Gingerbread cake with bananas and sour cream

Step-by-step cooking

1. Step 1:

   

   How to make a cake from gingerbread with bananas and sour cream? Prepare all the necessary ingredients. Sour cream can take any fat content, but it is better that it is thick. It should be natural, of good quality. If the sour cream seems too liquid to you, transfer it to a gauze folded in several layers, hang it for 2-3 hours in a cool place. Excess liquid will drain from it, and the sour cream will become thick.

2. Step 2:

   

   You can take sugar, chocolate, nut cakes - it all depends on your desire. The main thing is that they are fresh, because the taste of the cake will directly depend on them. Set aside 2 gingerbread cookies to make crumbs. Cut the remaining gingerbread into slices about 0.5 centimeters thick. The thinner you slice the gingerbread, the better they will be soaked with cream and the more tender the cake will turn out.

3. Step 3:

   

   Put the sour cream in a deep bowl and beat it at high speed with a mixer until a fluffy thick mass.

4. Step 4:

   

   Put plastic wrap in a bowl with a round bottom. To prevent the film from sliding, slightly moisten the bottom and sides of the bowl with water. Smear lightly with sour cream on the bottom and put the pieces of gingerbread in one layer.

5. Step 5:

   

   Lubricate the surface of the gingerbread with sour cream.

6. Step 6:

   

   Wash the bananas. Peel one and cut it into thin rings. Put a layer of bananas on the gingerbread layer. You do not need to peel and slice all the bananas right away - they can turn black in the air during this time.

7. Step 7:

   

   Smear the bananas with sour cream.

9. Step 8:

   

   Continue alternating layers, smearing them with cream until it's all over. The top layer should be gingerbread. Cover the top of the cake with a film and put it in the refrigerator for 1-2 hours to soak. But the longer the cake stands, the more tender it becomes.

10. Step 9:

    

    Take the cake out of the refrigerator, turn it onto a board and remove the polyethylene. Trim the surface with a knife. This is what the cake looks like at this stage.

11. Step 10:

    

    Break the previously postponed gingerbread into pieces and chop with a blender. Or put them in a bag and turn them into crumbs with the help of a pusher.

12. Step 11:

    

    Sprinkle gingerbread crumbs over the entire surface of the cake. Press the crumb with your hands so that it sticks better to the surface of the cake.

13. Step 12:

    

    Start cooking the glaze. Pour milk into a small ladle or saucepan, put butter, add cocoa, sugar and vanilla, mix. Put on a slow fire and cook for 5 minutes until smooth.

14. Step 13:

    

    Allow the glaze to cool slightly and transfer to a cooking bag. Or pour into one end of a thick plastic bag and cut off the tip. Decorate the cake with chocolate icing and fresh mint. Put it in the refrigerator for 30 minutes to freeze the glaze.

15. Step 14:

    

    This is how a gingerbread cake looks in the cut. Enjoy your meal!