Snow White Cake Recipe: Step by Step

The recipe for Snow White cake appears in any discussion about sweets of the past. You would find it on the holiday table, next to cakes and cookies, waiting its turn to be cut and enjoyed. The thin sheets, sour cream and the tenderizing time were part of its charm. If you decided to make Snow White cake, I'm glad – it means you want to rediscover the taste of childhood. And I'm sure it will turn out perfectly! It's not difficult, you just need a little patience, but the result is well worth it. Let's move on to the recipe!

Required ingredients

For sheets:

• 150ml milk
• 150g sugar
• 100ml oil
• 2 eggs
• 500g flour
• 1 teaspoon cake ammonia or 1 ½ teaspoon baking powder
• 1 pinch of salt
  

For the cream:

• 1 liter of milk
• 200g butter
• 60-70 g flour
• juice of 1-2 lemons
• grated zest of 1 lemon
• 80g sugar
• 1 sachet vanilla sugar
  

Preparation method

1. Preparing the sheets for the Snow White cake

We start with the puff pastry, which must be elastic and easy to stretch.

1. In a large bowl, beat the eggs with the sugar , then add the milk and oil. Mix well with a whisk until the sugar begins to dissolve.
2. Add the salt, then extinguish the ammonia with a little lemon juice and incorporate it into the composition. This will make the sheets more tender and airy. You can also use baking powder, but the texture of the sheets for Snow White will be different.
3. We start adding the flour gradually, one tablespoon at a time, first mixing with a whisk, then kneading by hand. The goal is to obtain a homogeneous, soft dough that does not stick to your hands.
4. Form the dough into a ball and let it rest for 30 minutes. This step helps the gluten relax and makes the sheets easier to roll out.
5. Divide the dough into 3 equal pieces and roll each piece out on baking paper until you get thin, rectangular sheets. Prick them with a fork here and there to prevent air bubbles from forming and keep them straight.
6. Bake the sheets on the back of a tray over low heat (about 15 minutes each), until they become firm, but without browning too much.

The sheets for Snow White are ready! Don't be alarmed if they are very tender and slightly crispy now, because they will become soft and fluffy after assembly.

2. Preparing the cream for Snow White

This cream is the soul of the cake – smooth, fragrant and slightly sour, thanks to the lemon.

1. In a saucepan, mix the flour , sugar and lemon zest.
2. Pour in the milk gradually, stirring continuously with a whisk to avoid lumps forming.
3. Place the mixture over medium-low heat, stirring constantly until the cream begins to thicken. Let it simmer for a few minutes, until it reaches a thick, silky consistency.
4. Remove the saucepan from the heat and add the lemon juice. Mix well and let the cream cool to room temperature.
5. When the cream has cooled, add the softened butter, gradually adding it a tablespoon at a time, mixing well after each addition. This step makes the cream extra smooth and airy.

The cream for the Snow White cake is ready! It has a fresh scent and a velvety texture, perfect for enveloping the tender sheets.

3. Assembling the Lemon Snow White Cake

Now comes the magical part of the Snow White cake recipe, when we transform the sheets and cream into an irresistible dessert.

1. Place the first baked sheet in a tray and spread a third of the cream over it, leveling it evenly.
2. Add the second sheet, press lightly and spread another layer of cream.
3. We put the last sheet, then cover it with a thin layer of cream.
4. Sprinkle coconut flakes on top (or ground hazelnuts, grated chocolate – as desired).
5. Cover the cake with cling film, place a light weight on top and refrigerate for at least 6 hours (ideally overnight).

During this time, the sheets will soften and absorb the delicate aroma of the cream, turning into an incredibly tender and fragrant dessert.

Tips and tricks for a perfect cake

• Use butter with a high fat content (80-82%) to achieve a smooth and consistent cream. Avoid margarine or lower quality butter, as they can affect the texture and taste of the cream.
• For the Snow White cake, the most suitable is a vegetable oil with a neutral taste, which will not influence the final flavor of the dish. You can choose sunflower, rapeseed or grape oil.
• Set out the ingredients half an hour before you start making your Snow White cake recipe. They should be at room temperature for best results.
• If you have ammonia but no lemon juice, you can activate it with distilled white vinegar. There is also ammonia for cakes that activates during baking; check the directions on the leavening agent package to make sure you get the best Snow White cake possible.
• If the Snow White cream does not harden, add a little cornstarch dissolved in water to the mixture and continue mixing.
• Both the heavy cream and butter should be at room temperature before combining them. This prevents the cream from curdling and ensures a smooth texture.

Serving and storing the cake

Snow White Cake, one of the most appreciated Romanian desserts , is served cold, after having been refrigerated for at least 6 hours (ideally overnight). Cut with a sharp knife, removing the edges for a uniform appearance. It can be decorated with coconut flakes, powdered sugar or grated white chocolate.

To store, cover tightly with cling film and refrigerate for up to 3-4 days, keeping its texture and flavour intact.

Nutritional information

One serving of Snow White cake (about 1/12 of the cake) contains on average:

• 505 kcal,
• 8.93 g protein,
• 60.47 g carbohydrates,
• 25.55 g fat.
  

These values ​​were calculated based on the recipe ingredients, using official data from the United States Department of Agriculture database (USDA FoodData Central).

The recipe for Snow White cake perfectly combines the flavor of tender sheets with the freshness of lemon cream, offering a refined and nostalgic dessert. Prepared with love and left to rest overnight, Snow White cake becomes incredibly tender and aromatic. If you want to relive the taste of childhood, try it and enjoy every bite! Enjoy!