No-bake gingerbread cake
Description
The recipe won't take much time. To make the cream properly, use sour cream with at least 20% fat content, and don't substitute granulated sugar for powdered sugar, otherwise the cream will be too runny. You can optionally add nuts or raisins. You can use any gingerbread cookies—delicious either way.
Instructions
- 1
Step 1
1. Peel the bananas and cut them into large slices. Slightly green bananas are best.
- 2
Step 2
2. You can choose any gingerbread. If the gingerbread is large, cut it in half.
- 3
Step 3
3. Add powdered sugar to the sour cream and mix.
- 4
Step 4
4. Prepare a container with a capacity of 1.5-2 liters. Line it with several layers of plastic wrap, allowing the edges to extend over the sides.
- 5
Step 5
5. Pour a ladleful of cream onto the bottom of the bowl and spread it evenly. Then generously coat each gingerbread cookie with sour cream cream and place them onto the bottom of the container.
- 6
Step 6
6. Place bananas on the gingerbread, sprinkle with coconut flakes, and drizzle with sour cream on top. Then add another layer of gingerbread in cream, a layer of bananas, coconut flakes, and a thin layer of cream.
- 7
Step 7
7. Place the last layer with gingerbread cookies, spreading them on only one side. The dry side of the gingerbread will eventually serve as the base of our cake. Wrap the edges of the plastic wrap over the cake and let it sit in the kitchen for 2-3 hours, then refrigerate for one hour.
- 8
Step 8
8. Invert the cake onto a large plate, sprinkle with coconut flakes and grated chocolate on top. The cake is ready.