Romanian layered cake with vanilla and coconut cream

Ingredients

For the sheets

• 2 eggs
• 10 tablespoons sugar
• 10 tablespoons oil
• 10 tablespoons milk
• 1 teaspoon baker's ammonia
• 1 vial lemon essence
• 1 vial vanilla essence
• 500-550 g flour

For the vanilla and coconut cream

• 400 ml milk
• 2 egg yolks
• 120 g sugar
• 4 tablespoons starch
• 1/2 vanilla pod
• 100 g butter
• 4 tablespoons shredded coconut

For the chocolate cream

• 370 ml milk
• 2 egg yolks
• 120 g sugar
• 1 packet Dr. Oetker Belgian chocolate pudding mix
• 100 g dark or milk chocolate
• 100 g butter

For the glaze

• 250 g chocolate
• 100 ml liquid cream

Preparation

1. Beat the eggs with the sugar, lemon essence and vanilla essence until creamy. Mix in the oil, milk and baker's ammonia, then gradually add the flour and knead gently until you have a soft dough that doesn't stick. 2. Divide the dough into 3 pieces and roll each one out on the underside of a 40 × 30 cm baking tray. Bake them one at a time at 180°C for 10 minutes each, until the edges are lightly golden. 3. For the vanilla cream, put the milk and the seeds from the vanilla pod in a saucepan and bring to a boil in 4 minutes. Beat the egg yolks with the sugar and 3-4 tablespoons of the hot milk, mix in the starch, then gradually pour in the rest of the milk, stirring. Return everything to the heat and cook for 5 minutes, stirring constantly, until thickened. Take the cream off the heat, mix in the butter, then the coconut. 4. For the chocolate cream, bring the milk to a boil in 4 minutes. Mix the egg yolks with the sugar and 3-4 tablespoons of hot milk, then mix in the pudding powder and the rest of the milk, poured in gradually. Put the mixture over the heat for 5 minutes, stirring constantly, until thickened. Take the cream off the heat, add the chocolate broken into pieces and stir until melted, then mix in the butter. 5. Leave both creams to cool for 1 hour, until they reach room temperature. 6. Put one sheet in the tray, then the chocolate cream, the second sheet, the vanilla and coconut cream, and the last sheet. Cover the cake with foil and refrigerate for 8 hours, until the sheets soften. 7. Melt 200 g of the chocolate for the glaze with the liquid cream, in 3 minutes, stirring until glossy. Spread the glaze over the cake and grate the 50 g of chocolate you set aside on top. Chill the cake until the glaze sets.