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“White as Snow” Cake

For a tray measuring 37 cm x 25 cm

Cake Layers

• 1 egg

• 140g sugar

• 150ml milk

• 150ml oil

• ½ teaspoon baking ammonia

• 600g flour

• 1 small teaspoon salt

1. First, mix the egg, sugar, milk, oil, and salt together.

2. Dissolve the ammonia with a teaspoon of vinegar and pour it directly into the previous mixture.

3. Add all the flour at once and mix well until you get a soft, elastic dough.

4. Divide the dough into 4 parts and roll out 4 sheets the size of the tray on baking paper.

5. Bake each sheet on the back of the tray at 170°C with fan until golden brown.

Cream Filling

• 1 liter of milk

• 100g cornstarch

• 400g sugar

• Zest of 1 lemon (or 2, if you want a stronger lemon flavor)

• Juice of half a lemon (or from 2 lemons if you prefer it more tart — taste at the end)

• 200g butter (82% fat)

1. Dissolve the cornstarch with a little of the milk.

2. Heat the remaining milk with sugar and lemon zest until it reaches boiling point.

3. Pour some of the hot milk into the cornstarch mixture, stir, then pour everything back into the pot.

4. Let it boil for 5 minutes.

5. Remove from heat and add the lemon juice.

6. Let it cool completely, ideally overnight.

7. The next day, beat the softened butter until light and fluffy.

8. Gradually incorporate the cream into the whipped butter.
   Important: the cream must be at room temperature, not cold!

Assembling the Cake

1. Divide the cream into 4 portions.

2. Spread cream on each of the 4 cake layers, including the top.

3. Cover the cake and refrigerate overnight.

4. The next day, cut into pieces and top with grated white chocolate and optionally some lime zest.