For the quince cake, grate the crust off the bread rolls and soak the insides in milk. Beat the butter until creamy. Stir in 3 eggs and 4 egg yolks. Squeeze the soaked breadcrumbs, mix properly with cinnamon powder, the juice and zest of one lemon, and 60 g sugar.
Wash the quinces, peel them, divide them into slices (cut out the core), put them in water and boil them. After about 20 minutes, add 150 g of sugar and boil with a quarter of a liter of water until soft. Grease a baking dish and sprinkle with breadcrumbs.
Pour half of the dough into the mold and cover with the cooled quince pieces. Add the rest of the dough and bake the quince cake at 170° C for about 40 minutes.
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