Apple-Quince Cake

Credit: Mathilde de l'Ecotais
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Chop the apple and quince into a fine brunoise and sauté in a bit of butter and sugar. Refrigerate.

Delicately mix all of the other ingredients, finishing with the apple-quince mixture.

Grease and dust pomponette pans. Fill them three-quarters full with the mixture and bake in a 356°F (180°C) convection oven.

Turn out onto a rack and let cool. Decorate with an apple chip.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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