How to Make Prăjitura Albă ca Zăpada: A Romanian Snow White Cake

Have you ever heard of a dessert so delightful it’s named after Snow White? In Romania, we have “Prăjitura Albă ca Zăpada,” a layered cake that truly lives up to its fairytale name. Imagine fluffy vanilla sponge cake layered with creamy, tangy lemon custard and topped with a cloud of whipped cream and a sprinkle of coconut flakes – it’s a symphony of textures and flavors that will transport you straight to a magical forest feast. Intrigued? Let’s bake this Romanian classic together!

Ingredients You’ll Need

Here’s what you’ll need to create your own Snow White cake. Don’t be intimidated by the layers – the process is straightforward and oh-so-rewarding!

For the Cake:

• 6 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1 cup (125g) all-purpose flour
• 1/2 cup (60g) cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Lemon Custard:

• 1 cup (250ml) milk
• 1/2 cup (100g) granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1/4 cup (50ml) lemon juice
• Zest of 1 lemon

For the Whipped Cream Topping:

• 1 1/2 cups (360ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract

For Decoration:

• 1/2 cup (50g) sweetened shredded coconut

Tools of the Trade

• Two 9-inch round baking pans
• Parchment paper
• Mixing bowls (various sizes)
• Electric mixer
• Whisk
• Rubber spatula
• Serrated knife
• Serving plate or cake stand

Let’s Bake Our Snow White Cake!

1. Baking the Fluffy Vanilla Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and line the bottoms of your baking pans with parchment paper. This will ensure your cake layers come out cleanly.
2. In a large bowl, beat the eggs and sugar together using an electric mixer until the mixture becomes pale yellow and thick. This usually takes about 5-7 minutes. You want the mixture to form ribbons when you lift the beaters.
3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix!
5. Stir in the vanilla extract.
6. Divide the batter evenly between your prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.

2. Creating the Zesty Lemon Custard:

1. While the cakes are baking, prepare your lemon custard. In a saucepan, combine the milk and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and the milk is just simmering.
2. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
3. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolk mixture to temper it. This prevents the eggs from scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
5. Cook over medium heat, stirring constantly, until the custard thickens. This will take about 2-3 minutes.
6. Remove the pan from the heat and stir in the lemon juice and zest.
7. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Set aside to cool completely.

3. Whipping Up the Dreamy Topping:

1. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Gradually add the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.

4. Assembling Our Masterpiece:

1. Once the cakes are completely cool, use a serrated knife to carefully split each layer in half horizontally. This will give you four layers of cake.
2. Place one layer of cake on your serving plate.
3. Spread an even layer of the cooled lemon custard over the cake layer.
4. Repeat layers of cake and custard, ending with a layer of cake.
5. Frost the entire cake with the whipped cream.
6. Sprinkle the top and sides of the cake with the shredded coconut.

Serving and Storing Your Romanian Delight

Prăjitura Albă ca Zăpada is best served chilled. Refrigerate for at least 2 hours before serving. This allows the flavors to meld and the cake to become even more moist and delicious.

Tips from Grandma’s Recipe Box:

• For a more intense lemon flavor, use the zest of two lemons in the custard.
• You can also add a tablespoon of rum or lemon extract to the whipped cream for an extra flavor boost.
• This cake is best enjoyed within 2-3 days. Store it covered in the refrigerator.

Frequently Asked Questions:

Can I make this cake ahead of time?

Absolutely! Prăjitura Albă ca Zăpada actually tastes even better the next day after the flavors have had a chance to meld. You can assemble the entire cake a day in advance and keep it refrigerated.

Can I use a different type of fruit in the custard?

While the traditional recipe calls for lemon, you can get creative with the custard! Try using orange juice and zest, or even a combination of berries for a different flavor profile.

There you have it – a taste of Romanian baking magic right in your own kitchen! Now that you know how to make Prăjitura Albă ca Zăpada, share the joy and bake a batch for your loved ones. It’s sure to become a new family favorite! Don’t forget to share your Snow White cake creations and tag us on social media – we love seeing your culinary masterpieces!