Wash the sultanas with hot water, pat dry, place in a bowl and let soak with rum overnight

Let the strudel pastry sheets rest at room temperature for about 20 minutes. In the meantime, peel, quarter and dice the apples. Drizzle with a little lemon juice and set aside.

Roast the chopped almonds in a pan without fat, remove immediately and set aside. Mix the quark with the semolina, eggs, sugar, vanilla sugar and lemon zest. Stir the apples, raisins and chopped almonds into the curd mixture.

Grease a springform pan (26 cm Ø), dust with flour and set aside. Let the butter melt and unroll the pastry sheets on a damp tea towel. Brush each sheet of pastry with butter. Place in the mold, press down on the edge and let it hang a little over the edge of the mold. Do the same with each additional strudel pastry sheet and place it on top of it slightly offset until the strudel pastry sheets are used up.

Sprinkle breadcrumbs on the bottom and spread the apple mixture on top. Fold over the overhanging corners of the strudel pastry sheets. Bake the cake in the preheated oven at 180 degrees (convection: 160 degrees) for about 1 hour.

Let the cake stand in the mold for about 20 minutes, then carefully loosen the edge of the mold and let it cool. Dust with powdered sugar and place on a cake plate. The cake can be served with a scoop of vanilla ice cream.