No-Bake Cracker and Sour Cream Cake

Amazingly tasty and easy, without any hassle! A quick no-bake cake made from crackers and sour cream is perfect for those who don’t like to bake. It is made quickly, if you do not take into account the cooling time, and simply, because there is no need to knead and bake the dough. Try it!
cook time: 30 min
Hazel Farrow
No-Bake Cracker and Sour Cream Cake

Nutrition Facts (per serving)

324
Calories
19g
Fat
31g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Sugar (or to taste) 5 tbsp
Chocolate (optional) 30 g
Sour cream 450 g
Gelatin 25 g
Cookies Cracker 200 g

Recipe instructions

Step 1

Step 1
How to make a quick cake from crackers and sour cream without baking? Prepare the necessary ingredients. Choose sour cream with a fat content of 20-30%. Instead of sour cream, you can use heavy cream (35%) or raw mascarpone. Choose sweet crackers (can be with sesame seeds). You can replace them with any shortbread cookies: oatmeal, regular square cookies with baked milk flavor, sugar cookies.

Step 2

Step 2
Pour instant gelatin into a glass. Fill it with cold water (about 100 ml) and leave for 10-15 minutes to swell. If you are using non-instant gelatin, be sure to read the instructions before use.

Step 3

Step 3
In a container, combine sour cream with sugar or a sweetener that is not afraid of heat treatment. Whisk everything until smooth. To ensure that the sugar crystals completely dissolve, leave the whipped mixture for about 5 minutes. For flavor, you can add vanilla sugar (1 tbsp) or vanillin (at the tip of a knife). Remember, if you overdo it with vanilla, it will give bitterness and spoil the taste of the dessert.

Step 4

Step 4
Place the swollen gelatin into a saucepan. Warm it up (to about 70-80 degrees) over low heat until completely dissolved. Be sure to stir. It is important not to allow the gelatin to boil, otherwise it will lose its gelling properties. You can heat it in the microwave for 5-10 seconds.

Step 5

Step 5
Quickly and thoroughly stirring the cream, pour hot melted gelatin into it. For whipping, it is better to use a deep, high container to avoid splashing.

Step 6

Step 6
What kind of cake container can I use? Choose a round deep shape (I have a hole in the middle). Cover it with cling film. To prevent sour cream from spilling out of the springform pan, be sure to cover it with film not only inside, but also wrap it tightly around the outside. You can also use an enamel bowl, silicone or plastic mold, or place the dessert in portioned bowls. Pour a small amount of sour cream into the chosen form.

Step 7

Step 7
Spread an even layer of crackers. Along with the cracker, you can add berries and chocolate pieces to the cake. If desired, you can place banana slices on each layer of crackers.

Step 8

Step 8
Continue alternating layers of sour cream and crackers until they are all gone. The last layer will be a thick layer of cream. It should completely cover the cookies so that they do not show through. If desired, sour cream can be mixed with crackers and simply poured into the mold. Let the dessert harden completely in the refrigerator. This will take approximately 2-3 hours. It’s good to leave the cake overnight, this way it will soak in even better.

Step 9

Step 9
Now quickly but carefully invert the cake onto a flat plate. Remove the cling film. If you are preparing the cake in an enamel bowl, place it in hot water for 10 seconds. The top part of the jelly will melt and the cake will easily and without problems fall out of the mold onto the plate. Decorate it to your liking. I poured melted dark chocolate over it and garnished with fresh mint leaves, almond petals and sugar beads.

Additional rubrics

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