Roughly chop 2 thirds of the biscuits (speculoos, butter biscuits, also with chocolate icing). You can do this in the food processor or you can put it in a sturdy plastic bag and roll over it a few times with the rolling pin.
Fill the biscuits in a large baking dish (also 2 smaller forms) or in 12 glasses or tall dessert bowls. Then drizzle with approx. 250 ml apple juice and press lightly with a spoon to create a flat surface.
If you want, you can sprinkle some rum or amaretto on top if no children are eating.
For the apple layer:
Rub the zest of the lemon and squeeze the lemon. peel the apples, grate them roughly and put them in a saucepan. then add the lemon peel and drizzle with the lemon juice. Then add about 1 coffee cup of the sugar and beat the 2 eggs into the pot at the same time. Stir the pudding powder into the rest of the apple juice (also about 1 coffee cup) and pour it into the pot. Now mix everything thoroughly and heat on the stove until it boils and a thick apple pudding is formed. Finally stir the butter into the hot mixture.
Put the apple pudding on the biscuit layer and let everything cool down.
For the quark cream layer:
Use the food processor to grind the remaining third of the biscuits to a fine powder. Whip the cream with the cream stabilizer according to the instructions on the packet.
Mix the quark with the rest of the sugar until creamy. Carefully stir in half of the biscuit powder and fold in the whipped cream. Spread the quark cream on the cooled apple layer. Finally, mix the remaining biscuit crumbs with the chocolate shavings and sprinkle on the quark cream.
Cover everything with cling film and chill in the refrigerator. It is best to prepare the dessert the evening before so that it has time to pull through.
Ingredients
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