februarie 08, 2017

Snow white cake is a layered cake with lemon and vanilla cream, very popular in Romania.
It’s a cake from our childhood, a recipe sent from generation to generation.
Snow White cake is an absolutely delicious cake, creamy and tender.
The most difficult part of this recipe is to roll the dough as thin as possible, but after the first sheet it will be easier :). It totally worth the effort because the result is extremely delicious!
After the preparation, you must cover the cake with plastic wrap and put it in the fridge for at least 6 hours, over night is even better. This step is important for tenderizing the cake.
I used a 27/35cm baking tray.

Ingredients for Snow White cake:

For sheets:
- 500-550gr flour
- 2 eggs
- 8 tablespoons sugar
- 10 tablespoons milk
- 9 tablespoons vegetable oil
- 1 teaspoon baking ammonia (ammonium carbonate)
- 1 teaspoon lemon juice (or vinegar)
- a pinch of salt
For cream:
- 1l milk
- 2 eggs
- vanilla flavor
- 8 tablespoons flour
- 8 tablespoons sugar
- a pinch of salt
- 1-2 lemons (juiced)
- 200gr butter, soft
Coconut flakes to sprinkle over the cake.

Instructions for Snow White sheets:

Place in a large bowl the 2 eggs, 8tbs sugar, a pinch o salt, 10 tbs milk ant 9tbs vegetable oil. Mix well until combined.
Place 1 teaspoon baking ammonia (ammonium carbonate) in a small recipient and pour 1 teaspoon lemon juice (or vinegar) over. It will make bubbles :)
Pour this ammonia mixture over the other ingredients and mix until incorporated.
Add flour, gradually, and mix to incorporate. 
When the dough becomes too thick to mix, start kneading the dough until the whole flour is incorporated. You must obtain a smooth dough, which doesn’t stick to your hand. If the dough is too sticky, you can add more flour (up to 550gr in total)
Cover the dough with plastic wrap and let it rest for 20-30 minutes.
Meanwhile, place the baking tray onto parchment paper and draw its shape. Make four pieces. It will help you to roll the dough.

Divide the dough into 4 equal pieces.
Place 1 piece of dough onto the prepared parchment paper (with the baking tray shape drawn on it). Using a roller, roll the dough as thin as possible, by following the drawing. Sprinkle some flour as many times as you see that the dough becomes sticky. You should obtain a 27/35cm rectangular sheet.
Prick the dough with a fork, not here and there, everywhere. Otherwise it will make lumps in the oven.
Now take the parchment paper with the cake sheet on it and place it on the backside of the baking tray. It’s very fragile after baking and it will be easier to remove it from the baking tray.
Repeat with the remaining 3 pieces of dough.
Bake at 180ºC for 7-8 minutes or until the cake sheet changes color around the edges.
Instructions for cream:
Keep 150ml cold milk. Warm the rest of the milk until it becomes hot.
Mix together 2 eggs, sugar and a pinch o salt. Add the cold milk and incorporate
Add the flour, gradually, and mix to incorporate.
Pour the hot milk, gradually, and whisk.
Place on medium heat and cook until thickens, stirring continuously. Wait until starts to make bubbles.
Remove from heat and add the vanilla flavor. Let cool.
Add lemon juice from 1-2 lemons, by the taste. Mix until combined.
Add the butter, soft, and mix until incorporated.
Instructions for assembling the Snow White cake
Line the baking tray (used to bake the sheets) with plastic wrap. Place 1 cake sheet into the tray and cover with 1/4 of cream.
Continue with the rest of the cake sheets and the rest of the cream. The last layer is cream.
Sprinkle coconut flakes and cover with plastic wrap. Place a chopping board over the cake and place something heavy on top (a pack of rice, a bottle of milk) to press the cake.
Put in the fridge for at least 6 hours, over night is even better.
Remove the plastic wrap and cut into your favorite shape.

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