Lemon cake (2)

For cream
.5 liter of soy milk
1 lemon peel and juice and .5 (untreated)
4 tablespoons fructose
1 teaspoon of vanilla extract
2 tablespoons flour and .5

For the dough
90 g of grated Apple
1 tablespoon margarine
2 Tablespoons extra virgin olive oil
150 g flour
1 tablespoon cornstarch
1 pinch of salt
1 pinch of baking soda
3 tablespoons fructose
1 tablespoon malt
1 tablespoon coconut flour

For cream
In a saucepan, prepare the cream as follows: wash the lemon and grate the Peel only on the surface; Add juice, flour, sugar, vanilla and a little milk and mix trying to dissolve the clots.
Add the remaining milk, turn on the heat and bring to a boil, then lower the heat and cook for 7 minutes.

For the dough
On a pastry Board grate the Apple, add fructose, margarine, coconut flour, malt, a pinch of salt, cornstarch, baking soda, flour and oil.
Mix well; roll out the dough on a baking pan 24 cm diameter round and bake at 160° C 25 minutes.
Garnish with cream.
Leave in the fridge for at least 4 hours before serving.