1 Make the sheets first. Rub the butter with sugar and vanilla sugar, then add the egg and stir. Add baking soda with a tablespoon of vinegar and a few tablespoons of milk, flour and stir until getting a hard and firm dough and form into a ball of dough.
2 Divide the ball of dough into four equal parts. Each part will become a sheet. Take each piece of dough, put it in two baking sheets and stretch it slowly with the rolling pin as thin as possible, about 1 mm, thick, at the tray size on whose back we shall bake it (24 * 35).
3 Stretch the first sheet at the desired size, take it with the baking sheet on whose surface it was spread and put it on back of the baking pan. Put it in the oven at moderate heat, for a few minutes until the sheet turns a little golden. Do not let the baking sheet too long because it will burn immediately and will harden.
4 Do the same with each other 3 pieces of dough left. In the end you have to have four beautiful, smooth and white sheets. Store them one over the other, with the baking sheets between them, in a cool, dry place until the cream is ready.
5 For the cream, put the milk to boil in a saucepan, on the fire. Wipe the eggs with the sugar and then add hot milk pouring it in a thin flow. Homogenize with a spoon. Add starch and stir. Keep it ay low heat and stir the cream, always taking from the bottom of the pan, so as not to stick to it, until the cream thickens. Take it off the fire and add the butter at room temperature. Stir it hardly. Finally add the juice of 2 lemons and lemon super essence.
5 When the cream got cold, fill the sheets ... i.e. sheet, cream, sheet, cream, sheet, cream, sheet. Put a weight on top of it, for example a wooden thicker. Put it in a cool place for a few hours or overnight. The next day powder it with caster sugar and cut.