Snow White Cake with Lemon Cream

Snow White Cake with Lemon Cream

If you're looking for a quick and refined dessert, the Snow White Cake with Lemon Cream is the perfect choice. This recipe combines the softness of the layers with a delicate lemon cream that will delight your senses. It's an ideal dessert for any occasion, from a family meal to a party with friends. Plus, it's easy to prepare, and the final result will surely impress everyone.

Preparation time: 30 minutes
Baking time: 45 minutes (15 minutes for each layer)
Resting time: 10-12 hours
Number of servings: 12-16 servings

Necessary ingredients

For the layers:
- 3 eggs
- 7 tablespoons milk
- 7 tablespoons sugar
- 7 tablespoons oil
- 1 teaspoon extinguished ammonia (in a teaspoon of lemon juice)
- Flour as needed (about 33 tablespoons)
- Zest of one lemon
- 1 teaspoon vanilla sugar

For the cream:
- 1 liter milk
- 8 tablespoons flour
- 7 tablespoons sugar
- 2 packets of vanilla sugar
- 1 pack of butter (200 g)
- Juice of 2 lemons
- Zest of one lemon (optional)

Preparing the Cake

Step 1: Preparing the dough for the layers

Start by mixing the eggs with both types of sugar (regular sugar and vanilla sugar) until the mixture becomes fluffy and light yellow. Gradually add the milk and oil, continuing to mix. This step is essential for achieving a light texture for the layers.

Once all the ingredients are incorporated, extinguish the ammonia in the lemon juice and add it to the mixture. Then, begin to gradually incorporate the flour until you obtain a smooth and soft dough. Form a ball from the dough, wrap it in plastic wrap, and let it chill for 30 minutes. This step helps to firm up the dough and makes the layers easier to roll out.

Step 2: Dividing and rolling out the dough

After the dough has chilled, divide it into 3 equal parts. Use a floured surface to roll each part into a thin layer. Make sure the layers are evenly rolled out so they bake evenly.

Step 3: Baking the layers

Preheat the oven to 180°C. Place each layer on a baking tray lined with parchment paper and bake them, one at a time, for about 15 minutes or until they become lightly golden. It is important to monitor the layers, as each oven bakes differently.

Step 4: Preparing the cream

For the cream, dissolve the flour in a cup of cold milk and bring the rest of the milk to a boil with the sugar. When the milk starts to boil, add the flour and milk mixture. Stir continuously over low heat for about 20 minutes until the cream thickens. Once boiled, let it cool.

When the cream is cool, add the butter, cut into cubes, mixing until smooth. Finally, add the lemon juice and zest, which will provide a fresh and aromatic taste.

Step 5: Assembling the cake

Place the first layer on a platter, spread a generous layer of cream, then add the second layer. Continue alternating between layers and cream, finishing with the last layer. Cover the cake with a piece of parchment paper and place a wooden board or a few books on top to press it down. This step will help the layers soften and blend perfectly with the cream.

Step 6: Cooling and serving

Let the cake chill for 10-12 hours, ideally overnight. This resting time is essential for achieving a fine and flavorful texture. Once the cake has cooled, cut it into servings and dust with powdered sugar or brown sugar, according to your preferences.

Useful Tips

- Ingredient Variations: You can experiment with different types of sugar (e.g., coconut sugar or natural sweeteners) to adapt the recipe to your preferences.
- Flavoring: Add a few drops of vanilla essence to the cream for an even more intense flavor or you can replace the lemon with orange.
- Serving: This cake pairs wonderfully with a fruit tea or fresh lemonade, enhancing the citrus flavors.

Nutritional Benefits

This cake contains simple yet nutrient-rich ingredients. Eggs are an excellent source of protein, and milk provides essential calcium. Lemon adds vitamin C, beneficial for the immune system. Although it is a dessert, its fresh taste and natural ingredients make it a healthier choice than many other store-bought cakes.

Frequently Asked Questions

1. Can I replace the milk with a plant-based alternative? Yes, you can use almond or soy milk, but make sure your choice is unsweetened to maintain the balance of sweetness in the recipe.
2. How long does the cake last? The cake can be stored in the refrigerator for up to 5 days, but it is best consumed within the first 2-3 days.
3. Can the cake be frozen? It is recommended not to freeze the cream cake, as the texture may change upon thawing. If you want to prepare it in advance, you can freeze the layers and assemble them as needed.

The Snow White Cake with Lemon Cream is a dessert that brings a touch of joy to every day. Regardless of the occasion, this simple and delicious recipe will always be a hit. Try it and let yourself be carried away by its fresh and creamy flavors!

 Ingredients: Ingredients 3 sheets: 3 eggs, 7 tablespoons of milk, 7 tablespoons of sugar, 7 tablespoons of oil, 1 teaspoon of extinguished ammonia (in a little lemon juice), flour as needed (33 tablespoons), zest of one lemon, 1 teaspoon of vanilla sugar. Cream ingredients: one liter of milk, 8 tablespoons of flour, 7 tablespoons of sugar, 2 packets of vanilla sugar, one package of butter (200 gr), juice of two lemons, zest of one lemon (optional).