Cake
Description
The recipe won't take much time. Stage 1: Prepare quince caramel. Slice one quince into very thin slices—3-4 mm thick—and place them into a small saucepan with a tight-fitting lid. Add 3 tablespoons of water and sprinkle ½ cup of sugar on top. Place over heat, let it warm up slightly and come to a boil, then reduce the heat to the lowest setting, cover with the lid, and simmer for 25 minutes. Remove the quince slices from the caramel onto a plate and let them cool. Grate the second quince on a medium or fine grater. Stage 2: Mix eggs with 1 cup of sugar, then add soft butter and ryazhenka (fermented baked milk), and stir well. Add the grated second quince, flour sifted together with 1 teaspoon of baking powder and vanilla, and mix thoroughly. Then add diced marmalade and raisins, and stir well. Spoon the batter into a silicone bundt pan or a greased and floured metal bundt pan, smooth the surface, and bake at 170–180°C (340–355°F) until done—about 1 hour in my case. Remove from the oven, let cool in the pan for 10 minutes, then invert onto a plate. Arrange the caramelized quince slices in a decorative ring on top, and drizzle with the remaining quince caramel.