How to cook
Mix the sour cream, yogurt, jam and sugar. Beat everything until you have a smooth mixture.
Arrange half of the biscuits in a tray.
Add the cream on top and arrange more biscuits on top of the cream again.
Spread the second layer with the remaining amount of cream.
Sprinkle the biscuit cake with nuts of your choice (for decoration).
Refrigerate it for 1 night and serve.