Quick Sour Cream Cookie Cake with Roasted Walnuts

The recipe is a find! Simple and absolutely delicious! Donʼt have time to prepare a complex meal? I recommend the cake made from cookies and sour cream. It is prepared very quickly, literally in a hurry. By morning, after a night of soaking, an excellent treat will be ready. Perfect for Saturday or Sunday breakfast!
cook time: 12h
Ivy Ramsay
Quick Sour Cream Cookie Cake with Roasted Walnuts

Nutrition Facts (per serving)

431
Calories
20g
Fat
31g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Sugar 100 g
Walnuts 100 g
Sour cream 600 g
Ready shortbread cookies 400 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients listed in the ingredients list. You will need fresh, high-quality sour cream (20-25% fat), sugar, peeled walnuts and any shortbread. I took the “Anniversary Bouquet. You can use oatmeal, regular baked milk square cookies, sugar cookies, or sweet crackers.

Step 2

Step 2
Combine sour cream and sugar in a container. Stir with a fork or whisk until the sugar crystals are completely dissolved. Instead of sugar, you can add a sweetener according to the instructions. Sour cream can be replaced with mascarpone cheese. Then the taste of the dessert will resemble tiramisu. For flavor, add vanilla sugar (1 tbsp) or vanillin (at the tip of a knife). Be sure to read the instructions. If used incorrectly, vanillin can cause bitterness and spoil the taste.

Step 3

Step 3
Which shape is best? I use a glass square pan. But any will do, as long as it has high edges and all the layers of the cake fit. If you have a round springform pan, cover it with cling film to prevent the cream from leaking out. First, place a couple of spoons (2-3 tablespoons) of sour cream on the bottom of the dish. Smooth the surface with a spoon.

Step 4

Step 4
Place some of the cookies in the first layer, leaving no gaps between them. I got three rows of three cookies each. You may have more or less. Everything will depend on the form you use.

Step 5

Step 5
Continue layering sour cream and cookies. The last layer should be a thick layer of cream. It should completely cover the cookies so that they do not show through.

Step 6

Step 6
Sprinkle the top of the cake with walnuts lightly toasted in a dry frying pan and then chopped with a knife or in a blender. If desired, you can sprinkle with cocoa powder, coconut, cookie crumbs... Cover the top of the pan with cling film.

Step 7

Step 7
Place the cake in the refrigerator overnight. During this time it will be well soaked and will taste even better. The next morning, take it out and remove the film. Cut into portions. Serve with tea or coffee.

Additional rubrics

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