Whip the cream with the cream until stiff and set aside. Beat the softened butter, sugar and vanilla sugar in a mixing bowl until creamy. Gradually stir in the eggs. Mix in the quark well in two portions.

Add the pudding powder and stir in. Now fold in the applesauce. Finally fold the whipped cream into the quark and applesauce mixture.

Grease the base and the edge of the springform pan and sprinkle the base with semolina. Now distribute the almond sticks evenly on the bottom. Put the quark and applesauce mixture on top and smooth it out.

Place the cake in the oven (fan oven) preheated to 160 degrees and bake for approx. 50 minutes. After the baking time, cover the cake with aluminum foil and bake again at 160 degrees for approx. 25 minutes. Take out of the oven and let cool in the tin.

Do not eat this cake until the next day. It tastes best when it is really steeped overnight.