juice (do not boil), add the apple pieces and stir in the mixed pudding powder. Cook for 1 minute while stirring, then remove the pot from the heat and let the mixture cool. Spread the apple compote on the sponge cake base and chill for 30 minutes.
Surface II:
Soak the gelatine in cold water. Halve the vanilla pod and scrape out the pulp. Mix low-fat quark, sour cream, vanilla pulp and 50 g sugar. Squeeze out the gelatine and first mix it with a little cream, then stir the gelatine mixture into the cream. Beat the cream until stiff and fold in. Spread the cream on the apple compote. Chill the cake for at least 1 hour.
Prepare garnish:
Roughly chop the chocolate and melt it in a bowl in a water bath. Spread the melted chocolate thinly on a cold plate or tray and chill for 10 minutes. Once the chocolate is solid, use a spatula to remove any chips or rolls. Decorate the well-chilled cake with the chocolate garnish.
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