Put butter in a pot and heat it up. Mix 375 g flour, 200 g sugar, almonds, cinnamon and salt in a bowl. Add hot butter at once and knead to a crumbly dough. Sift 25 g flour over it and shake again in the bowl. Let it cool down.
In the meantime wash, peel and quarter apples. Cut out the core. Mix apples with lemon juice. Separate the eggs. Mix egg yolk, quark, 100 g sugar, lemon peel and pudding powder. Beat the egg whites until stiff, add 25 g sugar to the mixture. Fold the beaten egg whites into the quark cream. Grease a springform pan (26 cm Ø, with a high rim, approx. 7.5 cm) and press approx. 2/3 of the crumble dough into the pan as a base. Cover with apples and spread the quark mixture evenly on top. Sprinkle with remaining crumbles and bake in the preheated oven, lowest shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour.
Fold the beaten egg whites into the quark cream. Grease a springform pan (26 cm Ø, with a high rim, approx. 7.5 cm) and press approx. 2/3 of the crumble dough into the pan as a base. Cover with apples and spread the quark mixture evenly on top. Sprinkle with remaining crumbles and bake in the preheated oven, lowest shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Let the cake cool down in the tin on a cake rack. Remove the crumble cake from the tin and arrange on a cake plate. Dust with icing sugar and serve decorated with apple wedges and mint
On 16 pieces: