serves
15
prep
40 minutes
cook
1:30 hour
difficulty
Mid
serves
15
people
preparation
40
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
- 300 ml sour cream
- 3 eggs
- 330 g (1½ cups) caster sugar
- 750 g (5 cups) self-raising flour
- 1 L thickened cream
- 150 g plain biscuits, crushed
Assembling time 10 minutes
Chilling time overnight
You will need a 24 cm cake pan for this recipe.
Instructions
Place sour cream, eggs, 110 g (½ cup) sugar and flour in a food processor and pulse until combined. Turn mixture out onto a lightly floured work surface and knead for 2 minutes or until mixture forms a smooth dough.
Preheat oven to 180°C. Cut dough into 7 equal pieces and roll each piece into a 24 cm round. Trim to fit in cake pan. Working with one round at a time, place dough round in pan and bake for 12 minutes or until golden, then remove and cool completely.
Using an electric mixer, whip cream, gradually adding remaining 220 g (1 cup) sugar, to soft peaks.
Place a cake round on a serving plate. Spread a 5 mm-thick layer of cream on top, then top with another round. Repeat layering and spreading process, finishing with a layer of cream and reserving some cream to serve. Cover cake with a piece of baking paper, sit an oven tray on top and weigh down with a heavy object. Refrigerate overnight.
The following day, spread remaining cream on top of cake, sprinkle over crushed biscuits and serve.
Photography Tom Donald.
As seen in Feast magazine, July 2014, Issue 33.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
