Wash and quarter the apples and cut out the core. Separate eggs. Put fat, salt, vanillin sugar and sugar in a mixing bowl. Beat with the whisk of the hand mixer until foamy.
Stir in the egg yolks one after the other. Mix flour and baking powder. Alternately stir in with the milk. Beat the egg white until stiff and fold in portions. Put the dough into a well greased rectangular (32 cm x 23 cm, 5 cm deep) form sprinkled with breadcrumbs and smooth it down.
Spread apples over it. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 70 minutes. Cover after about half the baking time. In the meantime, cut the pomegranate in half and knock out the seeds with a tablespoon.
Take the cake out of the oven and let it cool down. Sprinkle with pomegranate seeds and dust with icing sugar. Serve as desired, decorated with lemon balm, pomegranate and apple wedges.