No-bake sour cream cookie cake
Description
The baking is simple and quick. The cake will be assembled in just minutes, but you won't be able to taste it until a few hours later. The longer it soaks, the softer and more tender it will become. If you want to add nuts to the cake (inside), don't sprinkle them on the cream—instead, mix them directly into the sour cream. Otherwise, the nuts on the cookies won't soften and moisten, and will remain dry. Good luck!
Instructions
- 1
Step 1
Prepare the ingredients. Use the simplest shortbread cookies. The fat content of the sour cream does not matter—use any kind; I used 20% fat.
- 2
Step 2
For the cream, mix sour cream with sugar and vanilla sugar.
- 3
Step 3
Now take a flat plate (square or rectangular). Place the first layer of cookies on it. Generously spread it with cream.
- 4
Step 4
Next comes another layer of cookies - cream - cookies - cream, and so on until the ingredients run out.
- 5
Step 5
I have two pieces of cookies left; how many you have left doesn't matter—take them and crush in a mortar. Add peeled and chopped nuts to the same mortar; you can lightly toast them in a dry skillet.
- 6
Step 6
Generously coat the cake, then refrigerate it for 3-4 hours, or preferably overnight. My cake was already fully set after 4 hours. Tender, sweet, with the aroma of roasted nuts! Give it a try!