Peel, halve and core apples. Cut the fruit flesh into slices. Put apple slices, 60 g sugar, apple and lemon juice in a pot and bring to the boil. Steam apple slices at low heat for 6-8 minutes until soft, stirring occasionally, but do not let them fall apart. Stir starch and 2-3 tbsp. water until smooth. Steam apples with it. Stir in cinnamon and let cool down
Crumble the pumpernickel. Melt butter in a pan and toast bread in it for about 2 minutes until crispy. Add 2 tablespoons of sugar and roast for another 2 minutes. Remove bread from the pan and let it cool down
Mix yoghurt and 2 tablespoons of sugar. Whip the cream until stiff, pour in the vanilla sugar. Carefully fold the cream into the yoghurt. Layer pumpernickel, compote and yoghurt-vanilla cream in 4 glasses and decorate with apple slices
waiting time approx. 1 1/2 hours