Cake "Snow White" with lemon cream

The "Snow White" cake with lemon cream is a classic delight that enchants with its finesse and refined taste. Ideal for festive meals, but also for moments of indulgence with loved ones, this cake brings together thin layers of delicate dough and creamy lemon filling, offering an unparalleled culinary experience. I will guide you step by step in preparing this recipe, accompanied by practical tips and useful advice to achieve a perfect result.

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

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

Ingredients for cream:
- 1 liter milk
- 8 tablespoons flour
- 7 tablespoons sugar
- 2 packets vanilla sugar
- 1 package butter (200 g), at room temperature
- Juice of two lemons
- Zest of one lemon (optional, for a more intense flavor)

Step-by-step preparation:

Step 1: Preparing the dough
In a large bowl, start by beating the eggs together with the two types of sugar, using a mixer or a whisk. Add the milk, oil, the extinguished ammonia with lemon juice, lemon zest, and vanilla sugar. Mix well until you obtain a homogeneous composition.

Then, gradually add the flour until the dough becomes elastic and no longer sticks to your hands. Form a ball from the dough and cover it with plastic wrap or a damp towel. Let it rest in the refrigerator for 30 minutes. This step is essential to obtain tender and easy-to-roll layers.

Step 2: Dividing and rolling the dough
After the dough has rested, divide it into three equal parts. Place one part on a floured surface and start rolling it out with a rolling pin until it reaches a thickness of about 3 mm. It is important to use enough flour to avoid sticking, but do not overdo it, as too much flour can make the layers tough.

Step 3: Baking the layers
Preheat the oven to 180°C (medium heat). Place each layer of dough on a baking tray lined with parchment paper and bake them one at a time for about 15 minutes, or until they turn golden. Make sure not to leave them too long, as the layers should remain tender and easy to fill.

Step 4: Preparing the cream
In another bowl, dissolve the flour in 250 ml of milk from the 1 liter. In a saucepan, put the rest of the milk together with the sugar and bring it to a boil. When the milk starts to boil, add the milk and flour mixture, continuously stirring with a whisk to avoid lumps. Continue to stir over low heat for about 20 minutes, until the cream thickens.

After the cream has boiled, let it cool completely. Once cooled, incorporate the butter cut into cubes, mixing well to obtain a smooth and homogeneous cream. Add the lemon juice and, optionally, the lemon zest for an extra flavor.

Step 5: Assembling the cake
On a platter, place the first layer of dough and spread a generous layer of lemon cream. Continue with the second layer, followed by another layer of cream, and finish with the last layer. Cover the cake with parchment paper and place a wooden board or some books on top to press it down. This step helps the cream absorb into the layers, making them softer and more flavorful.

Let the cake chill in the refrigerator for 10-12 hours to develop its flavor and soften.

Step 6: Serving
After it has been in the fridge, cut the cake into portions and dust it with powdered sugar or brown sugar for a more rustic appearance. The "Snow White" cake with lemon cream is served cold, making it perfect alongside a fragrant tea or a natural apricot syrup. This detail adds a note of freshness and balance to the taste.

Chef's tip
If you want to experiment with flavors, you can add a few drops of vanilla essence to the lemon cream or replace the lemons with oranges for a different citrus variation. Also, for a crunchy texture, you can add some roasted almonds or chopped nuts between the layers of cream.

Nutritional benefits
The "Snow White" cake provides calcium from milk and vitamins from eggs and lemons. Although it is a dessert that contains sugar, it is a healthier choice compared to other commercial cakes, due to the natural ingredients and the absence of additives.

Frequently asked questions
1. Can I replace the oil with butter?
Yes, but it is important to adjust the quantity since butter is denser. Use about 5 tablespoons of melted butter.

2. How can I make the cream less sweet?
You can reduce the amount of sugar in the cream, depending on your preferences. You can also add more lemon juice to balance the sweetness.

3. Where can I use the leftover layers?
The leftover cake layers can be used to create cakes with various fillings, such as chocolate cream or fruit.

The "Snow White" cake with lemon cream is more than just a dessert; it is a cooking experience that brings joy and indulgence in every bite. So, embrace this recipe and enjoy the moments spent in the kitchen!