Peel the quince, remove the seeds. Cut into 4 pieces and cut into wedges. Boil water, add sugar, lemon slice and quince. Cook for 8-10 minutes until almost soft. Remove the quince with a slotted spoon and let the syrup drain.
Mix flour with baking powder, sift. Beat eggs and sugar in a mixer until white, almost foamy. Add oil and zest, continue beating. Add cottage cheese, flour mixture and mix very well.
Spread the dough evenly over the mold and lay out the fruit, slightly pressing them into the dough.
Bake in an oven preheated to 180 degrees for 35-40 minutes. For a caramel crust, you can take the cake out 10 minutes in advance, sprinkle with powdered sugar and return to the oven.