Preparation:
1. Mix flour and salt.
2. Add butter and mix to a crumbly mass.
3. Form a well and add the curd cheese. Now mix everything into a dough without kneading it.
4. Put the dough between two sheets of baking paper, flatten it a bit and then use a rolling pin to roll it out to the size of the baking tray (typical round baking tray for the Apfelwähe or a traditional baking pan).
5. Put the rolled-out dough on the baking tray and cut away the overlapping paper and dough with scissors. Use the remaining dough to smooth out the edges, if necessary.
6. Refrigerate the dough for 30 minutes.
7. In the meantime, cut 4-5 apples into slices.
8. Remove the top baking paper and prick the dough base with a fork many times.
9. Spread nuts on the dough bottom and put the apple slices on top in rosette shape.
10.Preheat the oven to 220°C upper/lower heat (hot air/convection oven 200°C).
11.Mix milk, cream, eggs, sugar, cornstarch, and vanilla sugar for the icing and pour it over the apples.
12. Bake the apple cake in the lower half of the preheated oven for 30-35 minutes until golden brown.
13. Remove the cake, let it cool and serve with whipped cream if you like.
