Snow White Cake

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Snow White Cake

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For the batter
10 tbsp Milk for this recipe I use a normal table spoon
10 tbsp Crystal Sugar
10 tbsp Sunflower Oil
2 large Egg
1 tsp Baking Powder
pinch Salt
550 gr Plain Flour and another 20-30 gr to flour you surface
For the cream
1 l Milk
8 tbsp Plain Flour
10 tbsp Crystal Sugar
1 small pack Vanilla Sugar
1 lemon Lemon Juice
1 lemon Lemon Zest
100 gr Butter
1 tsp Vanilla Essence
5 tbsp Coconut grated

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I can still remember the amazing taste of all those great cakes, with weird names, that my grandma used to make for special occasions: The TV Cake, The Walnuts, Amandina, Savarina and Snow White Cake. I really hope I have the time to make all of them, so you can at leat see how full the celebration meals are in Romania, and imagine that this is only the dessert part. But all in all, after thinking and analyzing what it would go well with my Christmas dinner for this year, I chose the great Snow White Cake, because it has a little hint of lemon, is not too heavy, so you can have a generous portion with a big cup of coffee.

Now, to be very honest, this is not an easy cake to make. Not because it has very special ingredients, but because it needs a little practice with various kind of dough and because it takes a long time to prepare, so be sure you have enough time to make it and you are in the mood for trying something new. It also needs to sit overnight, so be sure that you have other sweets for one evening, in case you really have to eat a piece a cake. Don’t get me wrong, I don’t want to scare you, and I would really love you to try to make this recipe and trust me it’s a bit harder the first time you try it, than you will fall in love with it and everything will be a beautiful romance. Because, in the end, all we need is cake. And love.


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Cookie sheets

In a big bowl mix the eggs, the sugar, the milk and the oil and whisk until combined and the sugar is melted.


Put the baking powder in a small bowl and mix it with a few drops of lemon juice (I add 1 tsp, but it works with less as well). Let it foam, mix it very well and add it on top of the egg mixture, together with the salt. Mix gently with a whisk and start adding the flour, bit by bit. In the picture you see how the dough looks after I added half of the flour, so be patient, and add one spoon at a time, and don't be afraid that it's not enough flour. This kind of dough is supposed to be soft, but not sticky.


After all the flour is incorporated be sure that your dough is not sticky anymore. Take it out of the bowl and knead it a bit, and this way you can clearly see if it still needs flour. If it does add 1/2 spoon at a time, not to make it too dry, because it will crack in the oven. When it's ready make a ball, put it in the bowl, cover it with plastic foil and let it rest for 30 min. You really don't want to skip the beauty sleep of the dough, because this was you let all the ingredients interact and the sheets will become thin and crispy, just how we want them to turn out.


After 30 min take out the dough and divide it in 4 equal parts. My cake tray is a 9 inch (22 cm) one, so i will obtain a cake with 4 layers. If you want and have, you can make it in your original oven tray (mine has 42 cm) and than you can only make 3 layers of biscuit, so just look at your tray and try to see in how many parts you have to divide your dough.


Preheat the oven at 150 C. On a floured surface roll 1 part of the dough in a thin square or round, depending on what kind of tray you have. Turn you tray upside down, put baking paper on it's bottom and put the sheet of dough on top and make holes in it with a fork, so it doesn't rise.

Yes, this biscuit needs to be baked on the bottom of the tray, upside down, this way you can just slide it very gently when it's cooked.


Bake the dough at 150 C for 20 minutes or until very pale brown. We don't want it overcooked so keep an eye on it. Repeat for the rest (3 or 4) sheets. Be very gentle with them and don't be scared if they turn out very crispy and uneven. When you add the cream, the biscuit will absorb the moisture and it will expand. turning into a very puffy cake.


The white cream

While your dough is resting, or after you baked the sheets, start working on the cream. In a pan (big sauce pan) add the flour, the sugar and the lemon zest and mix together. Start adding the milk, bit by bit, whisking continuously, to prevent forming lumps.


After everything is well combined put the pan on the stove, on medium fire and stir until the cream starts to thicken. It will take a while, around 15 minutes and in the end it will become very thick and sticky. If you notice that the cream doesn't become thick enough add a little bit more flour dissolved in cold water and put it back on the fire.


Remove from the stove, add the lemon juice, mix very well and taste. If you consider that it needs more sugar add more until you obtain the desired taste. Let it cool and mix in the butter. Mix it for 5-7 minutes until smooth.



Grab your tray and line it with plastic foil, stripes long enough to cover the whole cake. Place the first sheet, top with 3 big tbsp of cream and continut with the remaining biscuit. The last layer will be cream covered with coconut. Fold you plastic over the cake, covering evething. On top add another tray and place something heavy on the bottom of it. I use pickle jars, coffee or rice bags or a stone that I have in the garden. You want it to be very well pressed so the biscuit takes as much juice as cream can leave. Refrigerate over night or at least 6 hours.


With the remaining dough I made some stars to decorate the cake, but you can use what you like. Serve cold and store in the refrigerator, covered.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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