Mix the flax flour with the water and set aside (this is the egg replacer)

Mix the butter and sugar and add the flax mixture

Combine the dry ingredients and spices

Add to the butter/sugar mixture alternating with the milk - mix until well combined

Add 1 Tbsp apple cider vinegar at the end

Grease a baking tin and add the batter

Preheat the oven to 150 C degree

Add the milk, flax flour, vanilla, vanilla sugar, sugar and starch to a pan and bring to a boil

Let simmer for 3-5 minutes on medium heat

Let cool down a bit and fold in the sour cream

Cut the persimmon in rings and add on top of the batter

Cover with the custard creme and add the almond flakes

Bake for 40-50 minutes and control the custard form time to time - you can feel if it firms

Let cool and decorate with Persimmon