Veiled Peasant Girl | North German Apple Classic

Peel, core, and finely dice the apples. Place them in a pot together with 20 g of the brown cane sugar, half of the cinnamon (approx. 2.5 g), and 3 tablespoons of water. Gently simmer over medium heat for about 8–10 minutes until the apples are soft but still retain their shape. Then allow to cool completely.

Finely crumble the pumpernickel with your hands. Melt the butter in a large pan, then add the pumpernickel crumbs, the remaining 30 g of brown cane sugar, and the remaining cinnamon. Toast over medium heat, stirring constantly, for about 4–5 minutes until the sugar caramelises and the crumbs smell fragrant and crisp. Leave to cool on a flat plate.

Whip the cold whipping cream until stiff. Briefly stir the quark until smooth, then gently fold in the whipped cream to create a velvety-light white cream – the delicate veil of the dessert.