Gingerbread and banana cake without baking: recipe with sour cream

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Updated: Dashuta

05/15/2014 Cooking time: 20 hours 0 minutes

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Well, just a wonderful option for those housewives who want to please themselves and their guests with a delicious dessert, but at the same time do not want to stand at the stove for a long time! Gingerbread and sour cream cake - easy and delicious!

Description of preparation:

As you probably already understood, this simple recipe for a gingerbread and sour cream cake is perfect for all those with a sweet tooth who don’t like to bake.
In fact, such a cake is a real lifesaver with which absolutely anyone can prepare a delicious dessert with their own hands. So if you want to show off your culinary skills to your friends, just prepare them this wonderful cake, and believe me, no one will even think that it is made completely without baking. With this wonderful recipe for making gingerbread and sour cream cake, you will save your time and effort, and the result will definitely please you. Purpose: For lunch / For children / For dessert / For a holiday table / Inexpensive / Holiday lunch Main ingredient: Dairy products / Sour cream Dish: Baking / Cakes / Biscuit / No baking

Classic no-bake gingerbread cake recipe with banana and sour cream

Which gingerbread cookies should I take? In principle, you can use any, the main thing is that you like their taste and aroma. Here we use small round glazed gingerbread cookies without filling. It will be convenient to cut them and lay them in an even layer.

In order for the dessert to turn out beautiful, just like from the store, it is advisable to have a removable mold with high sides.

Ingredients:

Gingerbread – 400 g.
Sour cream – 700 g.
Bananas – 2 large;
Powdered sugar - 2-3 tbsp. spoons;
Walnuts – 50-70 g.
Vanillin - optional;

How to make banana gingerbread cake

Step 1. Cut each gingerbread in half so that you get these flat circles. It is desirable that all slices have more or less equal thickness. Actually, from these “things” we will collect something like a cake.

youtube.com/watch?v=mgyQvdDUdo8

Step 2. Now make the cream from sour cream and powdered sugar. Pour 2 tbsp into a cup with sour cream. tablespoons of powder (or 3 if you like it sweeter), then mix thoroughly with a whisk or just a spoon.

For a more refined flavor, you can add a little vanillin to the sour cream. 2-3 pinch will be enough for a light vanilla aroma.

Step 3. Chop the walnut kernels into small pieces with a knife. We don’t crush it too much until it becomes a powder. Simply cut the bananas into thin slices. Place all the ingredients in different cups for now.

Step 4. Actually, that's it, let's start assembling the cake. We take a flat bowl and place a cylindrical mold on top. Coat the bottom with a thin layer of sour cream, then lay out the gingerbread slices. We also coat them with cream.

Step 5. Now lightly sprinkle with nuts, a banana layer goes on top of the nuts. Grease with sour cream again.

Step 6. Place a layer of gingerbread again, then again sour cream, again nuts, and again bananas.

Step 7. Make exactly the same layer again: sour cream, gingerbread, sour cream, nuts, bananas, sour cream. We made 3 layers, with a final layer of gingerbread on top of them. And again add cream on top. Leave some of the sour cream for coating the sides.

Step 8. We still have a few pieces of gingerbread left, no need to throw them away, they will be used as crumbs for sprinkling the cake. Crumble them, then sprinkle them on top of the sour cream layer. And add a little more crushed nuts on top.

We leave some of the gingerbread crumbs for later. We put them in the refrigerator. We also put the remaining sour cream in the refrigerator. Until we need them.

Step 9. Cover the mold with film on top and send our cake to steep in the refrigerator. It will take 3-4 hours, preferably 4. All layers should be well soaked and strengthened, then the cake will not fall apart when divided into portions.

Step 10. Time has passed, carefully go through the side with a knife so that the cake falls away from the sides of the mold, then remove the mold itself. Coat the side of the cake with the remaining sour cream, then sprinkle with the remaining crumbs from the crushed gingerbread.

Here's an unusual cake with bananas and gingerbread. Agree that it looks very appetizing, a typical type of cake, you wouldn’t even think that it was prepared without baking the cakes.

And what a taste - just a pleasure! And at the same time, everything is made from available ingredients, without butter, mountains of sugar and other high-calorie additives. All in all, a wonderful quick cake.

How to make “Gingerbread and sour cream cake”

First, we need to cut each gingerbread into several pieces half a centimeter wide.

Now let's make sour cream: mix sour cream with sugar and beat it well. Place the cut gingerbread cookies into the prepared mixture.

Place the gingerbread cookies in sour cream on a plate, close to each other in the shape of a circle. We fill the holes between the gingerbreads with small pieces of gingerbread.

Now grease everything thoroughly with a layer of sour cream, and place the bananas cut into rings on top.

Next comes another layer of gingerbread in sour cream, then a banana layer, again gingerbread and so on. We lay out all the layers so that in the end we get a mound. Coat our cake thoroughly with sour cream on all sides.

Drizzle melted chocolate over the top of the cake. Let it soak in the refrigerator for about 12-20 hours, as time permits. Bon appetit everyone!

Making a no-bake gingerbread cake

Take a deep dome-shaped bowl and line it with cling film so that the edges extend out, hanging down a few centimeters.
Fry the nuts a little in a Teflon-coated frying pan (there is no need to grease the frying pan with oil, the nuts themselves are oiled).
Fry the nuts over low heat and not for long, you can just dry them.
If you have large gingerbread cookies, you can cut them in half. If they are small, leave them entirely.
Now let's prepare the sour cream: beat the cooled sour cream together with powdered sugar at maximum speed until it increases in volume and becomes a creamy consistency.
Our sour cream is slightly sweetened with sugar, since the gingerbread cookies that make up the base of the cake are sweet in themselves.
Peel the bananas and cut into slices 0.5 cm thick.
Bananas need to be cut at the very final stage, just before assembling the cake, so that they do not have time to darken.
Everything is ready to assemble the gingerbread cake. Let's dip the gingerbread cookies into sour cream and place them in the mold in one layer - as much as will fit on the bottom of the bowl. Place banana slices on top of the gingerbread layer and sprinkle with nuts.
In addition to or instead of banana, you can add pieces of canned pineapple, it will also be delicious!
So we will alternate layers until the bowl is completely filled. Pour the remaining sour cream on top and smooth it out with a spatula.
Cover the surface with cling film and leave the cake for half an hour at room temperature, and then be sure to put it in the refrigerator for 5 hours.
The gingerbread cake is ready, it is soaked and can now be taken out of the bowl. To do this, remove the film, cover the top with a flat plate (dish) and turn the bowl over onto it. Let's remove the bowl and film.

For greater beauty, pour dark chocolate melted in a water bath over the cake, and sprinkle with nut crumbs if desired.

Bon appetit! Friends, do you make such quick and easy no-bake cakes from gingerbread, write about it.

Ingredients. Recommendations for choosing them

To prepare a delicious and tender gingerbread banana cake, you need to prepare the following ingredients:

0.5 kg of gingerbread;
0.5 kg sour cream;
2 bananas;
0.1 kg of powdered sugar;
1 tbsp. shelled walnuts.

To make a banana gingerbread cake, any gingerbread is suitable: mint, lemon, vanilla, ginger, oatmeal, rye or chocolate. Choose those gingerbreads whose taste you like, because the taste of the future dessert depends on them.

Any gingerbread can be used to make banana gingerbread cake.

Any sour cream is suitable for the cake, the main thing is that it is fresh. Country cream will also work. If you are watching your figure, take low-calorie 10% sour cream, which you can buy in any store.

Make sure that no pieces of shell get into the shelled walnuts. It will be very unpleasant if someone breaks a tooth on them.

You can also buy powdered sugar at the store or make it yourself. To do this, grind a small amount of sugar with a coffee grinder or blender.

Cooking gingerbread cake with marshmallows

We will need:

Gingerbread cookies (preferably honey) – ½ kg;
Marshmallow – 5 pcs;
Sour cream – 250 ml;
Butter – 300 g;
Cocoa – 2 tbsp. spoons;
Cream 20% - 50 ml;
Sugar and vanilla - to taste.

For the base:

Cut marshmallows and gingerbread into 1*1 cm cubes. Mix everything thoroughly in a bowl. In this recipe, you should not use gingerbread with various fillings; use regular ones with any flavor.

For cream:

Mix sour cream, cream, sugar, butter and cocoa. Add a pinch of vanilla.
Beat everything in a blender until smooth. You can make the cream more fluffy if you beat it with a mixer for a couple of minutes.
Divide the cream into two equal parts.

Assembly:

Pour half of the cream into the mixture of gingerbread and marshmallows. Stir carefully so that the gingerbread does not crumble.
Tip the bowl of base onto a flat plate and form a mound, tapering towards the top.
Pour the remaining cream on top and smooth it out using a pastry spatula.
Place it in the refrigerator for a couple of hours, or better yet, overnight. During this time, the base will be well soaked and become juicy.

The no-bake cake with marshmallows and sour cream turns out airy and melts in your mouth.

Gingerbread cake with condensed milk

We will need:

Gingerbread – ½ kg;
Condensed milk – 1 can;
Milk – 40 ml;
Sugar – 50 g;
Butter – 300g;
Nuts (optional) – 100 g;
Cocoa powder – 50 g.

For cream:

In a bowl, beat condensed milk and 200 grams of butter at room temperature until fluffy.

For the glaze:

Pour milk into a saucepan, add butter, cocoa and sugar. Bring to a low simmer over low heat, remembering to stir occasionally.
At the first sign of boiling, remove the saucepan from the stove and set aside to cool.

Cake assembly:

Gingerbread cookies need to be cut into two flat circles. Place in a circle shape on a large plate. Once you have laid out a row, cover it with cream and start the next one. Continue alternating layers until you run out of gingerbread, which should become the final layer.
If desired, the layers can be sprinkled with nuts that you like.
Now it's time for the glaze. Check to see if it has started to thicken. If not, let it sit a little longer.
Slowly begin pouring glaze over the cake in a thin stream.
If desired, decorate the cake with nuts, berries or grated chocolate.

Chocolate gingerbread cake with bananas and sour cream (no baking)

Cocoa and chocolate lovers will surely appreciate this cake based on chocolate gingerbread with the addition of sweet bananas and delicate sour cream. This dessert is topped with grated chocolate and chocolate candies from a well-known brand. Overall, a treat!

Ingredients:

Soft gingerbread (with cocoa powder) – 500 g.
Sour cream (20-25% fat) – 500 g.
Powdered sugar – 100 g.
Sweet bananas – 3 pcs.
A bar of chocolate (dark or milk);
Chocolate M&M's for decoration;

Cooking process

Step 1. Cut the gingerbread cookies lengthwise into 2-3 pieces of equal thickness. Place these slices in a cup for now.

Step 2. Cut bananas into slices.

Step 3. Pour powdered sugar into a cup with sour cream, stir thoroughly until the sugar dissolves.

Step 4. Cover the pan with cling film. Grease the bottom with sour cream, then lay out the first layer of chopped gingerbread.

No form? It doesn’t matter, you can make a gingerbread cake in a frying pan, the main thing is that the sides are high enough, otherwise the dessert will turn out wide, but at the same time low.

Step 5. Spread sour cream on top of the gingerbread cookies, then lay out some of the sliced bananas.

Step 6. On top of the bananas there is again a layer of gingerbread, then sour cream, again bananas, again gingerbread, etc. We do this until the gingerbread and bananas are gone.

Step 7. Lightly press the last (top) layer of gingerbread and coat with sour cream.

Step 8. Cover the mold with film (so that it does not touch the sour cream), put the cake in the refrigerator for several hours. Ideally, it is better to leave it overnight, then all layers will be well saturated and bonded together.

Step 9. The cake is soaked, remove the top film. Cover the top with a wide flat dish, then carefully and at the same time quickly turn the cake pan over. The mold was removed, and an upside-down cake remained on the plate. Remove the remaining film.

Step 10. Now the cake looks unsightly, it should be decorated. Three chocolate bars on a grater. Coat the top and sides of the cake with sour cream, then sprinkle evenly with chocolate chips.

Step 11. Chop the candies on top. They can be laid in a crust, in a circle, in general, a pattern to suit your personal taste and color.

That's it, our gingerbread upside-down cake with banana and chocolate is ready to serve. Bon appetit!