Cookie Cake
Description
Delicious baked goods for the whole family. The most delicate “Plombir” cake will disappear from the holiday table in an instant! Everyone will love it without exception, so you can even make a double batch. What’s more, you don’t need to bake anything—just be patient and let the dessert soak through in the cold.
Instructions
- 1
Step 1
Prepare the specified ingredients. Biscuit crumbs can be made from “Ushki” cookies or another type of cookie or cake.
- 2
Step 2
First of all, you need to cook the cream — it still has to cool down! To do this, place sour cream of any fat content into a saucepan or a pot with a non-stick bottom and add sugar and salt. Beat in a chicken egg. If the eggs are small, beat in two. Whisk everything thoroughly with a whisk.
- 3
Step 3
Add the cornstarch and stir it into the mixture.
- 4
Step 4
Place the container on the stove and set the heat to medium. Whisking the cream with a whisk, cook it until thickened. This may take 5–8 minutes.
- 5
Step 5
Then fold in the butter. Cover with plastic wrap directly on top and chill the cream in the refrigerator for at least 2 hours. You can also skip folding the butter into the cream and whip it in after the cream has cooled—it’s up to you.
- 6
Step 6
When the cream has cooled, you can assemble the cake. Sprinkle some of the crumbs into the bottom of the pan so the layer is dense enough.
- 7
Step 7
Spread some of the cream—do not skimp on it, because the crumbs will absorb part of the cream.
- 8
Step 8
Then another layer of crumbs, and again cream—until you fill the whole pan. Chill the cake to let it soak for at least 4 hours, or preferably overnight.
- 9
Step 9
After the specified time, carefully remove the cake from the pan and sprinkle its edges with crumbs.
- 10
Step 10
Garnish with berries or fruit and mint leaves, and serve the “Plombir” cake at the table.
- 11
Step 11
If the cake has soaked through well, you can easily cut it into slices. Don’t forget the tea, coffee, and lemonade. Enjoy your meal!