Cake made of cracker and sour cream in a hurry without baking

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. You will need fresh high-quality sour cream of 20-30% fat content, sugar and a sweet cracker (you can use sesame seeds). You can replace it with any shortbread. For example, oatmeal, ordinary square cookies with the aroma of melted milk, sugar.

2. Step 2:

   

   Pour instant gelatin into a glass. Fill it with cold water (about 100 ml). Leave for 10-15 minutes to swell. If you are using non-instant gelatin, be sure to read the instructions before use.

3. Step 3:

   

   In a container, combine sour cream with sugar or a sweetener that is not afraid of heat treatment. Beat with a whisk until smooth. To completely dissolve the sugar crystals, leave the whipped mass for 5 minutes. Sour cream can be replaced with heavy cream (35%) or mascarpone cheese. For flavor, you can pour vanilla sugar (1 tbsp. l.) or vanilla (on the tip of a knife). Remember, if you overdo it with vanilla, it will give bitterness and spoil the taste of dessert.

4. Step 4:

   

   Transfer the swollen gelatin to a saucepan. Warm it up (to about 70-80 degrees) over low heat until completely dissolved. Be sure to stir. It is important not to allow the gelatin to boil, otherwise it will lose its gelling properties. You can heat it in the microwave for 5-10 seconds.

5. Step 5:

   

   Quickly and thoroughly stirring the cream, pour hot melted gelatin into it. For whipping, it is better to use a deep, high container to avoid splashing.

7. Step 6:

   

   What kind of cake container can I use? Choose a round deep shape (mine has a hole in the middle). Cover it with cling film. To prevent sour cream from pouring out of the split mold, be sure to cover with a film not only inside, but also tightly wrap it on the outside. You can also use an enameled bowl, silicone, plastic mold, or arrange the dessert into portion creamers. Pour a small amount of sour cream.

8. Step 7:

   

   Lay out a uniform layer of cracker.

9. Step 8:

   

   Keep alternating layers of sour cream and crackers until they run out. The last will be a thick layer of cream. It should completely cover the cookie, so that it does not peek through. If desired, sour cream can be mixed with crackers and simply poured into a mold. Let the dessert completely freeze in the refrigerator. It will take about 2-3 hours. It's good to leave the cake overnight, so it will soak even better.

10. Step 9:

    

    Now quickly but carefully flip it onto a flat dish. Remove the plastic wrap. If you are cooking a cake in an enameled dish, put it in hot water for 10 seconds. The top part of the jelly will melt and the cake will easily and without problems fall out of the mold onto the plate. Decorate it to your liking. I poured melted bitter chocolate, fresh mint leaves, almond petals and sugar beads. Help yourself!