White Lady Cake

A long time ago layer cakes accompanied most often important family and social celebrations. The White Lady comes originally from a wedding tradition,
when preparing layer cakes was included in duties of the family of a bride.
The whiteness of elements was a word of her cleanness, but also property of her parents. One hundred years ago the White Lady with marzipan mass was recommended exclusively by recognised restaurants, cafés and cake shops in Wrocław.


  • Vienna sponge cake (Wiener Boden)
  • pulp of one vanilla bean
  • 3 eggs
  • 2 g baking powder (c 1 / 2 teaspoons)
  • 3 yolks
  • 150 g sugar

  • 600 g molten butter
  • 750 ml cream 36%
  • 700 g flour (you can use 800 g cornflour)
  • 1 package of vanilla sugar (c 130 g)
  • pinch of salt
  • 3 spoons of icing sugar
  • half a teaspoon of grated lemon peel
  • 300 g marzipan mass or white chocolate for pouring (you can buy it on your shop)


Whip eggs, yolk, sugar, salt, grated lemon peel and the pulp of vanilla in the bowl on steam 40-50 ° C.
Attention: when a temperature gets burning hot, it means it has reached c 40 ° C.
Chill and put it into the refrigerator, whip the cooled mass until you get a cream consistency.
Add portions of the sieved flour up, gently mixing it with a spoon and at the end add molten and cooled butter.
Pour the mass into round forms (26 cm) inlaid with paper - not to grease sides of the form.
Put it to the hot oven (170 ° C), bake for 25-28 minutes.
After cooling down, cut the sponge cake in two or three parts.
Whip the cream with icing sugar and vanilla sugar to a fluffy mass.
Interleave discs of sponge cakes with whipped cream - spread sides and top with a thin layer of it, roll the marzipan mass, making a "small duvet".
Keep on pouring it with icing sugar so that isn't sticky.
Wind it on the roller and surround the layer cake with the “duvet”.
Decorate the layer cake with white ornaments e.g. with fresh flowers.

Print the recipe >>

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