Local products21 April 2023

Snow White, Queen of Childhood Cakes - A Recipe Like Mom’s

Enjoy remembering the moments in which the most delicious, savory and aromatic cake of our childhood was prepared in our house

Snow White - one of the best Romanian cakes

Snow White - one of the best Romanian cakes

It is also called "Lemon", due to the substantial addition of lemon (both peel and lemonjuice). The name "Snow White" was given by the white color, but also by the fluffiness of the cream, as snow. My mother did it with great care and dedication, because it was our favorite cake.

Ingredients used to prepare the sheets: 10 tablespoons of sweet milk; 10 tablespoons of sugar, 10 tablespoons of oil, 1 teaspoon of ammonia left in vinegar or lemon juice; 2 eggs; a pinch of salt; flour as it encompasses.    

Ingredients for cream: 1 liter of sweet milk; 8 tablespoons of flour; 6 tablespoons of sugar; lemon juice and grated peel (from 1 or 2 lemons, depending on how sour you want the cream); vanilla; 200 g of butter.  

How to make the dough: put the eggs (white and yolk), salt, oil, sugar into a bowl and mixed them with the whisk (or the mixer) until all of the sugar is melted. Add the flour, ammonia and milk and batter the dough, which will be sticky but not too soft (add a spoonful of flour or milk if necessary depending on the dough consistency).

Cover the dough and leave it for resting for 20 minutes. The dough is divided into four equal portions on a plate spread with four and it is extended each side until it reaches the size of the tray (it is preferable that the sheets get as thin as possible). Prick the sheets with a fork to avoid bubbles when they are placed in the oven. Bake at 200 degrees for 4-5 minutes.  

Preparation of the cream: put the milk to boil over low heat, mix the flour with ½ of the sugar for cream and then add the milk, stirring continuously with a whisk and boiling until the composition thickens. Then add the juice, the lemon peel and vanilla, mix thoroughly until the composition is homogenized and leave it to cool. The remaining butter and sugar are mixed until foam is appearing and then the mixture is added to the cooled cream.The cream is homogenized and divided into three equal bowls.

Now we can start mounting the cake: A sheet is placed in the baking tray, the cream from a bowl I put over it and then alternatively until the last sheet. Cover the tray and leave it in the refrigerator for at least 10 hours until the sheets are soaked. The next day, cut the cake and sprinkle well with powdered sugar. It's a delight!  

Elena Radu




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