Ingredients for the dough: 300 g of white flour; 200 g in the burro; 125 grams of sugar; 1 whole egg and a yolk; 2 tablespoons of white wine; 1 pinch of salt.

For the filling: 1 box of pitted prunes or dried apricots; 4-5 quince; 150 grams of biscuits biscuits; little sugar; little donkey; some cherries in alcohol or in syrup.

Preparation

First prepare the pastry: pour the flour on a pastry, mix in a pinch of salt and sugar, make the fountain in the center, Pour the egg and egg yolk and add the butter into small pieces. Begin to knead by incorporating gradually, with fingertips, the flour to the butter and eggs; All the ingredients are well blended, add a couple of tablespoons of white wine and knead the dough until it is smooth and homogeneous, trying to manipulate it for the time as short as possible to prevent the heat of the hands face melt the butter. Wrap it in a sheet of oiled paper and let rest in refrigerator for at least half an hour. Roll out the dough about an inch thick and line with this, or a charlotte mold previously buttered pudding. Keep the cuttings in. Let the mold so covered with dough in the refrigerator until you are ready for the filling.

Peel the quinces and cut into pieces. Cook separately with a little sugar and warm water plums, previously soaked in warm water. When fruit is cooked, but not pulped, remove from heat and let cool. Have on the bottom of the mold a crown of cherries, Pour some of the stewed prunes, cover with a layer of sponge integers. Make a layer with the apples and continue it in layers gradually filling the mold. Roll out the scraps of dough into a disk and place it on charlotte to imprison the filling; fold the edges of the dough towards the inside all around and pizzicatela. Put the cake in an oven at a temperature of 190 ° C for about 1 now. Leave to cool in the mold before you turn it over on a platter.

• Doses for 4 people
• Time needed: 2 hours
• Preparation of medium difficulty

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