Directions

• The recipe is not entirely mine, it is the final result of many searches and read recipes, but it has not changed much, only a few grams more or less in some ingredients, actually to refer to the pan that I use, but at the same time and to my tastes (speaking of the cream). Below are the exact ingredients I used, some have already been weighed.
• In the bowl of the food processor, I put the butter, powdered sugar, vanilla, and grated lemon peel and mixed them well. I also added the 2 whole eggs and cream. I dissolved the ammonium in a small bowl in a little cold milk and poured it over the mixture in the mixer bowl, along with the flour. I briefly mixed the composition and obtained a ball of smooth dough. I wrapped it in plastic and let it rest on the kitchen table for 20-30 minutes.
• I divided the dough into 4 equal balls (I used a scale) and rolled out 4 sheets of 36 x 48 cm (the size of my trays). I slightly refined the work table and the rolling pin. The dough is elastic, and easy to handle so any beginner can work with it. I moved each stretched sheet to the tray, on baking paper. I pricked the sheet with a fork to bake evenly.
• I baked the sheets in turn, at 180 degrees for 8-10 minutes. The baking time may vary depending on the oven used. Don’t be scared by the pungent smell of ammonium, it smells terrible, but it is not felt at all in the final dish.
• Now let’s prepare the cream! In a pot, I put the egg yolks together with the powdered sugar, salt, vanilla and lemon peel. I mixed them with a whisk, then added the starch and gradually diluted it with cold milk. I placed the pot on medium heat and stirred continuously until it came to a boil. At the moment when it thickens well, I boiled for another 1 minute, then I turned off the heat and covered the cream with foil to prevent it from curdling. I let the cream cool completely.
• After the cream cooled down, I moved it into a large bowl and mixed it a little. I gradually added the soft butter, mixing briefly after each step, so as not to “cut” the cream (spoil). I continued until I finished all the butter, and in the last stages I added the lemon juice, all the while. Do not add all the juice at once, stop and taste, it depends on what each one prefers, more sour or sweet-sour.
• I divided the amount of cream obtained into 3 and greased the first 3 sheets with it. The last sheet of the rule remains ungreased with cream, to be decorated with powdered sugar. I overlapped the sheets one by one and finished with the ungreased one. I lightly pressed the cake with my hands, then covered it and put a small weight on top (a chopper, even two are enough) and moved the cake to a cool room.
• In order for the sheets to soften well and the “Snow White” cake to be very tender, it is good to keep it cold for at least 24 hours. Then I carefully removed the edges, using a sharp knife. I cut the cake into small squares, but you can cut it however you want.
• I decorated the cake with powdered sugar and enjoyed every bite. A little trip down memory lane! The lemon flavor and the tender sheets of the cake are downright delightful. The “Snow White” cake is always kept in the refrigerator, thanks to the rich butter cream. I hope you liked my recipe, I’m waiting for your opinions in the comments.