Snow White

Snow White Recipe – A Classic and Refreshing Dessert

Preparation time: 30 minutes
Baking time: 10 minutes (per sheet)
Total time: 48 hours (including resting)
Number of servings: 12-16

Introduction

The Snow White dessert is a delicacy that harmoniously combines tender sheets with a fine cream, having a velvety texture. This classic recipe is perfect for any occasion, whether it's an anniversary, a celebration, or simply a dessert to indulge your family. The story of this dessert is lost in the mists of time, but its magic remains alive every time it is served. Let’s explore the necessary steps to create this delicious dessert together!

Ingredients

*For the sheets:*
- 125 g butter (or margarine, but butter will provide a richer taste)
- 200 g powdered sugar (for a balanced sweetness)
- 3 eggs (preferably at room temperature)
- 1 ½ teaspoons baking powder (to give volume to the sheets)
- Approximately 150 ml cold milk (at room temperature to facilitate mixing)
- Flour (as needed, approximately 900 g)
- Flavors (optional: vanilla, almonds)

*For the cream:*
- 750 ml milk
- 150 g flour
- 375 g sugar (you can adjust according to personal preferences)
- 250 g butter (at room temperature)
- Zest of one lemon (to add a touch of freshness)
- Juice of 2 lemons (for a tangy taste)

Step by Step

1. Preparing the sheets

Start by preparing the dough for the sheets. In a large bowl, combine the softened butter (or margarine) with the powdered sugar, mixing well until you obtain a homogeneous and creamy composition. Add the eggs one by one, mixing well after each addition.

Add the baking powder and milk, continuing to mix. Gradually start adding the flour, mixing with a spatula or by hand, until you obtain an elastic and easy-to-shape dough. Cover the bowl with plastic wrap and let the dough rest for 20 minutes. This step is essential to allow the gluten to relax, which will make the sheets more tender.

2. Baking the sheets

After the dough has rested, divide it into 5 equal parts. On a floured surface, roll out each part into a thin sheet, being careful not to tear it. Place the sheets on the back of a floured baking tray to prevent sticking. Bake each sheet in a preheated oven at 180°C for about 10 minutes. The sheets should not change color but remain slightly golden. Once baked, let them cool and stack them on top of each other, covered with a clean towel, until the next day.

3. Preparing the cream

In a pot, bring the milk and flour to a boil, stirring constantly to avoid lumps. When the mixture begins to boil, leave it on the heat for a few seconds until it becomes a thick paste. Turn off the heat and add the sugar, mixing well to dissolve it completely. Let the cream cool.

In another bowl, beat the butter until fluffy. Gradually add the milk cream, continuously mixing to incorporate all the ingredients. Finally, add the lemon zest and juice, mixing well to obtain a fragrant and delicious cream.

4. Assembling the dessert

On a platter, place the first sheet and spread a generous layer of cream evenly. Repeat this process with the other sheets, ensuring that each sheet is well covered with cream. Once you have finished assembling all the sheets, press the dessert with a heavy object (such as a tray or pan) to compact it and allow the flavors to meld. Let the dessert sit in the refrigerator for about 24 hours.

5. Serving

After patiently waiting, it’s time to cut the dessert into diamonds or squares, as you prefer. Dust with powdered sugar for a final touch of elegance. Serve it with a cup of green tea or a flavored coffee for a perfect contrast between the sweetness of the dessert and the bitterness of the drink.

Practical Tips:

- Ensure that all ingredients are at room temperature before starting preparation. This will help with better mixing and a finer texture.
- If you want an even more intense flavor, you can add a teaspoon of vanilla extract to the lemon cream.
- The sheets can be baked in advance and stored in the freezer, making this dessert ideal for quick preparations.

Nutritional Information:

This dessert offers a combination of nutrients from milk, eggs, and butter. Each serving has approximately 350-400 calories, depending on size and ingredients used. It is a good source of protein and fats, but consumption should be moderated due to the high sugar content.

Frequently Asked Questions:

1. Can I use margarine instead of butter?
Yes, but the taste and texture will be different. Butter provides a richer flavor.

2. How can I store the leftover dessert?
It can be stored in the refrigerator, covered with plastic wrap, for 3-4 days.

3. Can I use other flavors?
Yes, you can experiment with almond or orange flavors to change the flavor profile of the cream.

Possible Variations:

You can try adding a layer of fruit jam between the sheets to add extra fruitiness, such as raspberry or peach jam. This will add a pleasant contrast and make the dessert even more appealing.

Enjoy this classic dessert that will not only impress your guests but also bring a touch of nostalgia to every slice served!

 Ingredients: For the dough - 125 g butter (margarine, about 4 tablespoons of oil) - 200 g powdered sugar - 3 eggs - 1 and 1/2 teaspoons baking powder - about 150 ml cold milk (room temperature) - flour as needed (about 900 g) - flavorings. For the cream - 750 ml milk - 150 g flour - 375 g sugar - 250 g butter - zest of one lemon - juice of 2 lemons.