Traditional recipes

Snow White dessert cake

Snow White dessert cake

First prepare the cream to have time to cool.

Cream: In a saucepan with a double bottom, put the flour, sugar and pour the milk then in a thin thread, mixing well so as not to make lumps. After the composition is well homogenized, transfer the pot to the heat. During all this time, stir continuously so as not to stick to the bottom. After it has thickened well, like a pudding, remove from the heat and add the lemon peel, lemon juice and then butter. Mix until the butter is incorporated into the composition. Put a food foil on the surface of the cream and let it cool.

In the meantime, they are preparing SHEETS. Put the ammonium bicarbonate in the yogurt and let it swell. In a bowl, mix the butter well at room temperature with the sugar and salt powder. Add the egg and yogurt and mix until smooth. Pour the composition over the flour and then mix by hand until you get a good dough to knead. It is divided into 4 equal parts.

Spread each sheet in a rectangular shape. Carefully place it on the bottom of a 20x30 cm tray. Put the tray in the preheated oven at 180 degrees and leave it for about 12-13 minutes. When it starts to brown on the edges, it's ready. Bake the 4 sheets in turn.

A food foil is placed in a tray. Place a sheet and grease with a part of the cream, put the second sheet, cream, the third sheet and the rest of the cream. Place the sheet that looks best on top.

Cover the cake with cling film and leave until the next day to soften the sheets. The next day, remove the foil, dust with vanilla powdered sugar, portion and serve. Is wonderful.

Good appetite!

Have you ever tasted the Snow White cake? Try now!

Every year, for Easter, in addition to traditional dishes, the mother prepares Snow White cake. It is a very good dessert that you can't get enough of. My sister and I like to eat the cake with a glass of cold milk. The creamy and delicate texture blends perfectly with the goodness of a fresh milk. So here's the recipe for Snow White, direct from the mother:

For the dough, dissolve the sugar in the milk, mixing well with a spatula. After that, incorporate in the composition one by one the eggs, the salt powder, the oil, the quenched ammonia with a few drops of vinegar. Mix all ingredients well until smooth.

Sprinkle the flour in the rain and knead by hand until a sufficiently hard dough is obtained. Then divide into 3 and leave to rest for about 30 minutes. Then they are stretched with a 3-sheet twister. Bake the sheets on the back of the tray, sprinkled with flour. Bake for 15 minutes each, on low heat, about 150 ° C.

For the cream, mix the flour with 10 tablespoons of cold milk and sugar. Boil the remaining milk together with the lemon peel. When the milk boils, add the cold milk mixture with the flour, stirring constantly until it starts to boil again. Leave on the fire until the composition thickens and gently peels off the dish. Remove from the heat and leave to cool.

When the cream is still hot, add the diced butter, lemon juice and vanilla essence. Mix for 2-3 minutes until all the ingredients are well mixed and a fine cream is obtained.

If the cream is not thick enough, dissolve two tablespoons of flour in a little cold water and pour over the cream. Boil for another 5 minutes or until the cream thickens.

To assemble the Snow White cake, put a sheet in the tray and put it with a cream spatula. Spread evenly, then place another sheet on top. Put cream, spread and place the last sheet on top. Put the remaining cream on top.

The Snow White cake is left to cool for 24 hours. Sprinkle with grated coconut. Then it can be cut.

Snow White Cake Recipe. Ingredients for childhood dessert


For the countertop:

  • 500 g flour
  • 10 tablespoons milk
  • 10 tablespoons oil
  • 2 eggs
  • 10 tablespoons sugar
  • 1 teaspoon grated ammonia
  • 1 pinch of salt
  • 1 tablespoon lemon juice

For the cream:

  • 1 l milk
  • 200 g soft butter
  • 200 g sugar
  • peel from an organic lemon
  • 1 teaspoon lemon essence
  • 8 tablespoons flour
  • the juice of half a lemon
  • 100 g coconut, for decoration

Method of preparation:

Snow White Cake Recipe. Mix and beat with an egg, milk, oil and sugar. Then add the salt and ammonia quenched with lemon juice. Add flour and mix carefully after each tablespoon. When the dough starts to take on enough consistency, knead with your hands. Then gather in a ball and let it rest for 30 minutes.

Divide the dough into three equal parts. Spread the sheets in a rectangular shape on baking paper, then place in an oven at a temperature of 180 ° C for about 20 minutes. In a saucepan put: flour, sugar and lemon peel.

Snow White Cake Recipe. Pour the milk carefully, little by little, and mix every time. Lumps should not form. Then add the lemon essence and put the composition to boil over low heat. Stir until the cream has thickened, according to

Turn off the heat and add the lemon juice. In the cream that has cooled, add the butter, mixing well after each teaspoon. Grease the countertops with cream, placing them on top of each other. The cake is decorated with coconut flakes and kept cold for at least six hours before cutting.

1. Put eggs with sugar in a bowl

2-mix then add a tablespoon of oil, mixing well after each

3-then add the 12 tablespoons of milk

The quenched 4-bicarbonate is then mixed with flour

5 I divided the dough into 5 equal parts, (I put flour on the bottom of the tray) then I spread the sheet, I put it on the tray

6 I put in the oven already heated to 175 degrees for about 5 minutes, during which time I made another sheet I continued with the sheets until I finished the dough, then I left the sheets to cool

I boiled the milk mixed with flour (over a moderate heat, stirring constantly)

2 I let it cool well

3 I mixed the margarine well with the 200 gr powdered sugar then I added over the sour cream

4 I then added the juice of half a lemon (you can add as sour as you want to be cream) and add the lemon peel, but I did not add because I do not like

The cake & # 8222Snow white & # 8221

Add the baking powder to a bowl and pour over 1 tablespoon of lemon juice to activate the baking powder. Mix with a teaspoon and pour over the composition.
Stir the composition further until smooth.
Gradually add the flour, stirring constantly.

When the composition thickens, start kneading by hand for 2-3 minutes, until a homogeneous dough is formed that does not stick.

Shape the dough into a ball and leave it to rest on the work table for 30 minutes. Then divide the dough into 3 equal parts.

Flatten each piece of dough on baking sheets with a rolling pin / rolling pin until you get thin rectangular sheets.

Transfer each sheet of dough one at a time to the back of an oven tray on which you have previously placed baking paper. Prick the sheet with a fork over the entire surface.
Bake the sheets for 15 minutes at 170 degrees.

Cream preparation
In a saucepan, mix the flour, sugar and grated lemon zest using a whisk.

Gradually add the vanilla essence and milk, stirring constantly, avoiding the formation of lumps.

Put the composition on low heat for 15 minutes, stirring constantly until it thickens and becomes creamy.

Turn off the heat, add the lemon juice, mix well and then leave to cool until it reaches room temperature.
Add the butter at room temperature and mix.

Assembling the cake
Place the first sheet of chilled dough on a food foil and level half of the cream over it.

Put the 2nd sheet on top, add the rest of the cream, keeping 3 tablespoons for the last layer.
Put the last sheet. Over it add and level the 3 tablespoons of preserved cream.

Sprinkle with plenty of coconut.

Wrap the cake in foil, place a mincer and a weight on top and leave it in the fridge for one night.

Cut into small pieces, garnish with a little strawberry / raspberry jam and serve cold.

Recipe video SNOW WHITE lower:

Snow White cake

A light, fluffy dessert, with a balanced sweet-sour taste, with crispy coconut flakes and fresh lemon, an aroma that thousands of families have already fallen in love with!

Ingredient: flour, milk, eggs, butter, lemon, sugar, coconut.
Allergens: milk, gluten, eggs, coconuts.
Weight: (choose below)

A light, fluffy dessert, with a balanced sweet-sour taste, with crispy coconut flakes and fresh lemon, an aroma that thousands of families have already fallen in love with!

Ingredient: flour, milk, eggs, butter, lemon, sugar, coconut.
Allergens: milk, gluten, eggs, coconuts.
Weight: (choose below)

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Alba -ca-Zapada cake

For the sheets, mix all the ingredients until you get a homogeneous dough. Divide the dough into 5 equal parts, from which you spread a sheet that is baked on the back of the tray (only on the first sheet it is greased with oil) until it turns golden underneath.

Peel off the sheet lightly with the tip of a knife and bake the other sheets in the same way.

Cream Dissolve the flour in cold milk and bring to a boil, stirring constantly, until it becomes the consistency of a thick cream.

Remove from the heat and allow to cool, stirring occasionally so that the crust does not form.

Separately rub the butter with the powdered sugar until it becomes frothy.

When the milk cream has cooled, add a tablespoon of butter cream until it is all incorporated. (Use a wooden spoon to mix the cream) At the end add the grated peel of one lemon and the juice of the 2 lemons.

In the tray on which the sheets were baked, place the first sheet and grease it with cream (which must be divided into 4) and then the rest of the sheets alternately with cream.

The last sheet is powdered with powdered sugar and covered with a cellophane foil.

Cover the cake with a tray on which a weight is placed and leave until the next day.

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