Excellent Cake with Sweet Cream Without BakingCourse: Cakes
600 – 700 g of biscuits
1 liter of sweet-sour cream
6 tablespoons sugar
50 grams of grated chocolate
Separate the egg whites from the yolks. Whisk the egg yolks with 3 tablespoons of sugar, cook on steam, and set aside to cool.
Whip the sweet-sour cream. Whisk the egg whites separately with the remaining sugar and mix with the cooled egg yolks. Pour everything into the whipped sweet cream and whisk briefly until the mixture is even.
Dip the biscuit in milk and place it in a baking tray, then over it a layer of whipped filling… biscuit, filling, and so on until you run out of material.
Make sure that the filling is the same for each application over the biscuits. Finish with the filling and decorate with grated chocolate or as desired.