Cut the stollen into slices.
Line a mold with it. Soak with apple juice. Peel or wash the apples, cut them in half, core them and cut them into thin slices. Place the slices on the stollen layer. Mix curd cheese, soured milk, sugar and vanilla sugar to a creamy mixture and season to taste. Pour the cream into the mold. Roast almond flakes in a pan without fat and sprinkle over the cream when cooled. Leave to infuse for at least 2 – 3 hours.