Wash, peel, quarter and core apples. Sprinkle with lemon juice. For the sponge mixture, beat the fat, salt, 125 g sugar and vanilla sugar with the whisk of the hand mixer until foamy.
Stir in 3 eggs one after the other. Mix flour and baking powder. Alternately add the cream and stir in. Fill into a well greased springform pan (26 cm Ø) and smooth it down. Dab apples dry with kitchen paper.
Then spread evenly on the sponge cake, press lightly and sprinkle with 30 g pine nuts. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 12 minutes. In the meantime, mix sour cream, remaining eggs, remaining sugar and sauce powder.
Take the cake out of the oven after 12 minutes, carefully pour the icing over the apples and bake at the same temperature for another 50 minutes. Remove from the oven, place on a grid and remove from the edge of the springform pan with a knife and allow to cool in the pan.
In the meantime, roast the remaining pine nuts in a pan without fat, remove from the pan and let them cool down. Remove the cake from the pan, place it on a cake plate, dust with icing sugar and sprinkle with roasted pine nuts.
Decorate with mint as desired. Makes about 12 pieces.