---

500 g sourish apples
peel and juice of half organic lemon leaves gelatin
50 ml milk
500 g curd cheese (quark or topfen)
125 g sour cream
20 ladyfingers
0

---

Peel, core and quarter apples und cut into approx. 1 cm thick slices. Drizzle with lemon juice. Sweat half of the sugar in butter, sprinkle with cinnamon, add apple slices and braise for some minutes. Add the whine, stir and simmer for another minute. Take out apples and cool the mixture.
Soak gelatin leaves in cold water. Mix the rest of the sugar with the milk and heat it. Squeeze out gelatin and solve in milk.
Stir curd cheese with sour cream and fold in milk-gelatin mixture.
Line cake tin with a plastic foil, spoon one third of the cream into it and top with 10 ladyfingers and half of the apples. Spoon another third of the cream onto the apples and top with the remaining apple slices and cream. Place the rest of the ladyfingers onto it, slightly pressing on. Cover with a plastic foil and refigerate for 10 hours or even better, one night.