A cake recipe for all foodies:
(*) For a medium rolling pan Sift the flour into a suitable bowl and add the butter in flakes. Rub by hand until crumbly. Add the salt, sugar, egg, cream and lemon zest and knead quickly to form a dough. Wrap in plastic wrap and let rest for at least half an hour.
Scrape off the white fluff on the quince peel with a crockery stick. Remove the skin from the fruit, cut into quarters, remove the core and divide into narrow slices. Put them in a small pan with the lemon water or white wine and soften them.
Roll out the short pastry to a thickness of 3 mm and spread it on a baking tray.
Drain the cooked quince slices well and place them in a wreath shape on the pastry base.
Mix the cream, eggs, lemon zest and sugar to a glaze and pour it over the quince slices. Bake the quince cake in the oven heated to 220 °C on the lowest shelf for 35-40 minutes.
Serve lukewarm or cooled.