Uncooked sour cream recipe: how to make a cake with cookies and sour cream

Military actions and mass bombings have been taking place for 20 days due to Russian aggression in Ukraine. People are getting used to the situation and trying to lead a normal life whenever possible. And if you’ve already spoiled your family with a jam cake, this time make a sour cream cake. theLime has selected a simple uncooked recipe for you.

Ingredients: pasta bread cookies (300 g), milk (1 tbsp L.), sour cream (400 g.), sugar (7.5 tbsp. L.), cornstarch (2.5 tbsp. L.), butter ( 100 g)), vanilla sugar (2 tsp).

You will also need a removable oven mold.

Photo: pinterest.com


Take a thick-bottomed pan and pour in the sugar, cornstarch and vanilla sugar. Then break the eggs there and beat with a whisk.

Then add the sour cream to the mixture and stir again. Put on the fire and prepare the sour cream, stirring constantly. Then remove and cover the top of the pan with cling film or a plastic bag. Put it in a bowl with cold water for about 15-20 minutes.

For the base of the cake you need to take butter cookies, if there is chocolate, and grind them into crumbs. This can be done with a roller and a bag or in a blender.

Then melt some butter; this can be done in the water bath or in the microwave. Add it and the milk to the cookie crumbs, mix well. The dough should hold its shape well and not fall apart. Leave a third to sprinkle with sour cream.

The bottom and sides of the removable oven dish are lined with parchment. Pour the crumbs into the bottom, press lightly with a glass and form a cake and the sides. Refrigerate for 20 minutes.

Beat the rest of the butter at room temperature with a blender. Beat the pre-prepared cream with a blender, then add half of the custard base to the butter and beat well. Then add the remaining custard and beat again.

Remove the frozen cookie base from the fridge and spread all the cream over it, spreading it evenly over the surface with a silicone spatula. Sprinkle the top of the cake and the crumbled edges of the remaining cookies, lightly press. Put the sour cream in the fridge for about 5-6 hours, preferably overnight.

Get an appetizing sour cream cake, carefully remove it from the tray and serve, cut into portions.

Photo: pinterest.com

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