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Snow White Cake

Snow White Cake

Mix all ingredients for sheet , knead well and then divide the dough into 3 equal parts. Bake 3 sheets on the back of the tray, lined with a little oil and flour. The sheets are easily removed from the tray with a thread, which is passed under the sheet and so the sheets will come off very easily (if they stick)

Cream:

Mix the milk with the flour and put it on the fire, make a pep, when it has thickened, take it off the heat and leave it to cool, stirring it from time to time. Mix the butter well with the powdered sugar until it foams, then add a little of the cooled pepper (not all at once), and at the end put a little of the lemon juice. And it is incorporated one at a time, not all at once. The cream obtained is divided into two equal parts.

Glaze:

Beat the egg whites well with a fork, then add the powdered sugar and beat again, and finally add the lemon juice. It is no longer beaten, but circular movements are made with a fork for 5-6 minutes.

ASSEMBLY:

Put one sheet, spread half of the amount of cream, put the second sheet, put the other half of the cream and spread evenly, then the third sheet over which the beaten egg white is placed. Grated chocolate, chocolate flakes or candies can be placed over the egg whites. Cut only the next day to have time to soften the sheets.

Good appetite. It is a very cool cake.



Method of preparation

For the sheets, mix the eggs, sugar, oil and milk in a bowl. Beat everything well with a whisk to melt the sugar. Add the salt and ammonia dissolved in a little lemon juice and then add the flour little by little until you get a homogeneous dough, suitable hard that does not stick to your hands. Let the dough rest for 30 minutes, divide it into three and spread each part of the dough on a piece of baking sheet until the dough becomes very thin and matches the size of the tray in which you want to bake the sheets. Turn a tray upside down and place the foil on top, along with the baking sheet. Bake the sheet for 15 minutes on low heat (150 degrees) until the sheet hardens and colors very little. Do the same with the other 2 sheets.

For the cream, put in a pan flour, sugar, lemon peel and pour milk little by little to form a paste. Continue to pour the milk until the paste dilutes more and more and until you add all the milk. Bring the pan to a boil over low heat and stir continuously until the cream thickens. If you think you haven't got a thick enough cream, dissolve 2 tablespoons of flour in a little cold water and pour over the cream. Boil for another 5 minutes or until the cream thickens. Cover the cream with a plastic wrap, directly on the surface of the cream and let it cool. When it has cooled, mix the cream, adding little by little the butter at room temperature.

To assemble the cake, line the tray on the back of which you baked the sheets, with plastic wrap, put one of the sheets then put a layer of cream (a little less than half of the total amount), put the second sheet and again a layer of cream keeping about 3 tablespoons and the last sheet, and on top the 3 tablespoons of cream kept. Spread the cream well over the last sheet and then sprinkle plenty of coconut. Wrap the cake well in plastic wrap, put a chopper on top of it, then a weight (a few jars, a bag of flour, sugar) and leave the cake in the fridge overnight until the sheets soften. Then cut the cake to taste and serve cold.


Snow white with berries

As far as I know, the best season to make cakes was winter. Maybe because my mother didn't have work outside, maybe because in winter you can afford to eat more calories, but I associate this season with grandma's pies, hot cakes and baking cakes at home. One of my favorite cakes I grew up with is snow white and I think I speak on behalf of many people. That's why, because the frost was still coming, I remembered it and thought that this week I would do it myself, slightly personalized.

I started with the sheets, for which I used 100 grams of fatty butter, 10 tablespoons of powdered sugar, 2 teaspoons of baking powder, 3 eggs, a small cup of milk, a pinch of salt, and about 25 tablespoons of flour , plus for the worktop.

First I mixed the soft butter with the powdered sugar, then I added the eggs.

Separately, I mixed the flour with the salt and baking powder and began to gradually incorporate it into the butter composition.

When the dough started to become firm, I gave up the mixer and kneaded by hand, until I obtained a soft dough, easy to handle.

Then I divided it into 3 parts, and started to spread the sheet. I chose to make mini cakes, so I cut circles, but the simplest option would be to keep the whole sheet and bake it, and then just assemble a cake, from which to cut at the end.

Bake each sheet separately, or a round of circles, on the pan greased with butter, then lined with flour for 10 minutes over medium heat.

In the end I got slightly browned and very tender leaves.

For the cream I started with the berries I made a puree of 150 grams of berries using the vertical blender.

Then I passed it through a sieve, leaving only the pulp of the fruit and set it aside.

Separately, I put a cup of milk in a saucepan, then I incorporated 5 tablespoons of grated flour. I put the pot on the steam bath and cooked until it thickened, stirring constantly with the whisk. After it got a good consistency, like a thicker ciulama, I let it cool.

In a bowl I mixed 150 grams of soft butter with 5-6 tablespoons of powdered sugar until it became creamy. Then I added the milk and flour mixture at room temperature.

After mixing, I added the peel of a lemon, the berry puree and mixed well. At the end I gradually poured the lemon juice.

Then I assembled each cake.

The simplest option is to assemble the whole sheets, 3 in number, and then leave the cake to cool for a few hours, then cut it as you like.

I kept a little berry puree to decorate the cakes.


Fluffy Lemon Cream Cake (Snow White Reinterpreted)

I think very few of you have not heard and / or tasted this cake known as Snow White cake or Lemon.

It is an old recipe, with many years of activity and very popular with the Romans. It is indispensable on the festive tables of most major holidays, such as Christmas or Easter and is one of the recipes for old cakes that remind us, many of us, of childhood.

This is not the first time I have made this cake. You can also find the recipe on the blog following the instructions in my aunt's old cookbook. A notebook with gnawed sheets so long that you can barely make out what it says. Not to mention that the recipes are briefly written and you sometimes have to guess how to prepare them.

Snow White Cake (Lemon) , in its original version & # 8211 see the recipe here & # 8211 consists of 3 baked sheets on the back of the tray and a simple milk cream, strongly flavored with lemon. Hence its second name, Lămâița cake.

You may be wondering now why, if I've made and published the recipe before Snow White cake, I do it again today.

Well, the recipe for fluffy cake with lemon cream today is the one from the cake Snow White reinterpreted, modified in such a way that people who do not like to bake sheets can do so.

See below how to make the Snow Maiden cake
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I must admit that I am one of these people. I don't know why but baking sheets is not one of my preferences. It seems to me a more meticulous job than the one that involves making a simple sponge cake. In addition, it requires even more time in the kitchen.

So today you will have the opportunity to see, and then try, obviously, the simplified version of this cake, the one with fluffy sponge cake sheets and lemon cream.

The idea for this recipe came to me after I tasted such a variant when I visited my friend one day. It was just that she had made the cake with a classic sponge cake top and a pudding cream she had bought at the store.

My version is fast and quite economical. It has a genius sponge top, ie with whole eggs, countertop that is made very easy and fast (see here). The cream is the one we already talked about on the blog (see here), one without eggs, only with milk, starch and butter.

I think the only difficulty in making this cake is cutting the top into three equal parts. Here you need a little patience and skill. Otherwise, it's child's play.

In other words, I kept the cream from the original recipe Snow White cake (Lemon) but I only changed the sheets, replacing the baked ones on the back of the tray with the fluffy ones.


Snow White cake

"Snow White" cake recipe step by step. How to make "Snow White" cake with tender leaves and lemon cream. Old "Snow White" cake recipe.

Cake & # 8222 Snow White & # 8221 or & # 8222Saligar cake & # 8221 (saligar = ammonia) is one of the tastiest childhood memories, it is a simple, cheap and delicious cake recipe. Ammonium bicarbonate has the property of extraordinarily tenderizing the dough, which, filled with a cream containing liquids (milk, fruit juice) will simply melt in your mouth, in fact this very soft, creamy texture is the one which does "Snow White" cake so special.

When I was little, "Snow White" cake it was one of the most often made in our house, because it does not contain many eggs and in those days eggs (and other ingredients) were really a problem. My dear darling pampers me with what she could and had at hand and this cake was one of her specialties.

Unfortunately, there are long periods in which we forget how good the & # 8222 Snow White & # 8221 cake is. I discreetly made up my cake, with melted chocolate, the only difference of my variant compared to that of Buna, whose snow-white was always powdered with sugar.

Preparation time: 01:00 hours
Cooking time: 01:00 hours
Total Time: 02:00 hours
Number of servings: 24 servings
Degree of difficulty: environment


Snow White Cake Ingredient:

Ingredients for the tender sheets of Snow White cake:

  • 1 or
  • 450 grams of flour (approximately, differs depending on the size of the egg and the quality of the flour)
  • 120 grams of 80% butter
  • 150 grams of sugar
  • 1 sachet of ammonium for cakes
  • 1 sachet of vanilla sugar
  • 3 tablespoons milk
  • 1 pinch of salt

Cream ingredients:

  • 2 eggs
  • 200 grams of sugar
  • 2 tablespoons cornstarch or 3 tablespoons flour
  • the juice and peel of a large lemon
  • 300 grams of butter with 82% fat

Glaze (optional):

  • 150 grams of melted white chocolate with 3 tablespoons of oil
  • 30 grams of dark chocolate

Preparing Sheets for Snow White Cake:

1. Butter, salt, sugar and vanilla sugar are frothed, then add the egg, mix a little, add the ammonium bicarbonate dissolved in milk and finally flour. Mix with a spoon, then knead quickly until you get a compact and non-sticky dough (click on any of the images below to enlarge).


2. Divide the dough obtained into 4 equal parts.

3. Each quarter of the dough will become a thin sheet. I proceed as follows: to obtain the most equal sheets, I draw a rectangle of equal size (approximately 35 × 25 cm) on four sheets of baking paper to determine the dimensions of the rectangle I orient myself according to an ordinary tray (not too big!) Of stove, to be slightly smaller than this. I turn the sheet with the part I drew down and put the dough on it:

I cover with another sheet of baking paper, not drawn, and I start to spread the sheet with the twister, between the two sheets of baking paper:

Of course, the rolling pin will not push the dough strictly within the limits of the drawn rectangle, but I cut out what exceeds the drawing and fill in where it is missing, pressing, so I get this sheet about 1-2 mm thick and with regular edges:

4. Transfer each sheet with the paper underneath on a tray (or on the back of a tray) and place it in the preheated oven at 180 degrees, very carefully, as soon as the edges are slightly tanned the sheets are baked. We will obtain 4 sheets of close dimensions, thus limiting the losses when we straighten the edges of the cake. The sheets will be very fragile as soon as they come out of the oven, but after they cool they harden very much, and will freeze after we fill them with cream.

Preparation of cream for Snow White Cake:

5. Beat the eggs with the sugar in a fireproof bowl. Homogenize the starch, or, as the case may be, the flour, with 4 tablespoons of cold water, add the juice of a large lemon, then the grated lemon peel and mix well. Say everything over the beaten eggs, mix well and put the bowl on low heat (or, more safely, in a bain marie), stirring constantly. Boil until thickened, then set aside and wait for it to cool:

6. The cooled boiled cream is mixed with butter until we obtain a frothy cream. Divide the cream into three and divide this amount on the first three sheets, smoothing well and covering the cream with the next sheet.

7. After the third sheet greased with cream, cover everything with the last sheet and press the cake with a weight. It's the kind of cake that needs to be kept for a few hours in a cool place (or even overnight) before cutting it, but once this waiting time is over, it will amaze anyone with its fragility.

8. Optionally, you can prepare a icing for the surface of the cake, but it is just as tasty simply powdered with sugar. For the icing, melt the white chocolate with the oil in a bain-marie, stirring constantly, until you get an unctuous composition. Place the hot icing over the cake, smoothing well with a long-bladed knife. At the same time we must have bitter chocolate melted in the microwave or in a bain-marie and placed in a bag or in a baking syringe, with which diagonal lines are drawn on the surface glazed with white chocolate, then with a toothpick draw lines perpendicular to the dark chocolate ones (the icing process can be watched on video in the “Sleeping Beauty” Cake recipe).

After the icing hardens, cut the cake with a knife permanently soaked in hot water. Great appetite!


Snow White Cake Ingredient:

Ingredients for the tender sheets of Snow White cake:

  • 1 or
  • 450 grams of flour (approximately, differs depending on the size of the egg and the quality of the flour)
  • 120 grams of 80% butter
  • 150 grams of sugar
  • 1 sachet of ammonium for cakes
  • 1 sachet of vanilla sugar
  • 3 tablespoons milk
  • 1 pinch of salt

Cream ingredients:

  • 2 eggs
  • 200 grams of sugar
  • 2 tablespoons cornstarch or 3 tablespoons flour
  • the juice and peel of a large lemon
  • 300 grams of butter with 82% fat

Glaze (optional):

  • 150 grams of melted white chocolate with 3 tablespoons of oil
  • 30 grams of dark chocolate

Preparing Sheets for Snow White Cake:

1. Butter, salt, sugar and vanilla sugar are frothed, then add the egg, mix a little, add the ammonium bicarbonate dissolved in milk and finally flour. Mix with a spoon, then knead quickly until you get a compact and non-sticky dough (click on any of the images below to enlarge).


2. Divide the dough obtained into 4 equal parts.

3. Each quarter of the dough will become a thin sheet. I proceed as follows: to obtain sheets as equal as possible, I draw a rectangle of equal size (approximately 35 & # 21525 cm) on four sheets of baking paper to determine the size of the rectangle I orient myself according to an ordinary tray (not too big!) Of stove, to be slightly smaller than this. I turn the sheet with the part I drew down and put the dough on it:

I cover with another sheet of baking paper, not drawn, and I start to spread the sheet with the twister, between the two sheets of baking paper:

Of course, the rolling pin will not push the dough strictly within the limits of the drawn rectangle, but I cut out what exceeds the drawing and fill in where it is missing, pressing, so I get this sheet about 1-2 mm thick and with regular edges:

4. Transfer each sheet with the paper underneath on a tray (or on the back of a tray) and place it in the preheated oven at 180 degrees, very carefully, as soon as the edges are slightly tanned the sheets are baked. We will obtain 4 sheets of close dimensions, thus limiting the losses when we straighten the edges of the cake. The sheets will be very fragile as soon as they come out of the oven, but after they cool they harden very much, and will freeze after we fill them with cream.

Preparation of cream for Snow White Cake:

5. Beat the eggs with the sugar in a fireproof bowl. Homogenize the starch, or, as the case may be, the flour, with 4 tablespoons of cold water, add the juice of a large lemon, then the grated lemon peel and mix well. Say everything over the beaten eggs, mix well and put the bowl on low heat (or, more safely, in a bain marie), stirring constantly. Boil until thickened, then set aside and wait for it to cool:

6. The cooled boiled cream is mixed with butter until we obtain a frothy cream. Divide the cream into three and divide this amount on the first three sheets, smoothing well and covering the cream with the next sheet.

7. After the third sheet greased with cream, cover everything with the last sheet and press the cake with a weight. It's the kind of cake that needs to be kept for a few hours in a cool place (or even overnight) before cutting it, but once this waiting time is over, it will amaze anyone with its fragility.

8. Optionally, you can prepare a icing for the surface of the cake, but it is just as tasty simply powdered with sugar. For the icing, melt the white chocolate in the bain-marie with the oil, stirring constantly, until you get an unctuous composition. Place the hot icing over the cake, smoothing well with a long-bladed knife. At the same time we must have bitter chocolate melted in the microwave or in a bain-marie and placed in a bag or in a baking syringe, with which diagonal lines are drawn on the surface glazed with white chocolate, then with a toothpick draw lines perpendicular to the dark chocolate ones (the icing process can be watched on video in the “Sleeping Beauty” Cake recipe).

After the icing hardens, cut the cake with a knife permanently soaked in hot water. Great appetite!


Prepare the dough for sheets:

1. Quench the ammonia in 2 teaspoons of vinegar, add the egg, sugar, 5 tablespoons of milk and the 6 tablespoons of oil. Then gradually incorporate the flour, more at first, and as the dough groups, add in smaller portions.

2. When the dough no longer sticks to the kneading hands, do not add flour at all.

3. Depending on the tray you will use for the sheets, divide the dough into 4-5-6 equal pieces.

✽ The Snow White cake in the pictures was made of 6 sheets, baked on the bottom of a round tray, with a diameter of 26 cm.

4. Spread thinly and as evenly as possible one of the parts of the dough on the bottom of a tray, lightly lined with flour. Bake the sheet for 5-7 minutes, or until the sheet begins to brown slightly.

5. Remove the baked sheet on a serving platter, place a layer of coconut cream on top of it and prepare the next sheet.

6. Do the same with all the other pieces of dough, until you finish baking the sheets.

7. Keep a little cream to spread over the last sheet. Sift coconut flakes over the cream layer and refrigerate the cake for 12 hours or overnight, covered with a baking sheet, over which you place a mincer or other medium weight, which will keep the cake sheets in contact with the cream.

✽ NB !: Do not try to cut the Snow White cake earlier than 12 hours! Ammonia sheet cakes are hydrophilic and need a rest period to soften and swell.


Snow White Cake - Recipes

Posted by Postolache Violeta on January 12, 2010 in homemade cakes festive cakes cake recipes childhood recipes | Comments: 22

Snow White or Lemon Cake is one of the most beloved cakes of childhood. My mother's recipe for Snow White is with semolina cream, and in my opinion it's the best. Over time, I ate at the neighbors, acquaintances or parties and the version with milk cream and flour of this cake, but I did not like it as much. So I kept my mother's recipe, and I added the white chocolate icing and sprinkled coconut on top.
I recommend you too Albinita cake, TV cake, cake Krantz or cake with sheets and cream. You can find more cake recipes here. More childhood recipes can be found here.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients Snow White cake

Add the egg and the baking soda extinguished with vinegar and mix.

Add flour and knead until you get a compact dough. Divide the dough into three and spread three sheets that we will bake in the preheated oven, at 180 degrees, for about 10 minutes. sheet size approximately 30/35
The smell will be quite unpleasant, due to the ammonia, but don't be scared, in the end the taste will not be felt, the ammonia only has the role of breaking the sheets. When the sheets cool, they will be hard, even brittle, but it is normal to be so, they will soften after we apply the cream.


We prepare cream. Boil the milk with the semolina until the semolina starts to thicken. We will stir continuously so that no lumps form. Set aside to cool completely.
Mix the butter with the sugar until it becomes creamy and add it over the semolina cream. Incorporate and add the lemon. I put the juice from a whole lemon, but it is best to put a little and taste, some lemons are more sour others less sour, some may have more juice, some less.

Divide the cream into two equal parts. Put the first sheet on a plate and spread a layer of cream on top. Place the second sheet, press and spread the second layer of cream. At the end add the last sheet, put a weight on top and leave for 5-10 minutes.

After 5-10 minutes we put the weight aside and glaze the cake. Put the white chocolate and sweet cream for whipped cream in a bowl, over low heat and stir continuously until the chocolate is completely melted. If you have never worked with chocolate, it is better to melt the chocolate in a bain-marie, for more safety. Spread the icing over the entire surface of the cake and sprinkle the coconut on top. Let it cool until the next day, so that the flavors blend in and the sheets soften well.

The next day we will cut the cake into diamonds or cubes, with a very sharp knife.

And other pictures, the same cake:


Video: DISNEY PRINCESS: SNOW WHITE DOLL CAKE Tan Dulce (December 2021).