Snow White (reloaded)

Name: Snow White (reloaded) - Saveta E.
Ingredients: Sheet 1 or 1 tablespoon of lard (melted and then cooled) 250 g sugar 280 ml milk 1 tablespoon of ammonia (2 sachets) about 700 g flour a pinch of salt Cream 1 pack of butter 70% fat 1 l milk 100 g flo; juice from them For dusting powdered sugar

Dessert - Snow White (reloaded) by Saveta E. - Recipia

Snow White Cake: A Sweet Indulgence for Your Loved One When it comes to pampering someone dear, nothing compares to a cake made with love. Today, I present you with a classic recipe, but with a personal touch that will make your partner's heart race. This is the "Snow White Cake," a dessert with delicate layers and a creamy filling that promises to bring a smile to the face of any loved one. Preparation Time - Preparation time: 30 minutes - Baking time: 15 minutes for the layers, 20 minutes for the cream - Total time: 2 hours and 30 minutes (including cooling time) - Number of servings: 12 Ingredients For the layers: - 1 egg - 1 tablespoon of lard (melted and then cooled) - 250 g sugar - 280 ml milk - 1 tablespoon of ammonia (about 2 packets) - About 700 g flour - A pinch of salt For the cream: - 1 package (about 200 g) butter (70% fat), at room temperature - 1 liter milk - 100 g flour - 300 g powdered sugar - Juice of 2 lemons For dusting: - Powdered sugar Steps for Preparation 1. Preparing the layers Start by preparing the layer mixture. In a large bowl, combine the sugar, egg, lard, and salt. Mix well until homogeneous. Then, gradually add the ammonia, milk, and flour, mixing constantly to avoid lumps. The goal is to achieve a fairly stiff mixture that can be rolled out. Once you have the dough, wrap it in plastic wrap and refrigerate for 2-3 hours. This step is essential as it will make the dough easier to handle. 2. Baking the layers After the dough has chilled, divide it into four equal parts. Roll each portion into a thin layer, measuring about 37x26 cm. You can use parchment paper to prevent the layers from sticking to the work surface. Preheat the oven to 180°C, then reduce the temperature to 160°C once you place the layers inside. Bake each layer for 5-7 minutes until they become lightly golden. Once baked, let them cool on a wire rack. 3. Preparing the cream For the cream, mix the sugar with the flour in a saucepan. Gradually add the milk, stirring continuously to avoid lumps. Place the saucepan over medium heat and stir constantly until the mixture thickens. Once it has thickened, remove it from the heat and add the lemon juice, mixing well. Let the cream cool, then separately, beat the butter with the powdered sugar until it becomes a fluffy cream. Start adding a tablespoon of the cooled cream to the butter mixture, mixing carefully to avoid breaking the cream. 4. Assembling the cake Place the first layer on a serving platter and spread some cream on top. Continue with the second layer, pressing down gently, then add more cream. Repeat this process until the last layer. Cover the cake with plastic wrap and refrigerate overnight. This will allow the flavors to blend harmoniously. 5. Serving When you're ready to serve, cut the cake into portions and dust it with powdered sugar. This cake pairs perfectly with a cup of fragrant tea or a glass of cold milk. It is a perfect dessert for a weekend day or to celebrate beautiful moments in life. Practical Tips - Ammonia: This is the secret ingredient that will give the layers a slightly crispy texture. Make sure to add it, as it will make a difference. - Lard: You can replace lard with butter, but the texture of the layers will not be as fluffy. - Cooling: Allow enough time for the cake to cool and set, as this will enhance the flavors. Nutritional Benefits This cake is not just a sweet indulgence but also a source of energy due to the sugar and milk. A serving will provide a good dose of calcium from the milk and a source of healthy fats from the butter, making it a better choice compared to other processed desserts. Frequently Asked Questions 1. Can I use whole wheat flour? - Yes, but keep in mind that the texture of the layers will be different; they will be denser. 2. How can I store the cake? - Keep the cake in an airtight container in the refrigerator to maintain its freshness. 3. Can it be frozen? - Yes, the cake can be frozen, but it is recommended to portion it before freezing. Possible Variations For an even richer flavor, you can add a splash of vanilla extract to the butter cream or sprinkle coconut on top of the cake before serving. You can also experiment with different citrus types, adding orange juice for a fresh and vibrant flavor. Conclusion Making the "Snow White Cake" is a true art and a gesture of love. With each step, you will see how simple ingredients transform into something truly special. So, put on your chef's hat, prepare this delicacy, and enjoy the sweet moment with your loved one. I look forward to hearing your stories about her reaction to this delicious treat!

Preparation

Dough: In a bowl, we put the sugar, egg, salt, lard and mix, then add the ammonia, milk and flour, little by little, and start mixing well to avoid lumps. When we have obtained a dough firm enough to roll out, we take the dough out of the bowl, wrap it in plastic wrap and let it sit in the fridge for about 2-3 hours. Then we take it out, divide it into 4 equal parts and roll out 4 sheets measuring about 37/26 cm; I rolled them directly on the baking paper and then placed them in the oven tray, as it was bigger and there was no need to bake them on the bottom of the tray. Preheat the oven, then reduce the temperature; they bake very quickly, when they start to brown, take them out of the oven and let them cool, then gently detach them with the help of a wide and long knife to avoid tearing the sheets. Cream: Mix 150 g of sugar with flour, then start diluting with milk, gently to avoid lumps, then place the pot on the heat and stir continuously until it thickens. When it has thickened, remove from heat and add the juice of the two lemons, mix well and place the pot in the sink with cold water to speed up cooling or let it cool somewhere on the balcony. Separately, mix the butter at room temperature with the remaining 150 g of sugar until you get a fluffy cream. Then take a spoonful of the cold cream and mix it with the butter, gently to avoid cutting the cream, continue this until all the cooked cream is mixed with the butter. Assembly: Place the first sheet on a board or tray, spread part of the cream on it, then place the second sheet and press gently, spread cream, the third sheet, press gently, spread the remaining cream and place the last sheet and press. I placed plastic wrap on the work surface, enough to cover the entire cake, then proceeded to assemble it. Finally, I wrapped the cake in foil and put it in the fridge until the next day when I portioned it and dusted it with powdered sugar. Wife, I have pampered you thoroughly... maybe you won't let the little ones eat....

Snow White (reloaded)

Preparation

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