- Cookies 400 gr.
- Sour cream 15-20% 700 gr.
- Powdered Sugar 120 gr.
- Boiling water 200 gr.
- Cappuccino (dry mix) 5 sachets
- Gelatin 20 gr.
- Main ingredients
cup, meringue, bowl, mixer, cake mold, cling film, knife
5 sachets of dry cappuccino (for making a drink) pour boiling water, cool. Pour in instant gelatin, mix and leave to swell. Warm up the swollen gelatin in the microwave with short pulses, stirring well each time. Cool.
Beat sour cream with powdered sugar with a mixer. Add a slightly cooled gelatin mixture, mixing well each time.
Cover the form with cling film. Put cookies on the bottom of the mold. Spread the whipped sour cream mass on top, cover with cookies. Tighten with cling film and refrigerate for several hours.
Trim the edges of the cake. Garnish with condensed milk.