Apple cake with smoked cream and quince jam


  • Batter for the cake
  • flour 340 g
  • baking powder 1 teaspoon
  • fine-caster sugar 220 g
  • cold unsalted butter 250 g
  • eggs 3
  • apples (Antonówka or Pink Lady) 2 kg
  • sugar 12 teaspoons
  • vanilla stick 1
  • raisins 50 g
  • powdered cinnamon 1 teaspoon
  • Smoked cream
  • double cream 45% 150 g
  • Quince jam
  • very ripe quinces 1 kg
  • sugar 1 kg
  • water 250 ml
  • cognac or brandy 50 ml
  • lemon juice 1 teaspoon
  • spices (optional)
  • Decoration
  • mango fruit 1


Peel the apples, cut them in small pieces and sauté with the sugar and cracked vanilla stick. The cooking time must be short, so that the apple pieces remain whole. Now add the raisins and cinnamon powder. Sieve the flour and baking soda and pour on a pastry board. Add 165 g sugar and the butter. Chop the mixture with a knife. Add two egg yolks and a whole egg. Knead the dough briefly and divide into two equal parts. Wrap in plastic and chill in the refrigerator for one hour. Take out one of the two halves, roll out with a rolling pin and use it to line the bottom and sides of a baking pan. Chill. Beat two egg whites till they’re stiff, adding the remaining sugar a little at a time. Take the baking pan out of the refrigerator, spread the apples and then the beaten egg whites over the dough. Roll out the other half of your dough and use to cover the apple filling. Place the pan in a preheated oven at 180°C and bake for one hour. Heat the cream on a slow fire, making sure it doesn’t curdle. Remove any excess liquid. Allow to cool, pour into containers that must be shallow and as large as possible, and place in a smoking chamber. Smoke the cream until it develops a brownish-yellow skin on the surface. Peel the quinces and dice them. Sprinkle with a layer of sugar, and allow to rest for a few hours. If the juice doesn’t come out on its own, add a glassful of water. Add the spices and the cognac, simmer for an hour and a half on a slow fire. Then add the lemon juice, and continue cooking a little longer, until the jam is thick. Cut little balls out of the mango and use these to decorate the pie.