Gelatin Cookie No-Bake Cake

A festive, refreshing dessert for any occasion! A no-bake cake with gelatin and cookies will delight your sweet tooth with its original taste. An interesting combination of crispy cookie crust, fresh bananas and the most delicate chocolate mousse will make a lasting impression.
cook time: 1h 10 min
Zoe Kendrick
Gelatin Cookie No-Bake Cake

Nutrition Facts (per serving)

284
Calories
14g
Fat
24g
Carbs
4g
Protein

Ingredients (8 portions)

Korzh:

Ready shortbread cookies 200 g
Butter 90 g

Filling:

Bananas 2 pc

Mousse:

Sour cream 400 g
Milk 100 ml
Water 100 ml
Sugar 100 g
Gelatin 10 g
Cocoa 3 tbsp

Recipe instructions

Step 1

Step 1
How to make a no-bake cake with gelatin, cookies and banana? First, prepare the ingredients for the base. You can use any sugar or biscuit cookies. Choose high-quality butter with a pleasant aroma.

Step 2

Step 2
Melt the butter and cool. Place cookies in a blender bowl and grind into fine crumbs. Pour in the melted butter and beat again until you get a moist crumb.

Step 3

Step 3
Place the cookie crumbs in a baking pan (Ø 18-20 cm) lined with acetate film, level it and compact it thoroughly so that the cake fits snugly against the walls of the pan. Place the pan in the freezer for 20 minutes or in the refrigerator for 1 hour to allow the base to set.

Step 4

Step 4
Prepare ingredients for filling and mousse. If you want to replace sour cream with yogurt, the amount of sugar and gelatin should be increased by a third. You can replace cocoa with a bar of dark chocolate.

Step 5

Step 5
Pour gelatin with water and leave to swell for 15 minutes. Read about the subtleties and nuances of working with gelatin in a separate article, link at the end of the recipe.

Step 6

Step 6
Combine milk and sugar in a saucepan. Heat, stirring, until the sugar dissolves. Adjust the exact amount of sugar to suit your taste.

Step 7

Step 7
Pour sifted cocoa and swollen gelatin into hot milk. Cook, stirring constantly, until the gelatin dissolves, but do not boil. Remove the saucepan from the heat and cool the mixture slightly.

Step 8

Step 8
In a bowl, beat the sour cream with a mixer.

Step 9

Step 9
While continuing to whisk, pour in the milk-chocolate mixture.

Step 10

Step 10
Peel the bananas and cut into pieces about 1.5 cm thick. Take bananas that are soft, not overripe, but not hard and greenish. The skin of bananas should be a rich yellow color without black spots.

Step 11

Step 11
Place banana slices in a single layer on the cold cookies. You will find information about baking pans at the end of the recipe under the steps.

Step 12

Step 12
Pour chocolate mousse over bananas. Place the cake in the refrigerator for 6-8 hours until completely set.

Step 13

Step 13
Remove the frozen cake from the mold and remove the acetate film. Garnish with bananas, mint and serve. Bon appetit!

Additional rubrics

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