Quinces are peeled, cut into quarters, pour sweetened with 75 g sugar brandy and leave to stand for 12 hours. The dough is divided into two portions, which are rolled and one part is placed in an oiled tray small. Top put the soaked quinces, put it second layer of dough, the edges of the top and bottom stick. Spread top with beaten egg and in the middle of the cake is placed kominche aluminum foil, for steam to escape. Bake in a moderate oven. When you bake in middle of cake to put the shattered with 50 g sugar cream.