Snow White Cake
Snow White Cake – A Holiday Delight
Do you remember the inviting smell of freshly baked cakes that filled the house during the holidays? This delicious cake, known as "Snow White," is a true symbol of culinary tradition, often prepared during Christmas. It is a recipe that combines the fine texture of the layers with a refreshing lemon cream, perfect for concluding a festive meal.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Necessary ingredients
*For the layers:*
- 450 g flour
- 120 g butter (at room temperature)
- 150 g granulated sugar
- 1 packet of vanilla sugar
- 1 egg
- 1 packet of baking ammonia
- a few tablespoons of milk
- 1 tablespoon of vinegar
*For the cream:*
- 600 ml milk
- 2 eggs
- 200 g butter (at room temperature)
- juice from 2 lemons
- 3 tablespoons of cornstarch
- powdered sugar for decoration
Preparing the layers
1. Creaming the butter with the sugar: In a large bowl, place the softened butter and add the granulated sugar along with the vanilla sugar. Use a mixer or spatula to blend until you achieve a creamy and homogeneous mixture.
2. Adding the egg: Incorporate the egg into the butter and sugar mixture, continuing to mix until well combined.
3. Incorporating the dry ingredients: Add the baking ammonia dissolved in a tablespoon of vinegar and a few tablespoons of milk. Continue with the flour, mixing gently until you obtain a firm but pliable dough. You should be able to form a ball of dough.
4. Dividing the dough: Divide the ball of dough into four equal parts. Each part will become a layer.
5. Rolling out the layers: Take each piece of dough and place it between two sheets of baking paper. Use a rolling pin to roll the dough into a thin layer (approximately 1 mm) the size of your baking tray. I used a tray measuring 25×35 cm.
6. Baking the layers: Carefully transfer the layer to the back of the baking tray and place it in the preheated oven at moderate heat. Bake for a few minutes until the layer turns lightly golden. Be careful not to leave it too long, as it can burn quickly!
7. Repeating the process: Continue baking the other three layers in the same way, ensuring you store them one on top of the other, with baking paper in between, to prevent sticking.
Preparing the cream
8. Heating the milk: In a saucepan, heat the milk. It is important that it is warm but not boiling.
9. Mixing the eggs with the sugar: In a separate bowl, beat the eggs together with the sugar, then gradually add them to the warm milk, stirring continuously to avoid curdling the eggs.
10. Incorporating the cornstarch: Add the cornstarch and mix well. Leave the cream on low heat, stirring constantly until it thickens. Make sure to stir well from the bottom of the saucepan to prevent sticking.
11. Finishing the cream: Once the cream has thickened, remove it from the heat and add the butter at room temperature. Mix well until the butter is completely melted and the cream becomes smooth. Finally, add the juice from the two lemons and mix again.
Assembling the cake
12. Filling the layers: Place the first layer on a platter and spread a generous layer of cream. Continue with the next layer, followed by another layer of cream, until you finish all the layers. The last layer will be placed on top.
13. Applying weight: Place a weight (for example, a wooden board) on top of the cake to help it settle nicely. This trick will ensure that the layers stick well to the cream.
14. Cooling the cake: Let the cake cool for a few hours or, ideally, overnight. This will allow the flavors to integrate perfectly.
15. Dusting and serving: The next day, dust the cake with powdered sugar, then cut it into rhombuses or small squares. It is now ready to be enjoyed!
Useful tips and tricks
- Choose ingredients carefully: Use high-quality butter to achieve a rich and flavorful cream. You can also opt for butter with 80% fat for a creamier texture.
- For an even more intense flavor: You can add grated lemon zest to the lemon cream for an extra freshness.
- Serving variations: The cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce to add a contrast of flavors.
- Frequently asked questions:
- Can it be frozen?: Yes, the cake can be frozen. Make sure it is well covered with plastic wrap.
- What is the best way to store it?: Keep the cake in an airtight container in the refrigerator, where it will last a few days.
Nutritional benefits
This cake, in addition to its flavor, contains ingredients such as eggs and milk, which provide protein and calcium. Lemon adds a dose of vitamin C, essential for the immune system. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.
Ideal combinations
Snow White Cake pairs wonderfully with a cup of herbal tea, an espresso, or even with a sweet white wine that complements the lemon flavor.
In conclusion, this cake recipe will not only delight your taste buds but will also bring a touch of nostalgia with every bite. Enjoy!
Ingredients: for the dough: 450 g flour 1 egg 120 g butter 150 g granulated sugar 1 packet vanilla sugar 1 sachet baking ammonia a few tablespoons of milk 1 tablespoon vinegar for the cream: 600 ml milk 2 eggs 200 g butter juice from 2 lemons 3 tablespoons cornstarch powdered sugar for dusting
