Linz cake with quince and beetroot

Category: Confectionery
Kitchen: german
Linz cake with quince and beetroot

Ingredients

for the test
whole grain wheat flour 150 g
almond 100 g
hazelnut 50 g
butter 150 g
cane sugar 120 g
cinnamon 1 tsp
cloves (buds) 6 pcs
cocoa 1 tsp
yolk (large) 1 PC
salt
For filling
quince 1 PC
beets (small) 2 pcs
pear juice 200 g
maple syrup 3 tbsp. l
cinnamon (stick) 0,5
star anise 3 pcs
quince jelly 3-4 tbsp. l

Cooking method

  • Test preparation.
  • Grind the nuts and fry if desired.
  • Put flour, nuts, salt, sugar, cinnamon, cocoa, grated cloves (buds) into the bowl of the food processor.
  • Spread pieces of cold butter on top.
  • Chop in a food processor until crumbs are obtained.
  • Add the yolk and knead the dough. The dough should be plastic.
  • The dough can be made the day before and placed in the refrigerator, or kept in the refrigerator for at least an hour.
  • Preparation of quince and beets
  • Wash the quince, peel and cut into thin slices of about 0.5 cm.
  • Also peel and cut the beets into thin slices.
  • Pour pear juice, maple syrup into a bowl with a thick bottom, add a cinnamon stick, star anise and bring to a boil.
  • Place the quince and beet slices in the syrup, cook until soft, stirring from time to time (note that if the beets are young, then they can be cooked simultaneously with the quince, if they are old, then it can be cooked for a very long time, and therefore it can be pre-steamed until half cooked, and then add to the quince and cook together.)
  • Remove from heat, remove spices, if liquid remains, drain and add two tablespoons of quince jelly, mix.
  • Preheat oven to 180 ° (160 with convection)
  • Cover the baking sheet with baking paper.
  • Take about two-thirds of the dough and roll out thinly on baking paper.
  • Spread quince and beet slices over the dough.
  • Roll out the remaining third of the dough thinly, cut out small leaves or any figures and spread on the surface of the cake.
  • Lubricate with warm quince jelly, place in the oven and bake for 40-45 minutes.
  • Allow to cool completely.
  • This cake just gets tastier every day.
  • Linz cake with quince and beetroot
  • Linz cake with quince and beetroot

Note

A source 🔗 with minor changes.
This version of the Linz cake has been in my plans since the days of the German competition. Finally it was his turn

ang-kay
Check mark, such an unusual combination of products, rather toppings and a beautifully beautiful performance!
gala10
Galina, well, you and the entertainer ... Well this is necessary - such a combination!
Thanks for the recipe!
Gala
Quote: ang-kay

such an unusual combination of products, rather filling
Angelarather an unusual combination. Beetroot itself is sweetish, after boiling in syrup it became like marmalade, and shared its color with quince. I really liked the duet.

Galya, it's not me. These are all Germans such entertainers.
Girls, thanks!
Merri
Galina, Thank you! It would never have occurred to make such a filling! The world's cuisine never ceases to amaze and amaze!
Ikra
Gala, Blimey! I'll bookmark this. Not that I will cook (although it is possible), it just needs to be comprehended. A very interesting recipe. So many unexpected things!
Marcella
It seems to me that beets are now going through just megabum in recipes. A couple of years ago, such a pie would have been a discovery. Now it is perceived more calmly. I really liked the recipe. And the appearance is very attractive. And the benefits of the ingredients are obvious. Thanks for the recipe. There is a quince, I will definitely try.
selenа
Maple syrup and quince jelly with what can be replaced or how to cook I would bake
Gala
selena, Nadezhda, maple syrup can be substituted with honey. Quince jelly - apple or pear jelly, as recommended in the recipe.
I have a recipe for quince jelly, I was going to put it up, if I have to.
Gala
Quote: Ikra

Not that I will cook (although it is possible), it just needs to be comprehended. A very interesting recipe.
Ira, what a pity that I cannot treat you! Cooking is very simple, the result is excellent.
Quote: Marcella

It seems to me that beets are now going through just megabum in recipes.
I did not know.
Marcela, Thank you!
Gala
Quote: Merri

The world's cuisine never ceases to amaze and amaze!
I myself am surprised.
Irina, Thank you!
selenа
Quote: Gala
if necessary I will do it.
Really needed
Gala
I will do
Arka
Gala, the recipe captivates with its ingenious "rustic" simplicity - I fell in love just by reading the composition.
Quince was never found. As I understand it, she gives sourness. Can "Anton" replace? Or pumpkin + beets + lemon juice? Or offer yourself another alternative.
Thank you for digging, implementing and designing such an adorable recipe!
Ikra
So I also thought about replacing some of the ingredients ...
Maple syrup easily changes to liquid honey or even sugar syrup, or liquid molasses if someone has it ...
GalaWhat pear juice did you use? Purchased, or did you get it from pears yourself? (and in general, is it ready?)
Quince often comes with us, but if not, then, it seems to me, it can be replaced just not with an apple, but with a firmer pear.

And with beets, yes, now I also experienced gastronomic delight! In Italy, I ate raw smoked (or dry-cured?) Sausage with it as a filler. A very interesting combination. The beets are kind of slightly damp there.
Gala
Girls, Arka, Ikra, regarding replacement.

Quote: Gala

maple syrup can be substituted with honey. Quince jelly - apple or pear jelly, as recommended in the recipe.
About Antonovka. You can just make this pie with Antonovka, but beets will be superfluous here, because apples have a different texture, they are looser, in contrast to quince, which has a dense "body". Therefore, it is combined with the also dense "body" of beets.
And here Irina looks at the root
Quote: Ikra

it can be replaced just not with an apple, but pear firmer
maybe that's why pear juice appears in the recipe, in which quince and beets are boiled. The texture of quince is very similar to a pear, with its graininess, if you understand me. I have never tried quince from a tree, I bought it in a store, yellow and beautiful, and despite this, you cannot eat it, it is absolutely not tasty. When boiled in syrup, with spices, it is completely transformed and at the same time does not boil down into "trash".
Irina, I bought pear juice ready for baby food, barely found it, there is everything except pear juice If you have your own homemade pear juice, it's great!
I made quince jelly myself. And the one that grows in my dacha - Japanese, I will give a separate recipe
Nata, from all of the above, you can try the pear-beet and maybe lemon.
Arka
Thank you
Gala
Added recipe Japanese quince jelly which I use in this recipe.
Ikra
GalaYesterday I bought a white pear specially for testing, which was positioned as "Chinese". The texture is similar, although, of course, there is no quince charm in it. But it will do.
Gala
Ikra, I can try a variant with some "oak" pear. But first, cook the beets in syrup, and then add the pear, for a short time, so that it does not fall apart, and let them stand for a while.
toffee
What a wonderful cake !!! Very beautiful. And for sure delicious !!!
Gala
Irina, thank you!
Yeah delicious

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