1. The night before mix raisins and rum in a small bowl and let them soak overnight. If you forget this step the night before you can actually mix raisins and rum and warm them in the microwave. Let them sit for a while – that should do the trick.

2. Preheat the oven to 350°F (180°C). Melt the butter for the filling (e.g. in the microwave) and let cool down again.

3. Add the low-fat quark, sugar, eggs, vanilla extract, lemon juice, and lemon zest to a large bowl and mix until well combined. Combine cornstarch, semolina, and baking powder, add it to the bowl, and mix in. Add the cooled butter and stir in.

4. Peel the apples and remove the cores. Dice half of the apples and cut the rest into thin slices for the decoration. I left the skin on the apple slices – that’s up to you. Add the diced apples and rum raisins to the quark mixture and fold them in.

5. Line a 9.5-inch (24cm) springform tin with baking parchment, grease lightly, and sprinkle with some semolina. Pour the quark filling into the baking tin and smooth out the top. Arrange the apple slices in a fan shape on top of the filling. Sprinkle with some brown sugar and hazelnut brittle. Bake the cake for about 60-65 minutes. The center of the cake may still wobble a little when you shake the baking tin. Take the cake out of the oven and let cool down completely. Remove from the springform tin and transfer to a serving plate. Dust with some confectioners’ sugar before serving if you like.