Chocolate Strawberry Estonian Cookie Cake

the recipe

ingridients 

• Sour cream

• Brown sugar

• Vanilla extract 

• Sliced strawberries

• Plain Leibniz butter cookies 

• Lemon zest (optional) 

• Vanilla sugar (optional)

• Chocolate (I used a mix of light and dark) 

• Heavy cream 

• Rectangular dish (I used this 3-cup Pyrex dish)

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1. Mix sour cream, brown sugar, and vanilla extract in a small bowl until sugar has dissolved.

2. Then slice the strawberries. Reserve some for decorating the top of the cake.

3. Place eight cookies in the bottom of the dish (or more or less, depending on the size of your dish). Spread the sour cream mixture evenly over the cookies. 

4. Add another layer of cookies, another layer of sour cream, and a layer of sliced strawberries. Sprinkle lemon zest and/or vanilla sugar on the strawberries, if using.

5. Keep adding layers of cookies, sour cream, and strawberries. My cookie cake had five layers but your can have more or fewer — your choice. The top layer of the cake (before you add the chocolate sauce) should be all cookies. 

6. Cover your cake with foil and place in fridge for four hours.

7. Then melt butter, heavy cream, and chocolate in small saucepan over medium low heat, ideally one with a spout for pouring (I used a butter warmer like this one – I love it and use it all the time).

8. Take the chocolate sauce off the heat and let cool for a minute before slowly pouring it over the top of the cake.

9. Top the cake with sliced strawberries (or whatever toppings you choose).

10. Cover cake with foil and place in fridge until set.

11. Slice and enjoy!