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In a pan pour milk, sugar, egg, and stir, then add puddings, flour, thickener, stir, then put on low heat to thicken, stirring constantly during cooking. Cover the cream with foil and set it aside to cool to room temperature.
Phyllo pastry cut with a round mold of 30 cm. Prepare melted butter, then arrange half of the pastry in a mold of 24 cm in circumference, coat each sheet of pastry with butter, then bake it, put other sheets of pastry, etc.
Mix the cream with a wire and pour over half of the complex crusts, smooth the cream, and then arrange the rest of the sheets in the same way. Cut the surface into 8 parts and bake at 180°C for 1 hour and 30 minutes.
Prepare the topping while baking the crust. Pour water into the pan, add sugar and lemon slices. Cook for 25 minutes, then allow the topping to cool completely.
The topping should be cold, the cake hot when it is topped.
Immediately after baking, pour over the cake, then press with a plate and leave to cool to room temperature. After cooling to room temperature, put slices of lemon from the topping over the cake and put them in the fridge.
After cooling the Pastry cake is ready to serve.