No-Bake Sour Cream Cake with Cookies and Starch Custard Cream
No-Bake Sour Cream Cake with Cookies and Starch Custard Cream: a simple cookie crust and silky sour-cream custard. Chill to set - great for any day.
Updated : 10 February, 2026
Easy
More than 1 hour.
Ingredients
Cream
400 grams
Sour cream
7.5 tablespoon
Sugar
2.5 tablespoon
Cornstarch
2 teaspoon
Vanilla sugar
2
Eggs
100 grams
Butter
Base
300 grams
Shortbread cookies
1 tablespoon
Milk
120 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients for the cream. Take the butter out of the refrigerator in advance. In a thick-bottomed saucepan, add the sugar and starch, crack in the eggs, add the vanilla sugar, and mix well. Then add the sour cream and mix well again. Place on the stove and, stirring constantly, cook the sour-cream custard until it thickens.
Step 2
Cover the finished cream with plastic wrap (press it directly onto the surface). Place the saucepan into a bowl of cold water and cool it - about 15-20 minutes, while you make the base.
Step 3
Now make the base. Crush the chocolate cookies with a rolling pin or use a blender. You should get fine crumbs.
Step 4
Melt the butter in any convenient way. Add it to the crumbs and mix.
Step 5
Add the milk and check: the crumb mixture should clump well and hold its shape when pressed, without falling apart.
Step 6
Set aside 1/3 of the crumbs for sprinkling over the cake.
Step 7
Line the bottom with parchment. The sides of the pan can be lined with a cut sheet of plastic (file) or parchment. My pan is 18 cm (about 7 inches).
Step 8
Pour all the crumbs into the pan and level well, forming the sides. Then press the base down with a glass. Refrigerate for 20 minutes.
Step 9
Continue with the cream: beat the room-temperature butter well with a mixer. Also beat the cooked custard base well so it becomes airy. Add half of the custard base to the butter and beat well. Add the remaining custard base and beat again.
Step 10
Take the pan out of the refrigerator and spread all the cream on top, leveling gently with a spoon or spatula. Try not to press the cream down too hard.
Step 11
Sprinkle the reserved crumbs around the edges and press very lightly with a spatula.
Step 12
Sprinkle the center of the cake with crumbs and refrigerate to set for about 5-6 hours, preferably overnight.
Author note
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