Snow White

Delicious layered cake recipe with lemon cream

When it comes to desserts, few things can match a layered cake with fine cream. This recipe, borrowed from a friend in Moldova, is a true feast for the taste buds. With a refined flavor and an easily enjoyable texture, this dessert is perfect for any occasion. Although it seems elaborate, the preparation process is simple and requires a little patience, so you can enjoy a worthy result. Take a moment to let the flavors of this recipe carry you away, and let's get started!

Total preparation time: 3 hours (including cooling time)
Preparation time: 1 hour
Baking time: 30-40 minutes
Number of servings: 12

Ingredients:

For the layers:
- 3 large eggs
- 6 tablespoons of sugar
- 6 tablespoons of oil (preferably sunflower oil)
- 1 teaspoon of ammonia (quenched with lemon juice)
- Flour (approximately 500 g, as needed)
- A pinch of salt

For the cream:
- 500 ml milk
- 2 heaping tablespoons of flour
- 9 tablespoons of sugar
- 1 package of butter (200 g, at room temperature)
- 2 packets of vanilla sugar
- Juice and grated zest from 2 lemons

Preparation:

1. Preparing the layers: In a large bowl, start by beating the eggs well with the sugar using a mixer until the mixture becomes frothy and bright yellow. This step is crucial, as the air incorporated will help the layers be fluffier.

2. Add the oil and continue mixing. You can use a neutral oil, such as sunflower oil, so as not to alter the cake's flavor.

3. Quench the ammonia with a little lemon juice and add it to the mixture. The ammonia will help the layers rise, giving them a slightly crispy texture.

4. Begin to gradually incorporate the flour, mixing continuously. Use a spatula or a wooden spoon. Add a pinch of salt to enhance the flavor. Knead until you obtain a non-sticky dough that is easy to roll out.

5. Divide the dough into 3 equal parts. Roll each part into a thin layer, ensuring it is even.

6. Preheat the oven to 180°C. Place the layers on the back of a baking tray lined with parchment paper and bake for about 10-15 minutes or until they turn slightly golden.

7. Preparing the cream: In a saucepan, add the milk and flour, stirring constantly over medium heat. Bring the mixture to a boil, stirring continuously, until it thickens and reaches a consistency similar to sour cream. Then, let it cool.

8. In another bowl, beat the butter with the 9 tablespoons of sugar and vanilla sugar until you achieve a light and fluffy foam. This step is essential for obtaining a fine cream.

9. Once the milk mixture has completely cooled, gradually incorporate it into the butter cream, mixing well. Gradually add the lemon juice and grated zest, continuing to mix until fully integrated.

10. Assembling the cake: Place the first layer on a platter. Spread half of the cream obtained on it. Place the second layer, spread the other half of the cream, then place the last layer. Press gently to fix them.

11. Finally, dust the cake with powdered sugar for a fine and elegant appearance.

12. It is essential to let the cake rest in the refrigerator for at least 24 hours, but ideally until the third day. This time will allow the layers to absorb moisture from the cream, resulting in a soft and tasty dessert.

Practical tips:

- Use eggs at room temperature to achieve better foam when beating.
- If you want an even more intense flavor, you can add a few drops of vanilla essence to the cream.
- If you don't like lemons, you can replace them with oranges or other citrus fruits for a different version.
- The cake can be well preserved in the refrigerator, covered, for a few days.
- This cake pairs wonderfully with herbal tea or a flavored cappuccino.

Nutritional values (per serving):
Calories: approx. 280 kcal
Protein: 5 g
Fat: 17 g
Carbohydrates: 30 g

Frequently asked questions:

1. Can I use another type of oil?
Yes, you can use coconut oil, but it will add a distinct flavor.

2. What should I do if the cream curdles?
If that happens, you can try to mix it further over low heat, adding a little milk to restore its texture.

3. Can I freeze the cake?
Although it is better fresh, you can freeze the layers, but the cream does not freeze well.

I encourage you to try this delicious recipe and impress your family and friends with a dessert that not only looks wonderful but also tastes exceptional. Enjoy!

 Ingredients: EGGS 3 eggs 6 tablespoons sugar 6 tablespoons oil 1 teaspoon ammonia flour as needed (approx. 500g) a pinch of salt CREAM 500ml milk 2 heaping tablespoons flour 9 tablespoons sugar 1 pack of butter (200g) 2 packets of vanilla sugar 2 lemons

 Tags:  cake white as snow