Knead the shortcrust pastry made from flour, cold pieces of butter and sugar (4: 2: 1 ratio) as well as 1 egg and salt, leave to rest in the refrigerator for at least 1/2 hour.
Rub the lemon peel and squeeze the lemon. Peel and core the apples and cut into wedges. Drizzle with lemon juice.
Let the washed sultanas soak in alcohol.
Preheat the oven to 200 ° C.
Mix the quark, sour cream, 3 eggs, lemon zest, sugar, cornstarch and vanilla extract. The cornstarch creates a creamy, homogeneous mass. Without it, the sour cream would soak out too much when baking.
Line the springform pan (24-28 cm in diameter) with baking paper and roll out half of the shortcrust pastry on top. Pierce several times and prebake for 15 minutes. Then let cool down a bit.
Grease the edge of the springform pan and pull up the remaining shortcrust pastry on the edge, connecting well with the baked pastry base.
Mix about 2/3 of the apple wedges, sultanas and the quark cream and fill in a springform pan, spread evenly. Place the remaining, particularly beautiful, apple wedges in rosettes and sprinkle with sultanas. Finally, drizzle with the rest of the quark cream.
Bake at 200 ° C for about 45 minutes until the surface is golden yellow.
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