A traditional Romanian autumn cake

Quince Cake (Chec de gutui)

INGREDIENTS

1. 4 medium quinces
2. 12 large eggs
3. 6 cups (500 ml / 1 lb / 300 g) sifted flour
4. 4 tbsp (60 ml) sugar, granulated or powdered
5. 1 tsp (5 ml) pure vanilla powder
6. 2 envelope 8 g instant yeast(about 4 1/2 tsp / 22,5 ml)
7. 1 pinch of salt

PREPARATION

1. With the rack in the middle, preheat the oven to 350 °F (175 °C).
2. Butter or oil 2 23 x 13 cm (9 x 5 in) loaf pans with a capacity of 1.5 liters (6 cups) and line it with a strip of parchment paper, leaving it overhanging on two sides.
3. Wash the quinces, cut them in 2 or 4, remove the cores and grate them. Reserve in a covered bowl.
4. In a bowl, mix the grated quince, 2 tbsp. tablespoon of sugar.
5. Separate the egg yolks and whites into 2 bowls.
6. In a bowl, whisk the egg yolks well, adding the remaining sugar and salt.
7. In another bowl, whisk the egg whites until stiff.
8. Add the egg whites to the yolk mixture and mix from top to bottom all around. Then, gradually add the flour and mix in the same way, until combined.
9. Finally, gradually add the grated coigns, mixing in the same way, until homogeneous.
10. Place the final composition in the 2 molds.
11. Bake for 1 hour or until a toothpick inserted in the center of the dough comes out clean.
12. Leave to cool on a rack for 1 hour before unmolding and slicing.