Indulge in the perfect balance of flavors and textures with this delightful Biscuit Cake. It starts with a crunchy almond crust (Mandel crust) as the base, followed by a smooth and creamy biscuit-infused cream layer. Topped with a cloud-like layer of freshly whipped cream, this no-bake treat is as elegant as it is delicious. Perfect for any occasion, this cake combines simplicity with sophistication, leaving everyone craving for more!
Ingredients:
For the Crust:
3 TS Flour
3 Egg Whites
½ Packet Baking Powder
3 TS Oil
10 g Sugar
For the Cream:
150 g Biscuits/Keks/Plazma
200 g Sour Cream
200 ml Cooking Cream
1 Packet Vanilla Sugar
Instructions:
For the Crust:
Whisk the egg whites until stiff peaks form.
Mix the dry ingredients: In a separate bowl, combine the flour, almonds, baking powder, and vanilla sugar.
Combine: Gently fold the dry ingredients and oil into the whisked egg whites until well incorporated.
Bake: Pour the mixture into a baking form and bake at 160°C for 13 minutes. Allow the crust to cool completely.
For the Cream:
Whip the cooking cream until it becomes light and fluffy.
Add the other ingredients: Gently fold in the crushed biscuits, sugar, and sour cream. Mix until smooth and creamy.
Assemble the cake: Spread the cream evenly over the cooled crust.
Prepare the topping: Whisk additional whipping cream until stiff peaks form and spread it over the cream layer.
Chill: Place the assembled cake in the fridge for at least 2 hours before serving. Enjoy!
English 
German