Desserts

Snow white cake

Made by:

Ingredients


1 db
flour
10 dkg
egg
8 dkg
Mizo lactose-free butter (room temperature)
1 dl
powdered sugar
1/2 pack
Mizo lactose-free milk
1 untreated shell
baking powder (6 g)
5 dl
lemon zest

for the cream:

8 dkg
Mizo lactose-free milk
30 dkg
flour
22 dkg
Mizo lactose-free butter (room temperature)
1 tablespoon
powdered sugar
to taste
vanilla aroma

on the top:

4 pcs
powdered sugar

Instructions:

 

Knead a soft dough from the ingredients, divide it into 4 equal parts and roll them out between 2 sheets of baking paper into sheets of a knife blade thickness. Bake each plate in a 180 degree oven in a baking tray lined with parchment paper for 6 minutes. Be careful not to burn the dough. Cool completely.
Add the flour to the cream, cook into a thick cream and cool until lukewarm. Beat the butter with the powdered sugar and vanilla until foamy, add the milk cream little by little, mix them well. Divide them into 3 portions and fill the cake sheets with it. Put it in the refrigerator for 1 night to soften the dough, then serve sprinkled with powdered sugar and slice to any shape.