Snow White Cake

Snow White Cake – An Unforgettable Delight

Who doesn’t remember the desserts of childhood, when every bite brought an explosion of flavors and memories? The Snow White Cake is one of those sweets that instantly transports us back to the old days, when festive tables were filled with goodies. This cake, with delicate layers and a fine cream, is perfect for any occasion, whether it’s a celebration, an anniversary, or simply a family weekend.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12

Ingredients:

For the layers (6 layers of 18 cm):
- 3 eggs
- 75 ml milk
- 75 ml oil
- 100 g sugar
- 1 teaspoon baking soda
- 30 ml lemon juice
- Flour as needed (approximately 500 g)

For the cream:
- 400 ml milk
- 40 g cornstarch
- 120 g sugar
- 150 g butter at room temperature
- Zest of one lemon
- 50 ml lemon juice

For the raspberry sauce:
- 150 g fresh or frozen raspberries
- 2 teaspoons cornstarch
- 75 g powdered sugar

Step 1: Preparing the layers

1. Start by preheating the oven to 180°C. Place parchment paper on the bottom of the pans you will use, making the baking process easier.

2. In a large bowl, beat the eggs with the sugar until they become a whitish, fluffy mixture. This is an essential step to achieve airy and light layers.

3. Add the oil, milk, and lemon juice. Mix the ingredients well to combine.

4. Sift the flour with the baking soda and add the mixture to the bowl. Knead everything until you obtain a smooth, non-sticky dough. If the dough is too soft, you can add a little more flour, but be careful not to overdo it.

5. Divide the dough into 6 equal parts, each weighing about 170 g. Roll out each portion between two sheets of parchment paper, ensuring that each layer is the right size to cover the 18 cm plate.

6. Bake each layer on the back of a tray for 8-10 minutes or until they become lightly golden. Carefully remove them and, while they are still warm, trim any uneven edges with a knife to achieve uniform shapes. Place them on a rack to cool.

Step 2: Preparing the cream

1. In a large saucepan, mix the sugar with the cornstarch. Add the milk, stirring well to avoid lumps.

2. Place the saucepan over medium heat and continuously stir with a whisk. The cream will gradually thicken. Make sure it doesn’t stick to the bottom of the pan.

3. When the cream reaches the desired consistency, add the grated lemon zest and transfer the mixture to a ceramic bowl. Cover with plastic wrap, ensuring it is in direct contact with the cream to prevent a crust from forming.

4. Allow the cream to cool completely. Once cooled, mix it well and add the butter, one tablespoon at a time, until you achieve a smooth cream. Finally, add the lemon juice and mix well.

Step 3: Assembling the cake

1. On a serving platter, place the first layer. Add a generous layer of cream, continuing with the other layers until the last layer, which you leave plain.

2. Cover the cake with plastic wrap and refrigerate it until the next day. This step is important as it allows the flavors to meld and the cake to become more delicious.

Step 4: Raspberry sauce

1. About 30 minutes before serving, prepare the raspberry sauce. Blend the raspberries in a blender and strain through a sieve to remove the seeds.

2. Place the obtained sauce over heat, add the powdered sugar and cornstarch. Stir continuously until it thickens. Allow the sauce to cool.

3. Remove the cake from the fridge, remove the plastic wrap, and pour the warm raspberry sauce over the top.

Serving:

The Snow White Cake is best served with a cup of coffee or aromatic black tea. The tartness of the raspberry sauce combined with the sweetness of the cream makes it an irresistible treat. You can also add some fresh fruit, such as raspberries or strawberries, for a special presentation.

Nutritional benefits:

- Raspberries are rich in antioxidants and vitamin C, having anti-inflammatory properties.
- The butter cream provides healthy fats, but it’s important to consume in moderation, considering the sugar content in the recipe.

Frequently asked questions:

1. Can I use a different type of flour?
Yes, you can try whole wheat or gluten-free flour, but the texture of the layers will be different.

2. What should I do if the cream doesn’t thicken?
Make sure you stirred constantly and followed the ingredient proportions. If necessary, you can add a little more cornstarch.

3. How can I customize the raspberry sauce?
You can replace raspberries with other berries, such as blackberries or strawberries, to achieve different flavors.

4. How long can the cake be kept in the fridge?
The cake can be consumed within 3-4 days, kept in the fridge.

This Snow White Cake is not just a dessert, but a vivid memory of childhood and a way to bring joy to loved ones. So, don’t hesitate to make it and share its deliciousness with those dear to you. Enjoy!

 Ingredients: For 6 sheets of 18 cm3 eggs 75 ml milk 75 ml oil 100 g sugar 1 teaspoon baking soda 30 ml lemon juice flour as needed (about 500g) For the cream: 400 ml milk 40 g corn starch 120 g sugar 150 g butter at room temperature zest of one lemon 50 ml lemon juice For coating the cake: 150 g raspberries 2 teaspoons corn starch 75 g powdered sugar