🧁 Instructions:
1. Prepare the Dough Layers:
- In a large bowl, mix flour, sugar, baking soda, and a pinch of salt.
- Add softened butter, egg, and milk. Knead into a soft, smooth dough.
- Divide the dough into 3 equal parts.
- Roll out each part into a thin rectangle (about the size of your baking tray, usually 9×13 inches or 23×33 cm).
- Bake each layer separately at 180°C (350°F) for 6–8 minutes, or until pale golden. Don’t overbake — they should remain soft and light in color.
2. Make the Lemon Cream:
- Heat milk in a saucepan and slowly add semolina, stirring constantly to avoid lumps.
- Cook over medium heat until thickened, about 3–5 minutes. Let cool to room temperature.
- In a separate bowl, beat butter with sugar until creamy and fluffy.
- Add cooled semolina mixture gradually to the butter mix.
- Mix in lemon juice, zest, and vanilla. The cream should be smooth, light, and tangy.
3. Assemble the Cake:
- Place the first baked layer on a tray or board.
- Spread half the lemon cream evenly.
- Add the second layer and spread the rest of the cream.
- Top with the final layer.
- Cover and refrigerate overnight or at least 8 hours (this softens the layers into a cake-like texture).
4. Finish:
- Before serving, dust the top with powdered sugar or drizzle with lemon glaze.
- Slice into squares or diamonds and enjoy!
🍋 Notes:
- This cake tastes best the next day after the layers have softened.
- You can add lemon zest to the top for extra fragrance.
- It’s called “Snow White” because of its pale appearance and delicate texture.
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