Beat 100 g butter and 175 g sugar until creamy with the whisk of the hand mixer. Stir in the quark, 5 eggs, 1 packet of vanilla sugar, pudding powder and 1 pinch of salt. Peel, quarter and core apples and cut the pulp into large cubes, mix with lemon juice
Melt 200 g butter and let it cool down a little. Chop 200 g chocolate and melt in the warm butter. Mix flour, 425 g sugar, cocoa, baking powder and 1 packet of vanilla sugar in a bowl. Place 6 eggs in a mixing bowl and whisk until creamy. Allow the butter mixture to run in and stir in. Mix in the flour mixture well with a mixing spoon. Stir in crème fraiche, then fold in almonds
Pour the dough into a greased, floured fat pan of the oven (approx. 32 x 39 cm) and smooth it down. Pour curd mixture on top, spread apple cubes on top and press in a little
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 40-45 minutes until the cheese mixture has set and the cake no longer wobbles when gently shaking the fat pan. Remove the cake and let it cool down in the fat pan on a cake rack
Melt 50 g of chocolate and put it into a freezer bag or paper piping bag. Divide the cake into pieces, spray chocolate in waves on top and arrange
waiting time approx. 1 1/2 hours