A velvety smooth cream layer nestled between a divine crust and perfect crumbs comes together to give you an elegant, unforgettable cream cake savored by all. Not hard to put together, especially with a no-bake filling. But the presentation and taste are totally over the top. So go ahead and indulge! It’s worth every calorie!! Special thanks to Mrs. Fliegelman for the inspiration.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place all dough ingredients in the bowl of a mixer and mix together well until they form a dough.
Spray a springform pan (approximately 11 inches/28 centimeters in diameter) with cooking spray and press three quarters of the dough onto the bottom and up the sides of the pan.
Bake for 20 to 30 minutes or until golden brown and ready. Set aside to cool completely.
Meanwhile, spread the remaining dough onto a different baking pan and bake for 20 to 30 minutes or until golden brown. Cool.
Break into pieces and process in a food processor using the knife attachment until fine crumbs form. Set aside.
Place butter, sugar, and egg in the bowl of a mixer. Beat at high speed for approximately three minutes, or until it becomes a light fluffy mixture.
Add the sour cream, heavy cream, and pudding mix gradually to the mixer until everything is incorporated, scraping down the bowl.
Pour onto cooled crust, smoothing the top.
Refrigerate for a few hours or overnight until the filling solidifies somewhat.
Sprinkle generously with dough crumbs.
Drizzle with chocolate or raspberry sauce (or both!) before serving, or top with sliced fresh fruit if desired.
Photography: Moishe Wulliger
Food Styling: Renee Muller