I wanted to make it, but I couldn't find Czech wafers anywhere.Of course, I can use Nilla Wafers, but they are too sweet. So, I was thinking about using ladyfingers, but ladyfingers are rectangular, not round. I wanted my cake to look like Sona's cake, but I couldn't find Czech wafers. When Sona found out she asked her sisters to send me wafers from the Czech Republic.
Look at this! Wafers from the Czech Republic!
Ingredients:
2 packages of vanilla wafers
1 quart heavy whipping cream
16 oz sour creamPowdered sugar Fruit-canned mandarin oranges, canned apricots, etc. in light syrup (at least 2-3 cups)
Nonstick leak-proof springform pan, round, 9 inch (the one with a mechanism for side opening)
Note: I usually cover the bottom and sides of the pan with a large piece of foil.
Instructions:
Filling:In a large bowl, pour the heavy whipping cream and whip it with an electric hand mixer until fluffy and really thick. Add sour cream gradually and mix well with a wooden spoon. Taste it to suit your taste buds – I usually use between 12 to 16 oz of sour cream. Add a little powdered sugar to make it slightly sweet. Remember that the wafers and fruit are sweet enough. Cake:In a round cake form, put a layer of vanilla wafers over the entire bottom of the pan, pour a few drops of fruit juice on vanilla wafers (2-3 table spoons), then place narrow pieces of fruit in the holes among the vanilla wafers, spread a layer of cream filling on top and then continue repeating wafers, fruit and filling layers (usually 2-3 times is possible). The last layer visible on the top should be vanilla wafers. Cover and refrigerate for at least 12 hours – the best is over night/24 hours. Enjoy!
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