1. Start by taking the filo dough out of the fridge and letting it come to room temperature for about 10 minutes. Meanwhile preheat the oven to 180°C (350°F). Line a 26cm springform tin* with baking parchment and grease lightly. Set aside.

2. Add the curd (quark), cream cheese, eggs, vanilla extract, cinnamon, sugar, and semolina to a large bowl and mix until well combined. Set aside. Peel, core, quarter, and cut into dices. Add it together with the cranberries to the large bowl and mix in.

3. Take the dough sheets out of the package and place them on your workspace. Brush each one with melted butter and place six of them rotating each one slightly in the springform tin – press to the bottom and side and let the rest overlap the tin. To keep the dough sheets from drying out you can cover them with a damp kitchen towel while working on the cake. Sprinkle the bread crumbs onto the base of the cake and pour in the apple filling – sprinkle with the sliced almonds. Fold the overlapping parts of the dough sheets to the center and cover the filling with them. Crumple the remaining buttered dough sheets slightly and place on top of the cake.

4. Bake for 55-60 Minutes. If the filo dough gets too dark, cover it with a sheet of baking paper or aluminum foil. Take the cake out of the oven and place it on a wire rack, open the springform tin immediately so the cake can cool down and won’t stick to the tin. Let it cool down completely. Dust with some confectioners‘ sugar (optional) before serving.