For baking this cake I used wheat and pea flour, chickpeas (for making flour ground in the coffee grinder and sifted, grits are again ground and sieved), the peas gave a nice Golden color to the cakes and the fragrant subtle aftertaste. In the cream used a little brown sugar, for thickening the cream and richness of taste have used semolina. All products of the brand Mistral.

For the dough flour (pea and wheat) stir, pour oil (I used mustard to give a Golden color and wonderful aroma!), add the salt, the acid and carbonation of the water. Knead the dough, quantity of flour given roughly, might need to add! Roll into a ball and refrigerate for 30 minutes. Divide the dough into 10-12 pieces.

Roll out each ball as thinly as possible, cut a plate with a diameter of 20 cm, trim to bake, it is useful for dusting. The dough prick with a fork, so not much bubbled up during baking. Bake each cake separately at 190C until Golden brown.

The baked cakes folded pile and allow to cool. Cropping aside, and rolled with a rolling pin - this will be the topping for the cake.

To prepare the cream: almond pour boiling water for 30 minutes peel, slightly dry and chop finely in a blender. Add the sugar and pour 1 liter of boiling water, received such a sweet almond oil. Stir, bring to boil, a thin stream pour semolina and cook until thick and readiness monkey. If you love lemon flavor, from lemon to remove the zest, only the yellow part, squeeze the juice, add to cream, stir immersion blender until fluffy. Add the vanilla sugar. Mix well.

Cakes generously greased hot cream, and coat the top and sides, sprinkle with crumbs. I night sit on the balcony at a temperature of 10 degrees in the morning put it in the fridge.

Here's a Sunny and fragrant piece of cake for the home tea party did it! Help yourself and be healthy!