Romanian snow white cakes Recipe

Show White Cakes

Contrasting so well especially when plated alongside our Romanian brownies listed below, these vanilla, lemon and coconut (nicknamed snow white cakes ) are going to impress you from the first bite! Their soft and creamy texture is certainly going to win you over and even make you forget about your troubles. 

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Snow White Cakes



Prep time


Cooking time




  • For the Sheets
  • eggs -  2 whole

  • 200g butter

  • 200g powdered sugar

  • 200g sour cream

  • 1½ bag of ammonium for cakes (10 g) dissolved in 3 tablespoons of cold milk

  • a little grated lemon peel

  • a little vanilla (vanilla sugar, extract or essence)

  • For the cream
  • 4 yolks

  • a drop of salt

  • 350 g sugar 

  • 50 g food starch

  • 500 ml of cold milk

  • the core of a vanilla bean or 2 sachets of vanilla sugar (or vanilla extract)

  • grated peel of a lemon

  • squeezed juice from 2 lemons

  • 350 g butter with min 80% fat, soft, at room temperature

  • little powdered sugar (for decoration)


  • In the bowl of the food processor place the butter, powdered sugar, vanilla, grated lemon peel and mixed them well. Add the 2 whole eggs and sour cream and  mix a little more. In a small bowl  dissolve the ammonium in a little cold milk and pour it over the composition in the bowl of the mixer. Then add flour. Mix the composition briefly and got a smooth ball of dough. Wrap it in plastic and let it to rest for 20 minutes on the kitchen table (not cold).

  • Divide the dough into 4 equal balls and spread 4 sheets of 33 x 42 cm.  lightly flour the work table and the twister. The dough is elastic, easy to handle. Move each sheet onto a baking paper the size of a tray and then pulled it with it into the tray. Simple! 

  • Make small holes in places so as not to make puff up when baking. You can use a fork or a tool for tenderizing meat. I rolled along and across each sheet.

  • Heat the oven to 180 C (medium to high with gas) and baked the sheets for 8 minutes (2 at a time, on 2 levels). If you bake them one at a time, 6 minutes is enough for each sheet. The cake sheets should remain somewhat white, with reddish edges. Don't leave them too raw because ammonia doesn't have time to come out of them!

  • for the cream, In a pot I put the yolks together with the caster sugar, salt, vanilla and lemon peel. I mixed them a little and added the starch. I gradually diluted with cold milk, dissolving well the lumps of starch that form. I placed the pot on medium heat and stirred continuously until it came to a boil.

  • let it boil for 1 minute and it thickens very well.

  • The vanilla cream with lemon should cool until it reaches room temperature. I covered it with plastic wrap directly glued to its surface (so as not to make a mess) and I put it on the windowsill to cool.

  • After it cooled, I mixed it a little with the mixer and I added the squeezed juice from 2 lemons. The cream becomes more fluid and has a very pleasant, sour taste. I started to put the pieces of soft butter in it and mix after each tranche. Do not mix too much because there is a risk of cutting the cream! You can also proceed as for classic creams by first foaming the soft butter and gradually adding the lemon cream in it. The result is the same.

  • I divided into 3 the amount of cream obtained and I greased with it the first 3 sheets (the last one remains ungreased and is to be powdered with sugar). About 5-6 tablespoons of cream went into each sheet. I superimposed the sheets one by one and ended with the uncoated one.

  • I lightly pressed the cake with my palm and put it "in the press" until the next day. That is, I covered it with a clean baking paper and I placed on it a tray with weights (2 cards), evenly distributed on the surface of the cake. You can also press it with a heavier wooden bottom or with another board. It is best to place it in the pantry, in a cool place (not a refrigerator).

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