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In a bowl beat eggs with salt powder and sugar until melted; add the oil and milk and mix until smooth.
Mix the flour with the baking soda and knead a homogeneous dough that no longer sticks to your hands. Divide the dough into 3 equal parts and spread them in sheets of size 28 (vertical) and 33 horizontal; we use baking paper so that the sheets do not break. Bake the sheets in the oven for approx. 8-10 minutes each or depending on the oven of each.
For the cream:
Put in a kettle the cornstarch, sugar, lemon peel and milk little by little so as not to form lumps. Put the kettle on the stove and mix.
With a whisk always until the cream thickens, add the vanilla together with the lemon juice, mix until everything is well mixed and set the cream aside to cool.
After it has cooled, add the butter spoon by spoon and mix until incorporated.
On a cardboard place a plastic sheet and put the first sheet, then half of the cream, the second sheet, the rest of the cream and at the end the last sheet; wrap the cake in plastic wrap, and place another piece of cardboard on top and put the cake in the refrigerator until the next day, it is preferable to put a few weights on top to soften the sheets.