Ingredients:
For the Cream:
400 g of sour cream
2 eggs
150 g of sugar
50 g of flour
2 teaspoons vanilla sugar
100g of butter
For the Basics:
300g of chocolate biscuits
120 g of butter
1 tablespoon of milk
Procedure:
Preparation of the Cream:
In a bowl, mix the flour with the sugar and vanilla sugar.
Add the eggs and beat until smooth and lump-free.
Pour the sour cream into a saucepan and heat over medium heat.
Add the flour, sugar and egg mixture to the hot cream, stirring constantly until the cream thickens.
Remove from the heat and leave to cool in the refrigerator.
Preparation of the Bases:
Crush the chocolate biscuits until you get crumbs.
Add the melted butter and milk to the crumbs and mix until smooth.
Distribute some of the crumbs on the bottom of a cake mold, pressing lightly with a spoon.
Fill the sides of the mold with the rest of the crumbs, pressing well against the walls.
Pour the previously prepared cream onto the bottom of the biscuit base and level carefully.
Sprinkle the remaining crumbs over the top of the cake, without pressing too hard.
Finishing and Refrigeration:
Cover the cake with cling film and refrigerate for at least 5-6 hours, or until well chilled and set.
Once cooled, carefully remove the cake from the pan and cling film.
Serve the cake cut into slices and enjoy this delicious no-bake creation!
This cake is light, moist and full of flavor. Perfect for any occasion or party, it is sure to win the heart of anyone who tastes it. Enjoy your meal!