Preparation

in a mixer, beat the margarine, sugar, handcuffs and cream without whey (reserve the whey) until the dough is smooth. grease a round pan, removable from the bottom. moisten the wafer in brandy and sour cream. cover the bottom and sides of the pan with the moist wafer. fill the pan with the mixer mixture and cover with a layer of wafer. refrigerate for 3 h. for the topping, mix all the ingredients and cook over medium heat until you get the consistency of a cream. unmold the pie and cover with the cream.

Ingredients

  • 250 g unsalted margarine
  • 2 medium cups of sugar
  • 2 gems
  • 1 can of sour cream
  • 500 g cornstarch
  • 1 glass of cognac
  • to the roof:
  • 1 cup of sugar
  • 3 tablespoons of margarine
  • 3 tablespoons of powdered chocolate
  • 3 tablespoons of milk