Prepare springform pan
Line the base of the springform pan with baking paper, grease the rim.
Beat the butter in a bowl until soft, then mix in the sugar and salt. Add the eggs one at a time and continue to mix until the mixture becomes lighter in colour.
Finely chop the rosemary, stir in with the vanilla sugar and crème fraîche.
Combine the flour, ground almonds and baking powder, mix in and transfer to the prepared tin.
Cut the apples into slices, drizzle immediately with the lemon juice, arrange on top of the cake and press down gently.
Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, place on a cooling rack.
Boil the quince jelly with the rosemary sprig and leave to infuse for approx. 10 mins.
While the cake is still warm, glaze with the jelly and leave to cool.