Quince peel, remove seeds (by the way, don't throw away the seeds, it can be dried, and the cough brewing and 1 tbsp take). Cut into 4 pieces and cut into slices. Boil water, add sugar, lemon and quince. Cook 8-10 minutes, until almost tender. With a slotted spoon to get the quinces and allow to drain the syrup.

Flour mixed with baking powder, sift. Eggs and sugar beat well in mixer white, almost foam. Add the butter and zest and whisk. Add the cheese, flour mixture and mix very well.

Evenly distribute the dough and gently spread fruit, slightly pressing them into the dough.

Bake in a preheated 180 degrees oven for 35-40 minutes. Takes 10 minutes to get the pie, sprinkle with powdered sugar and back in oven, this is for the caramel crust.

Tender, flavorful and delicious cake we have.