Snow White Cake

Name: Snow White Cake - Zina D.
Ingredients: Sheets 10 tablespoons milk 10 tablespoons oil 10 tablespoons sugar 2 eggs 1 packet of ammonia flour as needed; about 500; 550 g Cream 1 l milk 8 tablespoons flour 6; 7 tablespoons sugar zest and juice of one larger lemon 200 g butter

Dessert - Snow White Cake by Zina D. - Recipia

Lemon cream cake, also known as Snow White, is one of the classic cakes with delicate layers and fine cream. I made it using a recipe I already knew, but I rolled out the layers directly on parchment paper, which makes the process a bit easier. The cream made with milk, butter, and lemon needs time to set, so the cake is left in the fridge until the next day. Quick info Total time: not specified; the cake must stay in the fridge until the next day Preparation time: not specified Baking time: approximately 15 minutes for each layer Servings: the number depends on the size of the cut pieces Difficulty: medium Recipe type: homemade cake with layers and lemon cream Ingredients For the layers 10 tablespoons milk 10 tablespoons oil 10 tablespoons sugar 2 eggs 1 sachet of ammonia, extinguished with lemon juice Sifted flour, about 500-550 g, or as needed For the lemon cream 1 l milk 8 tablespoons flour 6-7 tablespoons sugar Zest and juice of one large lemon 200 g soft butter, left at room temperature For finishing Powdered sugar, for sprinkling Preparation method 1. Preparing the dough for layers Place the eggs in a bowl and mix them with the sugar. Gradually add the oil, like for mayonnaise, while mixing. Continue mixing until the composition becomes homogeneous. Pour in the milk and incorporate it. Finally, add the ammonia extinguished with lemon juice, then start adding the sifted flour. Knead until you obtain a dough that no longer sticks to your hands. The amount of flour may vary slightly, so it is better to add it gradually. The recipe requires about 500-550 g. 2. Rolling out and baking the layers Divide the dough into three equal parts. Cut three pieces of parchment paper to the size of the tray in which you will bake the layers. Roll out each piece of dough directly on the parchment paper. Prick the layer in several places with a fork. This step helps the layer to bake evenly. The oven must be preheated. Bake each layer for about 15 minutes until it turns a nice golden brown. The time may vary depending on the oven, so watch especially for the color of the layer. Remove the baked layer and let it cool. After it has cooled, remove the parchment paper. Do the same with the other two pieces of dough. 3. Preparing the cream Mix the flour with the sugar in a saucepan. Start adding the milk gradually while continuously mixing to avoid lumps. Once you have well diluted the mixture, pour in the remaining milk and homogenize. Place the saucepan on the heat and stir until the composition begins to thicken. When the cream has a denser consistency, remove the saucepan from the heat. Add the lemon zest and juice, then cover the cream with plastic wrap placed directly on its surface. This way, it will not form a crust while cooling. Let the cream cool. It can be slightly warm when you add the butter, but it should not be hot. Gradually add the soft butter at room temperature in several batches. Mix after each addition until you obtain a fine and fluffy cream. 4. Assembling the cake Line the tray in which you baked the layers with plastic wrap. Place the first layer, spread a layer of cream, then place the second layer. Continue with another layer of cream and finish with the last layer. Be careful to place the layers as straight as possible so that the cake presses evenly. Place a wooden board or a plate of the same size on top of the tray and place a weight on it. Put the tray in the fridge and let the cake sit until the next day. The next day, cut the cake into pieces and sprinkle it with powdered sugar. Why I make the recipe often I love it because it is a simple cake with common ingredients, but it changes a lot after it sits in the fridge. The layers soften from the cream and become easier to cut, while the lemon flavor balances the butter cream well. The fact that the layers are baked separately takes a little time, but rolling them out directly on the parchment paper makes the process easier. Additionally, the cake keeps well in the fridge and can be prepared a day in advance. Tips The flour for the dough should be sifted and added gradually. The dough should be non-sticky, but there is no need to overload it with more flour than necessary. Roll out the layers directly on the parchment paper cut to the size of the tray. It is simpler than moving a thin layer of dough from the work surface to the tray. Prick each layer with a fork before baking. Let the layers cool before removing them from the parchment paper. If they are still very hot, they can break more easily. The cream should be sufficiently cool before adding the butter. If it is too hot, the butter may melt and the cream will not have the same consistency. For a lump-free cream, add the milk gradually over the flour and sugar mixture, do not pour it all at once. Pressing and the time spent in the fridge are important. The cake cuts better the next day after the layers have absorbed some cream. Substitutions No substitutions are indicated in the original recipe for ammonia, butter, or milk. For the closest result, it is preferable to use the mentioned ingredients. The butter must be soft, at room temperature, to incorporate correctly into the cooled cream. Variations The recipe can be made in double quantities if a larger cake is desired, but the quantities presented here are for the simple version. The lemon flavor can be adjusted only from the zest and juice, depending on how intense the flavor of the lemon used is. The recipe calls for the zest and juice of one larger lemon. Serving ideas Cut the cake into pieces after it has been in the fridge overnight and sprinkle each piece with powdered sugar. It can be served cold, directly from the fridge. Frequently asked questions Why are the layers baked on the bottom of the tray? The layers are rolled out on the bottom of the tray to be easier to remove after baking and to have equal sizes. In this variant, the parchment paper helps in their removal. How long should the cake stay in the fridge? The cake should be left in the fridge until the next day. The source does not specify an exact number of hours, but it needs this time for the layers to soften and the layers to settle. Can I put the butter in the hot cream? No. The cream should be allowed to cool and can be at most warm when you add the butter. The butter must be soft, at room temperature. How do I avoid lumps in the cream? First mix the flour and sugar, then add the milk gradually while continuously mixing. After you obtain a homogeneous composition, add the rest of the milk. When do I remove the parchment paper from the layers? The paper is removed after the baked layers have cooled. If you try to take it off while the layer is still very hot, it may break. Nutritional values The values are estimated and refer to the entire cake, as the number of servings and the size of the pieces are not specified. Depending on the exact amount of flour, sugar, and oil used, the cake has approximately: 6,300-6,700 kcal in total 800-850 g carbohydrates 100-115 g proteins 325-345 g fats For one piece, the values depend on how many servings are cut. If the cake is divided into 20 pieces, one serving would have approximately 315-335 kcal, 40-43 g carbohydrates, 5-6 g proteins, and 16-17 g fats. These are indicative values, not an exact nutritional calculation. Storage and reheating Keep the cake covered in the fridge. It needs the fridge for both the milk and butter cream, as well as to maintain its shape. It is not reheated. It is served cold, after being in the fridge and having softened sufficiently.

Snow White Cake

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