Prăjitură Mozaic (Mosaic Cake)

Sheets. Heat the oven to 340°F (170°C). Mix the egg yolks (3) with the granulated sugar (150 g¾ cup). Cut the cold butter (200 g¾ cup + 2 tbsp) into the all-purpose flour (350 g3 cups), baking powder (4 g1 tsp) and salt, then combine with the yolk mixture into a crumbly dough. Press it together and divide into 3.

Roll each piece to fit the pan and bake 12 to 15 minutes, until golden. Cool.

Cream. Beat the butter (200 g¾ cup + 2 tbsp) with the granulated sugar (200 g1 cup) until fluffy. Add the cocoa powder (21 g4 tbsp), milk (200 ml¾ cup + 1 tbsp) and vanilla (1 tsp).

Break one baked sheet into irregular pieces, soak them briefly in the milk (100 ml7 tbsp) and fold them into the cream.

Meringue. Beat the egg whites (3) with the lemon juice (5 g1 tsp) to soft peaks. Add the granulated sugar (150 g¾ cup) gradually and beat to stiff, glossy peaks. Set the bowl over simmering water and keep beating for 5 minutes to cook the whites.

Assembly. Lay one sheet in the pan, spread the cream with the pieces over it and top with the second sheet. Spread the meringue on top and decorate with walnut halves.

Press under a weight overnight in a cool place. Cut into squares.