Coarsely chop the almonds and nuts. Grate marzipan coarsely and mix with the nuts. Wash apples, dab dry, quarter them and cut out the core. Cut apple pieces into fine sticks and mix with lemon juice and 25 g sugar. Mix quark, milk, oil, remaining sugar, vanillin sugar and salt. Mix flour and baking powder, add and knead everything to a smooth dough.
Roll out on a floured work surface to a plate (approx. 40 x 40 cm). Mix apple pieces with the nut mixture and spread everything on the dough. Leave a 3-4 cm wide rim on one side and spread a thin layer of water on it. Roll up the dough from the opposite side. Cut the dough roll into about 9 pieces. Grease a springform pan (26 cm Ø) well. Place 7 pieces with the cut surface facing upwards, possibly with a little gap, on the edge of the springform pan as a circle. Place the two remaining pieces in the middle. Bake the cake in the preheated oven, second rail from below (electric oven: 175 °C/ gas: level 2) for 45-50 minutes. Mix egg yolk and cream and spread the cake 10-15 minutes before the end of the baking time. Heat up the jam and pass through a sieve.
Grease a springform pan (26 cm Ø) well. Place 7 pieces with the cut surface facing upwards, possibly with a little gap, on the edge of the springform pan as a circle. Place the two remaining pieces in the middle. Bake the cake in the preheated oven, second rail from below (electric oven: 175 °C/ gas: level 2) for 45-50 minutes. Mix egg yolk and cream and spread the cake 10-15 minutes before the end of the baking time. Heat up the jam and pass through a sieve. Spread the finished cake with jam while still warm and let it cool down. Makes 12-16 pieces
On 16 pieces: