Snow White

The snow-white dessert - a cake with fine layers and delicious cream - is a perfect choice for special moments, as well as for ordinary days when you want to treat your family or friends. This recipe will guide you step by step in making a fine cake with a light texture and refined taste. Let's get to work!

Preparation time
- Preparation time: 30 minutes
- Baking time: 15 minutes
- Total time: 45 minutes
- Number of servings: 12

Ingredients
For the dough:
- 7 tablespoons sugar
- 7 tablespoons oil
- 7 tablespoons milk
- 1 egg
- 1 teaspoon ammonia extinguished in vinegar
- Flour (approximately 500 g, but it will vary)

For the cream:
- 1 liter milk
- 9 tablespoons sugar
- 4 tablespoons flour
- Vanilla essence (to taste)
- Grated zest of one lemon
- Half a pack of butter (approximately 100 g)
- 1/4 of the juice of a lemon
- Coconut (for decoration)

The story of the cake
This cake, with thin layers and a fine cream, is a symbol of cooking traditions from many cultures. Over time, layer recipes have evolved, but the essence remains the same: a perfect combination of textures and flavors that delight the taste buds. The thin and crispy layers blend harmoniously with the rich cream, providing an unforgettable experience with each slice.

Step by step

1. Preparing the dough
Start by gathering all the necessary ingredients. In a suitable bowl, mix 7 tablespoons of milk, 7 tablespoons of sugar, 7 tablespoons of oil, and the egg. Make sure the mixture is homogeneous.

Now, take a teaspoon of ammonia and ensure it is leveled, without a peak. Add a few drops of vinegar over the ammonia and you will notice a fizzy reaction. This will help achieve fluffy layers. Incorporate the ammonia into the milk, sugar, oil, and egg mixture, mixing well.

Begin to gradually add the flour, sprinkling it in, until the dough becomes easy to shape. It is important not to add all the flour at once; otherwise, the dough may become too dense. Once you have obtained a homogeneous dough, divide it into three equal parts and form balls.

2. Baking the layers
Preheat the oven to 180°C. Use the bottom of a baking tray and place parchment paper on top. Roll each ball of dough into a thin layer. I have found that rolling the layers directly on the parchment paper is the easiest technique.

Bake each layer for 3-5 minutes, or until the edges become golden. Being very thin, the layers bake quickly, so don't leave the oven! After removing them, let them cool covered with a clean towel to avoid drying out.

3. Preparing the cream
In a medium-sized pot, add 1 liter of milk and 9 tablespoons of sugar, bringing it to a boil. Once the milk begins to boil, reduce the heat, and gradually add 4 tablespoons of flour, constantly stirring with a whisk. It is important to keep stirring continuously to prevent lumps from forming.

After a few minutes, the cream will thicken. Once you have achieved the desired consistency, take the pot off the heat and let the cream cool slightly. Add the butter cut into cubes, the grated zest, and lemon juice, and the vanilla essence. Mix well until homogeneous. If you want a super smooth texture, you can use a mixer.

4. Assembling the cake
On a platter, place the first layer of dough and spread a generous layer of cream on top. Continue with the second layer, followed by another layer of cream. Then place the last layer and cover everything with cream.

For a special decoration, sprinkle coconut on the last layer of cream. This will not only add a beautiful look but also a delicious taste, enriching the cake. If the edges of the layers are not perfectly even, don't worry; trim them with a knife to give the cake a neat appearance.

5. Resting the dessert
Place the cake in the refrigerator and let it cool overnight. This step is essential as it allows the layers to soften and the flavors to blend perfectly. The next day, cut the cake into squares and serve.

Useful tips
- Flour: Choose a good quality flour to achieve finer and more flavorful layers. You can use type 000 flour for the best results.
- Vinegar: Vinegar helps neutralize the ammonia smell and also achieves a fluffier texture.
- Egg-free version: If you prefer a vegan option, you can replace the egg with a banana puree or a tablespoon of flaxseeds mixed with water.
- Cream: You can add melted chocolate to the cream or replace the lemon with orange for a different flavor.

Frequently asked questions
- Can I use another type of oil? Yes, you can use sunflower oil or canola oil, but avoid oils with strong flavors.
- How can I make the layers crispier? Make sure to bake them at the correct temperature and do not leave them in the oven too long.
- Can the cake be frozen? Yes, you can freeze the cake, but it is recommended not to decorate it with coconut before freezing.

Serving and combinations
This snow-white cake pairs excellently with a cup of fragrant tea or a strong espresso. If you want to impress, serve it alongside a berry sauce for a contrast of flavor and color.

Enjoy every slice of this delicate cake and let yourself be carried away by its fine tastes! Enjoy your meal!

 Ingredients: Ingredients: For the base: 7 tablespoons sugar, 7 tablespoons oil, 7 tablespoons milk, 1 egg, 1 teaspoon ammonium dissolved in vinegar, flour. For the cream: 1 liter milk, 9 tablespoons sugar, 4 tablespoons flour, vanilla essence, zest of one lemon, half a pack of butter, 1/4 juice of one lemon, coconut.