Snow White

The "Snow White" Cake - A Childhood Delight

With every bite of the "Snow White" cake, we find ourselves reminiscing about the sweet memories of childhood, at home, alongside our loved ones. This recipe is not just a dessert, but a journey through time, an emotional connection to moments when mom or grandma was in the kitchen, lovingly preparing the most delicious treats.

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Servings: 12

Ingredients

*For the layers:*
- 2 eggs
- 10 tablespoons of sugar
- 10 tablespoons of oil
- 10 tablespoons of milk
- A pinch of salt
- 1 teaspoon of ammonium (quenched with lemon juice or vinegar)
- 600 g of all-purpose flour

*For the cream:*
- 8 tablespoons of all-purpose flour
- 6 tablespoons of sugar
- Grated zest of one lemon
- 1 liter of milk
- 200 g of high-quality butter
- Juice of one lemon

Preparation

*1. Preparing the layers*

We start by preparing the layers that will give the cake a crispy and delicious texture. In a large bowl, add the eggs, sugar, oil, and milk. Using a mixer, beat the mixture well until the sugar is completely dissolved.

Add a pinch of salt and the quenched ammonium, mixing again. This step is essential, as the ammonium helps achieve fluffier and lighter layers.

Now, we begin to incorporate the flour gradually, mixing continuously until we obtain a firm and non-sticky dough. It’s important to adjust the amount of flour based on its type, so feel free to experiment. Once we have the dough, let it rest for 30 minutes, covered with a clean towel.

*2. Baking the layers*

After the 30 minutes of resting, divide the dough into four equal parts. Take the first piece and, using a rolling pin, roll out a thin layer, ensuring it fits the dimensions of the baking tray. Repeat this process for the other pieces.

To bake the layers, turn a baking tray upside down, place a sheet of parchment paper, and then the layer of dough. Bake in a preheated oven at 150°C for 15 minutes or until the layer is lightly colored and firm. Continue in the same manner with the other three layers.

*3. Preparing the cream*

In a saucepan, add the flour, sugar, and lemon zest. Mix well and start pouring in the milk gradually, whisking to avoid lumps. Once all the milk is added, place the saucepan over medium heat and continue to stir until the cream thickens.

After the cream has cooked, cover it with plastic wrap to prevent a crust from forming and let it cool completely. Once the cream has cooled, add the lemon juice and the soft butter (at room temperature), mixing well to achieve a smooth texture.

*4. Assembling the cake*

Line the tray in which you baked the layers with plastic wrap. Layer the sheets and cream in the following order: layer - cream - layer - cream - layer - cream - layer - cream. Once finished, cover with plastic wrap and place a cutting board with a weight on top (a thicker book works perfectly). Let the cake chill in the refrigerator overnight, allowing the layers to absorb the cream and become soft.

*5. Finishing the cake*

The next day, remove the plastic wrap and sprinkle coconut on top for a festive look and delicious aroma. Cut the cake into portions as desired and enjoy every bite!

Helpful tips

- Use high-quality butter to achieve a rich and flavorful cream. If you forget to take the butter out of the fridge, don’t worry! You can grate it, making it easier to incorporate into the cream.
- The "Snow White" cake keeps well in the fridge and becomes even tastier after 1-2 days when the flavors meld perfectly.
- You can experiment with different flavors by adding cinnamon or vanilla to the cream for a more complex taste.

Recommended pairings

The "Snow White" cake pairs wonderfully with a cup of aromatic tea or a strong espresso. Additionally, vanilla or coconut ice cream can provide a pleasant contrast to the cake's texture.

Nutritional information

This cake is rich in carbohydrates and fats due to its ingredients, but it also offers a good source of calcium and vitamins from milk and eggs. It is ideal as an occasional dessert but should be consumed in moderation, considering the sugar content.

Frequently asked questions

1. Can I use whole wheat flour instead of white flour?
- Yes, but the texture of the cake will be different, being denser. It is recommended to combine whole wheat flour with white flour for a balanced result.

2. How can I make the cake less sweet?
- Reduce the amount of sugar in the cream or use a lower glycemic index sugar.

3. Is it possible to make the cream without sugar?
- Yes, you can use natural sweetening alternatives like stevia or maple syrup, but adjust the amount according to your desired sweetness.

The "Snow White" cake is not just a dessert, but a sweet memory of childhood, filled with love and family warmth. Try this recipe and bring a touch of those beautiful moments into your kitchen! Enjoy!

 Ingredients: For the sheets: 2 eggs, 10 tablespoons of sugar, 10 tablespoons of oil, 10 tablespoons of milk, a pinch of salt, 1 teaspoon of ammonia, 600g of white flour type 00. For the cream: 8 tablespoons of white flour type 00, 6 tablespoons of sugar, grated zest of one lemon, 1 liter of milk, 200g of butter, juice from one lemon.

 Tags:  snow white cream cake