In a bowl put eggs, sugar, vanilla sugar and mix everything until you get a foam.
Then add the oil, milk, baking powder quenched with lemon juice, lemon peel, vanilla essence and mix.
We put the mixer aside and start kneading by hand, adding the flour gradually until we get a suitable hard dough.
Let the dough rest for 30 minutes, then divide it into 3 equal parts.
Each piece of dough is spread on the back of the tray lined with baking paper and a little oil.
Bake the 3 sheets in turn.
The sheets should not be left too long, only until they brown very, very little.
Once the sheets are cooked, we move on to the cream.
We set aside a cup of milk, and the rest is boiled.
In a bowl put the starch and sugar and slowly pour the milk, stirring with a fork so as not to form lumps.
When the milk starts to boil, pull the pot aside, add the previous composition, put the pot back on the fire and stir continuously to avoid the formation of lumps.
When the cream has boiled, take the bowl off the heat, add the lemon juice and margarine.
Stir until the margarine melts.
Assembly: on a tray we put the first sheet, warm cream (not hot), the second sheet, cream, the last sheet.
At the end we cover the last sheet with a slightly damp towel, and over the towel we put a heavier wooden bottom.
The next day I powdered the cake with sugar, cut it and served it.