First mix curd with 100 g sugar, raisins, 1 tsp cinnamon, semolina and some Calvados until smooth and chill. Then preheat the oven to 200°. Beat the egg whites until firm. Beat the egg yolks with the sugar until foamy. Mix half of the egg whites with the egg yolk-sugar mixture. Sift flour and baking powder over it, fold in.
Then fold in the 2nd part of the egg whites as well, bake in the oven for about 12 min. in a springform pan with 26 cm diameter until golden brown. Dice 3 apples, quarter 1 apple and finely slice the quarters.
Sprinkle with lemon juice, season with cinnamon. Mix the apple cubes with the curd mixture, spread on the warm cake and cover with the apple slices, bake for another 30 min. Sweeten the rest of the Calvados with white wine and cake glaze with 50 – 100 g sugar according to wine and taste, bring to a boil.
As soon as the liquid is clear (stir well!) remove from heat and pour over the cake, cool well.