Sift the flour into a large bowl. Make a well in the middle and mix the yeast together with a little sugar and a little lukewarm milk to form a small pre-dough. Dust with a pinch of flour and cover and leave in a warm place for about 20 minutes.
Then add the rest of the lukewarm milk, salt, sugar, softened butter, egg yolk and lemon zest.
Knead the dough until the dough is elastic and smooth. About 10 minutes by hand, correspondingly less with the food processor.
Cover again and leave to rise in a warm place until the dough has doubled in volume.
Roll out 2/3 of the dough on a greased baking sheet. Prick the dough several times with a fork and sprinkle with breadcrumbs.
Peel the apple, cut into 1/8 and spread on the yeast dough.
Beat the egg white until stiff, pour in the sugar and fold in the walnuts or almonds. Spread over the apples and smooth out.
Roll out 1/3 of the yeast dough and carefully transfer to the apple and nut filling.
Melt the butter, knead with the flour, vanilla sugar and sugar to form a crumble and shape into a ball.
Mix 20 ml milk with 1 teaspoon sugar and brush the yeast dough with it, pricking again several times with a fork.
From the still warm crumble dough (important, the crumble dough must still be warm), pluck small biscuits approx. 2 cm with 2 fingers and spread them next to each other on the cake (if the crumble dough is too crumbly, too dry, add a little fat or 1 egg yolk ).
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