Chop the almonds. Peel the pumpkin and cut into slices, remove the seeds. Wash the apples. Grate pumpkin and 1 apple roughly. Cream butter and 200 g sugar. Stir in eggs one after the other. Mix flour, 1 pinch of salt and baking powder. Stir sour cream and flour mixture into the egg mixture one after the other. Stir in chopped almonds, pumpkin and apple flakes.
Pour the dough into a greased and flour-sprinkled square (24 x 24 cm) or round (26 cm Ø) springform pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 1 hour. Remove from the oven, let rest for about 10 minutes, remove from the tin and let cool on a cake rack.
In the meantime, quarter the remaining apples, core them and cut them into thin slices. Bring 4 tablespoons of sugar and 6 tablespoons of water to the boil in a pan, simmer for 2-3 minutes until the sugar has dissolved. Steam apple slices for about 3 minutes. Leave to cool. Mix cream cheese, icing sugar and cream. Spread cream on the cake. Cut cake into pieces and spread apples on top.