Beat eggs with sugar and flavoring ingredients until foamy.
Sift flour and starch, stir in loosely and finally fold in clarified butter or oil.
Pour into a suitable cake pan lined with baking paper or buttered and bake quickly at 200 °C in the preheated oven.
Meanwhile, peel and core apples and cut into slices about 5 mm thick.
Mix with cinnamon, lemon juice, raisins, rum and a little sugar and steam until soft. After steaming, drain well.
For the crumble mixture, rub all ingredients between the palms of your hands and press through a dumpling plane.
Spread loosely on a baking sheet and bake in a preheated oven at about 160 °C until golden brown.
While still warm, prick with a pastry card and crumble.
Place the sponge cake, if possible, in a cake frame, spread the drained apples on top and let cool.
Sprinkle the cold apple pie with baked crumble and sprinkle with sugar.
Lift off frame and portion.