Recently, one of the best hostesses I know shared her know-how with me - she cooks amazingly, but does not like to bake, and when she was still required to have a cake, she made a cake ... from gingerbread. With bananas and sour cream. I repeated her experiment and made a recipe with a photo step by step.

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

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

No one who tries this cake can guess that it is made from gingerbread. But they say it's delicious!

A cake made of chocolate gingerbread and bananas with sour cream is prepared in just 15-20 minutes, but then it needs to be infused and soaked for several hours in the refrigerator, and preferably overnight. That's all!

Gingerbread and banana cake with sour cream - photo and recipe

Products:

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

Bananas - 3-4 pcs.,

Sour cream 500-700 grams (I have 700)

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

Glaze:

1 chocolate bar (100 gr.),

50 gr. oils

Chocolate gingerbread and banana cake with sour cream

  1. In the beginning, 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 packs of 350 grams of sour cream for 500 grams of gingerbread, however, I have a little left, so you can take less.

2. Added 2/3 cup sugar. I didn't beat it, I just stirred it with a spoon. When whipping, the cream becomes more airy, but also more liquid, and we do not need this. I put it in the fridge to dissolve the sugar. Read more about sour cream.

3. I cut the gingerbread into thin plastics. It turned out that these are “zebra” gingerbreads - it’s even more interesting that way!

4. I cut bananas. If you are not making cakes very quickly, then bananas can be cut gradually in the process so that they do not darken.

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

6. Lay a layer of bananas on top. I 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, give tenderness. But canned cherries, for example, should not be laid out like that, it's too much. In general, alternate like this - a layer of gingerbread in cream, a layer of bananas.

7. Do not throw away the gingerbread crumb either, sprinkle it on some layer, why waste the good.

8. We continue to alternate layers.

Let's build a gingerbread house, or rather, make a gingerbread cake with sour cream. The recipe surprises him with its laid-back simplicity. But the taste, softness and sophistication of such a dessert will forever remain in the hearts of gourmets. Gingerbread cakes are desserts from the category of hastily. A couple of these recipes should definitely fill up your cookbook.

Unbelievable, but true: gingerbread, which not everyone loves, can play a useful role and become a delicious base for a cake. Baking is not needed, so a similar delicacy can appear on your table with a wave of a magic wand.

But there are still a few tricks in preparing such a dessert, in particular:

  • you can choose absolutely any kind of gingerbread, but chocolate is best combined with cream;
  • gingerbread must be cut lengthwise, dividing them into two parts;
  • the thinner the gingerbread base, the better the cream will soak;
  • classic cream is made from sour cream and granulated sugar;
  • the taste of sour cream can be supplemented with cream, chocolate or cottage cheese;
  • nowhere without fruit, tropical notes are the highlight of the dessert;
  • bananas, peaches, pineapples, raspberries, cherries - far from an exhaustive list of possible fillings;
  • decoration - final, but milestone, don't skip it.


Compound:

  • 0.5 kg of gingerbread;
  • 0.2 kg of cottage cheese;
  • 400 ml sour cream;
  • 3 bananas;
  • 100 g of granulated sugar;
  • 100 g of walnut kernels.

Cooking:

  • The auditor is coming to us: we will start with the preparation of all the products.

  • Let's arm ourselves with a mixer or blender for a few minutes and turn this set of ingredients into an exquisite cream.

  • To reveal all the sophistication of the taste of nuts, we fry them lightly in a dry frying pan.

  • Now a little trick: take a cake mold and cover it with a plastic bag.

  • Each gingerbread piece is dipped in sour cream and laid out in the first layer in a mold.

  • In this order, we continue to assemble the cake, while there are enough ingredients.
  • Then carefully lay our cake out of the bag on a dish.

A small note: a no-bake gingerbread cake with sour cream will turn out incomparably delicious if you add a little creativity. For example, you can add a couple of drops of rum or liquor, mix different fruits. spices and citrus peel also play an important role. Do not forget to infuse the cake in the refrigerator before tasting. This is a must for soaking gingerbread.

Air dessert: unravel the secret

Have you ever tried gingerbread and marshmallow cake? The preparation of such a wonderful dessert does not require baking. Gingerbread can be used vanilla, chocolate or honey. The mint version is not very suitable. But the choice of marshmallows you have is unlimited. Marshmallow layer will give the cake extra lightness and extraordinary taste. This amount of ingredients will make a huge cake, which is enough to feed a large group of friends.

Compound:

  • 1 kg of gingerbread;
  • 7 pcs. bananas;
  • 7-8 pcs. marshmallow;
  • 500 ml sour cream;
  • 80 ml cream;
  • 50 g cocoa powder;
  • 125 g of granulated sugar.

Cooking:

  1. Let's get started. Let's take gingerbread cookies and quickly process them. How? Yes, just grind it into equal cubes. Troublesome, but the game is worth the candle.
  2. Cut the banana pulp in the same way. No need to grind bananas to a puree consistency.
  3. Zephyr also cut into cubes. A couple of pieces can be eaten while no one is watching. So it's tastier.
  4. Put cream and sour cream in a deep bowl.
  5. Shall we buzz? Turn on the mixer or blender and beat these ingredients. Experienced housewives can easily cope with this task with the help of a whisk.
  6. Add cocoa powder and sugar.
  7. Fans of culinary experiments can complement the taste of the cake with ground ginger, cinnamon or nutmeg.
  8. Now it's time to combine the prepared cream with the gingerbread-marshmallow mass.
  9. Look - what a play of colors! Chocolate pieces of gingerbread combined with pink and white marshmallows are simply mesmerizing.
  10. We take the most beautiful dish and put our cake on it.
  11. It's time to turn on the fantasy: form a cake, decorate it and send it to the refrigerator for several hours.


Calories: Not specified
Cooking time: Not indicated


There are situations when you either don’t want to mess around with a dessert for a long time or simply don’t have the opportunity to bake it. In this case, the best way out of the situation is to prepare a cake that does not need to be baked. There are many similar recipes, you can use, or ready-made biscuits, and we will cook very a delicious cake from gingerbread with bananas and sour cream. Photo and recipe attached.

There is nothing surprising here, gingerbread, like cookies or waffles, can be the basis for an original dessert. The most important thing is that everything is so simple that even a teenager can cook such a delicacy. After all, you do not need to mess with the dough, bake cakes in the oven. It is enough just to coat the cut gingerbread cookies and bananas with any cream, sprinkle coconut flakes on top of the sweet structure and put in the cold for 4-6 hours to soak.

Such a delicacy can be prepared in the morning, before work, and in the evening enjoy a family tea party and a delicious gingerbread-banana dessert.

You can buy any gingerbread for the cake that you like. Honey, fruit, ginger, the most important thing is that they are fresh and tasty.

We will smear the cake with sour cream, although, in principle, any other will do here. In order to learn a good sour cream, you need to buy fresh fat sour cream and put it in a colander covered with gauze in advance, let it stand for 5-6 hours. Then the sour cream will be very tender, resembling Mascarpone cheese in consistency. This is the most ideal sour cream for making cream, now just add sugar or powder and beat with a mixer into a fluffy mass.

If you want, you can put more nuts, pieces of dried fruits or candied fruits, cocoa or chocolate in the cream to make the cake even tastier.



Ingredients:

- fresh gingerbread - 0.5 kg,
- ripe banana fruits - 3 pcs,
- sour cream, fat content 20% -30% - 500 ml,
- sugar or powdered sugar - 4 tbsp. l. (taste),
- coconut flakes - white, for decoration.

Recipe with photo step by step:





We cut fresh gingerbread cookies with a sharp knife into three layers so that we get the base, middle layer and top.





We peel the bananas and cut them into small circles.
Put the sour cream in the mixer bowl, add powdered sugar or just sugar and beat a little. You can use a regular whisk. Adjust the amount of sugar to your taste. But it is worth remembering that gingerbread and bananas are quite sweet.





Now let's make a cake. Put a couple of tablespoons of cream on a flat dish. After laying out the bottom layer of gingerbread.










And then lay out some of the bananas.





Now lay out the middle layer of gingerbread, grease with sour cream.







Last layer of gingerbread tops.






Gently coat the cake with the remaining cream and sprinkle with shavings of coconut.




We put it in the cold for a couple of hours so that the gingerbread cakes are sufficiently saturated with sour cream and banana flavor.
The second option for a lazy dessert can be

Do you want to please your loved ones with a delicious cake, but you don’t want to bother with pastries? Then this recipe is for you. Gingerbread and sour cream cake is prepared without baking, it turns out tender and very tasty. And canned pineapples and nuts will make this dessert even more interesting. If you do not reveal the secret of cooking, no one will even guess what the cake is made of.

Ingredients

To make a gingerbread and sour cream cake without baking, we need:

chocolate gingerbread - 500 g;

sour cream 15-20% - 600 g;

canned pineapples - 500 g;

walnuts - 0.5 cups;

chocolate chips for decoration.

Cooking steps

Prepare products.

On a flat plate, lay out in one row part of the gingerbread soaked in sour cream.

Cover the top of the cake with the remaining sour cream and put it in the refrigerator overnight.

Before serving, sprinkle the top of the cake with grated chocolate or crushed nuts.

Cut a very tasty cake into pieces and serve with tea.

Gingerbread and sour cream cake, prepared without baking, turns out to be tender, with a rich chocolate flavor.

Happy tea!

Not every sophisticated chef will decide to make a cake at home. Imagination immediately draws mountains of cakes, clouds of cream and burning heat from the oven - an occupation for the whole day, or even several. It's good that someone figured out how to make cakes from ready-made products that are easy to buy in the store next door. We will tell about one of these cakes.

From the name it is obvious that the basis for this dessert will be gingerbread, and also sour cream. These are the main and invariable components. All other ingredients, for example, bananas, nuts, condensed milk, marshmallows and something to your taste, are added at will and in different combinations. We will share with you several recipes with delicious additives at once.

Gingerbread cake with condensed milk

We will need:

  • Gingerbread - ½ kg;
  • Condensed milk - 1 can;
  • Milk - 40 ml;
  • Sugar - 50 g;
  • Butter - 300g;
  • Nuts (optional) - 100 g;
  • Cocoa powder - 50 g.

For cream:

  • In a bowl, beat the condensed milk and 200 grams of butter room temperature.

For glaze:

  • Pour milk into a saucepan, put butter, cocoa and sugar. Bring to a low boil over low heat, stirring occasionally.
  • At the first sign of boiling, remove the saucepan from the stove and set aside to cool.

Cake assembly:

  1. Gingerbread cookies need to be cut into two flat circles. Arrange in a circle shape on a large plate. Once you have laid out a row, cover it with cream and start the next one. Continue alternating layers until you run out of gingerbread cookies, they should become the final layer.
  2. If desired, the layers can be sprinkled with nuts that you like.
  3. Now it's frosting time. Check to see if it has started to thicken. If not, let her stand a little longer.
  4. In a thin stream, slowly begin to pour the icing on the cake.
  5. Decorate the cake with nuts, berries or grated chocolate if desired.

Banana and sour cream cake recipe

We will need:

  • Gingerbread (any) - ½ kg;
  • Sour cream - 400 ml;
  • Powdered sugar - ½ cup;
  • Bananas - 2 large;
  • Powder for decoration.

For cream:

  • In a bowl, combine sour cream and powdered sugar, mix. If powdered sugar is not on hand, then use regular sugar. Mix it with sour cream and leave for 15 minutes. After, beat with a mixer for a couple of minutes to completely dissolve the sugar crystals.

For filling:

  • Peel bananas, then cut into thin circles.
  • Cut the gingerbread into 2-3 parts, depending on the initial thickness.

Assembly:

  1. Prepare a round plate and start assembling the cake.
  2. Dip the gingerbread cookies in sour cream on both sides and start laying out the first layer.
  3. Then a layer of bananas.
  4. Alternating layers, lay out the last of the gingerbread.
  5. Pour the remaining cream on top and spread it evenly over the cake.
  6. Garnish with confectionery powder.

The gingerbread and sour cream cake is ready, it remains only to give it a couple of hours to soak properly in the refrigerator.

Cooking gingerbread cake with marshmallows

We will need:

  • Gingerbread (preferably honey) - ½ kg;
  • Zephyr - 5 pcs;
  • Sour cream - 250 ml;
  • Butter - 300 g;
  • Cocoa - 2 tbsp. spoons;
  • Cream 20% - 50 ml;
  • Sugar and vanilla - to taste.

For the base:

  • Cut marshmallows and gingerbread into cubes 1 * 1 cm. Mix everything thoroughly in a bowl. In this recipe, you should not use gingerbread with various fillings, take ordinary ones with any taste.

For cream:

  • Mix sour cream, cream, sugar, butter and cocoa. Add a pinch of vanilla.
  • Blend everything in a blender until smooth. You can give the cream more splendor if you additionally beat it with a mixer for a couple of minutes.
  • Divide the cream into two equal parts.

Assembly:

  1. Pour half of the cream into the mixture of gingerbread and marshmallows. Stir gently so that the cookies do not crumble.
  2. Tip the bowl with the base onto a flat plate and form a slide, tapering towards the top.
  3. Pour the remaining cream on top and smooth with a pastry spatula.
  4. Put it in the refrigerator for a couple of hours, and preferably at night. During this time, the base will be well saturated and become juicy.

Cake without baking with marshmallows and sour cream turns out to be airy and melts in your mouth.

Chocolate gingerbread cake with curd cream

We will need:

  • Chocolate gingerbread - ½ kg;
  • Sour cream 25% - 200 ml;
  • Cottage cheese - 350 g;
  • Sugar - ½ cup;
  • Bananas - 2 medium.

For cream and filling:

  • Mash the cottage cheese with a fork into a porridge-like puree. Add sour cream and beat in a blender or stand mixer for a couple of minutes.
  • Peel bananas and cut into medium-thick slices.

For the base:

  • Cut chocolate gingerbread into thin cakes.

Assembly:

  1. Line a deep bowl (the deeper the bowl, the higher the dessert will turn out) with cling film.
  2. Dipping the gingerbread in the cream, start laying out the first layer.
  3. Alternate gingerbread with bananas.
  4. When the last gingerbread layer has been laid out, turn the bowl upside down onto a flat plate and peel off the cling film.
  5. It remains only to coat the gingerbread and banana cake with the remaining curd cream and put it in the refrigerator for several hours.
  • If the gingerbread cookies are stale and dried out, prepare a little more cream and leave the dessert overnight in the refrigerator.
  • A fresh cake is hard to cut because the layers have not yet bonded and become a single whole. Five hours - perfect time which the cake should spend in the refrigerator.
  • Our recipes only included bananas, but in fact the range of fruits that would be appropriate is huge. Try to make a filling of citrus fruits, kiwi, seedless grapes, ripe melon. The same goes for nuts.
  • The cream needs time to cool down. Do not rush and cover the fruit hot. Firstly, the cake will lose its fresh taste, secondly, the fruit will darken and the cake will lose appearance when cutting.
  • If you leave the cake in the refrigerator for twelve hours, no one will guess that gingerbread served as the basis for the dessert. After thorough impregnation, their taste resembles a biscuit.