Illustrative image

The finished dish may look different depending on the ingredients and preparation.

AdvancedDessertsvegetarianCC0 1.0 Universal

Classic Romanian Snow White Layer Cake with Lemon Butter Cream

Name: Classic Romanian Snow White Layer Cake with Lemon Butter Cream
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 12 servings
Cuisine: romanian
Ingredients: 450 g All-purpose flour for the dough; 2 pc Eggs for dough; 60 ml Sunflower oil; 60 ml Warm milk for dough; 100 g Granulated sugar for dough; 1 tsp Baker's ammonia or baking powder extinguished with lemon juice; 600 ml Whole milk for lemon cream; 60 g Flour or cornstarch for cream; 180 g Sugar for cream; 200 g Soft unsalted butter (82% fat) at room temperature; 60 ml Freshly grated zest and juice of 2 untreated lemons; 30 g Vanilla powdered sugar for dusting

The quintessential Romanian holiday layered cake: delicate, paper-thin pastry crusts baked on the back of an oven sheet, sandwiched with a luscious lemon custard buttercream, left overnight to melt into fork-tender perfection.

Prep

45 min

Cook

25 min

Total

70 min

Oven

180°C (160°C vent.)

Ingredients

servings

All-purpose flour for the dough
450 g
Eggs for dough
2 pc
Sunflower oil
60 ml
Warm milk for dough
60 ml
Granulated sugar for dough
100 g
Baker's ammonia or baking powder extinguished with lemon juice
1 tsp
Whole milk for lemon cream
600 ml
Flour or cornstarch for cream
60 g
Sugar for cream
180 g
Soft unsalted butter (82% fat) at room temperature
200 g
Freshly grated zest and juice of 2 untreated lemons
60 ml
Vanilla powdered sugar for dusting
30 g

Preparation Steps

Knead dough ingredients into a smooth, non-sticky dough. Divide into 3 equal portions. Roll each out very thin onto baking paper and bake on the back of an inverted baking sheet at 180°C for 7-8 minutes each, keeping them pale.

Make cream: whisk milk, sugar, and flour over medium heat until thickened into a rich pudding. Cool to room temperature, then whip in soft butter, lemon zest, and fresh lemon juice until fluffy and velvety.

Assemble cake by alternating the three baked sheets with two generous layers of lemon cream. Lightly weigh down and refrigerate for at least 12 hours so the sheets soften into a melting texture. Dust with powdered sugar and slice into diamonds.

Cooking Journal

You haven’t tried this recipe yet

Nutrition Facts

per serving

Calories

390

Protein

5.2g

Carbohydrates

48g

Fat

20g

Allergens

GlutenMilkEggs

*estimated values per serving

Provenance & Public Domain Audit

Source: Folclor Gastronomic Românesc / Patrimoniu Tradițional Deschis (Institutul Național al Patrimoniului & Arhivele Tradițiilor Culinare)

Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

Verify official government source

Classic Romanian Snow White Layer Cake with Lemon Butter Cream

Ingredients

Preparation Steps

Cooking Journal

Your next move? A game of backgammon.