Rinse apples, cut into quarters, remove core. Steam apples with juice of one lemon for about 3 minutes until soft.
For the crumble dough, mix flour and sugar. Pour butter over it. Work ingredients into crumbles with the dough hook of the hand mixer. Sprinkle 2 tablespoons flour over the crumbles, toss everything in the baking bowl.
Separate eggs. Whip egg whites and vanilla sugar until stiff.
Stir in curd cheese, egg yolks, sugar and semolina. Fold in the snow.
Grease cake springform pan (diameter 24 cm) or ovenproof tart pan. Pour in half of the crumble and press firmly until smooth. Spread the apples first, then the curd mixture evenly on top. Sprinkle the remaining crumble on top.
Bake at 170-190 °C (1st sliding rack from the bottom) or 160-180 °C convection oven for 50-55 minutes.
Let the cake cool and garnish with the flower mixture.
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