- 250g/8¾oz of frozen shortcrust pastry
- 200g/7¼oz of quince paste
- 200g/7¼oz of soft cheese
- 3 eggs
- 4 spoonfuls of sugar
Line a cake tin with the pastry. Prick the pastry with a fork. Preheat the oven to 200ºC/390ºF. Cut the quince paste into slices and lay them in the tin. Lay the slices of cheese on top.
Whisk the egg yolks with the sugar. Beat the egg whites until stiff and mix in with the egg yolks and sugar. Pour the mixture on top of the cheese and quince jelly. Bake for around 40 minutes. Prick the surface of the cake two or three times while it is in the oven to make sure the centre bakes properly.