I think your 1.35 above should be 1.035. Most of the time, my apple cider is around 1.045-1.050 SG at the start, so if you plug that into the Alcohol By Volume ABV Calculator with 1.035 as your ending, it comes out to around 1%-2% alcohol respectively. That abv seems low for cider though, as without adding sugar in mine, I consistently have 6-8% abv once the first fermentation is complete, and around 10-13% abv if I added extra sugar.
I would only rack it and consider first fermentation complete, after the airlock only produces one bubble or less per minute, instead of waiting a certain period of time like a week.
It sounds like your initial fermentation isn't complete and needs to continue (I usually leave mine 2 weeks or so, around 55-60 degrees)as the abv seems low at 2%, though there are many factors that could affect that, temp, yeast type, initial yeast pitch, etcetera.
I would suggest doing the bubble count before disturbing it. The only way I can think of that would have your initial fermentation complete, and that low of abv, is if the apples were really low sugar, or the fermentation has been stalled. But I am no expert, just know my experience thus far.