Name: Quince Bread and Marzipan
Total time: 45 min

Try this delicious cake recipe:

This sweetmeat from grandmother’s kitchen contains a lot of sugar, that’s why it is so durable. Like any confectionery, this one is not meant to fill you up. Babies are allowed to eat it from the age of 1.

For the quince bread, scrape the furry coating off the quince peels with a crockery stick. Make the quinces in a little water until they are soft and the peel bursts. Peel off the peel and remove the core. Grind the pulp very finely in batches in a blitz chopper. Weigh the pulp thus obtained and add the same amount of sugar, stirring continuously for about 20-25 minutes to make a thick paste. Pour cold water on a deep baking tray. Spread the mixture evenly in the tray and cover loosely with parchment paper. Cut out shapes with cookie cutters or cut diamonds and roll in sugar.

For the marzipan, bring the almond kernels to the boil with water, quench and peel off. Mix with the powdered sugar in a blitz chopper in portions to a shapeless amount, perhaps adding a tiny bit of rose water. With a teaspoon cut off portions and roll into balls, were dry for a night. Roll all around in cocoa powder.

(Approximately 40 Kcal per piece)

Quince Bread and Marzipan

For 1 tray quince bread:

For about 60 marzipan potatoes:

Instructions:

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