Put 250 g flour, 75 g sugar, 1 pinch of salt, baking powder, 1 egg and 175 g butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 1 hour
In the meantime, peel and quarter the apples and cut out the core. Cut the apple quarters into pieces and mix them in a large pot with 3 tbsp. lemon juice. Add maple syrup, sultanas, cinnamon, clove and nutmeg and mix. Bring to the boil while stirring occasionally and simmer covered for 3-4 minutes. Pour the compote into a large sieve and collect the juice. Pour juice back into the pot. Mix pudding powder, starch and about 6 tbsp. water. Stir into the hot juice, place back on the hot stove and simmer for about 1 minute while stirring (whisk). Add apples and stir well with a stirring spoon. Put the compote into a bowl and let it cool down for about 2 hours
In the meantime, roughly grate the marzipan. Put 50 g butter in flakes, marzipan, 40 g sugar, 90 g flour, almonds and 1 egg yolk in a mixing bowl. First knead into crumbles with the dough hooks of the hand mixer, then with your hands
Grease a springform pan (26 cm Ø) and sprinkle with flour. Cut open the freezer bag and dust lightly with flour. Roll out the short pastry on the freezer bag to a round plate (34 cm Ø). Line the mould with the dough. Press the dough to the edge of the springform pan. Prick the dough base several times with a fork and sprinkle with breadcrumbs. Fill in apple compote and smooth it down. Spread crumbles over it. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 40 minutes
Remove the cake, place on a cake rack and leave to cool for 4-5 hours. Remove the cake from the mould. Stir icing sugar with 2 tbsp. lemon juice until smooth, fill into a piping bag. Cut a small corner from the bag and draw thin strips over the cake. Whipped cream tastes good with it
waiting time approx. 7 hours