Knead butter in pieces, 75 g sugar, flour and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roast almond flakes in a pan without fat until golden brown. Take out and let cool down. Peel the wafers from the gingerbread, crumble the gingerbread finely. Mix with cranberries and 25 g flaked almonds.
Wash apples, dab dry. Remove the core with an apple corer. Fill the gingerbread mixture into the apples. Grease a springform pan (26 cm Ø). Roll out the dough round (approx. 30 cm Ø) on a work surface dusted with flour. Line the form with it and press the dough on the edge. Use a dough wheel to cut the dough straight all around. Mix curd, mascarpone and 150 g sugar with the whisk of the hand mixer until smooth. Stir in cheesecake aid and 4 eggs one after the other. Put the quark mixture into the mould and smooth it down. Press apples into the quark mixture.
Use a dough wheel to cut the dough straight all around. Mix curd, mascarpone and 150 g sugar with the whisk of the hand mixer until smooth. Stir in cheesecake aid and 4 eggs one after the other. Put the quark mixture into the mould and smooth it down. Press apples into the quark mixture. Sprinkle with 25 g flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 1 hour. In between, cover the gingerbread mixture with some aluminium foil if it gets too brown. Let the cake cool down in the tin. Bring the jam to the boil in a saucepan, pass through a sieve. Spread the cake with it
Sprinkle with 25 g flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 1 hour. In between, cover the gingerbread mixture with some aluminium foil if it gets too brown. Let the cake cool down in the tin. Bring the jam to the boil in a saucepan, pass through a sieve. Spread the cake with it
3 hours waiting time