Who among us doesn’t like to enjoy a piece of delicious cake with a cup of tea, coffee or cocoa? Of course, now you can go to any supermarket or ordinary small store and buy dessert, while also racking your brains about which of the variety presented to choose. What if guests arrive any minute or you suddenly want something tasty, sweet, elegant and homemade without spending a lot of time? Here's an option.
Sometimes even the most good hostess can afford to cheat. Banal cookies or gingerbreads in stock will come to the rescue - they can easily turn into a cake, because the necessary ingredients for it can be found in every home. We will use recipes for quick gingerbread and cookie cakes.
Cookie cake with dried fruits
So, to prepare one of the fastest cookie cakes you will need:
- cookies - 200 g (you can take vanilla and chocolate in equal proportions; in this case, the cookies are laid out in a checkerboard pattern);
- sour cream – 400 g;
- sugar - to taste (instead of sugar, any dried fruit will do - one handful will be enough).
Cooking process:
- The process of preparing the dessert is extremely simple. The cookies should be placed in a mold (a regular container will also work).
- The cookie layer is smeared with sour cream, whipped with sugar or mixed with dried fruits. The layers are repeated until the cookies and cream are gone. All that remains is to put the future dessert in the refrigerator for at least three hours.
- Of course, this is a basic dessert and, depending on your taste preferences, you can diversify it - instead of dried fruits, choose bananas, kiwi or other favorite fruits and berries, and if you add it to the cream, for example, ground coffee, then the end result will be a cake with a completely different taste.
Lovers coconut flakes can also safely use it in cooking of this dessert, and there won’t be any extra chocolate shavings on top.
Gingerbread cake with sour cream
But how can you build something no less simple and no less a delicious cake from gingerbread?
It is prepared by analogy with the first recipe, but:
- Gingerbread cookies must be cut lengthwise into three layers of equal thickness;
- the layers are dipped in whipped sour cream and sugar;
- The resulting cakes are layered with your favorite fruits.
When preparing such cakes, the use of chocolate, icing, nuts and similar additives is welcome, but in reasonable quantities.
Quick cake with custard
No less delicious desserts will work out if you spend a little more time and replace sour cream with classic custard prepared, for example, according to this recipe:
- You will need a saucepan with a thick bottom in which 70 g are mixed wheat flour with 160 g sugar
- Add 4 yolks and mix everything with a mixer.
- The recipe uses warm milk (0.5 l). 150 ml of milk is gradually added to the mixture of flour, sugar and yolks, and the rest is heated to a boil and introduced into the egg-milk-flour preparation for the cream.
- It is important to continuously stir the cream over low heat for five minutes. The cream is cooled to a warm state and mixed with 160 g of butter. The cream is ready!
“Lazy” Napoleon made from waffle cakes and crackers
The next cookie dessert is a very unique tasty alternative the famous layer cake, but it is prepared much easier and faster than the classic “Napoleon”.
To prepare lazy Napoleon, you will need:
- ready-made waffle cakes – 8 pcs.;
- sweet crackers – 0.5 kg;
- condensed milk – 1 can;
- full-fat sour cream – 0.5 l (it is better to use homemade sour cream);
- sugar – 1.5 cups;
- vanillin – 1 sachet;
- walnuts – 0.5 cups;
- cold water - 5 tbsp. l.;
- cocoa powder – 3 tbsp. l.;
- butter – 20 g.
Cooking process quick cake is:
- beat sour cream with sugar and vanilla (leave a couple of tablespoons of sugar for glaze);
- turn walnuts into crumbs;
- prepare glaze from cocoa powder, sugar, water and butter;
- use as the first layer waffle cake;
- grease the cake with condensed milk;
- add a layer of sweet crackers;
- grease the crackers with sour cream mixed with some nuts;
- place waffle cake on top of the cream;
- repeat all layers one by one;
- brush the top waffle cake with glaze;
- grease the sides of the cake with sour cream mixed with the remaining walnuts;
- Place the cake in the refrigerator (preferably overnight).
Chocolate gingerbread cake “Cherry in the snow”
And what can you cook if the available time and set of products allow you to experiment in order to surprise yourself and your family with something new? unusual taste? It is worth trying the gingerbread dessert with beautiful name"Cherry in the snow."
To prepare it you will need the following ingredients:
- Chocolate gingerbread – 400 g;
- heavy cream – 80 g;
- eggs – 3 pcs.;
- sugar – 1 glass;
- fresh cherries – 400 g;
- starch - 1 tbsp. l.
Preparation:
- Separate the cherries from the pits and mix the berries with 2 tbsp. l. Sahara. Formed berry juice mix with starch.
- Grind the gingerbreads using a grater. Separate the whites from the yolks and mix the yolks with cream. Add this mixture to the gingerbread crumbs.
- Unlike previous recipes, in this case you will need to bake the dessert. To do this, place most of the gingerbread dough in a mold lined with foil and press down lightly.
- Beat the egg whites with 1/2 cup sugar until very stiff. It wouldn't hurt to add a couple of drops. lemon juice. Now half of the meringue needs to be placed on the gingerbread mixture. On top are cherries with starch, the second half of meringue and the rest of the gingerbread dough.
- Place in the oven for 20 minutes at 180-200 degrees. Of course, you will have to tinker with this dessert a little more than with the first recipes, but you can’t buy this in a store.
Sweet sausage made from gingerbread and cookies
In addition to cakes, you can build sweet sausage from gingerbread and cookies that have accumulated in the kitchen cabinet and no longer cause much delight among family members, without spending a lot of time in the kitchen.
Preparation:
- It is enough to chop cookies and gingerbread (or one thing),
- add melted butter, a little sugar, cocoa or coffee (depending on taste preferences),
- wrap in cling film and place in the freezer.
- Before use, the sausage is cut into equal pieces.
It is better to stick to the standard proportion - 200 g of butter per 400 g of cookies and gingerbread, and if you pass them through a meat grinder or grind them with a blender, the dessert will turn out more tender.
To diversify the taste when preparing this dessert of gingerbread and cookies, you can add a little liqueur or cognac, dried fruits, candied fruits, nuts, and condensed milk. Bon appetit!
The guests are already on the doorstep, there is absolutely no time to surprise them original baked goods.
In such cases, a gingerbread cake will help quick hand no baking.
IN Lately are very popular unusual recipes, the preparation of which will only take a couple of minutes from the products available in the refrigerator.
Simple gingerbread cake without baking
Products:
Only used for cakes honey gingerbread– 500 g.
For the cream you will need:
A glass of 15% sour cream (500 g);
1 heaped glass of granulated sugar;
Cooking process:
The cake is prepared very quickly; first of all, you need to make the cream.
Beat sour cream and sugar well with a mixer to form an airy white mass, add vanilla.
Gingerbread cookies are cut into two halves lengthwise.
After the cream is ready, you can assemble the cake. You need to take a round dish and place a ball of gingerbread halves on the bottom.
Fill with cream and place the gingerbread ball again, again with cream. You will get three such balls, after which the top and sides of the cake are covered with cream.
As for decoration, here you can already show your imagination: grate chocolate, decorate with fruit slices or sprinkle with colored sugar.
Ready cake refrigerate for several hours.
Gingerbread cake with banana and walnuts
Another delicious and very calorie recipe a cake that will appeal not only to household members, but also to guests.
Products:
Dark gingerbread cookies (it will be most delicious with chocolate ones) – 0.6 kg;
20% sour cream – 0.6 kg;
Powdered sugar – 100 g;
3 medium sized bananas;
Coconut flakes – 2 tbsp. l.;
Any nuts – ½ cup;
Chocolate - optional.
Cooking process:
For gingerbread cake with bananas, you need to cut the gingerbread into several pieces horizontally.
Cut the bananas into slices, about 5 cm thick.
Using a mixer, mix the sour cream well, adding powder.
Chop the nuts.
deep container cover with film so as to provide allowance for the edges.
Place the first layer of gingerbread cookies, pour sour cream.
Now layer bananas and gingerbread again, pour sour cream.
The top layer should be gingerbread.
Place the bowl of cake in the refrigerator, where it should stand for at least 2 hours.
Then take it out, turn it over onto a plate, and remove the film.
Sprinkle the top of the cake chocolate chips, small nuts and coconut flakes. You can serve it at the table, it looks very original, but the taste is irresistible.
Gingerbread cake with marshmallows
This gingerbread cake recipe will not leave anyone indifferent. It turns out tender and airy thanks to the marshmallow layer, and the amount of cake is enough for a large company.
Products:
Honey gingerbread – 1 kg;
Bananas – 7 pcs.;
7 pcs. vanilla marshmallows;
For cream:
0.5 kg – sour cream;
80 g heavy cream.
50 g cocoa;
125 g sugar;
Cooking process:
To do gingerbread cake without baking, you need to peel the bananas and cut them into slices or circles. Gingerbread cookies and marshmallows - in small cubes.
Put all the ingredients in a saucepan and pour in the cream, and prepare it like this: using a mixer, beat the cream, sour cream, sugar, cocoa and cream.
Carefully place the cake in a heap on a plate and place it in the refrigerator to harden.
When serving, you can decorate with nuts or coconut flakes.
Gingerbread cake with fresh fruit
This recipe is not only quick to prepare, it is also very healthy, as it contains a large number of fresh fruit.
Products:
0.5 kg mint gingerbread;
2 pieces of each fruit: kiwi, banana and orange;
125 g nuts.
To prepare the cream you will need:
500 g sour cream;
100 g heavy cream;
1 cup of sugar.
For the glaze:
40 g cocoa;
3 tbsp. granulated sugar;
Half a glass of milk;
10 g heavy cream.
Cooking process:
Gingerbread cookies will look best in this recipe. oval shape and carefully divide them lengthwise into 3 parts.
Afterwards you need to prepare the cream: grind heavy cream or butter with granulated sugar until it turns out homogeneous mass. Then add sour cream and beat well with a mixer until fluffy.
Coat each piece of gingerbread with cream and place in a layer on a dish. Fill all the gaps with gingerbread crumbs and then spread generously with cream.
Place bananas, peeled and cut into slices, and coat with cream again.
Repeat this until all the gingerbread is used up.
After the cake has already been assembled, you can start preparing the glaze: pour milk into a saucepan, add sugar, cocoa and put on fire, boil. After boiling, add oil. Keep the glaze on the fire until the sugar dissolves and it acquires a chocolate color. Finished glaze Pour over the cake, garnish with orange and kiwi slices, and sprinkle with walnuts.
Place in the refrigerator for 4 hours and you can serve.
Gingerbread cake with condensed milk cream
Most often, when preparing a cake with gingerbread crusts, they use a cream based on sour cream, but it turns out very tasty if you mix it with pre-cooked condensed milk.
Products:
For the cakes, take gingerbread cookies and cut them into small slices.
For cream:
Boiled condensed milk – 1 jar;
A large glass of sour cream (it is better to take thick);
3-4 spoons of any jam.
Cooking method:
Mix all the ingredients of the cream well with a spoon or whisk. It is better not to use a mixer, as the cream in this case will turn out to be too liquid.
Dip the gingerbread slices into the cream for a couple of minutes, this way they will soak in better.
Berries will look very harmonious and original in this recipe; fresh ones are better, of course, but canned ones are also possible.
A layer of gingerbread is covered with fruit and sprinkled with nuts on top.
And thus, you need to make several layers, forming a slide on the dish.
Leave the finished cake on the table for an hour, and then refrigerate for several hours.
Due to the fact that the gingerbreads are cut finely, they are soaked very quickly, and, at first glance, you won’t even understand what the layers in this cake are made of.
Gingerbread cake with persimmon and banana
Your friends will love this gingerbread cake recipe. delicate taste. When preparing it, you can use not only persimmons and bananas, but also other fruits, including canned ones.
Products:
Honey gingerbread – 500 g;
2 large persimmons;
2 bananas.
For cream:
Heavy cream – 100 ml;
Granulated sugar– 1 tbsp.;
Sour cream – 500 g.
For the glaze:
50 g sour cream;
3 tbsp. cocoa;
3 tbsp. Sahara.
Cooking method:
You need to start preparing the cake with the cream, only then start assembling the cake.
The cream is prepared as follows: start whipping high-fat cream with a mixer, gradually add sugar. After everything is thoroughly mixed, pour in sour cream in small portions, beat well and the cream is ready.
Now we are assembling the cake, for which it is better to take a dish.
Place the first layer of gingerbread cookies, cut lengthwise into several pieces.
Dip each piece of gingerbread generously in the cream and place in a layer on a plate.
Then lay out a layer of persimmons, previously cut into thin circles.
The last layer of gingerbread and fill everything with glaze.
The glaze is prepared as follows: put sour cream, cocoa and sugar in a saucepan. Mix all products well and put on fire. Bring the glaze to a boil, but stir constantly. Remove from heat and let cool slightly.
Crushed nuts, tangerine slices and other fruits of your choice can be used to decorate the top of the cake.
Ready the cake for at least 2 hours, preferably overnight, put it in the refrigerator.
Gingerbread cake with yogurt cream
This one is delicious and enough easy recipe The cake will surprise you with its airiness and incredibly delicate taste. You can prepare it in just a few minutes.
Products:
Milk gingerbread – 500 g;
Milk – 1 glass.
For cream:
Fruit yogurt– 500 g;
Sour cream – 1 glass;
Sugar – ½ cup;
Instant gelatin – 20 g.
Cooking method:
First you need to prepare the cream, but first soak the gelatin in small quantity water.
Beat yogurt, sugar and sour cream well with a mixer. Heat the swollen gelatin in a water bath and add it to the cream in a thin stream, continuing to whisk. The cream is ready.
Now you can start preparing the cakes.
Cut the gingerbread into several pieces lengthwise and place in a small bowl, pour milk over it. Let it sit for a few minutes.
Take a dish with sides, preferably rectangular in shape, and lay out a layer of gingerbread, cover the empty spaces with broken pieces, fill with cream, not too thick a layer.
Another layer of gingerbread and a layer of cream.
Make several layers in this way, the main thing is that the top is completely covered with cream.
Place the cake in the refrigerator for 3-4 hours.
Then remove and cut into small squares and place on a plate. The pieces separate from the dishes perfectly. Sprinkle grated chocolate on top of each piece.
Gingerbread cake – “Cherry in the snow”
This gingerbread cake is very tasty, but the process of preparing it is quite labor-intensive. It's really worth trying for this taste.
Products:
400 g chocolate gingerbread;
80 g heavy cream;
Sugar – 1 glass;
Cherry berries – 400 g.
Cooking method:
Mix cherries with granulated sugar (2 tbsp), after the juice has drained, add starch.
Gingerbread cookies should be grated.
High fat cream is mixed with 3 egg yolks, the mixture is added to the gingerbread crumbs.
The baking dish is covered with foil, most of the “dough” is laid out on it, leveled, pressing down a little.
Beat three egg whites with half the amount of sugar until a drop stands without spreading.
Half of the resulting meringue is placed on gingerbread cookies.
The cherry and the rest of the meringue are laid out on top. Carefully close with the rest of the “dough”. Place in the oven for 20 minutes.
The preparation is a little troublesome, but the result will please you.
Gingerbread cake with pineapples
This cake is moderately sweet, but at the same time very rich and tender.
Products:
Chocolate gingerbread – 500 g;
15% sour cream – 500 g;
Granulated sugar – 150 g;
Can of pineapple slices;
Walnuts.
Cooking method:
Beat sour cream with sugar.
Drain the juice from the pineapples.
Cut the gingerbreads lengthwise into 2 parts.
Place gingerbread cookies in a flat plate, first dip them in sour cream. After laying the first layer, you need to sprinkle it with pineapple pieces and walnuts.
Sprinkle the next layer of gingerbread with pineapples and nuts.
Be sure to shape the gingerbread cookies into a slide. Pour the last layer generously with cream and place the cake in the refrigerator.
After an hour, take out the cake and collect all the sour cream that has drained from the cake, coat the top with it again.
After the sour cream has hardened, you can decorate the cake with nuts, chocolate or fruits and leave for a few more hours. better impregnation.
1. To make a gingerbread cake, you can use any type of gingerbread, but the most delicious dessert is made from chocolate ones.
2. Gingerbread cookies should be cut into slices, in which case they are best soaked in any kind of cream.
3. As for fruits, you can use any, depending on your taste preferences. With bananas the cake turns out the sweetest, but with canned pineapples- with special sourness.
4. If you don’t like things too sweet, then it’s better to add half the specified amount of sugar to the sour cream; the gingerbread glaze will give the sour cream some more sweetness.
5. As for sour cream, the choice is up to the hostess; if she wants to make the dessert richer, then it is better to choose full-fat sour cream. If the cake should be tender, you can use low-fat.
6. When preparing a gingerbread cake, you can reveal your culinary abilities to the fullest, since this recipe allows you to experiment and create new original cakes and pastries on a quick fix from gingerbread without baking.
Sweet delicious tea cake for home gatherings. Mm, yummy. Who would make this cake? As often happens, there is not enough time, or strength, or the products are not all at hand. And we really want sweets, and we run to buy goodies at the nearest store.
Today we will tell you how to make a delicious gingerbread cake without baking. To prepare it you do not need products that cannot be found in simple store. All you need is sour cream, gingerbread and a banana, but what could be simpler.
This cake can be prepared on the go while you prepare the main dishes. Also, be sure to involve children in cooking. Those who are older will be able to prepare such a delicacy themselves under your strict guidance, and the little ones will be happy to help you. They will love dipping the gingerbread cookies into the cream. But be prepared that with such helpers the cake will become smaller even before you start cooking it.
Taste Info Cakes and pastries / No-bake desserts
Ingredients
- Gingerbread – 500 g;
- Sour cream – 400 g;
- Bananas – 2–3 pcs.;
- Powdered sugar – 100 g;
- Confectionery powder.
How to make a delicious gingerbread cake with sour cream
To make a cake from gingerbread and bananas with sour cream, take gingerbread round shape. You can take oblong ones and place the cake not in a circle, but on a square or rectangular dish - the result will depend on your imagination and skills.
If you find gingerbread with filling, you will get an interesting addition to the overall taste picture. In addition, any gingerbread will work for this recipe: honey, chocolate, kefir. Take what you have or a little of everything.
Mix sour cream with powdered sugar. Stir until completely dissolved. Instead of powdered sugar, you can take granulated sugar. Then you will need to beat the sour cream and sugar for 5-6 minutes with a mixer. Or leave it, adding sugar, for 20 minutes, and then stir. Our cream should be homogeneous (this way the gingerbreads will be soaked better).
Now peel and cut the bananas. Not very thin, but not very thick either.
Cut the gingerbreads lengthwise into three parts. Why three? So that the gingerbreads are better soaked in sour cream. If the gingerbread cookies are short, divide them into two parts. The thicker your plates are, the more time it will take to soak the cake.
Now we have important point- We will fold the cake. Take one piece of gingerbread and dip it on both sides in sour cream. Place the first layer of gingerbread on a plate.
The next layer is bananas.
Pour all the remaining cream (and it must remain) onto the top of the cake. And leave the cake to soak for a couple of hours. The top of the cake can be decorated with confectionery powder or chocolate icing. Can you melt a piece? chocolate bar, cool the chocolate a little and pour it on top of the cake. We leave the decoration to your taste.
After 2 hours, our no-bake gingerbread cake is easy to slice. This means you can put the kettle on and enjoy a delicious cake.
Gingerbread and marshmallow cake
If you love marshmallows, you can prepare this dessert a little differently. In this case, the cake will turn out more tender and airy, but at the same time it will still cook just as quickly.
To make the gingerbread and marshmallow cake delicious, you need the same bananas as in the main recipe.
Ingredients:
Cooking method:
This cake can be made from different types fruits, different varieties marshmallows and take several types of gingerbread.
But as experience shows, most often they use one type of fruit, one type of gingerbread and marshmallow. Make sure they match to taste.
- Peel the bananas and cut them into cubes and set aside for now. Pieces also look good in this recipe. soft pear or melon.
- Let's make cubes of marshmallows and gingerbread a little smaller. For this recipe, you can take several types of marshmallows and several types of gingerbread (but it’s better not to take gingerbread with filling). You just need to mix all the cubes well.
- When using several types of fruit or varieties of gingerbread and marshmallows, make sure that the total quantity matches the recipe. Otherwise, you won’t have enough cream to spread and your cake will turn out dry and crumble.
- Let's prepare a cream from sour cream, cream, sugar, cocoa, vanillin and softened butter (but not hot). We will put all the products together in a blender and blend them into a homogeneous fluffy mass. If you don’t have a blender, then add the ingredients, stir a little with a broom, let them stand for 20 minutes and beat again. Separate approximately half of the cream, maybe a little less.
- Now put the prepared gingerbread cookies, bananas and marshmallows in a large bowl, pour some of the prepared cream on top and mix carefully. We should get a thick mass.
- From the resulting mass we will form on our beautiful dish cake the desired shape Pour the reserved cream on top and decorate as you wish. This could be nuts, melted chocolate or frosting.
- If you decide to make a round or square cake, then use springform, lubricated cold water. The remaining cream will need to be poured on top of the cake.
- Now put it in the refrigerator for 2 hours.
- The springform pan is removed when the cream has hardened and you still need to sprinkle it with nuts, cookie crumbs or powdered sugar.
When the gingerbread cake has hardened, you can drink tea.
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Gingerbread cake with condensed milk
For those with a sweet tooth, it is better to prepare a gingerbread cake with condensed milk. This recipe will take a little longer to prepare, which will be rewarding amazing taste and a presentable appearance of the finished cake.
And also, when preparing a gingerbread cake with condensed milk, use chocolate gingerbread, it will turn out much tastier.
Ingredients:
Cooking method:
- We will prepare the cake without baking, but we will divide the whole process into three parts: we will make the cream, prepare the glaze and then put everything together.
- For the cream, take condensed milk and 2/3 butter and beat into a fluffy foam.
- Now let's do the glaze. Add cocoa powder and the remaining butter to the sugar and milk, put on low heat and bring to a boil, stirring constantly, over very low heat. It is very important not to let the glaze boil!
- Now let's cool the glaze and start assembling the cake.
- Cut the gingerbread into slices. We put them in a circle or an oval (as you like) in one row - this is the basis of our cake. Now spread the cream on top and place the next ball of gingerbread on top of the cream.
We repeat these steps until we run out of gingerbread. A ball of gingerbread, a ball of cream. If you like nuts, you can sprinkle the cream with nuts through a ball. But you need to do this in moderation and in this case there will be more nuts. Other cream fillers can be poppy seeds, raisins, and dried apricots. They need to be steamed first. And don't put too much. - We should have gingerbread on top. Now you need to fill the entire structure with glaze. By this time it should have cooled down and started to solidify a little. We water the hill very carefully, the trickle must be small and pour very slowly. When finished, top with chopped nuts. I love walnuts, but any will do.
- Our cake is ready. You need to insist it, as in the first recipe, for at least 2 hours. To make the cake tastier, take gingerbread cookies with fruit filling.
Cooking tips:
- Gingerbread cakes will taste better if they sit longer. Optimal is 4–5 hours. During this time, everything will be saturated with cream, and the cake will have a uniform consistency. The sooner you start cutting it, the more difficult it will be to do.
- The harder the gingerbread, the longer it takes to soak the cake.
- In addition to bananas, you can add other fruits to the main version: kiwi, oranges, tangerines, etc. Place all the fruits in one layer, and then lay out a layer of gingerbread or lay them out alternating with layers of gingerbread (gingerbread-bananas-gingerbread-kiwi-gingerbread ), but do not coat each layer of fruit separately with cream (gingerbread, bananas, kiwi, gingerbread).
- Do not fill the cake with very warm or even hot cream. This will cause your bananas to darken. The cream should be at room temperature.
This recipe has interesting story. Somehow I had a dozen gingerbreads lying around. They've been lying there for a week, it's been a second, no one eats, it's a shame to throw them away. I remembered the recipe for the “Student” cake, which is made on the basis of gingerbread and sour cream. In the refrigerator there were a couple of bananas and a miraculously surviving half of a chocolate bar.
No bake cake ingredients:
Gingerbread and banana cake with sour cream
Cut the gingerbread into cross halves. Cut bananas into medium circles;
Beat sour cream with sugar using a mixer or whisk until the crystals dissolve. If desired, you can add a couple of spoons of cocoa or coconut flakes to the cream, whatever you have in the house. You can add half a cup of chopped walnuts or small candied fruits, it will turn out much tastier;
Lay out the gingerbread halves and banana slices in layers, pouring over each layer sour cream filling. Pour the remaining cream on top, sprinkle with gingerbread crumbs and grate fine grater chocolate. Place in the refrigerator for 4-6 hours to soak.
We take our confectionery masterpiece out of the refrigerator. From this amount of products you get 6-8 servings of a delicate cake that resembles. You can brew tea and invite everyone to the table! And no one will guess that this
Cake Recipes
Quick and delicious gingerbread cake with bananas and sour cream - look step by step recipe cooking with detailed video and photo. Chocolate gingerbread cake
25 min
450 kcal
5/5 (1)
Everyone loves sweet gingerbread, but few people know that they are delicious not only on their own, but also in the form of a cake. Surprised? I didn’t believe it either, until one day my mother-in-law cooked for family celebration wonderful cake made from gingerbread and bananas with sour cream. It sold out quickly, and everyone wondered how such an amazing delicacy could be prepared? I wrote down a recipe for a cake, which, as it turns out, is easy and simple to prepare. no baking in the oven, from completely ordinary or chocolate gingerbread and bananas, as well as fresh sour cream half and half with condensed milk.
In addition, the recipe original cake gingerbread allows you to cook it not only with bananas: a completely unusual product is also obtained with marshmallows, but other bases are not welcome, since they are difficult to process without necessarily baking in the oven. Today I decided to write to you step by step guide to produce two possible options.
A unique gingerbread cake with sour cream can also be prepared in the microwave, if you decide not to prepare it simply and without the fuss associated with baking. However heat treatment can make your treat too tender and fragile.
Option with bananas
Kitchen appliances and utensils: 3-4 deep bowls with a capacity of 600-900 ml, a cake dish with a diameter of 20 cm, tablespoons and teaspoons, plastic wrap, a coffee grinder or mortar and pestle, a whisk and measuring cup, a mixer or blender.
You will need
Powder
- 50 g grated milk chocolate;
- 50 g grated walnuts.
This cake can be made not only with regular or chocolate ones, but also with gingerbread, just be sure to make sure that they are soft and fresh, otherwise the product will be a bit dry. It is better to choose sour cream on the market, since this product with a high fat content is difficult to find in stores.
Is our amazing delicacy ready! Now you know exactly how to make a gingerbread cake without spending extra time and effort. Don’t be surprised when your loved ones begin to admire the treat - such a simple cake is at the same time incredibly tasty.
Video of making gingerbread cake with banana
A detailed video explains in detail how to properly prepare light cake from gingerbread according to this recipe:
Option with marshmallows
Cooking time: 20 minutes.
Calorie content per 100 g: 350 kcal.
You will need
- 600 – 900 g gingerbread;
- 5 – 7 pcs. marshmallows;
- 7 pcs. ripe bananas.
Many culinary experts advise choosing only regular white vanilla marshmallow and do not experiment with colored and chocolate. Despite this, I often use marshmallows with strawberry or cherry filling, and the taste turns out even brighter and richer!
- 500 g sour cream;
- 2 table. l cocoa;
- 70 ml of high fat cream;
- 1 tsp. vanillin;
- 100 g sugar;
- 1 table. l. crushed nuts in a mortar (not ground).
Cooking sequence
Ready! We have already decorated this cake with nuts, and any other decoration simply won’t hold up on it, so look at your product again: isn’t it already beautiful? 
You can serve gingerbread cakes without cutting them, so that your guests don’t realize at first that it’s so unusual that you put it on the table. Once the amazement wears off, cut it into pieces so that everyone can get one, and don’t forget to sprinkle each with additional ground nuts.
Video recipe for making a cake from Gingerbread and marshmallows
Step-by-step preparation of a cake from gingerbread and delicate marshmallows can be seen in the video below.
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