Snow White

Cake "White as Snow": a delightful treat that's easy to make and will bring a smile to anyone's face.

When it comes to desserts, nothing compares to a well-made cake that reminds us of childhood and moments spent in the kitchen with loved ones. Today, I will share the recipe for a delicious cake known as "White as Snow." This easy-to-make cake has a refined taste, with tender layers and a smooth cream, and the combination of lemon and coconut makes it truly special. Let's get started!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients:

For the layers:
- 2 eggs
- 120 g sugar
- 5 tablespoons milk
- 5 tablespoons oil
- 1 packet of baking ammonia (or a teaspoon of ammonia dissolved in lemon juice)
- Grated zest of 1 lemon
- Flour (approximately 300-400 g, as needed for a suitable dough)

For the cream:
- 500 ml milk
- 3 tablespoons flour
- 250 g sugar
- Juice of 1 lemon
- 250 g margarine
- Coconut (for decoration)

Preparation:

1. Preparing the dough for the layers
In a large bowl, beat the 2 eggs with 120 g of sugar until frothy and homogeneous. Add 5 tablespoons of milk and 5 tablespoons of oil, mixing well to combine the ingredients.
A key ingredient that will help achieve tender layers is baking ammonia. Add it to the mixture or, if using ammonia dissolved in lemon juice, ensure it is well incorporated. Don’t forget to add the grated lemon zest, which will bring a fresh aroma and a slightly citrus taste.
Start adding the flour gradually until you obtain a dough similar to cookie dough. It is essential that it is not too soft, but not too hard either. Once you have achieved the desired consistency, wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. This step is important to allow the gluten to relax, making the layers easier to roll out.

2. Baking the layers
After the dough has rested in the refrigerator, divide it into four equal parts. Take each piece and roll it out on a floured surface to obtain thin layers. Preheat the oven to 180 degrees Celsius.
To bake the layers, use the bottom of a baking tray, which you will lightly grease with oil or butter. Place the rolled-out layers on the bottom of the tray, being careful not to let them brown. Bake for 10-12 minutes until they become slightly firm but not browned. Repeat this process for each layer.

3. Preparing the cream
In a saucepan, heat 500 ml of milk together with 250 g of sugar, stirring constantly to dissolve the sugar. In another bowl, mix 3 tablespoons of flour with a little cold milk until you obtain a smooth paste. When the milk begins to boil, add this paste and stir continuously until the cream thickens.
Once the cream reaches the desired consistency, remove it from the heat and add the margarine, stirring until it completely melts. Finally, add the lemon juice, which will bring a pleasant contrast to the sweetness of the sugar.

4. Assembling the cake
Once the layers have completely cooled, start filling them with the prepared cream. Place the first layer on a platter and spread an even amount of cream on top. Repeat this process for all four layers.
For an attractive appearance, use the remaining cream to cover the top of the cake. Decorate with fruit jelly and sprinkle coconut on top for a spectacular and delicious finish.

5. Serving
Let the cake sit in the refrigerator for a few hours or, ideally, overnight. This will allow the flavors to blend perfectly. When it's time to serve, cut the cake into squares or triangles and enjoy it with a cup of tea or coffee.

Useful tips:
- If you want a less sweet version, reduce the amount of sugar in the cream by 50 g.
- You can experiment with other flavors by adding vanilla or almond extracts to the cream.
- Using butter instead of margarine will add a richer taste to the cake.

Nutritional benefits:
This cake is a source of energy, thanks to the carbohydrates from sugar and flour. Lemon provides a dose of vitamin C, and coconut contains healthy fatty acids that can be beneficial for the body.

Frequently asked questions:
1. Can I replace margarine with butter?
Yes, butter will add a richer flavor and a creamier texture.

2. How can I keep the cake longer?
The cake keeps well in the refrigerator in a closed container for 3-4 days.

3. Can I use another type of flour?
Although wheat flour is the most suitable, you can experiment with gluten-free flour, but the final texture may be different.

Of course, every recipe has its story, and the cake "White as Snow" is one that brings joy and nostalgia. Try it and let yourself be carried away by its delicious flavors!

 Ingredients: Sheets: 2 eggs, 120 g sugar, 5 tablespoons milk, 5 tablespoons oil, 1 packet of baking ammonia (or a teaspoon of ammonia dissolved in lemon juice), zest of one lemon, flour. Cream: 500 ml milk, 3 tablespoons flour, 250 g sugar, juice of one lemon, 250 g margarine, coconut.

 Tags:  snow white cake lemon