Whip the butter, sugar, cinnamon and egg yolks into a mousse. Mix the baking powder with the semolina and stir into the meringue. Stir the quark and the grapes into the mixture. Whip the egg whites to stiff peaks and fold into the curd mixture. Grease a gratin dish with 1 tbsp. butter and pour the curd mixture into it. Remove the skin from the apples, cut out the core and cut the apples into rings. Press them into the curd mixture. Cover the casserole with butter flakes, cover the pan with aluminum foil. Place the casserole in a cold oven, set to 2201 °C and bake for about 50 to 60 minutes. Serve with vanilla sauce.
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