Frisian Cake with Quince Puree

A cake recipe for all foodies:

1. remove the skin from the quinces, quarter them, remove the seeds and cut them into pieces of about 1 cm. Slit the vanilla bean and scrape out the pulp. Place quinces, vanilla bean and pulp in a saucepan with peeled orange peel, juice and sugar. Bring to a boil and simmer gently over low to medium heat with the lid on for 30-35 minutes until the quinces are completely soft. Stir occasionally and perhaps simmer uncovered for the last 5-10 min to almost completely evaporate the liquid. Strain amount through a sieve (makes about 500 g puree) and cool completely.

2. defrost the puff pastry. Then stack 3 sheets on top of each other, spreading a thin layer of water on the bottom sheets. Roll out each stack on a work surface sprinkled with 3 tbsp. sugar to about 32×32 cm, turning once to the other side. Cut out 2 circles of 30 cm dia.

Fold up a 1 cm wide edge on one circle, flatten slightly with a floured fork. Divide second circle into 12 pie pieces with a pastry wheel. Cut out 13 circles of 4 cm ø from the leftover dough. Place all pieces on 2 baking sheets lined with parchment paper and prick several times with a fork. Bake one after the other in the heated oven at 220 °C on the 2nd rack from the bottom for 12-15 minutes until crisp-brown (gas 3-4, fan oven 200 °C).

Small circles may be taken out earlier. Cool.

3. grated orang

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