The Snow White Cake with lemon cream is one of those desserts that takes us back to childhood, to moments spent in the kitchen with loved ones. With an attractive appearance and a refined taste, this cake quickly becomes the star of any festive meal, and the combination of fine layers and lemon cream makes it particularly special. This simple, quick, and affordable recipe revives memories and brings us joy, especially during festive times. Let's see how we can prepare it step by step!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 12 hours (including cooling)
Number of servings: 12
Ingredients
For the layers:
- 3 eggs (choose fresh eggs, preferably organic)
- 7 tablespoons of milk (whole milk provides a richer texture)
- 7 tablespoons of sugar (you can use brown sugar for a deeper taste)
- 7 tablespoons of oil (sunflower or canola oil is ideal)
- 1 teaspoon of baking ammonia (dissolved in a little lemon juice for fluffier layers)
- Flour as needed (about 33 tablespoons, but add gradually until you achieve the desired consistency)
- Zest of one lemon (for added flavor)
- 1 teaspoon of vanilla sugar (or you can use natural vanilla sugar)
For the cream:
- 1 liter of milk (fresh milk is essential)
- 8 tablespoons of flour (for a thicker cream, you can use corn flour)
- 7 tablespoons of sugar (adjust according to taste)
- 2 packets of vanilla sugar
- 200 g of butter (at room temperature for better integration)
- Juice of two lemons (for a delicious tart flavor)
- Zest of one lemon (optional, for extra flavor)
Preparing the cake
Step 1: Preparing the layers
1. Beat the eggs: In a large bowl, mix the eggs with both types of sugar (white and vanilla) until they become a creamy, light-colored foam. This will help achieve fluffy layers.
2. Add the wet ingredients: Incorporate the oil and milk into the egg mixture, mixing well.
3. Mix the dry ingredients: In another bowl, combine the flour with the baking ammonia and lemon zest. Gradually add the flour mixture to the wet composition, kneading until you achieve an elastic dough. It should be easy to shape but not too soft.
4. Chill: Form a ball from the dough, wrap it in plastic wrap, and let it chill for about 30 minutes. This will make it easier to roll out the layers.
Step 2: Baking the layers
5. Divide the dough: Once chilled, divide the dough into 3 equal parts.
6. Roll out the layers: On a floured surface, roll each piece of dough into a thin layer, being careful not to tear it.
7. Bake the layers: Preheat the oven to 180°C (medium heat) and bake each layer for 15 minutes or until they turn slightly golden. You will know they are ready when the edges start to lift slightly. Let them cool on a rack.
Step 3: Preparing the cream
8. Prepare the cream base: In a cup, dissolve the flour in a little cold milk, then bring the rest of the milk to a boil along with the sugar. When the milk starts to boil, add the flour mixture, stirring continuously to avoid lumps.
9. Cook the cream: Continue stirring over low heat for about 20 minutes until the cream thickens. Once ready, let it cool completely.
10. Finish the cream: Once the cream has cooled, gradually add the butter, mixing well after each addition. Finally, add the lemon juice and zest, adjusting the amount according to your preferences.
Step 4: Assembling the cake
11. Layer the cream with the layers: On a baking sheet, place the first layer, spread a generous layer of cream, then repeat the process with the next layers. The last layer will remain uncovered.
12. Press the cake: Place a piece of baking paper on top of the last layer, then place a weight (such as a wooden board or some books) to press the cake. This helps meld the flavors and soften the layers. Let the cake chill for 10-12 hours (ideally overnight).
Step 5: Serving the cake
13. Cut and serve: After chilling, cut the cake into squares or rectangles. You can dust with powdered sugar or, for an interesting contrast, with brown sugar. This will add a touch of elegance to your cake.
Tips and tricks
- For a more intense flavor: You can add a few drops of vanilla essence to the lemon cream. This will create a delicious and sophisticated combination.
- Storing the cake: This cake keeps well in the fridge for a few days, but it is recommended to consume it within 3-4 days to enjoy the soft texture of the layers.
- Variations: If you want to diversify the recipe, you can replace the lemon cream with chocolate cream or a fruit mousse.
Nutritional benefits
The Snow White Cake with lemon cream is not only a delight but also a source of energy. The eggs provide protein, and lemon is rich in vitamin C, helping to strengthen the immune system. Additionally, butter and milk provide healthy fats and calcium.
Ideal pairings
This delicious cake pairs perfectly with a cup of mint tea or freshly squeezed lemonade with mint. If you prefer something stronger, a glass of aromatic white wine will perfectly complement the lemon flavor.
Frequently asked questions
1. Can I use a different type of sugar?
Yes, you can experiment with brown sugar or natural sweeteners, but make sure to adjust the quantity according to the desired sweetness.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and use tarter lemons for a pleasant contrast.
3. What do I do if the cream curdles?
If you notice that the cream has curdled, continue to stir vigorously over low heat. Adding a bit of warm milk can help restore the texture.
The Snow White Cake with lemon cream is a classic recipe but with personality. A perfect blend of tradition and innovation, this cake will surely become a favorite in your home. I wish you much success in preparing it and hope you enjoy delicious moments with your loved ones!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 12 hours (including cooling)
Number of servings: 12
Ingredients
For the layers:
- 3 eggs (choose fresh eggs, preferably organic)
- 7 tablespoons of milk (whole milk provides a richer texture)
- 7 tablespoons of sugar (you can use brown sugar for a deeper taste)
- 7 tablespoons of oil (sunflower or canola oil is ideal)
- 1 teaspoon of baking ammonia (dissolved in a little lemon juice for fluffier layers)
- Flour as needed (about 33 tablespoons, but add gradually until you achieve the desired consistency)
- Zest of one lemon (for added flavor)
- 1 teaspoon of vanilla sugar (or you can use natural vanilla sugar)
For the cream:
- 1 liter of milk (fresh milk is essential)
- 8 tablespoons of flour (for a thicker cream, you can use corn flour)
- 7 tablespoons of sugar (adjust according to taste)
- 2 packets of vanilla sugar
- 200 g of butter (at room temperature for better integration)
- Juice of two lemons (for a delicious tart flavor)
- Zest of one lemon (optional, for extra flavor)
Preparing the cake
Step 1: Preparing the layers
1. Beat the eggs: In a large bowl, mix the eggs with both types of sugar (white and vanilla) until they become a creamy, light-colored foam. This will help achieve fluffy layers.
2. Add the wet ingredients: Incorporate the oil and milk into the egg mixture, mixing well.
3. Mix the dry ingredients: In another bowl, combine the flour with the baking ammonia and lemon zest. Gradually add the flour mixture to the wet composition, kneading until you achieve an elastic dough. It should be easy to shape but not too soft.
4. Chill: Form a ball from the dough, wrap it in plastic wrap, and let it chill for about 30 minutes. This will make it easier to roll out the layers.
Step 2: Baking the layers
5. Divide the dough: Once chilled, divide the dough into 3 equal parts.
6. Roll out the layers: On a floured surface, roll each piece of dough into a thin layer, being careful not to tear it.
7. Bake the layers: Preheat the oven to 180°C (medium heat) and bake each layer for 15 minutes or until they turn slightly golden. You will know they are ready when the edges start to lift slightly. Let them cool on a rack.
Step 3: Preparing the cream
8. Prepare the cream base: In a cup, dissolve the flour in a little cold milk, then bring the rest of the milk to a boil along with the sugar. When the milk starts to boil, add the flour mixture, stirring continuously to avoid lumps.
9. Cook the cream: Continue stirring over low heat for about 20 minutes until the cream thickens. Once ready, let it cool completely.
10. Finish the cream: Once the cream has cooled, gradually add the butter, mixing well after each addition. Finally, add the lemon juice and zest, adjusting the amount according to your preferences.
Step 4: Assembling the cake
11. Layer the cream with the layers: On a baking sheet, place the first layer, spread a generous layer of cream, then repeat the process with the next layers. The last layer will remain uncovered.
12. Press the cake: Place a piece of baking paper on top of the last layer, then place a weight (such as a wooden board or some books) to press the cake. This helps meld the flavors and soften the layers. Let the cake chill for 10-12 hours (ideally overnight).
Step 5: Serving the cake
13. Cut and serve: After chilling, cut the cake into squares or rectangles. You can dust with powdered sugar or, for an interesting contrast, with brown sugar. This will add a touch of elegance to your cake.
Tips and tricks
- For a more intense flavor: You can add a few drops of vanilla essence to the lemon cream. This will create a delicious and sophisticated combination.
- Storing the cake: This cake keeps well in the fridge for a few days, but it is recommended to consume it within 3-4 days to enjoy the soft texture of the layers.
- Variations: If you want to diversify the recipe, you can replace the lemon cream with chocolate cream or a fruit mousse.
Nutritional benefits
The Snow White Cake with lemon cream is not only a delight but also a source of energy. The eggs provide protein, and lemon is rich in vitamin C, helping to strengthen the immune system. Additionally, butter and milk provide healthy fats and calcium.
Ideal pairings
This delicious cake pairs perfectly with a cup of mint tea or freshly squeezed lemonade with mint. If you prefer something stronger, a glass of aromatic white wine will perfectly complement the lemon flavor.
Frequently asked questions
1. Can I use a different type of sugar?
Yes, you can experiment with brown sugar or natural sweeteners, but make sure to adjust the quantity according to the desired sweetness.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and use tarter lemons for a pleasant contrast.
3. What do I do if the cream curdles?
If you notice that the cream has curdled, continue to stir vigorously over low heat. Adding a bit of warm milk can help restore the texture.
The Snow White Cake with lemon cream is a classic recipe but with personality. A perfect blend of tradition and innovation, this cake will surely become a favorite in your home. I wish you much success in preparing it and hope you enjoy delicious moments with your loved ones!