SMOTANOVA TORTA (no-bake SOUR CREAM TORTE WITH FRESH BERRIES)
It wouldn’t be a summer without this no-bake torte. In my family we make it at least once every two weeks throughout hot months to indulge and refresh. Made in no time, the hardest part is to wait until the torte sets (best overnight but even as little as two hours will do). Creamy but refreshing since sour cream is used rather than heavier mascarpone and fresh fruits can be substituted by frozen/ thawed or canned
Ingredients
800g Sour cream, cold
120g - 150g Heavy whipping cream, cold
70g Powdered sugar
7g Vanilla paste or extract
350g -400g Round vanilla wafers
500g Fresh raspberries and strawberries
1 tbsp. Cocoa powder
To decorate: mint leaves, fresh berries …
In a medium-size mixing bowl make the cream by combining 800g sour cream, 70g powdered sugar and 5g of vanilla paste or extract and stir well. Pour about 120g heavy cream into the bowl with the cream to loosen it a bit and set on side
Wash, dry and clean 500g of fresh fruit. If using strawberries, slice them into 4-5mm thin slices and half your raspberries. Optionally, you can also use ripe, yet still firm peaches sliced thinly. Prepare 8” round springform with removable sides where you’re going to assemble the cake (do not grease or line the pan)
Assemble the cake by alternating layers of vanilla wafers, cream and fruit in the following order: wafers, cream, fruit, wafers, cream, fruit, wafers, cream (start with wafers on the bottom of the pan and finish with a layer of cream on top of the cake). Once assembled, cover the cake with aluminum foil or plastic wrap and let it set in a fridge for at least 3 hours or ideally, overnight. Once ready to serve, carefully remove the sides of the pan, dust generously with powdered sugar, decorate with pieces of fruit or mint leaves, slice and serve