Peel the apples, cut them into small pieces and cook to the pulp, season with sugar to taste and fold in the rum raisins

Mix the quark, yoghurt, honey and ground vanilla until creamy

Melt the sugar and honey in a small pan, add the oat flakes and flaked almonds and caramelize, then pour on a baking paper and spread a little to cool. When it is cold, put it in a freezer bag and carefully chop it up with a meat tenderizer ... can be small pieces

Layer the apple puree and quark mixture alternately in glasses, sprinkle with the brittle and serve