Cookie cake with sour cream and cocoa cream (no bake)

Cookie cake with sour cream and cocoa cream is prepared easily and simply - without baking. No need to roll out the cakes and bake them. Cookies, sour cream, sugar and cocoa powder - that's all the products for this cake. Cookie cake is delicious, tender and fragrant. Sour cream chocolate cream goes well with shortbread cookies. Delicious and fast cake!

Ingredients

• Shortbread cookies - 300-320 g
• Sour cream 20% - 350 g
• Sugar - 100 g
• Cocoa powder - 30 g
• For decoration:
• Biscuits biscuit - 60 g
• Walnuts for decoration (optional) - to taste

Directions

1. We prepare the necessary products.
2. It is desirable to use sour cream thick, with a fat content of 20%.
3. During the cooking process, you will need cling film.
4. First we prepare the cream.
5. Place sour cream, cocoa powder and sugar in a bowl.
6. Mix with a mixer until smooth. Leave for 5-7 minutes for the sugar crystals to completely dissolve.
7. Preparing the form for assembling the cake. It is most convenient to use a square or rectangular shape that fits the size of the cookies.
8. We cover the form with cling film. We take the film with a margin, so that later the edges of the film cover the cake from above.
9. Place the first layer of cookies on the bottom of the mold. If necessary, cut the cookies with a knife.
10. Then we coat the cookie layer well with chocolate-sour cream.
11. To lubricate the finished cake, put a couple of tablespoons of cream in a separate bowl, cover with cling film and send to the refrigerator.
12. Put a layer of cookies on the cream again and apply the cream again.
13. Thus, we collect the whole cake. I got 6 layers.
14. The last layer should be from cookies - this is the future bottom of the cake.
15. We apply a thin layer of cream on the top layer of cookies - you just need to cover the joints between the cookies.
16. We cover the cake with the edges of the film on top and leave it in the refrigerator for 2-3 hours for impregnation.
17. After that, open the film and turn the form with the cake on a flat plate. We remove the form and also carefully remove the film.
18. We coat the top and edges of the cake with the remaining cream.
19. We decorate the cake. Grind biscuit cookies in a blender into small crumbs. Sprinkle the resulting crumb on all sides of the cake. If desired, the cake can be additionally decorated with nuts.
20. We put the finished cookie cake with sour cream in the refrigerator for several hours so that the cookies are well saturated with sour cream and chocolate cream and the cake is soft.
21. Cut the cake into portions and serve.