Snow White Cake

With impeccable timing (as always), now that the holidays are over, here I am with a cake recipe. No worries—there are more holidays coming this year!

Lemon Cream Cake Recipe

(For a 20x30 cm pan, approximately 1.3 kg cake)

For the Cream

• 500 g Milk

• 100 g Sugar

  Heat the milk and sugar in a saucepan until the sugar dissolves.

• 50 g Cornstarch

  Gradually pour the warm milk over the cornstarch, whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.

• 200 g Butter

• 75 g Lemon Juice

• 10 g Lemon Zest

• 100 g Whipping Cream

  Remove the cream from the heat and add the butter in small increments, whisking well after each addition to prevent splitting. Then, mix in the lemon juice and zest until smooth. Transfer the cream to a bowl, cover it with cling film directly in contact with the surface, and let it cool to room temperature while you prepare the cake layers.

  Note: Before assembling the cake, whip the heavy cream to soft peaks and gently fold it into the cooled lemon cream using a spatula. Do this step only when you are ready to assemble the cake, not while the cream is warm.

For the Cake Layers

• 40 g Sugar

• 1 Egg

• 1 Egg Yolk

  Whisk the sugar, egg, and yolk in a stand mixer (or with a hand mixer) until well combined.

• 30 g Oil

• 70 g Milk

  Add the wet ingredients to the mixture and mix briefly.

• 5 g Baking Soda

• 10 g Lemon Juice

  Combine the baking soda with the lemon juice (to "activate" it) and mix it into the batter.

• 330 g Flour

  Gradually incorporate the flour using a spatula (or your hands) until the dough comes together. Cover the dough with cling film and let it rest for 10 minutes.

  Divide the dough into 4 equal parts. Roll each portion onto a sheet of baking paper to fit a 20x30 cm pan. Bake each layer at 175°C (no fan) for 5 minutes.

Assembling the Cake

• Spread 1/3 of the cream over each layer, stacking them as you go. Refrigerate the cake for 6-8 hours to set.

For the Topping

• 150 g White Chocolate

  Melt the chocolate and spread it evenly over the top of the cake to create a thin decorative layer. Use a paper cone to decorate individual slices or leave it simple—your choice!

Enjoy this elegant and refreshing lemon cream cake!