Wash the apples and remove the core using an apple cutter. Put warm water in a large kettle. Add the white wine, rum and lemon juice and put the apples in it. Bring the whole thing to the boil briefly for 2-3 minutes. Take them out, drain them in a sieve and let them cool down.
The dough and crumble are made from the same mixture except for the eggs. For this: whip butter and sugar. Crumble the marzipan mixture. Add salt, hazelnuts, flour and baking powder and knead well.
For the crumble, remove 100 g of the mixture and knead with a little cinnamon and vanilla pulp.
Place the eggs under the rest of the batter and process.
Line a springform pan with baking paper and brush the edge with butter.
Put the dough in the springform pan and distribute it evenly. Press the apples lightly into the batter. Place a teaspoon of brown sugar in the apple opening.
Now spread the crumble mixture on top and put it in the oven that has not been preheated. Bake at 150 ° C. for 50 minutes.
Exactly at that time we went for a lap with the dog through the forest in the rain and expected a fragrant coffee table as a reward.
I made a vanilla sauce for the cake, which was served warm.