Huguenot Torte

With butter, lightly grease bottom and sides of 2 (8 x 1 1/2 or 9 x 1 1/2-inch) round cake pans or 2 (8 x 3 or 9 x 3-inch) springform pans. Line with waxed paper. Grease again. Dust with flour. Shake out excess flour. Set aside. Into bowl, sift 3/4 cup flour together with the baking powder and salt. Set aside.
In large mixer bowl at high speed, beat eggs until thick, light lemon-yellow in color and tripled in volume, about 5 to 10 minutes. At medium speed, beat in sugar, 2 tablespoons at a time, until sugar is dissolved. (Rub just a bit of batter between thumb and forefinger to feel if sugar has dissolved.) Beat in vanilla. Stir apples and nuts into reserved flour mixture. Sprinkle over egg mixture. Gently, but thoroughly, fold flour mixture into egg mixture just until no streaks remain. Pour batter evenly into prepared pans, about 4 cups each. Gently smooth tops.
Bake in preheated 325¡ F oven until golden brown, cakes begin to pull away from sides of pans and cake tester inserted in centers comes out clean, about 30 to 40 minutes for 9-inch pans or 35 to 45 minutes for 8-inch pans. Cool on wire racks. With narrow spatula or knife, loosen cakes from pans. Gently shake onto racks. Pull off waxed paper. If using round pans, turn to keep meringues on top. Serve cakes warm or cooled, with whipped cream, apple slices and mint leaves, if desired.