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Oven-free ice cream cake

Cooking recipes / Top Picks / Homemade cakes

8 servings
1 hour

Wheat flour - 250 g, Butter - 130 g, Sugar - 70 g, Sour cream - 500 g, Eggs - 2 pcs., Sugar - 150 g, Corn starch - 2 tbsp., Butter - 50 g, Vanillin - to taste

Let's start making the cake with the preparation of flour crumbs, which will act as bark. Let's prepare the products. Put the oil in the freezer in advance, so it will be easier to grate it.

In a bowl, mix the flour with sugar. We rub oil. Before you start rubbing it, I advise you to roll a piece in flour a little. So the oil will melt less from the heat of the hands and rub more easily.

We rub flour with butter with our hands to the state of sand crumbs. This must be done quickly so that the oil does not begin to melt, otherwise the crumb will turn out to be dry and tough. The crumb in consistency should resemble sand that can be molded, but it immediately crumbles.

Put the crumbs in the pan. Fire make medium.

With constant stirring, you need to fry the flour mixture to the state of golden crumbs. It took me about 20 minutes. Carefully, do not burn the crumb, the burning crumb is a spoiled cake.

While the crumb cools, let's make the cream. The cream will be custard, but not on milk, but on sour cream.

Put the eggs, sugar and starch in a saucepan with a thick bottom. Mix well.

Add sour cream.

Stir until completely homogeneous.

Put the pot on a small heat. Cook, stirring constantly. First, the mass will become liquid, then quickly thicken. The main thing is not to turn the cream into an omelette. To do this, you need a thick bottom, constant stirring and a little fire. If you are not confident in your abilities, cook the cream in a water bath.

Cool the finished cream a little, not much, this is not important, you can lubricate the cake warm. Add butter, stir.

We start assembling the cake. I use a 20cm shape with no bottom diameter, the edges of which are lined with greased parchment paper. We fill the crumbs with the first layer. Lightly spoon it.

Then we put two or three spoons of cream and carefully straighten it with a spatula.

We repeat the steps - crumb, cream, the top layer should consist of cream. We remove the finished cake for three hours in the refrigerator for impregnation. After the cold, the mold will be easily removed, and the paper will be riveted. Enjoy your meal!