Sour cream with cookies without baking with cream on starch

Step-by-step cooking

1. Step 1:

   

   First you need to make a cream. In a saucepan with a thick bottom, pour sugar, starch, eggs, vanilla sugar mix well. Then add sour cream and mix well again. Put on the stove, and constantly stirring, brew sour cream.

2. Step 2:

   

   Cover the finished cream with cling film or a bag in contact. Put the pan in a container with cold water and cool. About 15-20 minutes while we prepare the base.

3. Step 3:

   

   Now we are preparing the basis. To do this, chocolate cookies need to be crushed with a rolling pin or use a blender. It should turn out to be a crumb.

4. Step 4:

   

   Melt the butter in any convenient way. Add to the crumbs and mix.

5. Step 5:

   

   Add milk, and check the crumbs should gather well and keep the shape when pressed to fall apart.

6. Step 6:

   

   1/3 of the crumbs are poured onto the cake topping.

8. Step 7:

   

   The bottom is covered with parchment, and the sides of the mold can be covered with cut file or parchment. I have a form of 18 cm.

9. Step 8:

   

   We pour all the crumbs into the molds and level them well forming the sides. After pressing the base with a glass. And we send it to the refrigerator for 20 minutes.

10. Step 9:

    

    We continue to make the cream: beat the butter at room temperature well with a mixer. Also, the custard base needs to be beaten well so that it becomes airy. Now add half of the custard base to the butter and beat well. Add the remaining custard base and whisk again.

11. Step 10:

    

    We take the mold out of the refrigerator and spread the whole cream, carefully level it with a spoon or a spatula. Try not to press down the cream too much.

12. Step 11:

    

    Sprinkle crumbs around the edges and press down lightly with a spatula.

13. Step 12:

    

    Sprinkle a cent of the cake with crumbs and put it in the refrigerator to stabilize for about 5-6 hours, and preferably overnight.