A cake recipe for all foodies:
Beat light butter until soft, add sugar and eggs, stir until light in color, then stir in the remaining ingredients. At the end, sift in the flour and mix everything together well. Spread just under 2/3 of the amount evenly on the bottom of the pan, smoothing it out. Add a little more flour to the remaining dough. Set aside a little dough for decoration, form a roll about 1 1/2 cm thick from the rest and place it as a border in the cake springform pan, decorate with a fork. Pour in the quince jam (perhaps warm it slightly beforehand until it is spreadable) and smooth it out.
Roll out the remaining pastry, cut into strips and spread evenly over the tart as a lattice. Brush with egg yolk.
If possible, chill for 1/2 hour before baking.
Bake: Approx. 40 minutes on the lowest rack of the oven heated to 200 degrees.
Tip: After baking, fill the spaces between the dough with warmed quince jelly, so the cake shines seductively.