A recipe for the most delicate sour cream cake without baking: it’s very simple and delicious!

Want to make a homemade cake without turning on the oven and without wasting a lot of time? Try a no-bake sour cream cake – an incredibly tender, airy and very tasty dessert that is perfect for both a family tea party and a festive table.
You will need the ingredients (for an 18 cm form, 6 cm high, weighing about 1260 g):

- for the base:

300 g shortbread chocolate cookies;
120 g butter;
1 tbsp MILK;

- for the cream:

400 g sour cream (20% fat);
2 eggs ;
150 g SUGAR (7.5 level tbsp);
50 g wheat FLOUR (2.5 level tbsp);
10 g vanilla sugar (2 tsp);
100 g butter.

Preparation

Take the butter out of the refrigerator in advance. Place it in a container, add sugar , flour and mix. Beat in the eggs, pour in the sour cream and mix until smooth.

Place the mixture on medium heat , stirring constantly with a spatula. As soon as the mixture begins to thicken, reduce the heat to low, replace the spatula with a whisk and bring to a boil.

After boiling, cook for another 1-2 minutes until the consistency of pudding. Remove from heat, cool to room temperature using another container with cold water, stirring the hot contents occasionally. Cover and leave on the table.

Crush the cookies into crumbs. Pour in the melted butter, mix. If the mixture does not hold its shape well, add 1 tbsp. milk and mix again. The crumbs should easily form into a ball, but also crumble easily. Set aside a third of the crumbs to sprinkle on top.

Place a split ring with acetate or parchment tape on a flat dish. Place most of the crumbs, distribute them along the bottom and sides of the pan, and tamp them down well with a spoon or glass. Refrigerate the base.

Beat the butter with vanilla sugar until fluffy. Beat the cooled custard base until fluffy. Use a mixer. Combine the butter with the custard mixture, adding it in parts, and beat until smooth and light.

Place the sour cream on the base and smooth it out. Sprinkle the remaining crumbs on top, press down lightly. Cover with cling film and refrigerate for at least five hours, or better yet, overnight.

Carefully remove the finished cake from the pan and tape. The no-bake sour cream cake is very tender, literally melting in your mouth, with a pronounced creamy sour cream flavor and a light chocolate note from the cookies. Read also: