Very fast and incredibly easy to prepare cracker cake. For cooking, I used a rye cracker, with it, the cake turns out to be incredibly delicious. Thanks to a delicious and airy cream of sour cream and condensed milk with the addition of fat cream, the cake is well-soaked and very tender. A layer of strawberries gives the cake a pleasant freshness and sourness.
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 400 gram Crackers rye
- 250 gram Sour Cream (25%)
- 300 gram Condensed milk
- 300 ml Cream (33%)
- 500 gram Strawberries
Ingredients
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Instructions
- Add condensed milk to the sour cream. Add the cream.
- Whisk until fluffy and thick.
- Cut the strawberries into thin slices.
- The form is lined with food wrap.
- Put a layer of cream on the bottom.
- Spread a layer of cracker.
- On top of the cracker, a layer of cream.
- The layer of strawberries.
- And so on to the end. Last leave a layer of cream. Cover with the hanging ends of the food film. Remove to the refrigerator for 4-5 hours, you can stay overnight.
- Remove from the mold, remove the film.
- Decorate as desired. I have crushed almonds.
- Bon appetit.
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