No-Bake Sour Cream Cookie Cake

A cake familiar to everyone, but in a new version — try it! A simple cake that doesn’t require baking or fussing with the oven! The simplest and most budget-friendly recipe for every day or holiday. But you will have to wait until the cake is properly soaked and hardens.
cook time: 30 min
Owen Truitt
No-Bake Sour Cream Cookie Cake

Nutrition Facts (per serving)

443
Calories
26g
Fat
31g
Carbs
4g
Protein

Ingredients (6 portions)

Cream:

Sour cream 400 g
Sugar 7.5 tbsp
Corn starch 2.5 tbsp
Vanilla sugar 2 tsp
Eggs 2 pc
Butter 100 g

The basis:

Ready shortbread cookies 300 g
Milk 1 tbsp
Butter 120 g

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients for the cream. Remove the butter from the refrigerator in advance. Pour sugar into a thick-bottomed pan, beat in the eggs, starch, and mix vanilla sugar well. Then add sour cream and mix well again. Place on the stove, and stirring constantly, brew the sour cream.

Step 2

Step 2
Cover the finished cream with cling film or a plastic bag in contact. Place the pan in a container with cold water and cool. Approximately 15-20 minutes while we prepare the base.

Step 3

Step 3
Now letʼs prepare the base. To do this, crush the chocolate cookies with a rolling pin or use a blender. It should be crumbly.

Step 4

Step 4
Melt butter in any convenient way. Add to the crumbs and mix.

Step 5

Step 5
Add milk and check that the crumbs should come together well and hold their shape and fall apart when pressed.

Step 6

Step 6
Sprinkle 1/3 of the crumbs onto the cake topping.

Step 7

Step 7
We cover the bottom with parchment, and the sides of the mold can be lined with a cut file or parchment. My uniform is 18 cm.

Step 8

Step 8
Pour all the crumbs into the molds and level them well, forming the sides. Then press the base with a glass. And put it in the refrigerator for 20 minutes.

Step 9

Step 9
We continue to make the cream: beat the butter at room temperature well with a mixer. Also, the custard base needs to be beaten well so that it becomes airy. Now add half of the custard base to the oil and beat well. Add the remaining custard base and beat again.

Step 10

Step 10
Take the mold out of the refrigerator and lay out all the cream, carefully level it with a spoon or spatula. Try not to press down the cream too much.

Step 11

Step 11
Sprinkle crumbs around the edges and press down lightly with a spatula.

Step 12

Step 12
Sprinkle the center of the cake with crumbs and put it in the refrigerator to stabilize for about 5-6 hours, or preferably overnight.

Additional rubrics

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