Mix 200 g flour, 150 g sugar, 1 pinch of salt and baking powder. Add the egg, 75 g butter in pieces and 1-2 tbsp. ice-cold water. Knead everything first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes.
Grease the springform pan (26 cm Ø). Peel apples, cut into eighths, core and cut into pieces. Sprinkle with lemon juice. Roll out the dough on a little flour and make it round (about 35 cm Ø). Line a form with it, while keeping approx.
Press down 5 cm high. Sprinkle breadcrumbs on the dough base. Spread apples on top
Mix pudding powder and 2 tablespoons of sugar. Mix with 100 ml champagne. Boil up the rest of the sparkling wine. Stir in pudding powder and simmer for about 1 minute while stirring. Spread immediately on the apples and smooth down
Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest rack (gas: see oven manufacturer) for approx. 1 hour. Let the cake cool down in the tin for approx. 1 1/2 hours and put it in the tin overnight
Roast pine nuts without fat, cool. Whip the cream until stiff and allow vanilla sugar to trickle in. Decorate cake with cream and pine nuts. Dust with icing sugar