Platter with 3 cakes: Cherry balls, Snow White, and biscuit roll
Whenever I need a platter of sweets for guests or festive occasions, I always make this combination: cherry balls, Snow White, and a biscuit roll. They are made from simple ingredients, don’t require complicated techniques, and yield enough portions for a generous platter. This recipe is old, tested, and has been made enough times that I can rely on it, whether I have a lot of time or not. Quick Info Total Time: about 3 hours (including cooling time) Preparation Time: about 1.5 - 2 hours Baking Time: about 45 minutes (only for Snow White) Servings: for a large platter, 20-30 people depending on the size of the pieces Difficulty: medium, suitable for someone used to cooking at home Recipe Type: mixed platter for occasions, holidays, parties Ingredients Cherry Balls 500 g plain biscuits 200 g walnuts 250 g margarine 2 tablespoons cocoa powder 1 teaspoon rum essence 200 g sugar pitted cherries from cherry liqueur coconut (for rolling) Snow White Sheets: 10 tablespoons milk 10 tablespoons sugar 10 tablespoons oil 2 eggs 1 teaspoon baking ammonia 1 pinch of salt flour as needed (approximately 500-550 g) Cream: 1 liter milk 8 tablespoons flour 6 tablespoons sugar 1 pack butter (200 g) zest of one lemon 1 teaspoon vanilla essence juice from ½ lemon (or from a whole lemon for a tarter cream) coconut for decoration Biscuit Roll 500 g plain biscuits 200 ml milk 15 tablespoons sugar 1 cup ground hazelnuts 200 g margarine 200 g coconut 4-5 tablespoons cocoa powder rum essence Preparation Method Cherry Balls 1. Crush the biscuits and walnuts using a food processor. 2. Melt the margarine in a pot, add the sugar and stir until partially dissolved, then add the cocoa powder and rum essence. 3. Pour the warm syrup over the crushed biscuits and walnuts. Mix until you get a moldable mixture that doesn’t stick too much to your hands. 4. Shape balls the size of walnuts, place a pitted cherry in the center of each, and roll them again. 5. Roll each ball in coconut. 6. Refrigerate until firm, then place them on a platter. Snow White Sheets 1. In a bowl, beat the eggs, sugar, oil, and milk until the sugar dissolves. 2. Add a pinch of salt and the ammonia dissolved in a little lemon juice. 3. Gradually add flour until you get a dough that is firm enough and no longer sticks. 4. Divide the dough into 3 equal parts. 5. Roll each piece of dough on baking paper, adjusting to the size of the tray. 6. Place the tray upside down, place the sheet of dough with the paper, and bake at 150°C (low heat) for about 15 minutes, until the sheet gets a light color. 7. Repeat with all three sheets. Let them cool completely. Cream 1. In a saucepan, mix the flour, sugar, lemon zest, and vanilla essence. 2. Gradually pour in the milk, stirring continuously to avoid lumps, until smooth. 3. Place the saucepan on low heat and cook the cream, stirring until it thickens like pudding. 4. Let it cool. Once cool, mix the cream and add the butter, cut into pieces and at room temperature. Add the lemon juice to taste. 5. Mix until the cream becomes smooth and fluffy. Assembly 1. On a board lined with plastic wrap, place the first sheet, spread a thick layer of cream (about 2/3 of the total cream). 2. Place the second sheet, spread more cream, keeping about 3 tablespoons for decoration. 3. Place the last sheet, spread the reserved cream on top and sprinkle with coconut. 4. Wrap the cake tightly in plastic wrap and place a weight on top (another tray or a few bags of flour/sugar). 5. Refrigerate overnight. Biscuit Roll Base 1. Crush the biscuits and hazelnuts (grind the hazelnuts in a food processor). 2. In a small saucepan, combine the milk, 10 tablespoons of sugar, cocoa, and rum essence. Mix and bring to a boil 2-3 times. 3. Pour the hot syrup over the crushed biscuits and hazelnuts. Mix until you get a moldable paste. Cream 1. Beat the softened butter with 5 tablespoons of powdered sugar. 2. Add the coconut and mix until combined. Assembly 1. On a piece of plastic wrap, spread the biscuit mixture, pressing firmly to form a rectangle. 2. Spread the coconut cream evenly over the base. 3. Roll tightly using the plastic wrap, then twist the ends. 4. Place the roll in the refrigerator until the next day to firm up. Why I Make This Recipe Often This recipe combines three quick desserts, made with readily available ingredients, that can be prepared a day in advance and store well in the fridge. They are easy to portion and transport and fit any festive meal. Tips and Variations Tips - The biscuits used for the balls and roll are easier to crush if they are dry. - For Snow White, do not take the sheets out of the oven too early, even if they seem soft; they will harden after cooling. - For the balls, the mixture should not be too soft – if needed, add more crushed biscuits. Substitutions - Margarine can be replaced with butter for a different taste, but the texture will be slightly denser. - The cherries from cherry liqueur can be replaced with cherries from compote or fresh ones if you want to avoid alcohol. - The hazelnuts in the roll can be substituted with walnuts or ground almonds. Variations - For the cream of Snow White, you can add a little orange zest instead of lemon. - The biscuit roll can also be made with cocoa buttercream, not just coconut. Serving Ideas - The dessert platter looks nice if you arrange them alternately so that the different colors and shapes are visible. - They can be portioned in advance and stored in containers for serving at parties or for taking on the go. Frequently Asked Questions 1. Can I use a different type of biscuits other than plain ones? Yes, but biscuits with cream or flavor can alter the taste of the desserts. It’s recommended to keep them as neutral as possible. 2. What can I use instead of ammonia for the Snow White sheets? Ammonia gives the specific texture to these sheets. You can try using baking soda, but the result won’t be identical. 3. Can the cherry balls or biscuit roll be frozen? The balls freeze well; however, the roll may release water upon thawing, so it's not ideal. 4. Can I make the desserts with butter instead of margarine? Yes, the proportions remain the same, but the taste will be richer, and the texture slightly firmer. 5. What should I do if the cream for Snow White curdles? Let the butter reach room temperature before incorporating it and mix gradually. If it still curdles, continue beating it with a mixer; usually, it will come together again. Nutritional Values (Estimates) The platter is rich in calories, mainly due to the biscuits, sugar, margarine, and nuts. One serving of dessert (about 50-60 g, meaning a piece from each type) has approximately: Calories: 250-320 kcal Protein: 3-4 g Carbohydrates: 28-35 g Fats: 13-17 g Values are approximate and can vary depending on ingredients and piece sizes. Storage and Reheating All three desserts store well in the fridge, in covered containers, for up to 4-5 days. The roll and balls can be made a day or two in advance. Snow White needs at least one night in the fridge to soften. They are not reheated; just let them sit at room temperature for a few minutes before serving. If any are left, the balls can be frozen; the other two desserts are not ideal for freezing.
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