Summary

Ingredients

• 1 ½ kg apples
• 0.5 liter ½ apple juice, clearer
• 100 ml apple juice, clearer
• 1 lemon (s), add the juice
• 1 pck. Custard powder, vanilla (for /2 l milk for boiling)
• 200 g ladyfiners
• 10 tablespoon liqueur (apple grain)
• 750 g quark (low-fat quark)
• 5 tablespoon milk
• 3 packs vanilla sugar
• 400 g whipped cream
• 125 g suar
• 100 g suar

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Instructions

1. Peel, quarter and core the apples. Roughly dice the apples and cook covered in a saucepan with 1/2 l apple juice, 125 g sugar and lemon juice for about 5 minutes. Mix the pudding powder and 100 ml apple juice. Stir the mixed pudding powder into the boiling compote, briefly bring to the boil again. Let the compote cool down.
2. Break through the ladyfingers once and place in a large glass bowl. Drizzle with apple grain (can also be apple juice).
3. Mix the quark, milk, vanilla sugar and 100 g sugar. Whip the cream until stiff and fold in. Put the apple compote on the ladyfingers and spread the quark cream on top.
4. Chill for at least an hour.