A simple but delicious cake recipe:
Quinces, rinse, peel and remove the core. Boil sugar, cinnamon stick and lemon peel with the water. Stew the quince pieces in it and let the liquid evaporate to a large extent. Cool the quince puree and fold in whipped cream and crema fraÂche. Cut the gingerbread into equal pieces (two per person), cover each with two slices of Camenbert and bake under the oven grill.
Arrange two gingerbread slices on each plate with quince puree.
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