Snow White Cake

The dessert "Snow White Cake" is a classic recipe, loved by many generations, which combines the delicate flavor of lemon with the light texture of pastry sheets. This cake is not just a treat for the taste buds, but also a sweet memory of childhood for many of us. Although it may seem challenging, with the right guidance, you will prepare a spectacular cake that will impress any guest. Let's get started!

Preparation time: 45 minutes
Baking time: 45 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12 servings

Ingredients

For the sheets:
- 10 tablespoons of milk
- 10 tablespoons of sugar
- 10 tablespoons of oil
- 2 eggs
- 1 teaspoon of ammonia
- A pinch of salt
- Flour as needed (approximately 500-550 g)

For the cream:
- 1 liter of milk
- 8 tablespoons of flour
- 6 tablespoons of sugar
- 200 g (1 pack) of butter
- Zest of one lemon
- 1 vanilla essence
- Juice from ½ lemon (or a whole lemon, according to preference)
- Coconut for decoration

Step-by-Step Instructions

Preparing the Sheets

1. Mixing Ingredients: In a large bowl, add the eggs, sugar, oil, and milk. Use a whisk to mix the ingredients well. Make sure the sugar is completely dissolved.

2. Adding Light Ingredients: Add the salt and ammonia dissolved in a few drops of lemon juice. These will help the sheets rise and achieve a fluffy texture.

3. Incorporating Flour: Start adding flour gradually, mixing constantly until you obtain a homogeneous and easy-to-shape dough. The dough should be elastic enough not to stick to your hands. Cover it with a damp towel and let it rest for 30 minutes.

4. Rolling Out the Sheets: After the dough has rested, divide it into three equal parts. Each part will become a sheet. Use a rolling pin to roll out the dough as thin as possible, making sure it is the size of your baking tray.

5. Baking the Sheets: Turn the tray upside down and place the sheet of dough on it, along with the baking paper. Bake each sheet for about 15 minutes on low heat (150 degrees Celsius), or until it becomes lightly golden.

Preparing the Creams

6. Mixing Cream Ingredients: In a pot, combine the flour, sugar, and lemon zest. Gradually add the milk, stirring continuously to avoid lumps.

7. Boiling and Thickening the Creams: Place the pot on low heat and stir constantly until the cream thickens. If the cream is not thick enough, you can dissolve 2 tablespoons of flour in a little cold water and add them to the cream, boiling for another 5 minutes.

8. Finalizing the Cream: Once the cream has thickened, remove it from the heat and add the vanilla essence and lemon juice. Cover the cream with plastic wrap, ensuring that the wrap is directly on the surface of the cream to prevent a crust from forming. Let it cool.

9. Beating the Cream: After the cream has completely cooled, beat the butter (which has been left at room temperature) and gradually incorporate it into the cream, mixing well until it becomes fluffy.

Assembling the Cake

10. Layering Sheets and Cream: Line the tray with plastic wrap. Place the first sheet, followed by a generous layer of cream (about half of the amount). Place the second sheet and repeat the process, leaving 3 tablespoons of cream for decoration.

11. Finalizing the Cake: Add the last sheet on top and spread the cake with the remaining 3 tablespoons of cream. Generously sprinkle coconut over the cream on top.

12. Cooling the Cake: Wrap the cake in plastic wrap and place a cutting board on top, along with a weight. Leave the cake in the refrigerator overnight, allowing the sheets to soften and the flavors to blend.

13. Serving: After it has been in the refrigerator, cut the cake into squares or rectangles and serve it cold. It is ideal alongside a cup of tea or coffee, or even a glass of cold milk!

Tips and Variations

- For an even more intense flavor: You can add a few drops of almond essence to your cream. This will add a subtle aroma.
- Fruit variation: Add fresh fruits, such as strawberries or raspberries, between the layers of cream for an extra freshness.
- Nutritional information: Each serving of cake has approximately 300-350 calories, but it is rich in calcium due to the milk and butter. It is a dessert that offers taste satisfaction, but consumed in moderation, it can be part of a balanced diet.

Frequently Asked Questions

- Can I use other types of flour?: Yes, you can experiment with whole wheat or gluten-free flour for a healthier version.
- How can I store the cake?: It is recommended to keep the cake in the refrigerator, covered, to maintain its freshness. It can be consumed even after a few days, but it will be best in the first 3 days.
- Can it be frozen?: While it is possible to freeze the cake, the texture of the sheets will not be as pleasant after thawing. It is better to prepare it fresh.

This cake is perfect for any occasion, from birthdays to family gatherings. I encourage you to try it and enjoy every bite! Enjoy your meal!

 Ingredients: For the dough: 10 tablespoons of milk 10 tablespoons of sugar 10 tablespoons of oil 2 eggs 1 teaspoon of ammonia 1 pinch of salt flour as needed (500-550 g) For the cream: 1 liter of milk 8 tablespoons of flour 6 tablespoons of sugar 1 package of butter (200 g) the zest of one lemon 1 vanilla essence the juice of 1/2 lemon (or a whole lemon if you prefer a more sour cream) coconut for decoration

 Tags:  cake white as snow lemon cream cake lemon cream leaf layered cake