No-Bake Cake With The Taste Of Ice Cream: A Delicious And Easy Dessert

Table of Contents

Ingredients

Yield: 8-10 servings
Total Time: 3 hours 30 minutes (including chilling time)

Mix Ingredients: In a medium saucepan, crack in the 2 eggs. Add 3/4 cup of sugar, 1 bag (10 g) of vanilla sugar, and 2 tablespoons of corn starch. Whisk thoroughly until smooth and bubbly.
Add Sour Cream: Gradually add 2 cups of sour cream, whisking continuously until well combined and smooth.
Cook the Cream: Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk, until it thickens (about 2-3 minutes). Once thickened, remove from heat.
Add Butter: Stir in 3 1/2 tablespoons of butter and mix until fully melted and incorporated into the cream. Set the cream aside to cool slightly while you prepare the cake base.

Combine Dry Ingredients: In a large bowl, combine 2 cups of flour and 1/3 cup of sugar. Mix well to combine.
Incorporate Butter: Grate 2/3 cup (150 g) of cold butter using a coarse grater directly into the flour mixture. Rub the butter into the flour and sugar using your hands until the mixture resembles coarse crumbs.
Cook the Crumbs: Heat a non-stick frying pan over low heat. Add the crumb mixture and cook, stirring constantly, until golden and fragrant. This will take about 5-7 minutes. Remove from heat and let cool slightly.

Prepare the Mold: Use a pastry mold or a detachable cake ring. Line it with oiled dense polyethylene or plastic wrap to keep the sides intact and for easy removal of the cake.
Layer the Cake:
- Start with Crumbs: Sprinkle a couple of spoonfuls of the crumbs on the bottom of the prepared mold and level the surface.
- Add Cream: Spoon a couple of spoonfuls of the cream filling over the crumbs, smoothing it out carefully to avoid disturbing the crumb layer.
- Repeat Layers: Continue layering crumbs and cream alternately, finishing with a layer of cream on top.

Chill the Cake: Cover the assembled cake with cling film and refrigerate for at least 2-3 hours, or preferably overnight, to allow the layers to set and the flavors to meld.

Decorate and Serve: When ready to serve, remove the cake from the mold and peel away the plastic wrap. Optionally, decorate the top with shavings of white chocolate or fresh fruit for an elegant touch. Slice and enjoy!

Ensure Cream is Thickened: Cook the cream mixture until it thickens to a pudding-like consistency. This will help the layers hold together when the cake is sliced.
Chill Thoroughly: Allowing the cake to chill for several hours or overnight ensures the layers set properly and the flavors develop fully.
Customize Fillings: Add fresh berries, chocolate chips, or a layer of fruit preserves between the layers for added flavor and variety.