1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper, place an adjustable baking frame* on top, and adjust it to a size of approx. 30x22cm. Set aside.

2. In a large bowl, combine the spelt flour, raw cane sugar, and vanilla powder for the streusels. Add the margarine and egg and work everything into a crumbly mixture. Transfer about 2/3 of the mixture to the baking frame and press it down to create an even layer. Bake the base for about 15 minutes, then remove it from the oven and let it cool for a few minutes. Reduce the oven temperature to 170°C (340°F).

3. While the crust is baking, prepare the filling and topping. In a large bowl, combine the quark, raw cane sugar, cornstarch, vanilla powder, eggs, and lemon zest. Set aside. Peel, quarter, and core the apples, then cut them into small pieces/slices. Mix them with the raw cane sugar and cinnamon in a bowl. Set aside as well.

4. Once the base has cooled slightly, spread the quark filling on top and then evenly distribute the apples and remaining streusels on top. Scatter the almonds over the cake and bake for about 55-60 minutes – the streusels should be lightly golden in color. Remove from the oven and let cool completely before slicing.