Ingredients
Cream:
- 400 gram Sour cream (20-30%)
- 2 pieces Chicken eggs
- 150 gram Sugar
- 50 gram Flour wheat / Flour
- 10 gram Vanilla sugar
- 100 gram Butter
- 1 pinch Salt
Instructions
- In a saucepan, pour the sugar and flour and mix well.
- Then add a pinch of salt and two eggs, and beat until smooth.
- Gradually add sour cream and put the saucepan on the stove. Cook the cream over medium heat until thick.
- Then add the butter and vanilla sugar and leave to cool to room temperature.
- Chop the chocolate cookies in a blender or rolling pin. Pour into a bowl and add the melted butter and milk.
- Visually divide the crumb into three parts. 1/3 set aside for topping.
- We collect sour cream. Put 1/3 of the crumbs on the bottom, flatten and seal. Next, distribute another 1\3 crumbs on the sides (use a spoon to make the sides 4 cm high).
- Put all the cream inside the mold.
- Sprinkle the remaining 1\3 crumbs on top of the cake. Leave to stabilize in the refrigerator for 5-6 hours. Bon Appetit!