Rich, delicious, and yet, so easy to make, this no-bake sour cream cake recipe is an easy dessert worth trying your hands at.
PREP TIME: 30 minutes
INGREDIENTS: sour cream powdered sugar honey vanilla sugar packages digestive biscuit crumbs hazelnuts chocolate, shredded butter
Place the biscuits in a food processor and process them until you get small crumbs, add the melted butter inside, vanilla, chopped hazelnuts (toasted by taste), and raspberry jam (optional).
Pour the mixture in a mold with a 20cm diameter. You could also just use a springform pan instead- just remember to grease it well with cooking spray before you do.
Leave it to sit in the fridge for around 10 minutes.
Mix the sour cream with 1 vanilla sugar, honey, and sugar and pour the mixture as a second layer on the cake.
Decorate with hazelnuts and chocolate crumbs. Leave it in the fridge overnight before you serve.
Refrigerate it overnight before serving.
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