Lemon cake (1)

For 4/6 people

Pan base of Spain:
120 g flour type 00-65 gr cornstarch-1/2 sachet of vanilla baking powder-1/2 teaspoon baking soda-60 gr margarine-60 g sugar-160 ml soy milk-organic lemon peel-1 tablespoon of white vinegar

For the topping:
prepared for vanilla pudding-1 1/2 litre of organic Lemon-soy milk-1 jam jar of lemon-vanilla icing sugar

Preparation of the NAP in Spain
Sift together the flour, baking soda, baking powder and cornstarch. Whip margarine softened at room temperature with the sugar and add the finely grated lemon zest. UN now the flour, soy milk and vinegar, stirring constantly to prevent lumps. Pour the mixture into a round baking pan lined with parchment paper, and bake at 150° for 20 minutes. Check the cooking with a toothpick.

Preparation of the cream
Prepare vanilla pudding by adding grated lemon peel. Let cool to room temperature.
Halve the pan of Spain, forming two disks of the same thickness. Cover one side of both disks with jam; lower disk spread then pudding and join the two parts. Finally, sprinkle the surface of the cake with the icing sugar.