Put flour, butter in flakes, salt, 75 g sugar, cocoa and cinnamon in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a dough. Put the dough into a greased and flour-sprinkled springform pan (24 x 2
Warm the nougat over a warm water bath until it is soft. Mix nougat and hazelnuts. Wash apples, grate dry and cut out the core. Break the cinnamon sticks into 9 pieces. Put apples, with the wide cut out side up, on a piece of baking paper, fill with nougat and put a piece of cinnamon as a stalk in it.
Mix quark, sour cream, pudding powder, 75 g sugar and vanillin sugar. Pour the quark mixture onto the base and smooth it down. Press in apples with a little distance between them. Cake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
manufacturer) bake for about 1 hour. Remove and let cool on a cake rack.