Easy Lemon Cream Cake (Romanian Alba ca Zăpada)

Romanian lemon cream cake with four pastry layers and custard filling.

5 from 26 votes

Easy Lemon Cream Cake (Romanian Alba ca Zăpada)

Traditional Romanian lemon layered cake with 4 crispy pastry layers and smooth lemon custard filling. This Alba ca Zăpada recipe is perfect for special occasions.

Prep Time45

Cook Time30

Resting time1 12

Total Time1 13 15

Course: Desserts

Cuisine: Romanian

Servings:

Calories: 629kcal

Author: Claudia Ciorteanu

Equipment

Small rolling pin

Ingredients

For the Pastry Sheets:

6¾ cups (800g) all-purpose flour
2 large eggs
¾ cup + 1½ tablespoons (200g) unsalted butter , softened (min. 80% fat)
1⅔ cups (150g) powdered sugar
¾ cup + 1 tablespoon (200g) sour cream (minimum 20% fat)
1½ sachets (10g) baking powder or 10g baker's ammonia, dissolved in 3 tablespoons cold milk
Zest of 1 lemon
1 teaspoon vanilla extract

For the Lemon Cream:

4 large egg yolks
Pinch of salt
1¾ cups (150g) granulated sugar
⅓ cup + 1 tablespoon (50g) cornstarch
2 cups (500ml) cold whole milk
1 teaspoon vanilla extract
Zest from 1 lemon
6-8 tablespoon lemon juice , from 2 lemons
1½ cups (350g) unsalted butter ,softened to room temperature

For Decoration:

Powdered sugar for dusting

Instructions

Make the Lemon Cream: Whisk egg yolks, sugar, salt, vanilla, lemon zest, and cornstarch in a saucepan. Gradually whisk in the cold milk until smooth.
4 large egg yolks, Pinch of salt, 1¾ cups (150g) granulated sugar, ⅓ cup + 1 tablespoon (50g) , 1 teaspoon vanilla extract, Zest from 1 lemon, 2 cups (500ml) cold whole milk
Cook over medium heat, stirring constantly. Once it bubbles, keep stirring for 1 minute until very thick. Press plastic wrap directly on the surface of the lemon cream, and cool to room temperature (30-45 minutes).
Make the Pastry Sheets: Beat the softened butter, powdered sugar, vanilla, and lemon zest until creamy (2-3 minutes) using a hand mixer ot a stand mixer. Add the eggs and sour cream, mixing just until combined.
2 large eggs, ¾ cup + 1½ tablespoons (200g) unsalted butter , 1⅔ cups (150g) powdered sugar, Zest of 1 lemon, 1 teaspoon vanilla extract, ¾ cup + 1 tablespoon (200g) sour cream (minimum 20% fat)
Then add the flour and baking powder. Mix just until a smooth dough forms, using your hands if necessary. Cover the dough and let it rest at room temperature for 20 minutes. If using ammonia, dissolve it in cold milk and add it to the mixture before the flour.
6¾ cups (800g) all-purpose flour, 1½ sachets (10g) baking powder
Preheat oven to 350°F (180°C). Divide dough into 4 equal pieces. Roll each piece on parchment paper into a 13x15 inch (33x38cm) rectangle, about ⅛ inch thick. I find that rolling the dough with a medium rolling pin is much easier than using a regular one. I use the pan that comes with the oven and prick the entire surface with a fork before baking.
Bake for 6-8 minutes until pale with golden edges. Don't overbake. Let cool completely on the parchment paper. While it bakes, prepare the next one, and you will finish baking quicker.
Now you can finish making the lemon cream by stirring lemon juice into the cooled custard. In a separate bowl, beat the softened butter until pale and fluffy (3-4 minutes). Add the lemon custard one tablespoon at a time, beating well after each addition. If it curdles, keep beating at high speed for 10-15 minutes until smooth.
6-8 tablespoon lemon juice , 1½ cups (350g) unsalted butter
Assemble the Cake: Place one pastry sheet on baking pan or a wooden board and spread with ⅓ of the lemon cream. Repeat with two more sheets and cream portions.
Top with the final sheet (leave it plain). Press down gently, cover with parchment paper, and wrap with cling film and place a flat baking pan on top to weight it down.
Leave at room temperature for 24-36 hours. Before serving, dust with powdered sugar and cut into small rectangles or diamond shapes. You can then refrigerate the leftovers.
Powdered sugar for dusting

Notes

This cake must rest at room temperature for 24-36 hours before serving. Do not refrigerate during this time. The pastry sheets need time to absorb moisture from the cream and become tender.

Nutrition