Dive into the cherished memories of childhood with the beloved “Snow White” cake, a delightful dessert known for its divine taste and comforting nostalgia. This cake features layers of soft, airy sheets paired with a rich, creamy filling, each bite transporting you back to the simpler times of youth. The addition of lemon and coconut provides a refreshing twist to the classic flavor, making it a perfect treat for family gatherings or a leisurely weekend dessert.
Why You’ll Love This: The “Snow White” cake combines simplicity with exquisite flavors, making it a favorite across generations. The light, fluffy sheets meld beautifully with the creamy, citrus-infused filling, offering a delightful contrast in textures. The coconut topping adds a subtle crunch and tropical flair, enhancing the overall sensory experience. It’s a cake that promises to evoke cherished memories and create new ones, perfect for sharing with loved ones.
Perfect Occasion: This cake is ideal for celebrations, family reunions, or as a special treat to enjoy on a weekend. It’s also wonderful for holiday festivities or as a nostalgic dessert to bring a touch of sentimentality to any meal. Whether you’re reliving cherished moments or introducing it to the younger generation, the “Snow White” cake is sure to be a crowd-pleaser.
Decoration Tips: For a beautifully finished look, generously sprinkle the top layer with finely ground coconut flakes. If desired, garnish with lemon zest or edible flowers for added color and elegance. Serve each slice with a dollop of whipped cream or a side of fresh berries for a fresh, vibrant contrast to the rich, creamy filling.
Ingredients:
- For the Sheets:
- 150g sugar
- 530g flour
- 100ml milk
- 60ml oil
- 2 eggs
- 1 teaspoon ammonium bicarbonate
- For the Cream:
- 1 liter milk
- 8 tablespoons flour
- 6 tablespoons sugar
- 200g butter
- Zest of one lemon
- Half a vanilla pod
- Lemon juice (adjust amount to taste)
- Shredded coconut for topping
- Prepare the Cream:
- In a saucepan, mix flour, sugar, lemon zest, and vanilla with milk gradually added, stirring continuously to avoid lumps. Heat until it thickens into a dense cream.
- Remove from heat, extract the vanilla pod, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool.
- Make the Sheets:
- In a bowl, whisk together eggs, sugar, oil, and milk. Add ammonium bicarbonate dissolved in a little lemon juice, salt, and gradually incorporate the flour, kneading until smooth and non-sticky.
- Rest the dough for 30 minutes, then divide into three parts. Roll out each part on baking paper and bake in a preheated oven at 150°C (302°F) for 12-15 minutes per sheet.
- Assemble the Cake:
- Whip the cooled cream with softened butter until smooth.
- Layer the cake starting with a sheet, spread cream, add another sheet, more cream, and finish with the final sheet and the remaining cream.
- Sprinkle the top with shredded coconut and optionally place a heavy wooden board on top to help the coconut integrate into the cream.
- Chill and Serve:
- Refrigerate for several hours, preferably overnight, to allow the flavors to meld and the cake to firm up.
Enjoy! Relish in the rich, creamy layers and nostalgic charm of this “Snow White” cake, a timeless dessert that offers a taste of childhood in every slice. Perfect for making any occasion a little sweeter and more memorable.
