Today we made a small almond and cinnamon cake that, on its own, is delicious.

To make it “special” we have filled it with a simple ricotta cream and quinceWe will also make this cream in Thermomix, mixing both ingredients.

Once the cake is filled, we will decorate it with a little fondant chocolate.

As you can see, it is a simple dessert, for any day of the week. It is not a cake, it is simply a filled sponge cake.

Almond cake with ricotta and quince cream

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A simple filled sponge cake

For the cake:

For the filling:

Plus:

We preheat the oven to 180º.
We put the almonds in the glass and chop them during a few seconds at speed 10. We take them out and reserve them.
We fit the butterfly into the glass. We put the eggs and sugar in it. We program 6 minutes, 37º, speed 4.
We schedule below 6 minutes, speed 4 (no temperature).
We add the wheat flour, the almond flour and the cinnamon. We program 4 seconds, speed 3.
We remove the butterfly and finish mixing gently with the spatula.
Pour the mixture into a previously greased 18cm mould.
Bake at 180º for approximately 25 minutes.
We take it out of the oven and let it cool.
Once cold, prepare the filling. Put the ricotta and quince in the clean glass.
We program 10 seconds, speed 3,5If everything is not well mixed, we reprogram 10 seconds, speed 3,5.
We open the cake in half and fill it with our cream.
We melt the chocolate in the microwave (30 seconds will be enough) and decorate our dessert with it.

More information - Quince sweet