Snow White Cake with Lemon Cream
The Snow White Cake with lemon cream is made from delicate layers and a cooked cream flavored with lemon zest and juice. The dough is prepared quickly, but the cake needs at least a few hours in the refrigerator for the layers to soften and bind well with the cream. It is important to let the layers cool before assembling and to spread the cream as evenly as possible. Quick Info Preparation time: about 30 minutes, plus time for rolling out the layers and preparing the cream Resting time: 30 minutes for the dough Baking time: about 10 minutes for each layer Cooling time: at least 6 hours, ideally until the next day Total time: at least 7 hours, depending on how long cooling and assembly take Servings: the number depends on the size of the layers and how the cake is cut Difficulty: medium Recipe type: homemade cake with layers and lemon cream Ingredients For the layers 10 tablespoons of milk 10 tablespoons of oil 10 tablespoons of sugar 2 eggs 1 teaspoon of baking powder A pinch of salt 500-550 g of flour A little lemon juice, to extinguish the baking powder For the cream 1 liter of milk 8 tablespoons of flour 6 tablespoons of sugar 200 g of butter Juice and zest of 1 lemon Preparation method 1. Prepare the dough for the layers Put the eggs, sugar, milk, oil, and salt in a bowl. Mix until the sugar starts to dissolve. Add the baking powder extinguished with a little lemon juice, then start incorporating the flour gradually. Do not add all the flour at once. The exact amount may vary slightly, so stop when you get a non-sticky dough that can be worked and rolled out. The dough should not be too hard. Cover it and let it rest for about 30 minutes. During this time you can prepare the cream. 2. Boil the lemon cream Put the flour, sugar, grated zest, and lemon juice in a pot. Gradually pour in the milk while stirring continuously until you get a lump-free paste at first. Then add the rest of the milk, stirring constantly. Place the pot over low heat and continue to stir with a whisk until the cream thickens. Do not leave the mixture unattended as it can easily stick to the bottom of the pot. When the cream is ready, cover it with plastic wrap placed directly on its surface. The wrap must touch the cream to prevent a crust from forming. Let the cream cool. 3. Divide and roll out the dough Divide the dough into three equal parts. Roll each piece into a rectangular layer. Try to keep the same size for all three layers so that the cake has as even edges as possible. Place each layer on a piece of parchment paper and poke it here and there with a fork. This step helps the layers not to puff up during baking. 4. Bake the layers Bake the layers on the bottom of a tray, over medium heat, for about 10 minutes each. They are done when they turn slightly colored but still remain soft and fluffy to the touch. Do not overbake them. If they brown too much or become hard, they will soften more slowly after adding the cream. Let the layers cool before assembling. 5. Finish the cream When the boiled cream has cooled enough not to be hot, gradually add the butter, one tablespoon at a time. Mix after each addition until the butter is completely incorporated, then continue with the next tablespoon. The cream should be cold or just slightly warm before adding the butter. If it is too hot, the butter may melt and the cream may lose its texture. 6. Assemble the cake Place the first layer on a piece of plastic wrap. Spread about a third of the cream on top, then place the second layer and gently press down with your palm to stick it to the cream. Continue with another layer of cream and the third layer. Use the remaining cream for the top of the cake if you want to finish with a layer of cream as specified in the recipe. Wrap the cake in plastic wrap and place it in the refrigerator for at least 6 hours. It is best to leave it until the next day. During this time, the layers absorb moisture from the cream and become tender. Why I make this recipe often It is a simple cake in terms of ingredients, but with a pleasant texture after being chilled. The lemon cream balances the sweetness of the layers, and the cake can be prepared a day in advance, which is useful when you need a dessert ready to serve. It cuts better after a long cooling than immediately after assembly. Tips Respect the cooling time. The layers are not meant to be served immediately after assembly; they need time to soften. Roll out the layers as close in size as possible. If one is larger than the others, you can slightly adjust the edges after the cake has cooled, but it is easier to roll them out evenly from the beginning. Poke the layers with a fork before baking. The holes should be made from place to place, not too frequently. Add the butter only after the cream is no longer hot. The butter incorporates better gradually, not all at once. The cream should be stirred continuously while on the heat. Low heat gives you more control and reduces the risk of it sticking. Substitutions In this recipe, the milk in the dough and cream plays an important role for consistency, and replacing it can change the texture of the layers and cream. For a result as close to the original as possible, use milk and butter as listed in the ingredients. Do not replace the butter with oil in the cream. The cream is finished with butter after cooling, and it contributes to its texture and flavor. Variations The amount of lemon zest and juice can be adjusted depending on how intense you want the lemon flavor to be, without changing the other ingredients. You can spread the cream in all three layers or keep one layer for the surface. In the recipe version, the cake is finished with cream on top. Serving ideas Cut the cake after it has been in the refrigerator for at least 6 hours, ideally the next day. It can be served plain, cut into rectangles. For cleaner slices, use a sharp knife and wipe the blade between cuts. Frequently asked questions Why should the dough rest for 30 minutes? Resting makes the dough easier to roll out and allows you to prepare the cream before baking the layers. Do not skip this time, especially if the dough seems slightly elastic. How long should the layers be baked? Each layer is baked for about 10 minutes over medium heat. It should turn slightly colored but remain soft to the touch. If they are overbaked, they will become hard and will soften more slowly with the cream. Can I put the butter in the hot cream? It is not recommended. Let the cream cool enough not to be hot to the touch, then gradually incorporate the butter. If the cream is too hot, the butter may melt. When can the cake be cut? After at least 6 hours in the refrigerator, but the texture is better if the cake stays until the next day. The layers need this time to absorb the cream and become tender. What do I do if the layers are not exactly the same size? Place them as well as possible one over the other and, if necessary, adjust the edges after the cake has cooled. Small differences do not affect the taste or texture. Nutritional values The values below are estimates. The calculation is made for about 12 servings and may vary depending on the exact amount of flour used, the type of milk, the size of the eggs, and the thickness of each slice. For one serving, the estimate is about 530-550 kcal. Proteins: about 8-9 g Carbohydrates: about 55-60 g Fats: about 28-30 g The cake contains a significant amount of fat due to the oil in the layers and the 200 g of butter in the cream. The values do not replace a nutritional calculation made with weighed products and the exact labels of the ingredients used. Storage and reheating Keep the cake covered in the refrigerator. It can be consumed cold or left a little at room temperature before serving, but it does not need to be reheated. Since it contains cream with milk and butter, do not keep it at room temperature for long periods. The cake stores well in the refrigerator for a few days, and the layers become more tender as they absorb the cream. Cover it with plastic wrap so that the surface does not dry out and does not absorb odors from the refrigerator.
Preparation
In a bowl, mix the eggs, sugar, milk, oil, salt, and baking powder dissolved in a little lemon juice. Then add the flour gradually until you obtain a non-sticky dough. Let the dough rest for half an hour while you prepare the cream. In a saucepan, combine the flour, sugar, lemon zest, and juice, then gradually pour in the milk until you achieve a paste, continuing to add milk while stirring continuously. Place the saucepan over low heat and whisk until the cream thickens. Cover with plastic wrap, pressing it gently against the surface of the cream to prevent a crust from forming. Divide the dough into three equal parts and roll out three rectangular sheets of the same size if possible, placing them on separate sheets of parchment paper and pricking them with a fork in several places to prevent puffing during baking. Bake on the bottom of a tray at medium heat for 10 minutes or until slightly colored but still fluffy to the touch. When the cream has cooled enough not to burn your fingers, add the butter one tablespoon at a time and mix until fully incorporated. Once the sheets and cream have cooled, place the first sheet on a strip of plastic wrap, cover with 1/3 of the prepared cream, and place the second sheet on top, gently pressing with your palm to stick them together. Repeat this process with the remaining sheets and cream. I finished with a layer of cream on top. Wrap the cake in plastic wrap and refrigerate for at least 6 hours or until the next day. ENJOY!!!
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