Separate 4 eggs. Chill 1 egg white and 3 egg whites separately. Grease the tart pan.
Knead the flour, 125 g sugar, vanilla sugar, salt, butter in pieces and 4 egg yolks. Roll out on flour (approx. 32 cm diameter), place in a greased tart pan (28 cm diameter, approx. 4 cm high), press the edge down. Prick the soil more often. Chill for about 30 minutes.
Preheat oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2)
Peel, core and dice the apples. Stir 5 tablespoon apple juice and pudding powder until smooth. Bring 150 ml apple juice, 50 g sugar, liqueur and apples to the boil, cover and simmer for approx. 5 minutes. Stir in pudding powder, simmer for about 1 minute. Let cool down.
Mix 1 egg white, 3 eggs and poppy seed mixture.
Sprinkle the bottom with breadcrumbs. Spread the compote on it. Pour the poppy seed filling on top. Bake in the preheated oven for about 1 hour.
Beat 2 egg whites until half-stiff, drizzle in 125 g of sugar. Remove the cake approx. 25 minutes before the end of the baking time. Spread the egg whites on top and finish baking at the same temperature.