For the dough, put flour, salt, 75 g almonds, 175 g sugar, 1 packet vanilla sugar, egg and butter in flakes in a mixing bowl. First use the dough hooks of the hand mixer, then work the dough into a smooth dough with your hands. Roll out 2/3 of the dough on the floured work surface to a circle (approx. 34 cm Ø)
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour, carefully press the dough against the bottom and the edge of the springform pan. Prick several times with a fork. Roll out the remaining dough on a piece of baking paper to a circle (26 cm Ø). Prick several times with a fork. Chill mould and dough sheet for about 45 minutes
In the meantime, mix 75 g ground almonds, starch, cinnamon, 125 g sugar and 1 packet of vanillin sugar in a large bowl. Peel and quarter the apples and cut out the core. Dice apples finely. Pour into the bowl and mix everything thoroughly
Sprinkle breadcrumbs evenly on the cake base, spread the apple mixture on top and press down firmly with the back of your hand. Place the pastry lid on top and carefully press down the edge
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes on the bottom shelf. Remove from the oven, place on a cake rack and immediately remove from the springform pan rim with a knife. Allow to cool for about 15 minutes. Mix icing sugar and lemon juice with a whisk until smooth. Spread evenly on the cake. Leave the cake to cool completely (preferably overnight). Remove from the tin and arrange on a cake platter. Serve with whipped cream
Waiting time approx. 12 hours