Mix the flours and place in a bowl. Press a depression in the middle. Add honey, salt and crumbled yeast. Pour some milk over it, cover with flour and let it rise in a warm place for about 20 minutes. Knead the rest of the milk and fat and let it rise again covered for 30 minutes. For the topping, mix honey, fat and almonds, bring to the boil once and simmer for about 5 minutes.
Knead the yeast dough again and press it onto a baking tray covered with baking paper. Spread almond and honey mixture on top and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Cover if necessary. In the meantime, peel and quarter apples for the filling and remove the core. Cut apples into pieces. Bring approx. 2/3 of the apples to the boil with 100 ml water, sugar and lemon peel and let it boil down in an open pot for 10Ñ15 minutes. Mix starch with a little cold water and thicken compote with it. Fold in sultanas and remaining apples. Let the yeast dough cool down and cut into four longitudinal strips. Cut the strips crosswise. Spread the apple mixture on the lower dough strips, place the upper half on top and press down slightly.
Bring approx. 2/3 of the apples to the boil with 100 ml water, sugar and lemon peel and let it boil down in an open pot for 10Ñ15 minutes. Mix starch with a little cold water and thicken compote with it. Fold in sultanas and remaining apples. Let the yeast dough cool down and cut into four longitudinal strips. Cut the strips crosswise. Spread the apple mixture on the lower dough strips, place the upper half on top and press down slightly. Smooth the edges of the filling. Whip the cream until stiff and decorate the cake with it