Cream cake with almonds and raisins

For the dough
1 slice of apple
150 g flour
70 g of fructose
1 pinch of baking soda
1 tablespoon malt
1 tablespoon margarine
2 tablespoons of extra virgin olive oil

For cream
100 g of peeled almonds
2 apricot kernels (bitter almonds)
200 g of soybean *
3 tablespoons flour
o.5 liter of soy milk
3-4 tablespoons fructose
1 pinch of salt
1 teaspoon of vanilla extract
80 g raisins
Brandy or grappa bianca

Soak the raisins in a glass with half warm water and half brandy.

For the dough
On a pastry board grate the apple, add the sifted flour, baking soda, margarine, fruttosioa, malt, a pinch of salt and oil.
Mix the ingredients, knead for about 10 minutes.
Let stand in refrigerator 30 minutes.

For cream
Put in a blender the almonds, vanilla, soy, fructose and soy milk, then operate the Blender until obtaining a homogeneous liquid.
Place the soy in a saucepan, add 3 tablespoons of flour and mix.
Add the mixture of almonds, turn on the heat and bring to a boil.
To mix a few minutes.
Turn off the heat and add the raisins thoroughly drained of excess liquid.

Take the dough and, with the help of a rolling pin, get a drive to line a 24 cm round baking pan and bake at 160° 25 minutes.
Garnish with cream.
Leave in the fridge for at least 4 hours before serving.