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No-Bake Sour Cream Cake (No Gelatin)
A creamy sour cream cake with a cookie-crumb crust, no baking and no gelatin. Relies on a stovetop custard stabilised by whipped cream for a soft, spoonable texture.
25 min prep / 180 min total
595 kcal
5.7g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 150 gsugar
- 1 tspvanilla sugar
- 50 gflour
- 2eggs
- 400 gsour cream
- 300 mlheavy cream 33%
chilled
- 300 gchocolate chip cookies
crushed
- 100 gbutter
for crust
Instructions
Whisk sugar, vanilla sugar, flour, eggs and sour cream; cook over low-medium heat, stirring constantly, until thickened.
Whip the cold heavy cream until stiff.
Fold half the whipped cream into the chilled custard to make the cake cream.
Mix crushed cookies with cream and melted butter; press into the base and sides of the form.
Fill with the cake cream; dust with cocoa and top with almonds.
Chill for at least before slicing.
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