New year's eve trifle cake - Simple Indeed

Ingredients

• one 9-inch cookie crust (recipe below)
• one 8-inch chiffon cake (recipe below)
• about 2.5-3 cup of whipped cream (1.5 cup heavy cream whipped to reach soft peak consistency, incorporated with seeds from a vanilla bean, and powdered sugar to taste, about 4 tbsp)
• 1/2 cup of simple syrup (1 part sugar or sweetener of your choice, 1 part water)
• Fruits to decorate (strawberries and blueberries for this cake)
• 30 small spritz cookie (without sugar sprinkles prefered), about 200g (7oz)
• heaping 1/2 cup (70g) almond slices
• about 4 tbsp (60g) butter, melted
• pinch salt
• 4 eggs (1 whole, 3 separated)
• 1/2 cup(115g) granulated sugar
• 2/3 cup(100g) cake flour*
• 1 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (90ml) water
• 1/4 cup (60ml) peanut oil or vegetable oil
• 1/2 tbsp vanilla extract
• 1/4 tsp almond extract