Preparation:

Sponge cake

Grease a baking tin, approx. 28 cm diameter.

Next, beat the eggs and the sugar in a bowl. Add salt and continue beating until the mixture turns whitish.

Add the warm butter and keep beating.

Next, add the flour little by little, beating continuously, through a sieve or strainer - to avoid possible lumps in the cake mix.

Add the cocoa powder in the same way as the flour.

Add the essence of orange blossom and baking powder, all the while continuing to beat.

Pour the mixture into the greased tin and place in the preheated oven at 180º for about 30 minutes. It is ready when a toothpick can be inserted and removed without traces.

Let it cool on the worktop. Cover with a cloth to prevent a crust forming.

Filling

Once the sponge cake has cooled down, slice it in half. Use a long knife of the confectioner's knife variety.

Sprinkle the two halves of the cake with the muscatel (alternatively use light syrup, another liqueur or nothing).

Fillet the Valliser quince and place the pieces on the lower section of the cake.

Lastly, put the top of the sponge cake back in place, making sure to remove excess quince filling from the sides using a knife. This will make the cake more homogeneous when the topping is added.

Topping

Lastly, put the chocolate topping in a bowl and melt it in a bain-marie until totally liquid.

When the chocolate has liquefied, pour it onto the cake. Use a spatula to spread it evenly over the top and sides.

Decorate with your choice of fruit and nuts.

Then, let the cake cool before serving it.