For the sponge cake base, beat the whole eggs with the water until frothy and gradually add sugar and vanilla sugar. Keep beating until the sugar has dissolved. Sieve the flour and baking powder and carefully fold them into the egg mixture.
Line the bottom of a springform pan with baking paper, pour in the dough and smooth it out.
Bake in the preheated oven at 175 ° C (top / bottom heat) for approx. 20 - 25 minutes. Take out of the oven and let cool down.
For the apple filling, peel the apples and grate them on the coarse grater. Boil 150 ml of water or apple juice (the remaining 50 ml are for mixing the pudding powder) with lemon juice and sugar.
Mix the custard powder with the eggs and the rest of the water or juice and add to the boiling liquid. Now add the grated apples and bring this mixture to the boil while stirring.
Place a springform rim around the sponge cake base and immediately spread the still hot apple mixture onto the cooled sponge cake base. Let the apple mass get cold. Now whip the cream with a little sugar until stiff and pour onto the apple mixture.
For the crispy topping, beat the egg white with 150 g sugar until stiff and fold in the almonds. Spread this mixture on a baking sheet lined with baking paper and let it brown in the oven at 150 - 170 ° C (top / bottom heat) for approx. 20 minutes, depending on the degree of browning you want. Stir every now and then with a fork.
After cooling, crumble the resulting almond brittle with your fingers and sprinkle on the cream.
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