For the compote, peel and quarter apples and remove the core. Cut the quarter into small pieces and mix with lemon juice. Caramelise 2 tablespoons of sugar in a pot until golden. Deglaze with apple juice, add cinnamon stick and apples.
Cover and simmer for about 10 minutes. Pour the apple compote into a bowl and let it cool down.
Separate the eggs for the trash. Whisk the egg yolks, poppy seeds, 1 tablespoon of sugar, 1 pinch of salt and 6 tablespoons of milk. Add flour and 1⁄8 l milk alternately. Chop hazelnuts coarsely and stir in. Let the dough swell for about 10 minutes.
Beat the egg whites until stiff, adding 1 tablespoon of sugar. Carefully fold the beaten egg whites into the dough.
Heat butter in a pan (approx. 24 cm Ø). Pour in the dough and bake at low heat until golden on one side. Quarter the dough with a spatula, turn it over and bake for another 3 minutes.
Tear into pieces, sprinkle with 1 tablespoon of sugar and bake until done. Serve with apple compote and cranberries.