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Gingerbread cake with bananas and sour cream

No-Bake Gingerbread Cake with Bananas and Sour Cream

Incomparably delicious, very simple, fast, easy, and festive! You'll make this no-bake gingerbread cake with bananas and sour cream in 30 minutes. It just needs time to soak through. It's a super-easy cake that even a child can make. You can fill it with any fruit, berries, or dried fruit.

Lyalich

Recipe author

Gingerbread cake with bananas and sour cream

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Composition / ingredients

Servings:

Gingerbread cookies

300

Sour cream

350

Bananas

Mint

Vanillin

Sugar

Cocoa powder

Milk

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 3 g

Fats 18 % 8 g

Carbohydrates 75 % 33 g

213 kcal

GI: 3 / 91 / 6

Cooking method

Step 1:

How do you make a gingerbread cake with bananas and sour cream? Gather all the ingredients. The sour cream can be any fat content, but it's better if it's thick. It should be natural and good-quality. If the sour cream seems too thin, put it in cheesecloth folded into several layers and hang it for 2-3 hours in a cool place. The excess liquid will drain off and the sour cream will thicken.
Step 2:

You can use sugar, chocolate, or nut gingerbread cookies - it's all up to you. The main thing is that they're fresh, since the cake's flavor depends directly on them. Set aside 2 cookies to make crumbs. Cut the rest into slices about 0.5 cm thick. The thinner you slice the cookies, the better they soak up the cream and the more tender the cake comes out.
Step 3:

Put the sour cream in a deep bowl and beat it on high speed with a mixer until it's a fluffy, thick mass.
Step 4:

Line a round-bottomed bowl with plastic wrap. To keep the wrap from sliding, dampen the bottom and sides of the bowl a little with water. Spread a thin layer of the sour cream cream on the bottom and lay pieces of gingerbread in a single layer.
Step 5:

Spread the surface of the gingerbread with the sour cream cream.
Step 6:

Wash the bananas. Peel one and cut it into thin rounds. Lay a layer of banana on the gingerbread layer. Don't peel and slice all the bananas at once - they can turn black in the air in the meantime.
Step 7:

Spread the bananas with the sour cream cream.
Step 8:

Keep alternating the layers, spreading each with cream, until everything's used up. The top layer should be gingerbread. Cover the top of the cake with wrap and put it in the fridge for 1-2 hours to soak. But the longer the cake sits, the more tender it becomes.
Step 9:

Take the cake out of the fridge, turn it out onto a board, and remove the plastic wrap. Smooth the surface with a knife. This is what the cake looks like at this stage.
Step 10:

Break the cookies you set aside into pieces and grind them in a blender. Or put them in a bag and crush them into crumbs with a masher.
Step 11:

Sprinkle the gingerbread crumbs over the entire surface of the cake. Press the crumbs on with your hands so they stick to the surface better.
Step 12:

Start making the glaze. Pour milk into a small saucepan, add the butter, cocoa, sugar, and vanillin, and stir. Set it over low heat and cook for 5 minutes until smooth.
Step 13:

Let the glaze cool a little and transfer it to a piping bag. Or pour it into one corner of a sturdy plastic bag and snip off the tip. Decorate the cake with the chocolate glaze and fresh mint. Put it in the fridge for 30 minutes so the glaze sets.
Step 14:

This is what the gingerbread cake looks like in cross-section. Enjoy!