Corn cake with lemon

For the base
100 g flour 00
50 g of minced fine cornmeal
1 pinch of salt,
50 g of corn oil
50 g rice malt syrup
vegetable milk (soy or rice milk) to taste

For cream
200 ml of vegetable milk (soy or rice milk)
50 g rice malt syrup
50 g flour 00
10 g corn flour milled end
the grated rind and strained juice of 1/2 lemon
1 pinch of salt
the tip of 1 teaspoon of agar agar powder (optional)

Mix the ingredients of the dough, working quickly until it forms a dough.
Let rest in a cool place for 1 hour, and in the meantime, prepare the custard.

Mix the flours with malt, the peel and the lemon juice, the salt and the agar agar and blend with a little warm milk, beating with a whisk to not to form lumps.

Meanwhile, heat the remaining milk and pour on the cream gradually, always breaking up lumps with a whisk.
Bring to a boil, stir thoroughly for 5 minutes, turn off the heat and let it cool completely.

Oil and flour a cake pan of 22 cm in diameter; WAD it with the rolled out pastry very thinly, leaving just piping along walls (must get low and thin).

Prick the surface with the prongs of a fork; Bake for 15 minutes at 170° C, then sprinkle with the cream and bake again for 10 minutes.

Let cool completely before serving.

Note: this amount should be prepared in advance.