How to cook
Beat the yolks with 2/5 cup (100 g) sugar and the butter until whitened. Add the salt, vanilla sugar and flour. Knead a dough. Smear a suitable baking form, either round or rectangular, with butter. Lay out the dough, lifting the edges up and covering the walls of the baking form.
Leave it for about 20 min. in the fridge. In the meantime, grate the quince coarsely and saute it in 3 tbsp sugar, until softened, while stirring nonstop. Let it cool.
Put the oven dish in a preheated 392°F (200 °C) oven for about 20 min. Beat the egg whites with the remaining sugar into thick snow. Take the oven dish out and distribute the quinces. Cover with the egg white mixture. Sprinkle with peanut caramel. Finish baking on the upper element to a brown crisp.
Remove the ring from the prepared pie and serve in a suitable platter.