Heat the milk to lukewarm. Crumble the yeast into a cup and mix with 100 ml of milk. Put the flour in a bowl, stir in the yeast milk. Add 80 g butter, 80 g sugar, 1 egg, salt and the remaining milk. Knead into a smooth dough.
Cover and let rise for about 30 minutes. Peel the apples, cut into quarters, remove the core and divide each quarter into 4 wedges. Sprinkle with lemon juice. For the cream, separate 3 eggs. Cream the quark, 50 g butter, 150 g sugar, egg yolks, vanilla pulp, 2 tsp lemon zest and custard powder.
Beat the egg whites until stiff and fold in. Preheat the oven to 180°C. Roll out the dough on a floured baking sheet, spread the curd mixture. Insert the apples. Sprinkle with flaked almonds. Bake for 45 min., sprinkle with powdered sugar after cooling.
