For the dough
2 cups of almond flour (300 g)
1 cup of confectioner's sugar (130 g)
1 egg
Lard for greasing
For the filling
200 g of dried quince
2 1/2 cups of water (600 ml)
1 cup of natural yogurt (200 g)
1 cup of confectioner's sugar (180 g)
3 egg whites
1/2 teaspoon grated lime zest (for dusting)
For the dough
2 cups of almond flour (300 g)
1 cup of confectioner's sugar (130 g)
1 egg
Lard for greasing
For the filling
200 g of dried quince
2 1/2 cups of water (600 ml)
1 cup of natural yogurt (200 g)
1 cup of confectioner's sugar (180 g)
3 egg whites
1/2 teaspoon grated lime zest (for dusting)
Preheat the oven to 350°F (medium-high heat)
Prepare the dough: in a food processor, beat the almond flour with confectioner's sugar until well combined
Add the egg and beat until a homogeneous mass is obtained
Grease the molds with lard and fill them with the dough, using a 26 cm diameter mold
Bake in a preheated oven at 350°F (medium-high heat) for about 15 minutes or until the edges are lightly golden
Let cool
Prepare the filling: in a medium saucepan, combine the quince, cover with 2 cups of water (480 ml), and cook over high heat, stirring occasionally, until the liquid evaporates and the quince becomes tender (about 5 minutes)
Transfer to a blender, add the yogurt, and blend until smooth. Reserve
In a small saucepan, combine the confectioner's sugar and remaining water and bring to a boil over high heat, stirring occasionally
Remove from heat and let cool slightly
In a separate bowl, beat the egg whites until stiff (about 2 minutes)
Add the cooled syrup in threads, beating continuously until smooth (about 7 minutes)
Transfer to the dough and, on top, spread the quince filling, mixing gently with a spoon to create a marbled effect
Dust with grated lime zest
Cover with aluminum foil and refrigerate for about 2 hours
Serve
295 calories per slice
