Servings: 8

Cooking time: 3 hours 20 minutes

INGREDIENTS:

shortbread cookies 500 g

sour cream 25% 800 g

sugar 250 g

instant coffee 1 tsp

cocoa powder 4 tablespoons

butter 30 g

PREPARATION:

Sour cream (680 g), using a mixer, thoroughly mix with sugar until it is completely dissolved.

Add coffee cookies to the whipped mass and mix.

Cover the culinary ring with a diameter of 18-20 cm with cling film (bottom and sides) so that the ends of the film hang from the edges of the ring and lay out the cookies with sour cream. Smooth the top and cover with cling film. We send it to the refrigerator for the night.

Cooking chocolate icing. We mix sugar, cocoa and coffee. Add sour cream (120 g) to the pan and add the mixed dry ingredients for the glaze, mix. We put on low heat until the sugar dissolves, but do not bring it to a boil so that the sour cream does not curl. Remove the glaze from the heat and add the butter, stir and set aside to cool.

We remove the form and free it from cling film. We put icing on the cake and decorate at our discretion, I decorated with coffee cookies. All good!