Preheat the oven to 350 F (180 C).
Butter and flour an 8-inch (20cm) diameter ring mold. Set aside.

Empty the yogurt container into a bowl. Rinse and dry it to measure the remaining ingredients.
Combine the cream, sugar, and eggs. Mix well, then add the flour and baking powder.

Peel, core, and slice 2 apples using a mandoline.
Pour half of the cake batter into the mold, then add the apple slices.
Cover with the remaining batter and bake for 45 to 55 minutes.

Meanwhile, peel the other 2 apples.
Remove the core using an apple corer and slice them thinly using a mandoline.
Fry the slices in hot oil until they are golden brown.
Drain on paper towels.

Let the cake cool before unmolding. Let it cool on a rack.
Decorate the top of the cake with apple chips, sprinkle with pine nuts, and dust with glazing sugar.