Peel and quarter the apples, remove the cores, and cut into thin slices. Drizzle with the lemon juice and stir in the sour cream until combined. Set aside.
Using an electric mixer on medium speed, beat the butter for 1-2 minutes until foamy. Gradually add half the sugar and all the egg yolks, mixing well.
In a separate bowl, beat the egg whites on medium-high speed for 3-5 minutes until stiff peaks form. Fold in the remaining sugar and the hazelnuts, then gently fold this mixture into the butter mixture.
Grease a casserole dish with fat. Layer the apple mixture and batter alternately in the prepared dish. Bake at 200°C (392°F) for 40 minutes until light brown, or at 175°C (347°F) for 40 minutes if using a convection oven. Serve hot.
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