Cookie cake with sour cream and condensed milk cream
Description
The dessert comes together simply and quickly. You can make an appetizing last-minute cake from cookies, and make the cream from condensed milk and sour cream. If you like, you can add various toppings to the cream instead of powdered sugar—blossom honey, syrups, and so on. The main thing is to let the dessert soak through thoroughly. It goes well with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use sour cream of any fat content, and the same goes for the brand of condensed milk. You can also choose the type of cookie; this recipe uses chocolate shortbread cookies.
- 2
Step 2
Put sour cream of any fat content, condensed milk and icing sugar into a deep bowl. If you like, you can use granulated sugar or floral honey to taste instead of icing sugar.
- 3
Step 3
Mix everything thoroughly so the powdered sugar dissolves in the cream. Don’t worry if the cream turns out runny—the cookies will soak it up perfectly!
- 4
Step 4
Line the cake pan with plastic wrap and arrange the cookies as the bottom layer. If you need to break them up, break them into pieces.
- 5
Step 5
Spread some of the cream over the cookies, trying not to use too much cream. Then add another layer of cookies, and continue in this way until you run out of ingredients. Refrigerate the dish for at least 4–6 hours to let everything soften and absorb the cream.
- 6
Step 6
After the specified time, the cookies will “draw” liquid from the cream and swell, while the cream will thicken. Remove the plastic wrap with the cake onto a board and cut the cake into serving pieces. Serve chilled at the table, decorated to your taste. Bon appétit!