Quince and pistachio cake

Preparation steps

• Place the cake ring on a serving plate and line it with parchment paper on the side. Melt the butter and jam, mix in the ground almonds and mashed pistachios and press to the bottom. Leave to set in the fridge.
• Put the quince syrup to boil, then stir in the egg whites and when the syrup has reached 115 degrees, then pour it into the egg whites in a light stream, stirring constantly. Arrange in three crusts on baking paper, sprinkle with beaten pistachios and bake at 120 degrees.
• For the cream, beat the egg and egg yolks with the density, sugar and vanilla aroma and a little milk if necessary, put the rest of the milk to boil. Pour a third of the hot milk into the egg mixture, stirring constantly, then pour the mixture back into the milk in a thin stream, stirring constantly as well. Return to the heat and cook over low heat until thickened. Then add the butter and stir until melted. Allow the cream to cool slightly.
• Coat the previously prepared base with quince marmalade, coat with lukewarm cream, then dilute the meringue crust / marmalade / cream. Flatten the top layer of cream and leave in the fridge to cool completely.
• For the glaze, dissolve the gelatin in water (12 g of gelatin in 60 g of water), add water, sugar, and quince syrup to boil and reach 103 degrees, mix in the melted gelatin, a little green, orange flavor, and condensed milk, then pour over white chocolate and stir until melted. Cool and when it starts to thicken, glaze. Leave in the fridge to firm up completely. Then remove the hoop, peel off the baking paper, and coat the sides with either the remaining quince cream or jam, then press in the beaten pistachios. Insert a gummy rose in the middle (in a flower pick or straw, so that the wire is not in direct contact with the cake).
• Instructions for rubber roses are here
• Finished cake: 12