Gingerbread cake
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Cooking products.
Step 2:
Cut the gingerbread into two parts.
Step 3:
Combine sour cream with sugar and mix well.
Step 4:
Dip the gingerbread slices in sour cream and place on a plate.
Step 5:
Add pineapple slices. Form a slide, alternate: a layer of gingerbread, a layer of pineapples. Pour the remaining sour cream on top. Put the cake in the refrigerator for an hour.
Step 6:
Then get the cake and the excess sour cream that will drain from the cake, carefully collect with a spoon and pour the cake again.
Step 7:
When the sour cream hardens, sprinkle the cake with grated chocolate and crushed nuts. Put the cake in the refrigerator overnight.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gingerbread - 336 kcal/100g
