Snow White Cake
Snow White Cake: A Nostalgic Delight in Three Steps
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 75 minutes
Number of servings: 12
This snow-white cake is a true treasure in our kitchen, loved by both young and old. With a delicate taste and creamy texture, it reminds us of family moments when mom or aunt spoiled us with delicious sweets. Let’s embark on this cake-making adventure together, step by step!
Ingredients:
*For the layers:*
- 2 small eggs (or 1 large)
- 8 tablespoons of sugar
- 1 packet of vanilla sugar
- 8 tablespoons of milk
- 8 tablespoons of oil
- 1 teaspoon of baking ammonia
- A few drops of lemon juice
- A pinch of salt
- Approximately 500 g of flour
*For the cream:*
- 900 ml of milk
- 8 tablespoons of sugar
- 1 packet of vanilla sugar
- 8 tablespoons of flour
- 2 teaspoons of vanilla essence
- 150 g of butter
- Zest of 1/2 lemon
- Juice of 1/2 lemon
*For decoration:*
- Coconut
- 45 g of white chocolate
Preparation:
*Step 1: Preparing the layers*
Start by preparing a large bowl, ideal for mixing the ingredients. Add the eggs, sugar, vanilla sugar, milk, and oil. Use a whisk to mix well until the sugar completely dissolves. It is essential that the mixture is homogeneous, so don’t rush!
Dissolve the ammonia with a few drops of lemon juice and add it to the bowl, along with a pinch of salt. This will help achieve fluffy and delicious layers. Start incorporating the flour gradually, mixing with your hands until you obtain a non-sticky dough.
Divide the dough into three equal parts. On your work surface, place a baking sheet and, using a rolling pin, roll out each portion of dough into a rectangular layer. Don’t forget to prick each layer with a fork to prevent puffing in the oven!
Place the layers in a large tray or on the bottom of a baking dish and bake them in the preheated oven at 180°C for about 10-15 minutes, until they become slightly golden. Repeat the process with the other two layers.
*Step 2: Preparing the cream*
In a saucepan, combine the sugar, vanilla sugar, flour, and lemon zest. Gradually add the milk, whisking to avoid lumps. This step is crucial for obtaining a smooth cream!
Once all the milk is incorporated, add the vanilla essence and lemon juice, and place the saucepan over low heat. Continue to whisk until the cream thickens. If you notice it doesn’t thicken enough, you can dissolve 1-2 tablespoons of flour in a few tablespoons of milk or water and add the mixture to the saucepan.
This step should take about 10 minutes. When the cream is ready, remove it from the heat and let it cool slightly. Cut the butter into four pieces and add it one by one to the warm cream, mixing well after each addition. You will get a rich and smooth cream that will add flavor to your cake!
*Step 3: Assembling the cake*
Cover a tray with plastic wrap. Place the first layer of dough, followed by a generous layer of cream. Continue with the second layer, another layer of cream, and finish with the last layer. Cover the cake with a thin layer of cream on top.
To ensure a perfect texture, cover the cake with plastic wrap and place a weight on top, such as a heavy book or a wooden cutting board, to press the layers together. Let the cake chill in the fridge overnight, so the layers soften and the flavors meld.
The next day, take the cake out of the fridge, remove the plastic wrap, and decorate with coconut and grated white chocolate. Slice and serve with joy!
Useful tips:
- You can also add some berries in the cream layers for a fresh taste that complements the lemon flavor.
- If you prefer, replace the lemon cream with chocolate or caramel cream to create a decadent version of this cake.
- The Snow White Cake pairs wonderfully with aromatic tea or cappuccino, creating a perfect indulgence moment.
Nutritional information:
This cake, with a moderate calorie content, provides a good source of energy due to the sugar and healthy fats from the butter. Additionally, lemon adds a boost of vitamin C, beneficial for the immune system.
Frequently asked questions:
1. Can I use another type of oil?
Of course! Sunflower or rapeseed oil are the most suitable, but you can also experiment with coconut oil for a more exotic flavor.
2. How can I store the cake?
The cake stores well in the fridge, covered with plastic wrap, for up to 5 days.
3. Is it possible to make the cake gluten-free?
Yes, you can use gluten-free flour instead of wheat flour. You will get a cake that is just as delicious!
Enjoy every moment spent in the kitchen and leave your personal touch in every recipe. The Snow White Cake is not just a dessert, but a family story worth sharing. Enjoy your meal!
Ingredients: For 3 sheets: 2 small eggs (or 1 large) 8 tablespoons of sugar + 1 packet of vanilla sugar 8 tablespoons of milk 8 tablespoons of oil 1 teaspoon of ammonium for baking a few drops of lemon juice a pinch of salt about 500 g of flour Cream: 900 ml of milk 8 tablespoons of sugar + 1 packet of vanilla sugar 8 tablespoons of flour 2 teaspoons of vanilla essence 150 g of butter zest of 1/2 lemon juice of 1/2 lemon Decoration: coconut 45 g of white chocolate
