This dessert will not leave anyone indifferent. Households and guests will begin to beg to share the secret of cooking, and the husband and children will demand to repeat the treat again and again. The delicacy is called “Ice cream”. Its main advantage is that there are no cookies in the recipe, and there is no need to bake the cakes. Culinary blogger Olga Miroshnichenko told how to prepare such a cake.
How to make crumbs
Pour 250 grams of sifted flour into a bowl. Add 70 grams of sugar there and mix. Cold or slightly frozen butter (150 grams) is grated on a coarse grater and combined with the flour mixture. Grind everything with your hands until it becomes flour crumbs. Then it is poured into a dry and well-heated frying pan. Fry over low heat for 20–30 minutes until the crumbs are lightly golden. It needs to be stirred periodically with a spatula.
Preparing the cream
For the cream you will need a pan with a thick bottom. Two eggs are broken into it, 150 grams of sugar, two teaspoons of vanilla sugar, a pinch of salt and two tablespoons of corn starch are added. Mix everything until smooth. Then pour in 500 grams of sour cream with 20 percent fat content and mix again. Cook the cream over low heat for seven minutes, stirring constantly. Readiness is determined by the first bubbles that appear. Remove the pan from the stove, add 50 grams of butter and stir.
How to assemble a cake
There is no need to wait for the cream and crumbs to cool completely. The pastry ring is greased with oil from the inside. The layers are laid out one by one: first 4-5 tablespoons of crumbs, then 5-6 tablespoons of cream. The last layer of cream should go on top. The top is sprinkled with coconut or chopped white chocolate. Cover the mold with foil or film and put it in the refrigerator overnight.
“In general, the cake is very tasty and unusual. Juicy, soft, medium in sweetness with a lot of cream and a slightly crunchy crumb. All products go well together. Coconut flakes perfectly complement the taste of the cake,” shares the author of the blog.
