Apple Slices with Almond Brittle Crust

5 from 8 votes
Prep Time 40 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 12 people



  • 150 g Quark (slightly drained)
  • 80 ml Sunflower oil
  • 80 ml Milk
  • 75 g Sugar
  • 1 Pck. Vanilla sugar
  • 0,5 tsp Salt
  • 300 g Flour
  • 1 Pck. Baking powder

Apple filling:

  • 500 g Apples approx.
  • 2 tbsp Lemon juice
  • 80 g Honey
  • 1 tsp Vanilla flavor
  • 1 tube Rum Flavoring
  • 50 g Raisins
  • 1 Pck. Custard powder


  • 100 g Almonds blanched, chopped
  • 100 g Brown sugar
  • 4 tbsp Water



  • Mix the quark, oil, milk, sugar, vanilla sugar and salt. Mix flour with baking powder and sieve into the quark mixture. First work roughly with the dough hook and then knead with your hands on the work surface to form a smooth, non-sticky dough. Wrap it briefly in cling film until the filling is made and keep it ready at room temperature.


  • Wash apples with hot water, dry them, do not peel (!), Remove the core and cut into large pieces. Drizzle the already cut ones with lemon juice and mix well so that they don't tarnish, and so do the ones that have been added again and again. So often until they are all processed. Then put the pieces in a chopper and chop them up in several short intervals, but not to a pulp ....! If you don't have a chopper, grate them roughly. Then mix the apple mixture thoroughly with all the other ingredients and keep them ready.


  • Mix all ingredients and keep them ready.


  • 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.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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