Snow White Cake

I accepted an invitation by Catalina from ‘Having Fun in the Kitchen’ to bake her favorite cake, Snow White Cake. If most of you know me and my recipes…I’m not much of a baker. At first I thought this was going to be a challenge, but as I went through the process I had a bunch of ‘Oh, I get it now’ moments and there was really not much to it. I impressed myself in making a 3 layer cake that tasted really good. So check out Catalina’s site, she cooks more on her blog than I do :P

The cake is not made with a batter, but with a dough, and the creamy filling is made mostly of milk, sugar and butter and lemon zest, then topped with coconut flakes. The filling soaks into the dough, making it moist. I guess it’s called Snow White because of how white and creamy it is.

I can’t compare the process to other layered cakes, as in time, difficulty etc. as I don’t do cakes much. It took some patience though. But if I can do it, surely you can.

Snow White Cake

Recipe from Catalina Kolker’s blog

Dough Ingredients:

• 7 Tbsp sugar (90 grams, or .4 cups)
• 7 Tbsp oil
• 7 Tbsp milk
• pinch of salt
• 1 egg
• 1 tsp. baking soda
• 1 Tbsp lemon juice
• 3.5 cups flour

Filling Ingredients:

• 4.5 cups milk
• 1 cup sugar
• 10 Tbsp flour (or .6 cups)
• 1 tsp vanilla extract
• pinch of salt
• 2 sticks butter
• zest of one lemon
• juice of half lemon
• coconut flakes for topping

Directions for Dough:

1) Dissolve baking soda in 1 Tbsp lemon juice in large bowl. Add milk, oil, egg, salt and sugar. Add a cup of flour at a time and mix until the dough becomes pliable and smooth.

2) Divide the dough in 3 equal pieces and preheat the oven to 350 F.

3) On a cutting board, roll dough to a rectangle with dimensions 9 x 11 inches.

4) Place a sheet of aluminum foil on top of dough, and the cookie sheet on top of that. Carefully flip the entire thing upside down. Gently loosen the dough from the cutting board so it sticks to the aluminum foil.

5) Place the cookie sheet with foil and dough in oven to bake for 5-7 minutes, making sure it doesn’t burn. Take out of oven and cover dough with a damp towel. Repeat with other sheets of dough until complete. Stack dough on top of each other with aluminum foil in between when they are all done baking, cover with damp towel until they are cool.

Directions for Filling:

1) In a saucepan, combine 3.5 cups milk, salt and sugar. Bring to a boil then immediately bring down to medium-low, stirring constantly.

2) In a measuring cup, combine 1 cup milk and flour. Slowly pour into the saucepan to thicken the filling, stirring constantly.

3) Once it is thick, remove from heat and let it cool down (putting it in fridge speeds this up). Stir it every now and then to speed up cooling.

4) Once it’s cool, add butter a piece at a time and blend with an electric mixer or wire whisk. Once all butter is incorporated, add lemon zest, lemon juice and vanilla extract.

Assembling cake:

1) Place one layer of dough on a rimmed baking sheet (preferably 2 inches high). Spread 1/3 of the filling on top (it might get messy, but we’ll clean that up nicely later). Repeat until layers and filling are used up. Sprinkle coconut flakes on top. Cover with plastic wrap and set in refrigerator for at least 6 hours, or overnight. The cake will soften by absorbing the filling.

2) When it’s ready to serve, trim the edges of the cake then cut cake into squares.

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Dissolve baking soda in 1 Tbsp lemon juice in large bowl.

Add milk, oil, egg, salt and sugar.

Add a cup of flour at a time and mix until the dough becomes pliable and smooth.

Divide the dough in 3 equal pieces and preheat the oven to 350 F.

 

On a cutting board, roll dough to a rectangle with dimensions 9 x 11 inches.

Place a sheet of aluminum foil on top of dough, and the cookie sheet on top of that.

Carefully flip the entire thing upside down.

Gently loosen the dough from the cutting board so it sticks to the aluminum foil.

 

Place the cookie sheet with foil and dough in oven to bake for 5-7 minutes, making sure it doesn’t burn.

* The dough will not rise, so don’t panic. It will poof up and become moist after the filling soaks into it later.

Take out of oven and cover dough with a damp towel. Repeat with other sheets of dough until complete. Stack dough on top of each other with aluminum foil in between when they are all done baking, cover with damp towel until they are cool.

 

In a saucepan, combine 3.5 cups milk, salt and sugar. Bring to a boil then immediately bring down to medium-low, stirring constantly.

In a measuring cup, combine 1 cup milk and flour. Slowly pour into the saucepan to thicken the filling, stirring constantly.

3) Once it is thick, remove from heat and let it cool down (putting it in fridge speeds this up). Stir it every now and then to speed up cooling.

Once it’s cool, add butter a piece at a time and blend with an electric mixer or wire whisk.

  

Once all butter is incorporated, add lemon zest, lemon juice and vanilla extract.

 

Place one layer of dough on a rimmed baking sheet (preferably 2 inches high). Spread 1/3 of the filling on top (it might get messy, but we’ll clean that up nicely later). Repeat until layers and filling are used up. Sprinkle coconut flakes on top. Cover with plastic wrap and set in refrigerator for at least 6 hours, or overnight. The cake will soften by absorbing the filling.

*Note how messy my cake was. I thought I completely failed at this point. But look at how nice and pretty the pieces were once they were cut and the sides were trimmed off.

   When it’s ready to serve, trim the edges of the cake then cut cake into squares.