That sounds like a fantastic, quick cake! A sour cream cake that’s ready in just 10 minutes of prep time is typically a no-bake refrigerator cake or a quick sponge cake with a creamy frosting that gives it a “pastry shop” feel. Given the short prep time, I’m guessing it’s a no-bake sour cream cake or an extremely quick sponge cake. Here’s the recipe for a lightning-fast no-bake so

Lightning-Fast No-Bake Sour Cream Cake This cake is incredibly creamy, fresh, and requires no oven – perfect for a quick and elegant dessert. 📋 Ingredients Quantity Ingredient Notes For the base 200g butter biscuits (or oat biscuits) Finely ground 100g butter Melted For the sour cream filling 600g sour cream (or crème fraîche, 20% fat) Fat) Well chilled 200 g Icing sugar Adjust to taste 2 tsp vanilla extract 1 packet instant gelatin or cream stabilizer For cream stability For decoration Choice of fresh berries Strawberries, raspberries or blueberries 🔪

Preparation (10 minutes active time) 1. Prepare the base (approx. 4 minutes) Prepare the pan: Line a springform pan (24-26 cm) with baking paper. Mix the cookie base: Crush the cookies in a food processor or in a freezer bag. Mix the cookie crumbs with the melted butter. Press the base: Press the mixture evenly and firmly onto the base of the springform pan. Place the base in the refrigerator. 2. 1. Prepare the sour cream filling (approx. 5 minutes):

Place the well-chilled sour cream (or crème fraîche), the powdered sugar, and the vanilla extract into a large bowl. Briefly mix the mixture on medium speed until smooth. Now add the packet of instant gelatin or cream stabilizer and whisk the filling only until it begins to thicken slightly and holds its shape (approx. 1 minute). Tip: Instant gelatin or cream stabilizer is necessary because sour cream is thinner than cream cheese. 2. Layer and chill (approx. 1 minute):

Remove the cookie base from the refrigerator. Spread the sour cream filling evenly over the base. Refrigerate the cake for at least 4 hours (preferably overnight). The filling must be completely firm. 3. Serve: Carefully remove the cake from the springform pan. Generously garnish the surface with fresh berries of your choice (e.g., raspberries and powdered sugar). Enjoy! This cake is surprisingly light and tastes like it came from a pastry shop. Would you like an idea for a simple fruit glaze that would go well with this sour cream cake?