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Prepare the sheets first.
The yolks are mixed with the sugar until it melts. Then add the warm milk in which the baking powder is extinguished and then add the oil. Add salt, vanilla essence and lemon essence, then gradually incorporate the flour.
The required amount of flour depends a lot on its type as well as on the other ingredients used (how big the eggs are).
You will get a non-sticky dough, but firm enough to be able to spread the sheets. Refrigerate the dough for half an hour.
Divide the dough into four parts, for the 4 sheets.
I used a 17 x 29 cm tray. Bake the sheets on the bottom of the tray, on baking paper.
Bake each sheet at 170 degrees C for 12-15 minutes.
Allow the sheets to cool on top of each other, but with baking paper in between.
For the lemon cream, put the milk in a bowl and heat.
Mix the egg yolks with the ground sugar, add the pudding powder, lemon juice, vanilla essence, then put the warm milk and transfer everything to the bowl in which the milk was heated, put the bowl on the fire and mix until smooth. the mixture thickens.
Place a foil directly on the surface of the pudding and let it cool very well.
Mix the butter and then gradually add the lemon pudding.
For the raspberry jelly, put the raspberries with the sugar on the fire, let them boil for 5-10 minutes, then pass them through a sieve. Allow to cool.
Dilute the starch with a little cold water, then put in the resulting sauce (about 300ml).
Put the pot on the fire and stir until it thickens.
Allow to cool.
Assemble the cake:
Put the first sheet, lemon cream, the second sheet over which only jelly is put, the third sheet over which jelly is put and on top put the lemon cream and the fourth sheet on top. Since I still had lemon cream, I put another thin layer on top.
The cake is left for a few hours, ideally overnight, for the sheets to freeze.