Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Knead 500 g flour, 175 g sugar, vanillin sugar, 1 pinch of salt, 300 g butter in flakes and 1 egg first with a hand mixer, then briefly with your hands to form crumbles. Spread 3/4 of the crumble as a base on the fat pan, press on
Briefly mix quark, mascarpone, 250 g sugar and pudding powder. Stir in 7 eggs briefly
Wash the apples, prick out the cores. Slice apples into thin rings and sprinkle with 4-5 tablespoons lemon juice.
Spread the curd mixture on the base and spread apples on top. Sprinkle the rest of the crumble on top, rubbing it between your fingers. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) on the lowest shelf (gas: see oven manufacturer) for approx. 5. 5 minutes. Stir the jelly until smooth. Spread the hot cake with it. Cool down