Bienenstich with Gooseberries

For the cake
300 g 2 1/2 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
125 g 1/2 cup plus 1/8 cup sugar
120 ml 1/2 cup rapeseed oil
360 ml 1 1/2 cups soy milk
For the gooseberry layer
300 g fresh or frozen gooseberries alternatives: blackcurrants, redcurrants, blueberries
100 g 1/2 cup sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
For the custard layer
120 g 1/2 cup plain soy yoghurt
125 g 1/2 plus 1/8 cup sugar
360 ml 1 1/2 cups soy milk
60 g 1/4 cup refined coconut oil, melted
40 g 5 tablespoons cornstarch
1/4 teaspoon agar agar powder
For the almond brittle topping
120 ml soy cream see bottom of post for alternative, use same amount
1 tablespoon melted refined coconut oil
1 tablespoon agave nectar
125 g 1/2 plus 1/8 cup sugar
100 g 1 cup sliced almonds
1 pinch of salt

To make the cake, preheat the oven to 170°C. Grease a springform pan (20 cm diameter) and dust with flour. Set aside.
Combine dry ingredients and mix well.
Add liquid ingredients and stir until no lumps remain.
Pour into prepared pan and bake for 45 minutes.
Let cool for five minutes, remove from pan and let cool completely.
Once it's cooled, cut the cake into two halves and set aside.
For the gooseberry layer,combine gooseberries and sugar in a small pan.
Simmer for 15 minutes.
Whisk together cornstarch and water, stir into the gooseberries and cook for another minute.
Put the bottom cake layer back into the springform pan.
Pour the gooseberry jam on top and let cool in the pan for about two hours at room temperature.
To prepare the custard filling, place all ingredients in a blender.
Blend until combined and pour into a saucepan.
Cook for 2 minutes while whisking constantly.
Pour over the gooseberry layer. (Your cake should still be in the pan.)
Remove pan and place the second cake layer on top of the cake and let cool in the fridge for about one hour.
To make the almond brittle topping, combine all ingredients in a saucepan.
Cook for about 15 minutes over medium heat, until the almond slices start to brown and the mixture will start sticking to the bottom of the pan. Make sure the almonds don't start to burn.
Pour over the cooled cake and serve once the topping has set.