Quick cracker and sour cream cake without baking

A delicious and light cake without unnecessary hassles! Marvelous! I recommend a good recipe for a wonderful cake. It's perfect for those who don't like to bother with baking. It is prepared quickly (if you do not take into account the cooling time) and simply, because there is no need to knead and bake the dough. Try it!

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Quick cracker and sour cream cake without baking

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	324 kcal
Belkov:	6 g
Zhirov:	19 g
Carbohydrates:	31 g
Used:	11 / 34 / 55
H 6 / C 0 / B 94

Production time: 30 min

Step-by-step production

Step 1:

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

Step 2:

Pour instant gelatin into a glass. Fill it with cool 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.

Step 3:

In a container, combine sour cream with sugar or a sweetener that is not subject to heat treatment. Whisk until smooth. To ensure that the sugar crystals dissolve one hundred percent, leave the whipped mixture for 5 minutes. Sour cream can be replaced with heavy cream (35%) or mascarpone cheese. For scent, you can add vanilla sugar (1 tbsp) or vanillin (at the tip of a knife). Remember, if you overdo it with vanilla, it will give bitterness and ruin the taste of the dessert.

Step 4:

Place the swollen gelatin into a saucepan. Heat it (to approximately 70-80 degrees) over low heat until completely dissolved. Be sure to stir. It is important not to let the gelatin boil, otherwise it will lose its gelling characteristics. You can heat it in the microwave for 5-10 seconds.

Step 5:

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

Step 6:

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

Step 7:

Spread an even layer of crackers.

Step 8:

Continue alternating layers of sour cream and crackers until complete. The last layer will be a thick layer of cream. It should cover the cookies one hundred percent so that they do not show through. If desired, sour cream can be mixed with crackers and simply poured into the mold. Let the dessert harden one hundred percent in the refrigerator. This will take approximately 2-3 hours. It’s great to leave the cake overnight (that is, in the dark) , this way it will soak in even better.

Step 9:

Now quickly but carefully turn it over onto a flat plate. Remove the cling film. If you are preparing the cake in an enamel bowl, lower it into hot water for 10 seconds. The top part of the jelly will melt and the cake will simply and without any problems fall out of the mold onto the plate. Decorate it to your own taste. I poured melted bittersweet chocolate, fresh mint leaves, almond petals and sweet beads. Help yourself!

Along with a cracker, you can add berries and pieces of chocolate to the cake.

The top of the cake can be sprinkled with walnuts fried in a dry frying pan and crushed in a blender. If desired, you can sprinkle with cocoa powder, coconut, or cookie crumbs.

You can also decorate the cake with multi-colored confiture, slices of fruit, and chocolate icing.

If you like, place banana slices on any layer of crackers.

A regular cake made from crackers and sour cream in 15 minutes

You will only spend 15 minutes making this cake! The recipe will appeal to those who do not have an oven. A frisky, tasty and very affectionate cake!

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How to make a regular cake from crackers and sour cream in 15 minutes

Ingredients:

Cracker – 400 g
Sour cream – 500 g
Banana – 2 pcs.
Sweet powder – 100 g
Vanillin – 0.25 tsp.
Chocolate – 70 g

Manufacturing:

1. Pour sour cream into a deep bowl (it is better to take the fat content of sour cream from 20%), add sweet powder (you can use sugar instead, but you will have to beat it longer so that it dissolves one hundred percent) and vanillin. If the sour cream does not whip well, add a cream thickener.

2. Beat with a mixer at high speed so that the cream comes out fluffy, homogeneous, without grains. If you use homemade full-fat sour cream, it is better to beat at low speeds so that the sour cream does not separate.

3. Cut two ripe bananas into small pieces and add to sour cream. You can take other fruits, for example kiwi, cherries, peaches, etc.

4. Add crackers to bananas and cream. I recommend taking a small cracker with the addition of poppy seeds - this cake will be much tastier. If the cracker is large, then it is better to break it with your hands into much smaller pieces, so they are better soaked.

5. Mix thoroughly with a spoon so that the cream moderately covers the cracker and bananas. You can also add nuts (hazelnuts, almonds, walnuts, peanuts), dried fruits, seeds, coconut flakes, pieces of chocolate, marshmallows, marmalade to the cake - experiment, it will also be very tasty.

6. Line a deep bowl with cling film and lay out the prepared mass, compacting it.

7. Cover the cake with cling film and place in the refrigerator to soak for 3-4 hours. The cake can also be left overnight (that is, in the dark) .

8. Remove the cake from the refrigerator, unwrap the film, carefully turn it over onto a plate, remove the bowl, and remove the cling film.

9. Melt the chocolate in the microwave and pour it over the cake. You can simply grate the chocolate and decorate with chocolate chips. The cake is ready!

10. To allow the glaze to harden faster, place the cake in the refrigerator for 15 minutes, and then cut into portions. The cake comes out very soft, tender, with a pleasant banana taste.

Recommendation: If desired, the cream can be colored by adding 2 tablespoons of cherry juice. The cream itself can be prepared not with sour cream, but with cream cheese, such as Almette. You can also create a cream based on cream, or use half cream and half cream cheese, but then the cake will be the most nutritious.

Cracker and sour cream cake (no baking)

When you don’t have time to make a real cake, knead dough and bake, but you need to amuse your children and household with something sweet, this recipe for the most common, most economical and most playful cake made from crackers and sour cream will come to your aid. The recipe is so easy that even a child can handle it. And it will only take 5-10 minutes. Plus a small number of ingredients. You see, this cake is just a godsend! It is suitable for those who do not have an oven; it is also good in the summer, when you don’t want to create heat in the kitchen while baking. Despite its simplicity, the cake tastes quite pleasant.

This is the most common, basic recipe. If desired, you can add vanillin to the sour cream, and finely chopped banana, nuts, berries, pieces of marshmallows or marmalade, prunes, grated chocolate to the liver.

You can also add a little soft cottage cheese to the sour cream. In fact, it will not be noticeable in the finished product, but children will eat it with pleasure, even those who don’t like cottage cheese. You can also mix sour cream with condensed milk instead of sugar. You see, there are quite a lot of options!

Ingredients:

unsalted fish cracker – 400 gr.
sugar – 1 glass.
sour cream – 600-650 gr.
vanillin or vanilla sugar - to taste.
bananas, chocolate - optional.

How to make a cake from crackers and sour cream:

In a deep bowl, mix sour cream with sugar and vanilla until the sugar dissolves.

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No-bake cracker (cookie) cakes: a selection of recipes

Tuesday, April 19, 2016 15:25 + to quote book

No-bake cracker (cookie) cakes: a selection of recipes

Recipe 1: Banana Cookie Cake

1 kg non-salt cracker;

4 large bananas;

100 gr. chocolate

1. Beat sour cream with sugar. Cut the bananas into thin slices.

2. Place crackers on a plate, coat them with sour cream on top and place a banana slice on each cookie. Then - again a layer of cracker, sour cream, banana. When laying layers, you should follow a checkerboard order, in other words, put a banana on a cracker, a cracker on a banana, and so on. The outermost layer should be crackers covered with sour cream.

3. Having decorated our cake with grated chocolate and crushed crackers, we leave it in the refrigerator for several hours to soak.

Recipe 2: Cookie Cake with Custard

1 tsp. potato flour;

2 cups peeled nuts; Vanillin to taste.

1. Dilute the flour in half a glass of warm milk and pour this mixture into a saucepan with a glass of milk brought to a boil. Cook until thick, stirring, then cool.

2. Grind the butter with sugar and eggs, mix everything with the cooled flour mixture and vanilla.

3. Grind the cookies in a meat grinder, chop the nuts, and pour everything into the purchased cream and stir well.

4. Line the mold with oiled paper and put the resulting mass into it, level it with a knife and place it in the refrigerator for several hours. Then, taking the cake out of the mold and removing the paper from it, decorate it with halves of nuts and crushed cookies.

Recipe 3: No-Bake Fruit Cake

700 g tender cracker;

0.5 l. sour cream 25%;

2 large apples;

according to taste and ability - berries.

1. Pour gelatin with water and prepare it according to the instructions indicated on the package. We clean the fruits and cut them into small pieces, not forgetting to throw in 1 fruit for decoration. Wash the berries and dry them with a cardboard towel.

2. Mix sour cream with sugar, fruit and dissolved gelatin, mix well.

3. Dip each cookie into the resulting mixture and place it on a cake-shaped dish; pour the remaining sour cream and fruit mixture on top.

4. Having cut the left fruit into thin slices, we cover the surface of the cake with them together with the berries, which we then leave for several hours in a cold place to soak.

Recipe 4: Cookie Cake with Curd Cream

1 tsp. cocoa (with a slide);

2/3 cup milk;

1 banana; vanillin;

candied fruits and pine nuts (for decoration).

1. Mix half the cottage cheese with half the condensed milk and vanilla in a bowl until smooth.

2. In another bowl, mix the second half of the cottage cheese with the remaining condensed milk and cocoa, mix thoroughly.

3. Pour the milk into a flat plate. Dipping the cookies into the milk, place them on a plate, spread the curd-vanilla mixture on top, and smooth them out. Then, dipping the next batch of cookies in milk, place them on top and coat them with the curd-chocolate mixture. Place the banana cut into slices on top and spread the curd-chocolate mixture over everything. Then we repeat all the layers so that the outermost layer is cookies covered with curd-vanilla mixture.

4. Having decorated our cake with multi-colored candied fruits and pine nuts, we put it in the refrigerator so that it soaks for several hours.

Recipe 5: Coffee Cookie Cake

200 g butter;

1 glass of strong coffee;

2 tbsp. l. cocoa powder;

10 g vanilla sugar;

1. Mix the eggs with sugar, cocoa powder and vanilla sugar, and heat everything in a water bath until thickened. Afterwards, cool the resulting mixture and, adding softened butter, beat until smooth.

2. After greasing the mold, place the cookies in it in layers, dipping them in the prepared coffee beforehand. We coat any layer with the purchased cream. When all the layers are laid, put the cake in the refrigerator so that it soaks for several hours.

3. Having taken the cake out of the refrigerator, carefully turn the mold over and decorate our product with grated chocolate. Cookie cakes - useful tips from the most experienced chefs When soaking cookies in milk before placing them in layers, do not overcook them, allowing the cookies to get soggy! Otherwise, you cannot arrange it perfectly on the dish. A good time for keeping cookies in milk is no more than 20 seconds.

It is best to use a narrow spatula to place the soaked cookies on a plate.

When decorating a cookie cake, it is better to cover the dish with a piece of narrow oiled parchment paper, so that later it is easier to cut the cake into portions. It is better to place the dish on which the cookies, previously soaked in milk, are placed slightly inclined so that excess milk is removed. Don’t be fooled by the advice of letting the finished cake sit in the refrigerator. This is necessary so that the cookies are perfectly saturated with cream and the taste of the product becomes more intense.

Recipe 6: No-bake cake made from “Fish” crackers

Fish cookies (preferably unsalted) - 300 g

sour cream (15%) - 250-260 g

thickener for cream (can be used without it) - 3-5 g

Mix sour cream well with sugar, vanillin and thickener (if available), it is better that the sugar dissolves.
Next, pour this mixture onto the fish and mix everything well in a large bowl. You can add more sour cream. We transfer the generously greased fish into a mold, compact it well, cover the fish with a bag or foil and place a weight on top.

Place in the refrigerator for 3-5 hours. Then we take the mold out of the refrigerator, turn it over onto a plate and carefully shake out our preparation for the upcoming cake.

We cover the voids and huge holes with cream that could remain in the mold. Or you can prepare a new cream and decorate the entire cake right away. Next we decorate according to our own taste.

For example, cover the top and voids with sour cream, and the sides with boiled condensed milk. Sprinkle with grated chocolate if desired and be sure to stick fish around the edges.

Quick cracker and sour cream cake without baking