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Spread the warm cream over the cooked cake base in the skillet. Cover and let it set for 3–5 minutes on very low heat.
Cool and serve:
Let the cake rest for 10 minutes before slicing. Serve warm or chilled.
Serving and storage tips:
Serve with berries, jam, or a dusting of powdered sugar.
Store leftovers in the fridge for up to 2 days.
Best enjoyed within 24 hours for a fresh texture.
Variations:
Add lemon zest to the cream for a citrus twist.
Use Greek yogurt instead of sour cream for a tangier flavor.
Top with toasted nuts or fresh fruit.
FAQ:
Q: Can I make this without eggs?
A: Yes, use 2 tbsp cornstarch extra instead of eggs for a thicker cream.
Q: Can I bake it in the oven instead?
A: Sure! Bake the base at 180°C (350°F) for 10–12 minutes, then add the cream.
Q: Can I use low-fat sour cream?
A: Yes, but the texture will be slightly less rich and creamy.
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