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Biscuit cake with sour cream and condensed milk without baking

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1849
Kitchen World
Calorie content 248.5 kcal
Portions 4 port.
Cooking time 4 h
Proteins * 3.7 gr.
Fats * 10.9 g
Carbohydrates* 32.9 g
* per 100 gr. product
Biscuit cake with sour cream and condensed milk without baking
Content

You can cook this wonderful cake, reminiscent of “Medovik” in taste, for your loved ones, when there is absolutely no time and energy for complex desserts. The cake base will be cookies. We will make the cream from condensed milk and sour cream with the addition of gelatin.

Ingredients

Cooking process

step 1 out of 7
First, soak the gelatin in ½ tbsp for 10 minutes. water. Melt the butter in the microwave. Grind shortbread cookies into crumbs in any way. Pour the melted butter to the crumb and mix everything well.
step 2 out of 7
Lay out the cake mold (preferably detachable) around the perimeter with foil or cling film. Pour the cookie crumbs into the mold and tamp with your hand, forming low boots. Place it in the refrigerator for 30 minutes.
step 3 out of 7
Put sour cream in a separate bowl, pour in condensed milk and vanilla sugar. Then use a mixer to mix these ingredients until smooth.
step 4 out of 7
Heat the soaked and swollen gelatin over low heat, stir well until completely dissolved and then cool slightly.
step 5 out of 7
Then pour the gelatin in a thin stream into the sour cream, continuing to stir it with a mixer.
step 6 out of 7
Remove the crumb form from the refrigerator. Pour the prepared cream over the crumb. Then put the cake in the refrigerator for another 3 hours until the cream completely hardens.
step 7 out of 7
Remove the prepared cookie cake with sour cream and condensed milk from the mold, transfer to a dish, decorate with cookie crumbs or grated chocolate and can be served.

Eat to your health!

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