cakes,  desserts

Lemon layer cake (Snow White cake) – video recipe

Sweet and a little sourish, creamy, tender and super delicious, this lemon layer cake (Snow White cake) is a very famous Romanian cake and one of my favorites! In Romania this cake is known as Snow White cake but also as Lemon cake. This cake is so delicious, it’s like a fairy tale cake, so I prefer to call it Snow White cake.

In Romania we make this cake for holidays, especially for Christmas. This lemon layer cake is topped with dried coconut flakes which look like snow. If you like chocolate, you may replace the coconut flakes with grated white chocolate.

To prepare this cake you need a handful of very affordable ingredients and this is one of the reasons we love this cake so much :). It’s true, you have to work a little bit to roll out the sheets, but trust me, it totally worth the effort! This cake is amazing!

To prepare the dough you have to combine all the ingredients. You have to obtain a soft and workable dough (softer than a bread dough). To be easier for you to roll out the sheets, I recommend you to draw the edges of the baking tray onto the parchment paper. You’ll know exactly how much to roll out the dough.

And don’t forget to prick the sheets with a fork. If you forget your sheets will be quite lumpy. You can fix that pushing down the lumps with a spatula but right after you remove the sheets from the oven.

The lemon cream is also very easy to prepare: combine all the ingredients and cook until thickened. I suggest you to add lemon juice to taste (use up to 2 lemons) and you may also add lemon zest.

 



 

And now let me tell you about the difficult part of this recipe: you have to assemble the cake, cover with plastic wrap, place something heavy on top and refrigerate for at least 6 hours (over night is even better). Trust me, is very difficult to go to sleep without a piece of cake.

You definitely have to try this lemon layer cake!

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Ingredients for the Lemon layer cake (Snow White cake) – for a 27/35 cm (10.6/13.77 in) baking tray

 

For sheets:

– 500-550gr (4 – 4 1/3 cups) flour

– 2 eggs

– 150 gr (3/4 cup) granulated sugar

– 100 ml (1/3 cup+1 tablespoon+1 teaspoon) milk

– 90 ml (1/3 cup+2 teaspoons) vegetable oil

– 1 teaspoon baking ammonia (ammonium carbonate)

– 1 teaspoon lemon juice (or vinegar)

– a pinch of salt

 

For cream:

– 1 l (4 cups+2 tablespoons+2 teaspoons) milk

– 2 eggs

– vanilla flavor

– 200 gr (1 1/2 cup+2 tablespoons) flour

– 150-200 gr (3/4-1 cup) granulated sugar

– 1-2 lemons (juiced)

– 200 gr (1 3/4 stick) butter, soft

 



To sprinkle: dried coconut flakes

 

 

 

 

How to make the sheets

I recommend you to start by preparing the parchment paper: place the baking tray onto the parchment paper and draw its edges. Make 4 pieces.

Place sugar, eggs, vegetable oil and milk into a large bowl. Mix to combine. Add salt and baking ammonia mixed with 1 teaspoon of lemon juice.

Note: When you combine baking ammonia with lemon juice they make bubbles. Don’t worry, that’s ok.

Add flour, gradually, and stir to incorporate.

When the dough becomes too thick to stir, continue to knead 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 550 gr/ 4 1/3 cups total amount)

Cover the dough with plastic wrap and let it rest for about 20-30 minutes.

Divide the dough into 4 equal pieces.

Place 1 piece of dough onto the prepared parchment paper. Using a rolling pin, roll out the dough as thin as possible. Sprinkle flour as needed. You should obtain a 27/35 cm (10.6/13.77 in) rectangular sheet.

Prick the dough with a fork. (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 (356ºF) for 7-8 minutes or until the cake sheet changes color around the edges.

How to make the cream:

Reserve about 1/2 cup of cold milk. Heat the rest of the milk until it becomes hot.

Mix together granulated sugar and 2 eggs.

Add flour and cold milk, alternately.

Pour the hot milk, gradually, and mix.

Place over medium heat and cook until thickens, stirring continuously. Wait until it starts to make bubbles.

Remove from heat and add the vanilla flavor. Allow to cool.

Add lemon juice from 1-2 lemons (to taste). Mix until combined.

Add the butter, soft, and mix until incorporated.

How to assemble the Lemon layer cake (Snow White cake)Line the baking tray (the one used to bake the sheets) with plastic wrap. Place 1 cake sheet into the tray.

Evenly spread 1/4 of cream.

Continue with the rest of the cake sheets and the rest of the cream. The last layer is made of 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.

Refrigerate the cake for at least 6 hours, over night is even better.

Remove the plastic wrap and cut into pieces.

Enjoy!

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