Mix the flaxseed flour and water in a small bowl and set aside.
Mix the flours, plantain seed husks, baking powder and baking soda in a bowl.
Grate the zest of half a lemon over it.
Peel the apple and grate it too.
Pour in the oil and milk, add the date mass and the flaxseed flour mixture, then mix.
Set aside while you prepare the apples for the bottom of the cake pan.
Peel the two apples, slice them, then put them in a bowl.
Put the date mass on it and sprinkle the cinnamon on top.
After that, mix it so that the apple slices are thoroughly covered with cinnamon and date mass.
Place the slices in the bottom of the cake pan in a circle.
Put the dough on it.
Then bake in a preheated oven at 175 ℃ for 20 minutes, then turn it down to 150 ℃ and bake for another 30-40 minutes.
Skewer test to see how long it should bake.
While the cake is baking, prepare the topping.
In a small saucepan, mix the pudding powder with milk until it is lump-free, add the date mass and cook until thick.
After it has cooled to lukewarm, grate the zest of half a lemon and twist the lemon into it, then stir it in.
When the cake is done, put it on a wire rack to cool.
After it has cooled to lukewarm, take it out of the mold by turning the bottom upside down.
That way, the apple slices will be on top.
Make the sauce before serving.
Add the powdered erythritol to the cream and beat it with a whisk until it forms a stiff foam.
When serving, pour a sauce poon of sauce over the slices and put foam on top.
