For the dough, mix the flour, almonds and baking powder, sieve into a bowl and make a well in the center. Add sugar, vanilla sugar, eggs and salt and mix with part of the flour to a thick paste. Cut the butter into pieces, place on top and use the dough hook of a hand mixer to work all the ingredients into a smooth dough from the middle. Then roll in cling film and refrigerate.
For the filling, peel, quarter and core the apples and then cut the quarters into slices. Mix the apples with the remaining 5 ingredients for the filling and sauté a little in a saucepan, depending on the sweetness of the apples, season to taste and allow to cool.
Now remove 2/3 of the dough and press flat with your hand in a prepared springform pan (diameter approx. 26 cm) - the dough is slightly sticky and does not roll out easily. Press approx. 4 to 5 cm high on the edge.
Now melt 100 g butter, 100 g chopped almonds, 3 tablespoons sugar and 1 sachet vanilla sugar in a pan and mix. Then place in the refrigerator to cool down.
When the filling has cooled down, pour it into the springform pan and smooth it out. Roll out a blanket the size of the springform pan from the remaining dough (if the dough is too sticky, simply divide it and shape it by hand - then spread it over the cake and connect), place it on the filling and press down lightly. Prick the top several times with a fork. Take the cold butter and almond mixture out of the refrigerator, stir again and spread on top of the pastry plate.
Place the springform pan on the middle rack on a baking sheet in the preheated oven at 175 ° C top / bottom heat and bake the cake until golden brown for about 60 to 75 minutes.
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