fingers to press small hollows into the dough and fill with cranberries. Spread quince slices on top and sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Remove from the oven and let cool down for about 45 minutes or allow to cool down. Whipped cream tastes good with it

5. 5

   Waiting time approx. 1 hour