Apple-Froth-Cake

1. For the cake flan: chop vegan biscuits and dates finely in a blender. Mix crumbled biscuits, ground almonds and date puree. Melt margarine over low heat in a saucepan and add to the biscuit and almond mixture, mix everything thoroughly to form a sticky mass.

2. Spread cake crust dough evenly in a springform pan and flatten with your hands.

3. Peel apples and cut them into small strips. Put apple pieces in a large saucepan, sprinkle with 1-2 tablespoons cinnamon sugar mixture and low heat on the stove in a pot, stirring occasionally until al dente. Depending on the variety of apple this can take 5-10 minutes.

4. Give vegan alternative to soy cream in a tall vessel and whip with an electric mixer.

5. Give vegan spread in a mixing bowl with powdered sugar, San-Apart and finely grated lemon zest, stir until creamy and season with freshly squeezed lemon juice. Add whipped soy froth to the spread.

6. Fry sliced almonds in a frying pan without oil until golden brown and spread evenly over the cake spread. Sprinkle a handful of cinnamon sugar on the surface. Let the cake rest in the fridge for one hour minimum before serving.