1. Preheat the oven to 350°F (175°C). Grease a 9 inches (23cm) springform tin and line it with a piece of baking parchment. Set aside.

 

2 Add the butter and xylitol to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well. The mix will probably curdle a bit after the addition of the third egg, but that is ok. Mix the low-fat quark with the lemon juice, add to the bowl and stir in. Mix ground almonds with baking powder, cinnamon, cardamom, and salt – add to the bowl and mix in. Pour the batter into the prepared tin and smooth out the top. Set aside.

 

3. Wash and dry the apples, peel them if you like or leave the skin on, then quarter them, core, and cut into thin slices. Press the slices into the dough – start on the outer edge in a circle and place the slices close to each other, continuing in circles towards the center, then bake for about 85-90 minutes or until a wooden skewer inserted in the center comes out clean. Cover with a piece of aluminum foil if the top of the cake gets too dark and continue baking. Depending on the oven and baking tin, the baking time can vary quite a bit. Take out of the oven and let it cool down inside the springform tin. Dust with powdered erythritol before serving.