Wash and peel apples and cut six of them into quarters. Stew the apple quarters in sugared water with lemon juice but make sure you do not overcook them. Cut the remaining apples into slices and let them briefly steep in the hot sugared water.
Separate the eggs for the sponge mixture and whisk the egg whites with cold water till stiff, then gradually add sugar and vanilla sugar. Fold in the egg yolks and add sifted flour and cornflour together with the baking powder. Grease the base of the springform pan, fill in the dough and bake in the oven at 200 C for about 35 minutes. Remove from the springform pan and then let cool.
For the cream soak gelatin in cold water. Heat egg yolks, lemon juice, lemon peel, milk and sugar over low heat and constantly beat. Remove from the cooker before the boiling point, dissolve the squeezed gelatin in the hot cream and then let cool. Whip cream with a bit of sugar till stiff and fold in the cold cream mixture.
Cut drained apple quarters in fine cubes. Halve the sponge cake and put one half into a cake ring or a springform pan collar. Cover with half of the cream mixture, spread apple pieces and fill in the remaining cream. Cover with the second half of the sponge cake and press slightly.
Decorate the gateau with the apple slices (see picture) and garnish with raisins depending on taste. Heat 1/8 l of the sugared water with lemon juice with two tablespoons of glaze. Cover the apples with glaze and then chill. Remove the cake ring and garnish the outer edge of gateau with sliced almonds and chocolate crumbles.