Beat the egg yolks and sugar until light and fluffy. Add the almonds and flour. Beat the egg whites with the salt until stiff, fold into the mixture. Transfer the mixture to the prepared tin.
Bake for approx. 25 mins. on the bottom shelf of an oven preheated to 180°C. Tip the cake out onto a cooling rack, allow to cool.
Mix the apples and all the remaining ingredients in a pan, cover and cook over a low heat for approx. 8 mins. until just soft. Remove the cinnamon stick, allow the compote to cool.
Mix the almonds, flour and sugar. Add the butter and lemon zest, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper.
Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.
Cream cheese frosting
Mix the cream cheese with all the other ingredients, chill for approx. 20 mins.