Put flour, baking soda and sugar in a bowl and stir.
Add butter in small pieces and lemon peel and work quickly with your fingers until you get a sandy mixture.
Add the 3 mixed eggs.
Corpitr with plastic wrap and let stand for 30 minutes in the fridge.
Take the dough and roll it out in a rectangle not too far up on a sheet of parchment paper dusted with flour.
Spread the dulce de leche over it, leaving the edges free.
Using the greaseproof paper, roll the pastry gently and seal the two ends.
Transfer the roll gently, with all the parchment paper, into a plumcake mold and bake at 180 ° C for 35-40 minutes in a preheated ventilated oven.
The short pastry roll is ready: let it cool completely, then cut into slices and serve.
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