Ingredients
For the base and top crumbs
- 2 cups flour (280 g)
- 2 flat teaspoons baking powder
- 1/3 cup sugar (70 g)
- 1 bag of vanilla sugar (10 g)
- 200g cold butter, cut into cubes
- 4 egg yolks
For the cheese filling:
- 500 ml whipping cream 35%
- 1 cup sugar (200 g)
- 1 Instant Vanilla Pudding mix (80g)
- 1 cup Sour Cream Cup (200ml)
- 500g light cream cheese
Let's do it!
Preheat oven to 375 f degrees.
In a bowl place the flour, butter, sugar, vanilla sugar, and blend until mixture is crumbly.
Add egg yolks and baking powder continue to blend until dough is formed
2/3 of the dough will use for the base of the case, place it into the baking pan and press down evenly to form a crust.
Transfer the remaining crumbs into a separate baking tray with parchment paper.
Bake for about 15 minutes, or until crumbs and crust are golden browns.
Cool at room temperature.
Cheese filling: in a large mixer bowl, mix whipping cream, sour cream, sugar, vanilla until you get smooth fluffy cream mixture.
Fold the whipped cream into the light cheese using a spatula until you get a uniform and stable cream.
Pour the cream over the baked crust and flatten the top.
Remove from the baking pan the golden dough and sprinkle crumbs on top of the cream(use your hand to make the crumbs)
Freeze the cake for at least 5 hours, or until it is completely frozen.
Remove from the pan and Defrost for 2 hours in the refrigerator until serving.
