For the short pastry: Knead 200 g flour, baking powder, 100 g sugar, salt, 100 g fat in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover the dough and chill for about 30 minutes
Peel apples, cut into eighths and core them. Sprinkle with 6 tbsp. lemon juice
For the sponge mixture: 250 g fat, 200 g sugar and vanillin sugar until creamy. Stir in 2 eggs one after the other. Briefly stir in 200 g flour alternating with 1 tbsp. lemon juice and cream in portions
Roll out the short pastry thinly on a greased fat pan (approx. 32 x 39 cm). Spread apples on it and spread the shortcrust pastry on top. Sprinkle with flaked almonds and 2 tbsp. sugar. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for about 1 hour