home Consultations Gingerbread cake with banana and sour cream - no need to turn on the oven! Recipes for gingerbread cakes with bananas and sour cream without baking. Chocolate gingerbread cakes: simple no-bake recipes

Gingerbread cake with banana and sour cream - no need to turn on the oven! Recipes for gingerbread cakes with bananas and sour cream without baking. Chocolate gingerbread cakes: simple no-bake recipes

Calories: Not specified
Cooking time: Not indicated

Gingerbread cake with condensed milk turns out very tasty and beautiful. It is prepared without baking, very simply, so you don’t have to spend a lot of time and effort on cooking. And what’s most interesting is that the result tastes very similar to a real cake, and not just a simple one, but something incredibly complex. The gingerbread cookies will first need to be broken, filled with cream based and added berries/fruits to taste. After such a cake needs time to soak, it is better to put it in the cold for 6-8 hours, this time will be enough for soaking, the gingerbread cookies will become so tender and soaked in cream that each piece of such a cake will simply melt in your mouth. You can serve the cake just like that, but it is better to decorate it with grated chocolate or cream.

- gingerbread cookies – 6-8 pcs.,
- boiled condensed milk – 4-5 tbsp.,
- sour cream – 2-3 tbsp.,
- agar-agar – 2 pinches,
- dark chocolate – 70 g,
- raisins, dried cranberries - a handful each.

Recipe with photos step by step:

Prepare gingerbread cookies - break the gingerbread cookies with your hands, it is advisable that the pieces of gingerbread be of different sizes. Place the broken gingerbread cookies in a deep bowl.

If desired, add dried cranberries and dried raisins to the gingerbread cookies; you can also add various types of nuts and dried fruits. Mix gingerbread with dry berries.

Prepare boiled condensed milk, also take thick sour cream, combine the ingredients together.

It is advisable to simply mix the ingredients thoroughly; it is better not to use a mixer.

Lightly dust the mixture of condensed milk and sour cream with agar-agar, mix the mixture well.

Pour the prepared cream into the gingerbread cookies, mix well.

Prepare a deep bowl and line the inside with cling film. Place the gingerbread with cream into the prepared container. Now put the gingerbreads in a cool place for 6-8 hours.

After the specified time, remove the film and grease the cake with the remaining cream or sour cream.

Grate good dark chocolate over the top of the cake. Now the cake can be served - it turned out incredibly delicious, be sure to try it!

Enjoy your meal!
It is also very easy to prepare and turns out delicious.

Recently, one of the best housewives I know shared her know-how with me - she is an amazing cook, but does not like to bake, and when she was still required to make a cake, she made a cake... from gingerbread. With bananas and sour cream. I repeated her experiment and made the recipe with photos step by step.

It turned out that this is perhaps one of the simplest and fastest cakes I know. It is somewhat similar to cake or, but it is even simpler. Here you don’t even need to bake a biscuit - you buy ready-made gingerbread cookies.

At first, the recipe seemed strange to me, since I don’t like gingerbread (store-bought ones, but homemade gingerbread is another matter). But I still decided to try to make this too, and this cake turned out to be surprisingly pleasant in taste, there were no gingerbreads in it. But cook it for a maximum of 20 minutes, and the result is magical!

No one who tastes this cake can guess that it is made from gingerbread. But they say it’s very tasty!

A cake made from chocolate gingerbread and bananas with sour cream takes only 15-20 minutes to prepare, but then it needs to brew and soak for several hours in the refrigerator, or better yet, overnight. That's all!

Gingerbread and banana cake with sour cream - photo and recipe

Products:

A pack of chocolate gingerbreads - 300-500 grams (I have 500),

Bananas - 3-4 pcs.,

Sour cream 500-700 grams (I have 700)

Sugar for 700 gr. - 2/3 cup, at 500 - half a cup

Glaze:

1 chocolate bar (100 gr.),

50 gr. oils

Chocolate gingerbread and banana cake with sour cream

First we will make sour cream, since the sugar needs time to dissolve. I like it when there is a lot of cream, so I took two packages of sour cream, 350 grams each, for 500 grams of gingerbread, although I have a little left, so you can use less.

2. Added 2/3 cup of sugar. I didn’t beat it, I just mixed it with a spoon. When whipped, the cream becomes more airy, but also more liquid, and we don’t need that. I put it in the refrigerator for the sugar to dissolve. Read more about sour cream.

3. Cut the gingerbread into thin plastic pieces. It turned out that these are zebra gingerbread cookies - that’s even more interesting!

4. Cut the bananas. If you don't make cakes very quickly, you can cut the bananas gradually during the process so that they don't darken.

5. We begin assembly. We take out our sour cream, stir with a spoon to mix the dissolved sugar. Dip the pieces of gingerbread so that they are completely covered in cream, and place them on a dish in one layer.

6. Place a layer of bananas on top. I really love bananas in cakes. Unlike other fruits, it is better to lay them out in a dense layer; they do not irritate, but, on the contrary, add tenderness. But canned cherries, for example, should not be laid out like this, it’s too much. In general, alternate like this - a layer of gingerbread in cream, a layer of bananas.

7. Don’t throw away the gingerbread crumbs either, sprinkle them on some layer, why waste the goodness.

8. We continue to alternate layers.

What could be better than pampering your loved ones with delicious sweets for tea, prepared with your own hands? An excellent option would be to make a gingerbread cake. This incredible delicate dessert will become a frequent guest on your table. The good thing about chocolate gingerbread cake is that it is prepared without baking, i.e. does not require heat treatment in the form of baking in the oven. It is not only convenient to prepare dessert in the absence of an oven, but also economical in terms of energy resources. And another undeniable advantage is that the preparation time for such a delicacy is no more than 30 minutes, and the soaking time will take a maximum of 2 hours, which will help the hostess out if guests unexpectedly appear in the house.

But remember that a cake made from chocolate gingerbread, prepared without heat treatment, has a short shelf life - a maximum of two days in the refrigerator in a closed container.

Some culinary tips from the masters will tell you how to make a delicious no-bake cake from chocolate gingerbread:

For cream, use full-fat sour cream - at least 20%.
If the cream turns out too liquid, use a little thickener for sour cream, otherwise the cakes may become soggy.
Fruits such as kiwi, cherries, pineapples, peaches, oranges, and juicy apples are quite suitable. If fresh fruit is not available, replace it with canned fruit or jam.
For decoration, use grated or melted chocolate, coconut flakes, fruits, walnuts or almonds, and dried fruits.

Thanks to simple techniques and tricks, preparing homemade sweets will become easier and faster, which will delight not only guests, but also the hostess.

Chocolate gingerbread and sour cream cake

A cake made from chocolate gingerbread and sour cream will captivate housewives with its simplicity and tenderness.

gingerbread – half a kilogram;
200 g sugar;
1 packet of vanilla sugar;

To begin, cut all the gingerbreads lengthwise with a sharp knife; 3 pieces can be chopped. Next, you should whip the cream: pour the sour cream into a container, add sugar, beat until fluffy and airy.

After all the preparation, take a cake plate and start laying out the gingerbread cake layers, placing them in a single layer and sprinkling with crumbs to fill in the gaps. Then spread the sour cream in an even layer. The cake and crumbs are placed next; the cake must be generously greased with cream. The more cream, the softer the product will be, but do not overdo it, otherwise the product will turn out very wet. As a result, you will get 3-4 cakes (the quantity depends on the diameter of the dish), which are carefully spread on top with the remaining cream in an even layer. After finishing cooking, you need to put the cake in the refrigerator for 2 hours to soak. If time does not limit you, then you can keep it longer (up to 1 day).

A detailed photo recipe for a cake made from chocolate gingerbread is presented below. Look carefully at all the steps and try to implement them:

For decoration you can use crumbs, nuts, chocolate or cocoa.

Recipe for a cake made from chocolate gingerbread with bananas

A cake made from chocolate gingerbread, bananas and sour cream cream will surely be appreciated by even little sweet tooths. It tastes like the classic Turtle cake, but thanks to the gingerbread layers, the taste is richer. To prepare you will need:

500 g medium fat sour cream;
500 g chocolate gingerbread;
3 pieces of ripe bananas;
150 g sugar;
vanilla on the tip of a knife.

Cut the gingerbreads lengthwise with a sharp knife. Mix sour cream with vanilla and sugar, beat with a mixer until a fluffy, homogeneous mass appears.

Cut the banana into rings 5-6 mm thick, and chop the nuts into crumbs with a knife.

Next, all that’s left to do is assemble the no-bake chocolate banana cake from gingerbread cookies. Place a layer of cling film on the bottom of a deep plate with the expectation that the edges should hang down by 5-6 cm. Next, lay the plates in one layer, grease well with cream on top and lay out banana slices. Repeat the sequence 3 times, thus creating 3 layers, 3 banana layers and 3 layers of sour cream. Once assembled, place in the refrigerator for 2 hours. After impregnation and hardening, cover a deep plate with a shallow one, placing it on the inside, and turn the product over. The result will be a slide of layers. Spread a small layer of cream on top and serve.

Chocolate banana cake made from gingerbread and walnuts: recipe with photos

The recipe for a cake made from chocolate gingerbread with bananas and walnuts requires the following ingredients:

Beat sour cream with sugar, butter and condensed milk until fluffy foam. Cut gingerbread products and bananas into circles, coarsely chop the nuts with a knife.

Next comes the assembly of the cake layers for a chocolate-banana gingerbread cake prepared according to the described recipe. There will be 3-4 of them in total. First of all, place the gingerbread cookies on the bottom of the plate, spread with cream, sprinkle generously with nuts and place a banana. Repeat the procedure three times. At the end, coat the sides with the remaining cream and sprinkle with nuts, refrigerate for several hours.

Look at the photo recipe for banana cake made from chocolate gingerbread - it will help make the process easier:

Banana, chocolate gingerbread and persimmon cake

A recipe for a cake made from bananas, chocolate gingerbread and persimmons will appeal to lovers of unusual combinations. The taste is very delicate and moderately sweet, it’s like a light fruit dessert. Required ingredients:

To prepare the cream, beat the cream with a mixer, gradually pouring in sour cream and adding sugar until a fluffy, homogeneous mass is obtained. Cut gingerbread, bananas and persimmons into thin slices 5-6 mm thick. Next, assemble the cake on a plate, starting with the layers. Fold the plates in one layer, spread with cream and fold in the persimmons. Spread with cream and add another gingerbread layer, cover with cream and bananas. Finish everything with gingerbread cake, spread with cream.

Instead of cream, the top of the cake can be covered. To prepare it, you need to mix sour cream (50 g), cocoa (3.5 tablespoons) and sugar (3.5 tablespoons) in a saucepan. Bring to a boil with constant stirring. Remove from heat and let cool slightly, after which you can decorate the product. After everything, put it in the refrigerator for 2-3 hours.

Chocolate gingerbread cake with sour cream and marshmallows

A no-bake cake made from chocolate gingerbread with sour cream and marshmallows is very light and delicate in taste, it will conquer every sweet tooth. To prepare you need:

First you need to cut bananas into circles 5-6 mm thick, marshmallows and gingerbread into medium-sized cubes (up to 1 cm). Beat in the cream with a mixer, mixing sour cream, cream, cocoa and sugar. After obtaining a fluffy mass, add the previously chopped ingredients into it. Mix carefully and place in a heap on a plate. Then put it in the refrigerator for 50 minutes. When the cake has hardened a little, cover it with a thin layer of cream and sprinkle with nuts or chocolate chips if desired, then refrigerate for another 2 hours.

We are used to the fact that making a cake at home means fiddling with dough and cake layers for half a day, another couple of hours with cream, and in the end trying to perfectly decorate the resulting masterpiece. But in fact, everything is much simpler - there are a lot of examples and recipes: Anthill, Sancho Panza, and many others. Today we will prepare one of the most delicious and simple ones: gingerbread cake.

Don't be alarmed that the dessert will be too sweet - the recipe assumes that the gingerbread cookies already contain sugar. So, stock up on the necessary products - and go ahead!

Gingerbread and banana cake: collecting ingredients

Gingerbread cookies that you really like - 500 g (double the portion and all subsequent ingredients if you want a large cake)
Bananas - 3-4 pcs.
Sour cream - 400 g.
Powdered sugar - 3 tbsp. spoons

How to cook

The cake is prepared from the simplest ingredients and will turn out delicious only if you let it brew and soak thoroughly for 5 hours (if time permits, it is better to leave the cake in the refrigerator overnight).

Sour cream

Let's first prepare the cream from sour cream and powdered sugar, so that while we cut the gingerbread, the sugar dissolves in the sour cream and the cream turns out to be the sweetness we need.

So 3 tbsp. l. mix powdered sugar with sour cream (400 ml). I used 20% fat sour cream, but you can replace it with lower fat sour cream.

I came across recipes on the Internet in which part of the sour cream was replaced with the Snezhok dairy product. That is, 250 ml were used for 1 kg of gingerbread. sour cream and 200 ml. "Snowball." I personally haven’t tried this option, if you try it, please write your opinion! I think, since “Snowball” is sweet, you will need to reduce the amount of powdered sugar in the cream to 2 tablespoons. Take this into account.

So, beat the cream using a mixer or blender with a whisk attachment into a fluffy, homogeneous mass.

It will be delicious if you add orange or lemon zest to the cream. If desired, you can make chocolate cream (to do this, add 2 tablespoons of cocoa powder to the cream).

Let's start with the gingerbread cookies. Using a sharp knife, cut each gingerbread into halves lengthwise.

You can use gingerbread with different flavors, for example, berry, mint, etc.

It is more convenient to work with gingerbread cookies that do not have liquid fillers.

Sometimes gingerbread cookies break during cutting, don’t let this fact worry you: you won’t feel it in the finished cake. The cut appearance of the cake will also be beautiful! So, all the gingerbreads are cut.

Let's start preparing bananas. Cut 3 bananas into slices.

Assembling gingerbread cake

Now let's take a cake pan in which we will place the gingerbread cookies. For 500 gr. I took a small gingerbread mold with a diameter of 18 cm, thanks to this the cake will turn out tall. If you are making a cake from a kilogram of gingerbread or more, you can take a mold wider in diameter.

Place a layer of sliced gingerbread on the bottom of the mold.

First, lay out large pieces of gingerbread. Then, to cover the entire bottom of the pan, take smaller pieces and place them in the gaps between the gingerbread cookies. If there are still small gaps left, don’t worry - the cream will fill the voids and after infusing in the refrigerator, a single cake will form.

Cover a layer of gingerbread with sour cream.

You can add ground nuts to the cream.

The next layer is banana. Place banana rings (can be replaced with pineapples or peaches) on top of the cream layer.

Cover the bananas with sour cream, then you can add 2 tbsp. spoons of jam.