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No-bake cookie cake with sour cream frosting
No-bake cookie cake with sour cream frosting is made for a celebration. It is also suitable for a Sunday family lunch.
On hot days and in the absence of an oven, try making this wonderful no-bake cottage cheese-sour cream cake with banana and prunes.
If a suitable mold is not found, use a container or pot with a height of 8-10 cm and equal diameter at the bottom and top.
Using regular gelatin (not instant), allow it to swell for half an hour in warm milk. After that, gently heat it in a water bath until +60°С.
Preparation time: 60 minutes + 4 hours to set.
Diameter of the mold - 20 cm.
Ingredients
Show ingredients
Necessary products for making a no-bake cottage cheese-sour cream cake with banana and prunes:
For 2 layers:
- cookies or milk biscuits – 370-400 g;
- cocoa powder – 6 tablespoons;
- sugar – 6-8 tablespoons;
- milk of any fat content – 250 ml;
- butter – 120 g.
For 2 layers of souffle:
- sour cream of any fat content – 500 g;
- sugar – 75-100 g;
- vanillin – 1 g;
- cottage cheese – 350-400 g;
- milk – 250 ml;
- gelatin – 30 g or 2 tablespoons.
Additions for souffle:
- ripe banana – 1 pc;
- pitted prunes – 70 g;
- cocoa powder – 30 g or 2 heaping tablespoons.
For decorating the finished cake:
- kiwi – 1 pc;
- walnuts – 4 pcs.
Preparation
- Crush the cookies (sour cream biscuits) into crumbs and divide into two equal parts.
- Pour the milk into a pot, add sugar. Stirring, heat over low heat until the sugar is completely dissolved. Gradually add the cocoa powder while continuing to stir. Finally, add a piece of butter. Do not boil the chocolate mass. The finished frosting should be homogeneous with a pleasant chocolate taste.
- Pour the slightly cooled chocolate frosting over the cookie crumbs. Mix until homogeneous and divide in half.
- Line the cake pan with several layers of cling film. Evenly distribute the first layer of cookie crumbs with chocolate frosting at the bottom, press down slightly with a spoon, and place in the refrigerator for 30 minutes.
- To make the souffle, mix the sour cream with cottage cheese using a fork. Add sugar and vanillin. To achieve a paste-like consistency, use an immersion blender.
- Evenly pour the resulting mixture into two containers.
- For one part of the cottage cheese-sour cream souffle, boil half a glass of milk. Pour 2 tablespoons of cocoa powder into the prepared milk, add 15 g of gelatin. Mix thoroughly until fully dissolved.
- Gradually pour the gelatin with cocoa into one part of the cottage cheese-sour cream mixture. Add the washed and finely chopped prunes, mix with a whisk or mixer on low speed, and cool.
- Pour the cottage cheese-chocolate mixture into the mold over the first layer of cookie crumbs. Allow to set in the refrigerator on the lower shelf.
- To prepare the white souffle, mix the warm remaining milk with a tablespoon of gelatin, and let it dissolve.
- Pour the gelatin into the second part of the cottage cheese-sour cream mixture, add the mashed banana, and mix.
- Spread the remaining part of the cookie crumbs and frosting on top of the set layer of chocolate souffle. Chill again for 15-20 minutes.
- As the last layer, pour the banana white souffle into the mold, smooth it out. Cover the mold with film and leave it in the refrigerator for 3-4 hours, or better overnight.
- Carefully remove the set no-bake cottage cheese-sour cream cake with banana and prunes along with the cling film, holding it by the edges. If the sides of the cake are uneven, run a warm knife or spatula along them. Decorate the top of the cake with thin slices of kiwi.
- Sprinkle the surface of the cake with walnuts or place halves of kernels.
- Store the no-bake cookie cake with sour cream frosting in the refrigerator, and cut it just before serving at the table.
Enjoy your meal!
