Cream 125 g butter, brown sugar and vanilla sugar with the whisk of the hand mixer. Stir in maple syrup. Stir in 3 eggs one after the other, mix flour and baking powder and alternately add 3-4 tablespoons of milk and 75 g almonds. Grease the bottom of a springform pan (24 cm Ø). Fill in half of the dough and smooth it down.
Peel apples and use an apple cutter to cut out the core. Cut apples into rings of about 1 cm thickness and sprinkle with lemon juice. Place apple rings on the dough like roof tiles and sprinkle with cinnamon. Spread the rest of the dough on top. Whisk 125 ml milk, 1 egg and sugar. Soak slices of bread in it until the liquid is absorbed. Cut slices into 4 triangles each, spread them on the dough and sprinkle with 25 g almonds. Spread 50 g cold butter in flakes on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes.
Soak slices of bread in it until the liquid is absorbed. Cut slices into 4 triangles each, spread them on the dough and sprinkle with 25 g almonds. Spread 50 g cold butter in flakes on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Take the cake out, remove from the tin and let it cool down on a cake rack. Before serving, dust the surface of the cake with icing sugar
1 1/2 hours waiting time