Preheat the oven to 180 ° O / bottom heat. Place a rectangular shape approx. 20 x 30 cm on a piece of baking paper, trace the contour along the outside of the base with a pencil and cut it out. Then grease the bottom and the edge of the shape.
Gently knead the slightly risen dough again and divide it into 3 parts. Roll out the 1st part on a lightly floured work surface to the size of the parchment paper you have cut out. When the sheet of dough fits, spread the paper on the bottom of the form, roll up the sheet of dough with the help of the rolling pin and unroll it over the form again and let it slide onto the bottom. Then just make final adjustments and smooth out into the corners. Stir the apple mixture well again (some liquid may have settled because it was ready) and distribute half of it on the dough. Then roll out the 2nd portion of dough in a rectangular shape (20 x 30), first roll it up with the rolling pin and then unroll it over the apple layer. Spread the rest of the apple mixture over it, roll out the 3rd portion of dough into a plate, place on top as a blanket and gently press the edges all around into the mold.
Spread the almonds on the pastry cover and then poke several holes in them with a skewer so that the steam from the filling can escape during baking. Slide the mold into the oven on the 2nd rail from below. The baking time is 40 minutes. Then, with the oven switched off and the door slightly tilted, let the cake rest for another 10 minutes.
Cool the cake completely in the tin, then remove it from the tin and cut into 12 portions.
If you don't have a rectangular shape, you can use a 24, max. 26 springform pan. The cutting of the paper and the rolling out of the dough remain the same, just stop in round ..... The quark oil dough is a more uncomplicated variant of the yeast dough and therefore "sure to succeed" even for beginners.