Prepare the dough following steps 1-7 of the Smetannik Cake recipe.

Divide the dough into three equal portions and shape them into balls.

Cut three pieces of baking paper to fit the size of your baking tray. Sprinkle flour lightly on each piece, and roll out each dough ball directly on the paper.

Leave about 1 cm around the edges to avoid over-spreading.

Transfer the dough and baking paper to the oven tray. This method simplifies the process of handling the dough.

Repeat the process for all three sheets, baking one while preparing the next.

Bake each sheet in a preheated oven at 200°C for approximately 10 minutes or until the edges start to brown slightly.

Allow all three baked sheets to cool completely.

Start preparing the cream.

Dissolve 7 tablespoons of flour in a glass of milk, mixing well to avoid lumps.

Heat the remaining milk until it begins to boil, then reduce to low heat. Gradually add the flour and milk mixture from the previous step, stirring continuously to avoid lumps.

Cook for about 10 minutes until it thickens.

Allow this mixture to cool completely.

In a separate bowl, beat the butter with powdered sugar and grated lemon peel.

Gradually add 1-2 tablespoons of the cooled milk-flour mixture at a time, mixing well after each addition.

Once the cream is fully combined, add the lemon juice.

Mix gently to avoid curdling.

Divide the cream into two portions.

Assemble the cake by layering: sheet 1 + cream + sheet 2 + cream + sheet 3.

Reserve 3-4 tablespoons of cream for garnishing.

Optionally, dust with powdered sugar or sprinkle with coconut.

Refrigerate the cake overnight, covered with plastic wrap. Portion and serve.

Enjoy your delicious homemade vanilla cake!