Smetannik without baking recipe – how to make a cake from biscuits and sour cream

Smetannik without baking recipe – how to make a cake from biscuits and sour cream

In Ukraine, for the 20th day, hostilities and mass shelling have continued due to Russian aggression. People gradually get used to the current situation and try to live, where possible, a familiar life. And if you have already spoiled your relatives pie me jam, this time make a sour cream cake. TheLime has prepared a simple recipe without baking for you.

Ingredients: Shortbread cookies (300 g), milk (1 tablespoon), sour cream (400 g), sugar (7.5 tablespoons), corn starch (2.5 tablespoons), butter (100 g), vanilla sugar (2 tablespoons).

You will also need a spring-shaped pan.



Take a pot with a thick bottom and pour in the sugar, cornstarch and vanilla sugar. Then we break the eggs and beat them with a whisk.

Then add sour cream to the mixture and mix again. Place on the stove and create sour cream, stirring constantly. Then remove and cover the top of the pan with duct tape or a plastic bag. Put it in a bowl of cold water for about 15-20 minutes.

For the base of the cake, you should take the biscuits, if there is chocolate, and grind it into crumbs. This can be done with a rolling pin and a bag or in a blender.

Then melt a little butter – this can be done in a water bath or in the microwave. Add it and milk to the biscuit crumbs, mix. The mass must hold its shape well and not disintegrate. One third is left to sprinkle with sour cream.

Line the bottom and sides of a pan with parchment paper. Throw the crumbs all the way down, lightly press with a glass and form a cake and the sides from it. Put it in the fridge for 20 minutes.

Beat the rest of the butter at room temperature with the mixer. Beat the previously boiled cream with a mixer, then add half of the cream base to the butter and beat well. Then add the rest of the cream and beat again.

Remove the base of the frozen biscuits from the fridge and spread all the cream on it, spreading it evenly on the surface with a silicone spatula. Sprinkle the top of the cake and the edges with the remaining biscuit crumbs, press lightly. Remove the yoghurt from the refrigerator for about 5-6 hours and preferably overnight.

We take out a delicious cake with sour cream, carefully remove it from the baking dish and serve it on the table by cutting it into cut pieces.


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