For the crumbles, place flour, 75 g sugar, 1 packet of vanilla sugar, salt, nuts and butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then work into crumbles with floured hands. Wash, peel and quarter the apples and cut out the core. Cut the quarter in half again. Sprinkle with lemon juice.
Put about 2/3 of the dough into a well greased springform pan (26 cm Ø) sprinkled with flour and press it down with your hands to a smooth base. Sprinkle the base with breadcrumbs. For the quark mixture, beat the eggs until thick, add 225 g sugar and 1 packet of vanilla sugar. Add the quark and mascarpone and stir in. Sift the pudding powder on top and mix everything well. Dab apples dry and spread evenly on the base. Pour the quark mixture on top and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 65-70 minutes. After about 25 minutes baking time, spread the remaining crumbles on the quark mixture. Cover the cake if necessary after approx. 50 minutes.
Pour the quark mixture on top and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 65-70 minutes. After about 25 minutes baking time, spread the remaining crumbles on the quark mixture. Cover the cake if necessary after approx. 50 minutes. Take the cake out of the oven, place it on a grid, remove from the edge of the springform pan immediately and let it cool in the pan. Tastes best when left to rest overnight. Remove the cake from the mould and serve it dusted with icing sugar and decorated with mint.
Waiting time possibly about 12 hours