Quince Sheet Cake

Bring wine, 300 ml water, sugar and star anise to a boil. Cut lemon into thin slices. Peel the quinces, quarter them, remove the seeds and cut the quarters into 3 wedges. Add quince wedges and lemon slices to the broth and bring to a boil. Steam without lid at low to medium heat for 30-35 minutes. The quince wedges must still be al dente. Remove and let cool.

For the pastry, beat butter, sugar and salt with the whisks of a mixer until very creamy, about 10 minutes. Gradually beat in eggs until well incorporated. Beat in cornstarch, flour, baking powder, almonds and milk alternately. Spread batter into a greased deep baking sheet (about 39 x 32 cm) and top with quinces.

Preheat the oven to 190 °C top/bottom heat or 175 °C hot air.

Bake the cake in the heated oven for 35-40 minutes. Take it out and let it cool down a bit.

Heat the jelly and brush the quinces with it. Whip the cream until stiff. Cut the cake into pieces, place a dollop of whipped cream on each piece and sprinkle with ground almonds.

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