In a bowl, whisk all the liquid elements, lemon and vanilla.
Add the sugar, then little by little pour the liquid over the sifted flours until it forms a dough. Do not work too much!
Put the covered dough to rest in the refrigerator for at least 1 hour, before rolling it out.
Roll out with a rolling pin on parchment paper and place in the round pan.
Bake at 180°C for 20-25 minutes.
Make a fruit sauce by blending: 100g of fruit, 100g of hot almond milk, 40g of LEGÙ® flour, the peel of a lemon, 4 tablespoons of brown sugar (better coconut).
Cover the pastry with the sauce and arrange the remaining fruit on top.
Brush with gelatin or alternatively dilute a tablespoon of water with the natural jam on the heat, bring to a boil and use immediately on the cake.
Shortcrust variant: for almond allergy sufferers, you can replace almond flour with buckwheat flour and almond milk with rice milk.
If you are short on time, prepare the base of the cake with our balanced mix for biscuits and tart!