Description
Snow White Cake brings pure delight to your dessert table, with layers of tender white cake that sparkle like freshly fallen snow. Creamy frosting and delicate decoration make this classic treat a sweet celebration perfect for any special moment.
Ingredients
Scale
Main Ingredients:
- 1 package oreo cookies
- 750g greek yoghurt
- 500ml whipping cream
- 500g fresh currant berries
Supporting Ingredients:
- 2 tablespoons melted butter
- 75ml prosecco
- 50ml calvados
- 150g confectioner’s sugar
- 12 sheets gelatin
- 100ml prosecco
- 100ml water
- 75g confectioner’s sugar
- 5 sheets gelatin
Instructions
- Pulverize 25 oreo cookies in a food processor until finely ground. Combine with 2 tablespoons melted butter and press firmly into a lined 9-inch round baking pan to create a compact crust.
- Whip 500ml whipping cream to stiff peaks using an electric mixer on medium-high speed for 3-4 minutes.
- Combine 750g greek yoghurt, 75ml prosecco, 50ml calvados, and 150g confectioner’s sugar in a large mixing bowl. Whisk until completely smooth and uniform.
- Gently fold the stiff whipped cream into the yoghurt mixture until just incorporated.
- Dissolve 6 gelatin sheets according to package instructions. Blend into half the cream mixture and spread evenly over the oreo crust. Refrigerate at 40°F for 30 minutes until set.
- Simmer 500g fresh currant berries with 100ml prosecco, 100ml water, and 75g confectioner’s sugar over low heat for exactly 15 minutes.
- Strain the currant mixture, separating liquid from berries. Dissolve 5 gelatin sheets and mix into the currant syrup. Allow to cool for 10 minutes.
- Check that the first cream layer is completely set. Carefully pour the currant gelatin mixture over the cream layer. Return to refrigerator for 30 minutes.
- Repeat the cream layer process with remaining cream and gelatin. Refrigerate the entire cake at 40°F for minimum 3 hours, preferably overnight.
- Before serving, garnish with a few fresh currant berries on top.
Notes
- Crush Oreos completely fine to ensure a smooth, compact crust that holds together well when slicing the cake.
- Whip cream until stiff peaks form for the most stable and luxurious cream texture that won’t collapse when folded.
- Soak gelatine sheets precisely according to package instructions to guarantee proper setting and smooth consistency in each layer.
- When layering cream and currant jelly, ensure each layer is fully set before adding the next to prevent mixing and maintain distinct, clean layers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cakes
- Method: Blending
- Cuisine: Western
Nutrition
- Serving Size: 8
- Calories: 321
- Sugar: 35 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg