Sift flour onto the surface. Press an indentation in the center. Stir the egg and sugar into it. Cut the light butter into small pieces and add them on top. Knead it into a dough. Put it in the refrigerator for half an hour. Roll out 2/3 of the dough. Line a greased tart springform pan with it. Form a roll from the remaining dough, wrap it around the bottom and press it up as a rim. Prick the base a few times with a fork.
Bake in the heated oven at medium heat for 25 minutes. Put the base on a plate. In the meantime, steam the quinces, peeled, cored and cut into small slices, with sugar, cinnamon stick and very little water until soft. Drain. Prepare a pudding from the vanilla pudding powder and spread it over the cake. Cool a little. Place quince slices on top. Make cake glaze according to directions and spread evenly over top. Garnish with chopped pistachios.
Own comment: The amount of whipped cream was missing – please try the same. There was nothing else in the recipe either, presumably it is just meant as a gossip on top before eating. Now the indication was missing that one needs yes also milk to the pudding. The cake glaze must probably be a clear, so “white”.