Short pastry
Mix sugar, butter, lemon zest, vanilla pulp and salt in the food processor with the dough hook. Add the yolks and stir in. Add the flour and quickly knead everything into a smooth dough.
Shape the dough into a rectangle, flatten it a little and wrap it in cling film. Let rest in the refrigerator for at least 2 hours.
Roll out the short pastry on baking paper to a large rectangle (30 x25 cm).

Crumbs
Melt the butter in a pan, brown the sponge cake crumbs and let cool (If you use breadcrumbs instead of sponge cake crumbs, you have to add sugar, cinnamon and lemon).

Filling
Wash, peel and halve the apples, remove the core and cut into very thin wedges. Place the apple slices in a bowl. Coarsely chop the walnuts or pine nuts and add them to the apples together with raisins, rum, cinnamon, vanilla, lemon zest and juice. (If you want, you can soak the raisins in the rum overnight.) Add sugar and crumbs to taste. (If you use breadcrumbs, you need a little more sugar than for sponge cake crumbs.) Mix well.
Distribute part of the crumbs as a strip on the middle of the dough and place the filling on top. Fold the dough over the filling on both the left and the right and press together a little with your fingers. Place on a baking sheet.

Completion
Bake in the oven at 150°C (convection oven) for about 30 minutes. Remove from the oven, let cool and sprinkle with powdered sugar.

Vanilla espuma
Put all the ingredients in a bowl and whisk. Strain the mixture through a sieve and pour into a cream syphon (500 ml). Screw on a cream charger and shake well.