Gingerbread & Sour Cream No-Bake Cake

Quick, simple, from ordinary products, for the holiday! A no-bake cake made from gingerbread and sour cream will help you out on a hot summer day when you don’t want to turn on the oven. Or when there is no way to use it. The cake turns out to be inexpensive, but at the same time very tasty, no one will guess what it is made of.
cook time: 20 min
Ethan Rowley
Gingerbread & Sour Cream No-Bake Cake

Nutrition Facts (per serving)

256
Calories
11g
Fat
38g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Bananas 2 pc
Chocolate (for glaze) 100 g
Sour cream (fat content 20-25%) 700 g
Powdered sugar 70 g
Gingerbread (chocolate) 600 g

Recipe instructions

Step 1

Step 1
How to make a no-bake cake from gingerbread and sour cream? Prepare your food. Any gingerbread will do, as long as they are fresh and soft. I have chocolate ones. Take the fattest, thickest sour cream. You can even weigh it out in gauze overnight — the excess whey will drain and the sour cream will become very thick and stable. I prepared an incomplete portion.

Step 2

Step 2
Start cooking by cutting the gingerbread cookies. Cut standard ones in half, small or flat ones can be left whole.

Step 3

Step 3
Cut the banana into circles 0.7-1 cm thick. Instead of bananas, you can take other fruits or berries — pineapple, kiwi, orange, strawberry, peach, nectarine, apricot.

Step 4

Step 4
Place sour cream in a bowl. Itʼs better if itʼs chilled. Add powdered sugar to the sour cream. Use powder because, unlike sugar, it will dissolve in cold sour cream faster. Mix sour cream with powder using a regular whisk. I do not recommend using a mixer — whipping the sour cream will become thinner. A whisk will do a great job of stirring, and the sour cream will remain thick.

Step 5

Step 5
Take a flat dish. Dip each piece of gingerbread into sour cream and place them in a single layer on a plate. I tried to put the bottom, non-round part of the gingerbread down.

Step 6

Step 6
Place banana slices on top of the gingerbread layer.

Step 7

Step 7
Then repeat the layers — gingerbread with sour cream, bananas. The number of layers will depend on the number of gingerbread cookies and the size of the dish.

Step 8

Step 8
Place the top layer of round tops of gingerbread cookies, forming a mound. Coat the cake well with the remaining cream.

Step 9

Step 9
For the glaze, melt the chocolate in any way — in a water bath or in the microwave. Drizzle melted chocolate over the top of the cake. I used a pastry bag. Place the cake in the refrigerator to soak for at least 5 hours, preferably overnight — the gingerbread cookies should be well soaked.

Step 10

Step 10
Serve the cake to the table. It cuts perfectly into pieces and holds its shape. Bon appetit!

Additional rubrics

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