No-Bake Gingerbread Cake

Simple, fast, delicious — and no oven needed!

Recipe author

Servings:

Gingerbread cookies

500

Sour cream

500

Sugar

150

Pineapple

400

Walnuts

Chocolate

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 18 % 9 g

Carbohydrates 76 % 38 g

241 kcal

GI: 3 / 71 / 26

Cooking method

Step 1:

The ingredients.
Step 2:

Cut each gingerbread cookie in half.
Step 3:

Combine the sour cream with the sugar and mix well.
Step 4:

Dip the gingerbread halves in the sour cream and arrange them on a plate.
Step 5:

Add pineapple pieces. Build a mound, alternating layers: a layer of gingerbread, a layer of pineapple. Pour the remaining sour cream over the top. Refrigerate the cake for an hour.
Step 6:

Then take the cake out, gently scoop up the excess sour cream that has run off it with a spoon, and pour it back over the cake.
Step 7:

Once the sour cream has set, sprinkle the cake with grated chocolate and chopped nuts. Refrigerate the cake overnight.