Alba ca zăpada, Romanian lemon cream cake

Ingredients

For the sheets

• 500 g flour
• 1/2 packet baking powder
• 1/8 teaspoon salt
• 3 eggs
• 100 g powdered sugar
• 3 tablespoons milk
• 6 tablespoons oil

For the cream

• 500 ml milk
• 3 tablespoons flour
• 250 g margarine
• 250 g powdered sugar
• 1 lemon

For the topping

• 3 tablespoons powdered sugar
• 2 packets vanilla sugar
• 150 g shredded coconut (optional)

Preparation

1. Mix 500 g flour with the baking powder and salt. In another bowl, beat the eggs with the powdered sugar, milk and oil, then mix in three quarters of the flour. Knead, gradually adding the remaining flour, until the dough no longer sticks to your hands. 2. Divide the dough into three equal parts and roll each out on a floured surface to the size of your oven tray. Heat the oven to 180°C and place the sheets on the back of the baking tray lined with parchment paper. Bake them one at a time for 9 minutes each, until golden. 3. Mix the flour for the cream with 3 tablespoons of cold milk, taken from the total amount. Pour the mixture into the remaining milk and set over low heat; stir for 10 minutes, until it starts to thicken, then cook for 5 more minutes. Leave the cooked cream to cool for an hour. 4. Cream the margarine with the powdered sugar, then mix in the cooled cream. Grate half the lemon zest, squeeze in all the juice and stir them into the cream. Divide the cream into two equal portions. 5. Place one sheet on a platter or flat surface, spread on half the cream, add the second sheet and spread on the remaining cream. Cover with the last sheet and leave the cake overnight, about 8 hours, to soften. 6. Mix the powdered sugar with the vanilla sugar and dust the top. Add coconut if you like, then cut the cake into squares or diamonds.