Snow White Cake (tender pastry sheets with lemon-vanilla cream)
Snow White Cake is a traditional Romanian cake made of multiple thin, tender white pastry sheets filled with a delicate lemon-vanilla cream. Its immaculate white color and fluffy texture inspired its fairy-tale name. It is a nostalgic dessert, lovingly prepared for winter holidays and special family occasions. Each slice reveals the alternating layers of tender pastry and cream, creating a perfect balance between the slightly crisp sheets and the velvety cream.
Servings
12
Prep
60 min
Cook
50 min (coacere foi / baking sheets)
Total
6–14 h (incl. chilling)
🥘Ingredients
servings
Tender pastry sheets (white)
Lemon and vanilla cream
Finishing
✅Dietary Compatibility
Yield
1 tray 30×20 cm, 12 slices
📦Storage
Refrigerator
Keep in the refrigerator, covered, for 3–4 days; it is even better the next day, with the sheets fully softened
Freezer
Freezing the assembled cake is not recommended — the whipped cream in the filling separates upon thawing. Baked sheets (unassembled) can be frozen separately for 1 month
🥗Nutrition Facts
Values per slice (approx. 100 g), from 12 servings
Calories
320 kcal
Protein
5 g
Fat
18 g
Carbohydrates
36 g
Fiber
0.5 g
🍷Pairs Well With
💡Variations
Version with lemon cream without whipped cream: Use only the cooked lemon cream (without folded whipped cream) for a denser, more intensely flavored filling — the cake holds its shape better when sliced.
Orange cream version: Replace the lemon with the zest and juice of 2 large oranges — a sweeter, more fragrant cream, more suitable for children.
Sponge cake sheet version: Replace the shortcrust sheets with thin layers of white sponge cake for a softer texture and easier assembly — it loses the characteristic slight crispness.
Patterned powdered sugar version: Use a paper stencil (stars, hearts) to press patterns into the powdered sugar on top — a festive decorative effect.