Snow White Cake with Lemon Cream

Snow White Cake with Lemon Cream: A Delicious Indulgence

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

Discover the magic of a cake that combines the delicacy of fluffy layers with the refreshing aroma of lemon cream! Snow White Cake is a classic dessert brought to life through a simple and quick recipe, perfect for any occasion. This cake not only looks splendid but is also incredibly tasty, with a perfect balance of sweet and tangy flavors, thanks to the lemon. Whether you're preparing it for a gathering with friends or a family celebration, it will surely be appreciated by everyone!

The history of Snow White Cake is fascinating; over time, it has evolved, drawing inspiration from various culinary cultures while always maintaining its elegant and refined character. This recipe stands out for its simplicity of ingredients as well as the preparation technique, which results in an incredibly fine texture and unforgettable flavor.

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

For the cream:
- 1 liter of milk
- 8 tablespoons of flour
- 6 tablespoons of sugar
- 200 g of butter (at room temperature)
- Juice and zest of one lemon

Making the Snow White Cake is a simple process but requires a bit of patience. Each step is important to achieve a perfect result, so get ready to face the challenge with a smile!

Step by Step:

1. Preparing the Dough
Start by taking a large bowl. Add the eggs, sugar, milk, oil, salt, and baking powder dissolved in a little lemon juice. Use a mixer or a whisk to combine the ingredients until they become homogeneous. It is important that all ingredients are at room temperature to obtain a uniform dough.

2. Adding the Flour
Gradually add the flour, mixing after each addition until you obtain a non-sticky dough. A useful trick is to use a silicone spatula to scrape the edges of the bowl, ensuring that no ingredients remain unincorporated. Once the dough is formed, let it rest for 30 minutes. This resting time is essential to allow the gluten to relax, making the layers easier to roll out.

3. Preparing the Lemon Cream
In a saucepan, combine the flour, sugar, zest, and lemon juice. Gradually add the milk, continuously mixing with a whisk to prevent lumps from forming. Once you have a smooth paste, place the saucepan over low heat and stir constantly until the cream thickens. This step may take a few minutes, so be patient! When the cream is ready, cover it with plastic wrap, pressing it directly onto the surface of the cream to prevent a crust from forming.

4. Baking the Layers
Divide the dough into three equal parts. Roll out each part into a rectangular layer, as evenly as possible, and place each layer on a piece of parchment paper. Use a fork to poke holes in the layers; this will prevent them from puffing up during baking. Bake each layer on the bottom of a tray at medium heat for about 10 minutes or until they turn slightly golden but remain fluffy to the touch.

5. Assembling the Cake
Once the layers and cream have cooled, start assembling the cake. Place the first layer on a strip of plastic wrap, cover with 1/3 of the lemon cream, and place the second layer on top, pressing gently to ensure they stick together. Continue this process with the remaining layers and cream. It is recommended to finish with a layer of cream on top, which will give the cake an elegant appearance.

6. Chilling the Cake
Wrap the cake in plastic wrap and refrigerate for at least 6 hours, but ideally, leave it overnight. This chilling period allows the flavors to meld and gives the cake a wonderful texture.

7. Serving
When you are ready to serve, cut the cake into generous portions. You can serve it plain or with a dollop of freshly whipped cream. Enhance its appeal with a few thin slices of lemon or a dusting of powdered sugar on top.

Nutritional Benefits:
This cake is not only delicious but also a source of energy thanks to the carbohydrates from the flour and sugar. The lemon provides a boost of vitamin C, essential for the immune system. Additionally, the butter adds healthy fats that help with vitamin absorption.

Frequently Asked Questions:

1. Can I use another type of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour for a healthier version.

2. How can I make the cream less sweet?
You can reduce the amount of sugar in the cream or add more lemon juice for a tangier flavor.

3. What other flavors can I add?
For a different note, you can add a few drops of vanilla or almond extract to the cream.

4. How can I store the cake?
The cake keeps well in the fridge, covered with plastic wrap, for 3-5 days.

Complementary Recipes:
This cake pairs perfectly with a cup of fragrant tea or a strong espresso. You can also serve it alongside a fresh fruit salad for a contrast of textures and flavors.

Tips and Suggestions:
To achieve the perfect layers, make sure not to overbake them. A fluffy and moist layer is ideal for absorbing the cream. Also, use high-quality butter for a richer and creamier cream.

The Snow White Cake with Lemon Cream is an excellent choice for any special occasion. I hope this recipe inspires you to unleash your creativity in the kitchen. Enjoy!