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Gâteau à la crème fraiche facile et sans cuisson

Easy no-bake fresh cream cake

This no-bake cream cake is rich and delicious. The cake is super easy to make; the crust and filling are made with cookie crumbs, and the topping is made with fresh cream. This amazing cake is perfect for birthdays, parties, holidays, and weekends.

INGREDIENTS

For the dough:

350g of chocolate biscuits
130g of melted butter

For filling:

2¼ cups (520g) shamenet 38 %
3 eggs
1 cup (200g) of sugar
4 tablespoons (30g) of cornstarch
2 teaspoons of vanilla extract
100g of butter

Preparation

To make the crust: In a food processor or a Ziploc bag, crush the cookies into fine crumbs. Add the melted butter and mix until smooth.

Reserve 1/3 of the crumbs for later. Place the remaining 2/3 of the crumbs in the base and up the sides of a 20cm cake tin or springform pan.

Prepare the cream: In a small saucepan, whisk together the eggs, sugar, and cornstarch. Whisk until smooth. Add the Shamenet crème fraîche and whisk until well combined and smooth.

 

Place the saucepan over medium-low heat and cook, stirring constantly, for about 5 to 7 minutes, until thickened. Be sure to scrape the bottom and sides of the pan. Remove from the heat, add the butter and vanilla extract, and stir until combined.
Allow to cool slightly.

Pour over the crust and spread evenly. Spread the remaining third of the crumbs on top.
Refrigerate for at least 4 hours or overnight.

Remarks:

Are cornstarch and corn flour the same?
Instead of cornstarch, you can use 1/2 cup (62 g) of flour

What can we use instead of cream?

This is a fresh cream cake, so I wouldn't recommend substituting it, as it adds a unique flavor. If it's very difficult to find fresh cream in your country, you can substitute yogurt. But again, the taste will be different.

What biscuits can we use?

Any type of biscuit/cracker can be used in this recipe. Graham crackers, shortbread biscuits, digestive biscuits, and more.

How to store the cake?

The cake can be kept in the refrigerator, covered, for up to 4 days.

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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