Make sure all the ingredients, except the flour, are at room temperature.
Mix together in a bowl, then put on the heat.
Leave on medium to high heat, stirring constantly until a copper cream is formed. Leave to cool.
When it is cool, add the flour and mix by hand until a soft, non-sticky dough results.
If it looks too hard, add 1-2 tablespoons of milk.
Then divide the dough into four equal pieces.
Roll out on a sheet of baking paper sprinkled with flour.
Roll it out as thin as possible, then transfer it, along with the paper, to the back of the tray.
Bake for about 8-10 minutes at 180° C (356 ℉) until edges turn coppery.
Bake all the layers one by one. Leave them to cool on a rack and set aside the baking paper.
While waiting for layers to bake, cover the baked ones with food-quality film to prevent drying out.
Boil the milk together with the sugar.
When the milk has boiled, gently add the semolina so it doesn’t become lumpy. Mix with a whisk and boil for 5 minutes.
Be careful the mixture doesn’t stick to the bottom of the pan.
Remove from heat and allow to cool.
Add the grated lemon peel and vanilla essence, and mix until well blended.
Spread the semolina cream over the first layer, place the second layer on top and spread it with the jam. Place the third layer on top and spread with the cream, then put on the last layer.
Leave the cake in the fridge overnight; the longer it rests, the better it will be.
Before serving, decorate with powdered sugar.
This cake is great, I recommend it to everyone!
