AModoMio

  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
menu icon
go to homepage
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
subscribe
search icon
Homepage link
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
×
home » Sweets » cake

Torta Biancaneve. A Fairy Tale Cake

  • German
  • Italian

As white as cream, as red as raspberries and as black as chocolate! But the colourful “Snow White Cake” is not only a feast for the eyes. Because fluffy crème, fruity berries and fine chocolate sponge cake form an ensemble that melts in your mouth.

jump to recipe

Spanish bread

The base of this fairy tale cake was, admittedly, not created in Italy. Pan di Spagna is the name of the sponge cake used, and its recipe dates back to the 17th century. This foundation of Italian cake art is attributed to the personal pastry chef of an Italian ambassador in Madrid, the Ligurian, Giovan Battista Cabona, better known as Giobatté. He took his inspiration for the sponge cake from the Savoiardi, the traditional sponge fingers used in tiramisu. The “Spanish bread” is still very popular in Spain and Italy today.

Torta Biancaneve. A Fairy Tale Cake - recipe

Berry season!

Of course you can prepare Torta Biancaneve “Snow White Cake” at any time of the year. But all berries simply taste better fresh than frozen. Raspberries and redcurrants are now in high season. Berries can lose their flavour when washed. If you have a reliable source of berries that is free of spraying agents, it is better not to wash them. Otherwise, dab the berries dry with kitchen roll. For the torta, the berries should have a certain sourness. It is the contrast between the sweet crème, the berries and the fluffy chocolaty sponge cake that makes this cake so special.

📖 Recipe

Snow White Cake. A Fairy Tale Cake - recipe

Snow White Cake

As white as cream, as red as raspberries and as black as chocolate! But the colourful “Snow White Cake” is not only a feast for the eye
[en]5 from 2 votes[/en][de]5 von 2 Bewertungen[/de][it]5 da 2 voti[/it]
Prep Time 1 hour hr
Cook Time 45 minutes mins
cooling time 2 hours hrs
Total Time 3 hours hrs 45 minutes mins
Course Dessert, sweet
Cuisine Italian, Lombardy
Servings 16 pieces
Calories 316 kcal

Ingredients
 

Pan di Spagna (cocoa sponge)

  • 4 eggs, at room temperature
  • 160 g sugar
  • 65 g flour
  • 65 g cornstarch
  • 30 g cocoa

Syrup

  • 125 ml water
  • 100 g sugar
  • 2 tablespoon rum

Crème

  • 750 ml whipping cream
  • 70 g sugar
  • 1 teaspoon vanilla extract
  • 7 sheets gelatin
  • 500 g raspberries, and/or redcurrants, fresh, as well as a few to decorate

Instructions
 

  • For the sponge cake, pre-heat the oven (upper and lower heat) to 180°C. Grease the spring form baking tin with butter and dust with flour. Beat the egg white with the sugar until stiff (approx. 10 minutes). Now add the egg yolks one after the other. Mix the dry ingredients and sieve. Then carefully fold into the egg whites with a whisk. Spread the dough into the spring form tin. Bake the cake base in the pre-heated oven for about 45 minutes.
  • You can check whether the sponge cake is fully baked by lightly pressing it with two fingers. If you see a pressure mark, extend the baking time. Sprinkle the surface with sugar and turn the sponge cake over onto baking paper. Thanks to the sugar, the cake will not stick to the paper.
  • For the syrup Pour water into a pot. Add the sugar and mix gently. Heat the mixture and cook for 2 minutes. Let it cool down and flavour with 2 tablespoons of rum.
  • For the crème Soak the gelatin in cold water for 10 minutes. Half beat the whipping cream with the sugar and vanilla extract. Gently squeeze the gelatin and warm it up in a small pot for a few seconds. Gelatin should not boil as otherwise it loses its ability to form a gel. As soon as the gelatin melts slightly, remove from the heat and stir vigorously until it is liquid. Continue beating the whipping cream immediately and at the same time slowly pour in the gelatin. Continue beating until the mixture is creamy and firm.
  • Now layer by layer we will soon have our Torta Biancaneve. As soon as the sponge cake has cooled down, cut into three slices of about the same thickness. Moisten the surface of the first sponge cake layer with some syrup, spread with the crème and garnish with a third of the raspberries. Now repeat in layers: sponge cake on top of the raspberries, followed by syrup, crème and raspberries. Moisten the third slice of the sponge cake with the syrup and decorate as desired with cream and fresh raspberries and/or redcurrants. Keep the cake in the refrigerator.

Nutrition

Calories: 316 kcalCarbohydrates: 34 gProtein: 4 gFat: 19 gSaturated Fat: 11 gCholesterol: 105 mgSodium: 37 mgPotassium: 130 mgFiber: 3 gSugar: 22 gVitamin A: 759 IUVitamin C: 8 mgCalcium: 47 mgIron: 1 mg
Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!
Print Recipe Pin Recipe Share by Email Share on Facebook
Snow White Cake. A Fairy Tale Cake - recipe

Buon appetito!

cake

  • Colomba, Italian traditional Easter dove bread with yeast dough
    Colomba. Italian traditional Easter bread
  • Colomba with sourdough
    Colomba. The Italian Easter cake
  • Carrot cake
    Italian carrot cake
  • Ricotta and spinach pancakes au gratin
    Ricotta and spinach pancakes au gratin
5 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

  • workshop
    GUTSCHEIN PASTAWORKSHOP
  • 04.10.25 PASTA Basic
  • Grüne Gnocchi mit Bärlauch und Ricotta
    18.10.2025 GNOCCHI
  • Fettuccine
    28.02.2026 PASTA BASIC
  • workshop
    21.03.2026 PASTA BASIC

Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

Hier geht es zu den Rezensionen

auf  Genialokal.de bestellen

Rezepte der Saison

  • Speck, Pecorino und Pfeffer : Pasta alla Gricia Rezept
    Spaghetti alla gricia
  • focaccia Rezept
    Focaccia recipe: bread baked over fire
  • marinierte oliven
    Marinated olives - Sicilian style
  • Torta Paradiso - Paradis Kuchen
    Heaven cake – Torta Paradiso
  • Ricotta Gnocchi
    Sicilian Ricotta Gnocchi
  • Fettuccine Alfredo - recipe
    Nonna Nina’s homemade fettucine all’uovo

Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
mehr zu mir
Foto: Anna Stöcher

Gestalte Dein persönliches Menü

Footer

↑ back to top

About

  • Impressum
  • Datenschutzerklärung

Community

  • WORKSHOPS buchen
  • Email Anmeldung

Contact

  • Kontakt
  • Mediakit Download

Copyright © 2025 AModoMio

  • German
  • Italian

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.