A great cake recipe for any occasion:
Knead a shortcrust dough from 240 g flour, 160 g butter, 80 g powdered sugar, one egg and a pinch of salt. Then rest the dough in the refrigerator for about half an hour. In the meantime, grease the cake tin. Roll out the dough to a thickness of about 4 mm and place it in the mold.
For the filling, peel the quinces, remove the core and then cut them into cubes. Heat red wine and 40 g sugar in a saucepan, add the quinces and cook until al dente. Now drain in a sieve.
Sift flour and baking powder, chop the cooking chocolate. Beat butter and remaining sugar in a food processor or mixer. Gradually add eggs and flour. Finally, fold in chopped cooking chocolate and drained quinces. Pour the mixture into the lined baking dish and spread evenly. Bake the cake in the oven heated to 200 °C for about 60 minutes. Leave to cool for at least 2 hours. Loosen the edge of the cake with a kitchen knife and turn it out of the pan with a cake slice.
For the garnish, remove the skin from the remaining quinces, remove the core and then cut them into fine wedges. Heat the white wine, water and sugar and soften the quinces in it. Then drain in a sieve and cover the top of the cake with the wedges. Bring the quince jelly to the boil and spread evenly over the surface of the cake with a brush and shine off.