Cake as white as snow

Snow White Cake: A Sweet and Creamy Indulgence

Who doesn't love a cake with fine layers and delicious cream? The Snow White Cake is an elegant dessert, perfect for any special occasion or simply to treat yourself on the weekend. This dish is not only a delight for the taste buds but also a visual pleasure, thanks to its layers of delicate sheets and fine creams. Let's explore the recipe step by step, with useful tips and nutritional information.

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

Ingredients

For the sheets:
- 9 tablespoons of sugar
- 9 tablespoons of oil
- 3 eggs
- 1 teaspoon of ammonia extinguished with vinegar
- 3 tablespoons of water
- Flour as needed (approximately 600 g, but will depend on humidity)

For the cream:
- 1 liter of milk
- 4 egg yolks
- 1 cup of sugar (approximately 200 g)
- 2 packets of vanilla sugar
- 11 tablespoons of flour (approximately 150 g)
- 1 package of butter (200 g)

Preparation of the Sheets

1. Preparing the Dough: In a large bowl, combine the 9 tablespoons of sugar, 9 tablespoons of oil, and the 3 eggs. Mix well until the mixture becomes homogeneous.

2. Adding the Ammonia: Extinguish the ammonia with vinegar and add it to the mixture. This will help achieve fluffier sheets.

3. Incorporating the Flour: Add 3 tablespoons of water and start incorporating the flour, little by little, until you obtain a soft but non-sticky dough. It is important not to add too much flour to avoid hardening the sheets.

4. Dividing the Dough: Divide the dough into 4 equal parts. Cover them with a damp towel to prevent drying out.

5. Rolling Out the Sheets: Using a rolling pin, roll out each part of the dough on a floured surface until you obtain thin sheets.

6. Baking the Sheets: Place the sheets on the back of a floured baking tray and bake them in a preheated oven at 180°C for 10-12 minutes or until they become slightly golden. It is important to check them constantly to avoid burning.

Preparation of the Cream

1. Beating the Egg Yolks: In a bowl, beat the 4 egg yolks with a cup of sugar and the 2 packets of vanilla sugar until they become a light-colored and fluffy mixture.

2. Incorporating the Milk: In a large pot, bring the milk to a boil. Once it starts boiling, add the yolk mixture while stirring constantly.

3. Thickening the Cream: Gradually add the 11 tablespoons of flour and continue to stir. Let the cream simmer on low heat, stirring constantly, until it thickens. It is essential not to let the cream stick to the bottom of the pot.

4. Adding the Butter: After the cream has thickened, remove it from the heat and add the butter cut into cubes. Stir until the butter is completely melted and incorporated into the cream.

Assembling the Cake

1. Layering: On a platter, place the first sheet, followed by a layer of cream. Repeat this process, alternating between sheets and cream, until you finish all the sheets and cream. Finish with a sheet on top.

2. Setting the Cake: Place a heavier object (for example, a tray) on top of the cake to press it and combine the layers. Allow the cake to cool to room temperature, then transfer it to the refrigerator for at least 24 hours. This step is essential to allow the flavors to meld.

3. Serving: Before serving, dust the cake with powdered sugar. Cut into desired shapes — squares, triangles, or even more elaborate shapes, depending on the occasion.

Tips and Tricks

- The Sheets: If you want an even finer texture, you can add a few drops of lemon juice to the dough. This will add a note of freshness to the cake.

- The Cream: If you prefer a more flavored cream, you can add a little vanilla extract or lemon zest for an extra taste.

- Serving: The Snow White Cake pairs perfectly with a cup of coffee or a flavored tea, and a scoop of vanilla ice cream will add a touch of indulgence.

Nutritional Information

Each serving of cake contains approximately 250 calories, making it an indulgent yet delicious dessert. It is rich in carbohydrates, proteins, and fats, due to ingredients like sugar, milk, and butter. Consumed in moderation, it is an excellent choice for a special dessert.

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, you can replace part of the white flour with whole wheat flour, but the cake will have a different texture.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for up to a week. The flavor gets even better as it sits.

3. What should I do if the cream curdles?
If your cream curdles, try mixing it again with a mixer on low speed until it becomes smooth.

4. Can I add fruits to the cream?
Yes, you can add pieces of fresh fruit (such as strawberries or peaches) to the cream for a refreshing touch.

5. How can I customize the cake?
You can experiment with different cream flavors, such as chocolate or caramel, or add ground nuts for an extra texture.

The perfect dessert is just a few steps away! The Snow White Cake will surely become a family and friends favorite. Enjoy every bite and cherish the moments spent around the table. Bon appétit!

 Ingredients: for the dough: 9 tablespoons of sugar, 9 tablespoons of oil, 3 eggs, a teaspoon of ammonium dissolved in vinegar, 3 tablespoons of water, and flour as needed. for the cream: 1 liter of milk, 4 egg yolks, a cup of sugar, 2 packets of vanilla sugar, 11 tablespoons of flour, and a package of butter.

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