Wash, peel, quarter, core and dice the apples. Stir pudding powder, a packet of vanilla sugar and 100 millilitres of apple juice until smooth. Bring the rest of the apple juice, lemon juice, 75 grams of sugar and apple cubes to the boil, simmer for about five minutes, add Calvados, stir in the pudding powder and bring to the boil again briefly.
Carefully fold in 50 grams of the flaked almonds. Mix quark, egg, milk, oil, remaining sugar, remaining vanillin sugar and salt, mix flour and baking powder and knead with the dough hooks of the hand mixer.
Roll out 2/3 of the dough onto a greased baking tray (32cmx39cm), spread apple compote evenly on top. Roll out the remaining dough on a floured work surface to form a rectangle (20cmx32cm).
Cut two wide strips. Roll over each strip with the grid cutter, carefully pull apart a little and place on top of the apple compote. Whisk the egg yolk and cream, brush the grid with it and sprinkle with the remaining flaked almonds.
Bake in the preheated oven (electric oven: 175°C/ gas: level 3) for 30 minutes. Serve dusted with icing sugar as desired. Makes 20 pieces.