When the guests are at the door, and the treat needs to be prepared quickly, cracker and sour cream come to the rescue. From these simple and affordable products, the most tender dessert is obtained, which can be diversified by adding berries, chocolate, fruit, marmalade, etc.
General principles of cooking
Crispy cracker goes well with condensed milk and sour cream. These products make a great dessert. It will take very little time to prepare it. It remains only to wait until it hardens.
For the cake is best small cracker with poppy seeds. Round or square creamy break into small pieces.
Dessert is formed by layers, or combine all the ingredients, stir, spread in the form, covered with film, and leave in the cold until it hardens.
Cake can be made on the basis of cracker and butter. For this, the cookies are ground into a crumb using a rolling pin or a blender. Then it is combined with oil, knead and roll into the reservoir.
The filling is made from sour cream, whipping it with sugar or powder. For a change in it add cottage cheese, condensed milk, butter. Dessert will be fragrant if vanillin, lemon zest or orange are added to the cream.
The cake must be kept in the cold for at least three hours, and it is better to cook it in the evening and leave it overnight.
You can diversify dessert by adding pieces of fruit, chocolate, marmalade or berries.
Decorate the cake with chocolate or coconut chips, cocoa powder, berries or fruit.
Recipe 1. Classic cake made of crackers and sour cream
sour cream 15% - liter;
vanilla sugar - two sachets;
sweet cracker - 600 g;
gelatin - 25 g;
white sugar - 400 g;
purified water - 120 ml.
Method of preparation Gelatin pour in a small bowl, pour cold water and leave to swell for 15 minutes. We leave the small cracker whole and break the large cracker into small pieces.
Place the container with swollen gelatin over a pan of boiling water and heat the mixture, stirring until the grains of gelatin dissolve completely. We do not bring it to boiling up, otherwise it will lose its properties.
Remove the bowl from the water bath and leave to cool. Sour cream combine vanilla and white sugar. Beat at medium speed with a mixer until the grains of sugar completely dissolve.
We enter cream in cream, dissolved gelatin, add cookies and stir. Form the form or container with cling film and lay out the mixture in it. The top is also covered with a film. Sent in the cold for a few hours to make the dessert completely frozen. Before serving, remove from the mold, gently overturn and remove the film.
Recipe 2. Cracker and sour cream with condensed milk
50 ml of purified water;
half a liter of condensed milk;
200 ml of sour cream;
350 g sweet cracker;
20 g of gelatin.
Method of preparation
In the silicone form lay out two thirds of the small cracker.
Pour gelatin into a deep plate, fill it with hot water. Stir and leave to swell for a quarter of an hour. Place the plate above the pan of boiling water and warm it, stirring it, until it is completely dissolved.
Combine condensed milk in a deep bowl with sour cream and warm dissolved gelatin. Stir well until a homogeneous mixture is obtained. Pour it into a silicone mold. Top lay out the remaining cracker, slightly pressing. We put at least five hours in the cold. We turn over the dessert on a flat dish.
Recipe 3. Cracker and sour cream cake with bananas and nuts
280 g of sweet cracker with poppy seeds;
a handful of walnuts; half a liter of sour cream 20%;
a bag of vanilla;
15 g of instant gelatin;
180 grams of white sugar.
How to cook
Sour cream is laid out in a deep bowl, add vanilla and sugar. Begin to beat at low speed with a mixer, gradually increasing them, until the grains of sugar dissolve.
Gelatin pour in a small plate, pour in five tablespoons of hot water, and stir until it is completely dissolved. We set aside to cool.
Pour warm gelatin into sour cream, while stirring intensively.
Remove peel from bananas. The flesh of the fruit is finely chopped. The kernels of walnuts are ground in a blender into not too fine crumb. Nuts, bananas and cracker lay out in sour cream and mix. Leave to soak for a while, then stir again.
The form is covered with cling film so that its edges are behind the sides. So it will be easier to extract the dessert. We put in it a mixture of sour cream with fruit, nuts and cracker. We cover the top with a film and leave until completely frozen in the cold. Carefully remove the cake from the mold, lay it on a flat dish, remove the film and decorate it with slices of banana and walnut chips.
Recipe 4. Cracker and Sour Cream Cake with Chocolate and Fruit
half a liter of sour cream;
300 g sweet cracker;
a pack of jelly;
200 g chocolate;
30 g of instant gelatin;
150 g of powdered sugar.
Pour gelatin into a suitable dish, fill it with cold water and set aside so that it swells.
Combine sour cream with powdered sugar and whisk with a whisk. Place the dish with the swollen gelatin over a pan of boiling water and heat it, stirring constantly, until the product is completely dissolved.
We crack the cracker, put it in sour cream and stir it. We line the shape with a film so that its edges hang down. Three chocolate and sprinkle the bottom of the form. We spread a third of the mixture of sour cream with a cracker, sprinkle with grated chocolate. So lay out the whole mixture in three layers, sprinkling each with grated chocolate. Apple and pear cleaned from the skin, remove the core and cut into thin slices. Slightly let the fruit in the pan, pouring in quite a bit of water. Cool and lay out on top, slightly pressing. Leave the form in the cold until it freezes.
Recipe 5. Cracker and Sour Cream Cake with Banana and Strawberry
200 g sweet cracker;
9 g vanilla sugar;
300 g thick sour cream;
20 ml of sunflower oil;
60 g of boiled condensed milk;
120 g plums oils;
100 g of powdered sugar;
100 g of strawberries;
How to cook
Put the cracker in a plastic bag and chop into small chips with a hammer and a rolling pin. Pour the crumb into the plate. We melt the oil, cool it and combine it with a crumb. Knead, collect the mass in a ball.
We spread the improvised dough on a sheet of parchment, cover with the second. Pre-coat them with vegetable oil. Roll out in a circle, with a diameter slightly larger form.
Put it in the form along with the bottom parchment. Bake for ten minutes in the oven, preheated to 180C.
Combine chilled thick cream with vanilla sugar and powdered sugar. We interrupt with an immersion blender until uniform. We send sour cream in the refrigerator.
Remove the base from the mold, cool and lubricate the bottom with boiled condensed milk. Remove the peel from bananas, cut the flesh of the fruit into thin slices. Put bananas on a layer of boiled condensed milk. Cover them with chilled cream cream. Top with slices of banana and strawberry. Sprinkle with powdered sugar.
Recipe 6. Cake of crackers and sour cream with cottage cheese and canned peaches
half a kilo of cottage cheese;
a jar of canned peaches;
80 ml sour cream;
30 square crackers;
90 g oil drained .;
100 g of white sugar.
60 g of cocoa powder;
80 g sugar;
60 g sour cream.
Method of preparation
Put the cottage cheese in a bowl and perebeyte immersion blender to a pasty state. Add sour cream, soft butter and sugar. Continue to interrupt, until you get a smooth curd cream. Canned peaches cut into small slices. Leave one half for decoration.
Line the bottom of the mold with a film. Lubricate the bottom with a small amount of curd cream. Spread the cracker in one layer. Cover the cookies with a layer of cream and smooth. Put peach pieces on the cream. Form a cake in this way until the cream and cookies are finished. The last layer should be a cracker. Cover the top with foil and send for two hours in the cold.
Put the ingredients for the glaze in the saucepan. Stir until smooth, set on fire and bring to a boil, stirring constantly. Cool it down. Take the cake out of the fridge and glaze. Garnish with slices of canned pepper on top.
Cracker and Sour Cream Cake - Tips and Tricks
You can decorate the dessert with cocoa powder, berries, fruit slices or nuts. Before preparing the gelatin, read the instructions on the package. The amount of gelatin depends on the volume of sour cream.
If you want to get a dietary dessert, take low-calorie sour cream.
Sour cream for dessert is better to take with a high percentage of fat.
For flavor, orange or lemon zest and vanilla extract are added to the dessert.
If you use homemade sour cream, do not beat it for a long time, so that it does not turn into butter.