Preheat the oven to 180 ° C. Grease the springform pan and cover the bottom with baking paper.
Put all ingredients for the base in a bowl and knead. Put the dough in the springform pan and press firmly on the bottom. Bake in the oven for 15 minutes. Allow to cool for 10 minutes, then remove from the springform and cool completely.
Put the base on a plate and put a cake ring on it.
For the filling
peel the apples, remove the seeds and cut into slices. Put the apples with sugar, vanilla extract, apple juice and water in a saucepan and bring to a boil. Mix custard powder with 5 tbsp of water until smooth and pour into the boiling apple liquid. Bring to a boil with gentle stirring.
Allow the apple mass to cool slightly and then pour over the base, smooth it out and let the cake firm in the fridge overnight.
On the next day, gently remove the cake ring.
For the whipped cream
beat the vegan whipped cream with cinnamon and cornstarch until stiff. Spread the cinnamon whipped cream on the cake.
Add almond slices in a frying pan and roast until golden brown. Let them cool completely then sprinkle over the cake for serving.