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White or snow-white cake

White or snow-white cake



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Sheets:

Mix the ingredients. You get an easy-to-roll dough from which I made 3 sheets on the back of the stove tray. Bake at 180 degrees for about 5-8 minutes. Remove on a towel or grill.

Cream:

Heat the milk on the stove only 300 ml, mix the other 100 ml with flour and starch. This composition is then poured over the milk in the pot when it starts to boil and mix continuously with a whisk until it thickens like a pudding. Remove from the heat and stir in it from time to time until it cools completely. Beat the butter with the sugar and vanilla sugar. The butter should be at room temperature or heat it for 25 seconds in the microwave. When the pudding has cooled completely, add a tablespoon by tablespoon of butter foam.

We fill the sheets taking care that the last layer, the top one, is cream. Put it in the fridge until it hardens well and then cut it in half and put it on top of each other, so that we will have 6 layers not 3. Remove from the fridge and leave at room temperature for about 3 days, or if it is hot do not spoil, leave it in the fridge. Come on, don't swear at me now that it's worth the wait, I almost didn't have anything to do with the photo, basically the 2 rhombuses were the last ones :))))) I hope I was satisfied ,, public opinion ,,


Snow White Cake with Coconut

Ingredient:

  • 1 teaspoon of ammonia,
  • 1 or
  • 6 tablespoons oil,
  • 2 teaspoons of vinegar,
  • 6 tablespoons sugar
  • 5 tablespoons milk,
  • flour as it contains - to obtain the necessary consistency
  • 5 tablespoons grated coconut,
  • 750 ml milk
  • 8 tablespoons sugar,
  • 3 tablespoons starch
  • 100 gr butter

Method of preparation:

The cream is prepared first because, when we use it, it must be cold. So the first step is to boil the milk (keep 6-7 tablespoons of milk)
Add the starch, coconut to the milk you have kept and mix When the milk in the saucepan starts to boil, add the coconut composition and stir continuously until it thickens.
When the cream has already become a consistency, remove from the heat and add the diced butter - mix until smooth and leave to cool.

Extinguish the ammonia in 2 teaspoons of vinegar - add the egg, milk, oil and sugar and mix with a whisk until smooth. Gradually, add sifted flour and knead until it no longer sticks to your hands (then do not put flour) Depending on the tray you have and will use it is divided into 4 - 5 or 6 equal pieces. Line the bottom of the pan with flour, spread out each sheet and bake for a maximum of 7 minutes - or until it starts to brown a little. When you finish baking the sheet, place it on a plate - add cream and bake the other sheet. Repeat the procedure for all sheets.
Place a thin layer of cream on top of the last sheet and sprinkle with coconut - keep in the fridge for 11-12 hours before cutting.


Snow White Cake

Ingredient:

It took:
3 eggs
a grated tablespoon of baking soda or ammonium quenched in lemon juice
200 ml of milk
lemon peel
125 g butter
200g powdered sugar
about 1 kg of flour

Cream:
A butter pack
300g old powder
3 cups of milk
6 tablespoons flour
peel and juice from 1 ½ lemon

Method of preparation:

Start by fusing the butter and sugar, then add the eggs, milk, baking soda, peel and lemon juice, plus the flour. Knead well! Divide the dough into three or four, then, with the help of a rolling pin, spread sheets of equal length and thickness. Place them on the back of a pan greased with oil and lined with flour and put them in the oven until golden.

The second step is to prepare the cream. Just like on the counter, start by mixing butter and sugar. On low heat, boil the flour and cold milk until it thickens like a ciulama, and over the fish add the peel and lemon juice slowly, like mayonnaise! When the mixture has cooled, incorporate the butter rubbed with sugar. Place the cake in the pan, alternating the sheets with hot cream. Leave delicacy Snow White refrigerate for a few hours, then powder it or pamper it with coconut flakes.

patella: sheets of Snow White cake must be done the day before!


Mix the eggs well with the sugar, then add the three tablespoons of milk, then the oil. Quench the ammonia with a drop of vinegar and add over the above composition, mix and start to add flour with a spoon, mix lightly with the whisk, until the dough allows us, then knead lightly by hand. Our dough does not have to be hard, but it is not too soft, it is a fragile dough that spreads easily.
Divide the obtained crust into three equal parts and, on a worktop well lined with flour, we start to spread the sheets. The sheets are stretched to the size of the bottom of the oven trays, because this way they will also bake.
Put it in the oven one by one, at a low temperature, so that it doesn't burn, and bake for about 15 minutes.
They are taken out, placed on a flat surface, one on top of the other, waiting for the cream that will turn them into a delicacy.

Cream preparation
Rub the butter with the sugar with a wooden spoon or mixer, and add the juice and peel like the two lemons.

Put the cold milk in a saucepan and add the flour, and mix well, turn on the low heat and stir continuously until a well-bound cream is formed.
Be careful not to smoke the composition, so the small fire.
After the cream has set well, let it cool a little more, then add it over the butter rubbed with the sugar, and mix.
The cream is divided between the three sheets baked earlier, distributed evenly between them with a spatula.

The cake is kept in a cool room, or in the refrigerator, until the next day, when the sheets can be cut very nicely.

Powder on top with powdered sugar.

It is a cool cake, which is eaten well in winter, in the cold season, because it keeps better.

We invite you to try it too.

Watch the video recipe here


Snow White Cake

Snow White Cake or Lemon Cake, a popular homemade cake for the aroma of lemon and the fragility of homemade leaves. How to make a super creamy Snow White cake?

Like the Mozaic cake or the Tosca cake, this cake has always been considered a fine holiday dessert or to impress your guests, but also a spicy cake. The sheets of the Snow White cake were made on the back of the tray and always contained ammonia to the detriment of baking powder, respectively baking soda. It can be said that ammonia is the star of household sheets as it is the & # 8222 culprit & # 8221 for the youngest leaves.

Ammonia is not the most beloved looser and that's because it has a pungent smell of pee. It feels more during the baking of the sheets but only at that moment if a suitable amount is added. So don't worry, this smell is completely lost when the sheets cool. And in this recipe it is not even the case because we use a small amount, just enough to break the sheets! On the sachet of 7 g of ammonium for cakes it is recommended to use 7 g for 500 g of flour. We have 600 g but we also use 7 g of ammonium.

Of course you can use baking soda or baking powder but you will not get the same result. There are different loopholes! The sheets of this cake must be prepared with ammonia! The way you bake the sheets is your choice, you can bake them on the back of the tray as our mothers and grandmothers did or you can bake them in the tray with a baking paper underneath. Much easier and more practical!

The sheets of the Snow White cake must be white. Used eggs do not influence the color of the sheets so much, whether you have commercial eggs or homemade eggs at hand.

The cream of the Snow White cake also has a secret! It must be prepared with butter with a high percentage of fat, the best results will be obtained with a butter with 80 & # 8211 82% fat. Do not use margarine or any lower quality butter! Snow White Cake is a spurious cake and must be rested in the refrigerator for at least 24 hours to soften the leaves and last but not least, the friendship of flavors. However, this period of time can turn lemon cream into a hardened cream that loses its finesse if you use margarine or butter that leaves water.

Another important aspect in the preparation of the cream is the way in which the cream base is mixed with the butter. The two must be at the same temperature and as the base must be cooled to room temperature, the butter must also be at this temperature. So, take the butter out of the fridge in time!

Snow White cake prepared according to the classic recipe has no cream on the last sheet and is powdered with sugar. We chose to divide the cream so as to cover the last sheet and at the end to decorate it with coconut. In this way, the last sheet will be as tender and fragrant as the first ones and the coconut layer will create the impression of snow. But if you choose to powder the last sheet with sugar, divide the cream into two approximately equal parts instead of three.


Snow white cake with lemon

Snow white cake with lemon, recipe with fresh baked sheets on the back of the tray, also called Lemongrass, is one of the most beloved cakes. I could even say that it is a heritage cake.

It is a simple, cheap recipe, does not require much skill, and the result is absolutely spectacular. Written and video recipe.

Fine, soft sheets and vanilla, sour cream, Snow White cake, an old recipe, is one of the most beloved homemade cakes. You can see here more recipes for sweets, cakes, ice cream, homemade cakes (old family or confectionery recipes, as they used to be).

I have many cake recipes, some are video & ndash here. You will find the recipes written in detail at Tavalita, Boema, Bibescu, Amandine, Savarine, Rulada, Rafaello, Greta Garbo, Negresa, Cake with grated dought, all kinds of cakes with sheets, countertop, with fruit, creams, chocolate & hellip

There was still great joy when our mother Snow White made us. It is eaten immediately. Unfortunately, it was rarely made with butter, it was generally made with margarine, but it was still good. Now, I recommend it made with butter. & # 128578

I remember how upset I was when I first made the cake: my sheets broke, I struggled with them, I burned them too hard, then there was the concrete cake. I cut it right away, I didn't wait, so it was hard. I was a child, in general, so I have reason to laugh. I think I was in seventh or seventh grade when I did it with my friend Dana. Adventures from the Middle Ages & hellip I won't tell you how old I am since then, so you don't make me a grandmother. & # 128539


White or 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.


Snow White


Recipe description:
Snow-white cake is a very tasty cake, which is good to be prepared 1-2 days before serving, so that the sheets soften from the cream and to disappear the smell of ammonia sometimes produced by baking powder.

Snow White Ingredient:

Cream:
1/2 l of milk
3 tablespoons grated flour
1 packet (250 g) butter
275 g sugar
1 lemon
1 teaspoon salt
It was:
500 g flour
100 g sugar
3 eggs
6 tablespoons oil
3 tablespoons milk
baking powder (for 500 g flour)
1 knife tip fine salt
2 sachets of vanilla sugar
4 tablespoons powdered sugar

How to prepare the recipe:
Sift the flour and mix the baking powder and salt. With the mixer with a whisk or a paddle, mix the milk, eggs and sugar, then add the oil. Put 3/4 of the flour and gradually incorporate it into the crust, until it becomes consistent and begins to come off the table and the palms.
From the resulting shell, 3 sheets are stretched. Place each sheet in the tray, on parchment paper, then bake in the oven of the stove heated to 200 ° C, over low heat, in 6 & # 8211 10 minutes. After the first 5 & # 8211 6 minutes it is good to follow the sheets, not to burn. When they have turned white, it means that they are ripe, it is not necessary to brown them.
Snow white cream is prepared as quickly as possible: mix 1/2 glass of milk with flour, so that it does not have lumps, and put the rest of the milk on the fire. When the milk boils, add the flour dissolved in the milk, simultaneously stirring quickly with a spatula or whisk. We continue to mix while keeping the milk on the fire, so as not to become lumpy, insisting on the bottom because it sticks very quickly. After it starts to boil, keep it on the fire for another 2 & # 8211 minutes, then put it to cool.
When it has cooled to room temperature, use the mixer again to mix the butter and sugar. To make sure the sugar dissolves, we can rub the sugar with butter first or we can use powdered sugar. To the snow-white cream, add lemon juice and grated peel of 1/2 lemon. Divide the snow-white cream into 2 equal parts.
Prepare the tray in which I baked the sheets of the cake white as snow: if it is an enameled tray, wash it and let it dry, if it is not glazed, dress it in parchment or plastic wrap. Place the first sheet of the snow-white cake, spread half of the cream. Repeat with the second sheet and the rest of the cream, then put the last sheet. Cover with a sheet of paper and a chopper on which we place a 2 l bottle or other weight. Leave the cake white as snow until the next day or even longer, so that the sheets absorb the moisture from the cream. Then, turn the tray with the wooden chopper so that the tray reaches the top, and lift it, leaving the cake to sit on the chopper.
Grind 4 tablespoons of sugar with 2 sachets of vanilla sugar, pour into a tea sieve and powder the snow-white cake.


Snow white or lemon cake

I remember with nostalgia the old days, when my mother made whole trays of cakes, including cake snow White. We were telling him thyme. What beautiful times it was.

Today I want to remember those times so I opened the drawer with recipes, I looked for cake snow White and I started this recipe.

For sheets:

  • 100 grams of sugar
  • 6 tablespoons oil
  • 3 tablespoons milk
  • 1 teaspoon baking soda
  • 500 grams of flour
  • 3 eggs
  • 1 pinch of salt

Mix with the mixer, milk with eggs and sugar until smooth. Add the baking soda, the oil gradually and then the flour. Usually, 4 sheets are baked on the bottom of the tray (they must be pricked with a fork so that they do not swell), but on smaller trays 5 sheets can come out, as you stretch the sheets, the leftovers return to the next sheet and so on until the last one. it is also the ugliest :)) but you can mount it in the middle and it is not visible & # 8230

For the cream:

  • 500 milliliters of milk
  • 4 tablespoons flour
  • 300 grams of butter
  • 300 grams of sugar
  • 1 lemon

Put the milk on low heat and when it boils add the flour and mix until it binds like a cream. Let it cool. Mix the sugar with the soft butter until the sugar melts, the butter turns white and starts to shine, then we combine the two creams obtained and add the juice and the grated lemon peel.

Grease the sheets and overlap, if I get 5 sheets I include a layer of apricot jam, it's wonderful… And it has the scent of childhood. It must be left cold for at least 2 hours, preferably with something heavier on it, not to crush it (another tray or something shaped like a tray) to soften the sheets !!


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