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How to make sour cream cake with cookies. Source: Pixabey
Sour cream cake or smetannyk is a very tasty and delicate dessert that is prepared in Ukraine quite often. Usually, the basis for this cake is sponge cakes, but they need to be kneaded and baked. Therefore, you can use a much simpler option and make the base with cookies.
The idea of making sour cream cake without baking is published on the hrys25m Instagram page.
Ingredients for the base:
- shortbread chocolate cookies - 450 g
- 82% butter - 150 g
- milk - 4 tsp
Ingredients for the cream:
- vanilla sugar - 10 g
- sugar - 200 g
- flour - 150 g
- eggs - 5 pcs
- 20% sour cream - 600 g
- 82% butter - 200 g
Method of preparation:
1. Prepare the cream. Pour the dry ingredients, namely sugar, vanilla sugar, and flour, in a saucepan with a thick bottom (at least 2 liters).
2. Mix with a spatula until smooth.
3. Add the eggs and beat well with a whisk.
4. Add the sour cream and beat with a whisk. The mass should be homogeneous.
5. Put the saucepan on medium heat.
6. Stir constantly with a whisk to avoid lumps.
4. After boiling over low heat, stir with a whisk for another 3 minutes. The mass should look like a thick pudding.
5. Pour a little ice water or ice into a deep bowl.
6. Put the pan with the cream in this bowl and stir for 8-10 minutes.
7. Cover the cream with cling film and refrigerate.
8. Form the base. Beat the cookies in a blender to crumbs. Pour into a bowl and add the melted butter and milk. Mix well.
9. Cover the mold with parchment, forming the sides.
10. Put 1/3 of the crumbs in another dish. Spread the rest evenly over the mold, forming the sides.
11. Set aside the base. Remove the film from the cream and beat with a mixer for 3-4 minutes.
12. In a separate deep bowl, beat the room temperature butter until white and fluffy. Pour half of the cream into the whipped butter and beat again for 3 minutes.
13. Add the rest of the cream and beat again for 3 minutes.
14. Pour the cream onto the base, spreading evenly.
15. Sprinkle the remaining crumbs on top.
16. Put the finished cake in the refrigerator for at least 6 hours, preferably overnight.
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