No-bake cake with
Description
The dish is easy to prepare, with no unnecessary complications. It's suitable both for a festive table and as a weekday dessert. I've enhanced the beloved no-bake cake made with gingerbread, bananas, and sour cream by adding coconut flakes and "Raffaello" candies, giving it an exquisite flavor. There's no need to add sugar to the cream, as the filled gingerbread, bananas, and coconut flakes make it sweet enough. Let's start preparing. The ready dessert can now be served.
Instructions
- 1
Step 1
Cut the gingerbread cookies in half lengthwise. Form the first layer of the cake by arranging chocolate gingerbread cookies on a large plate to create a circle about 30 cm in diameter. Try to fill in the gaps between the larger gingerbread pieces with smaller pieces.
- 2
Step 2
Generously coat with sour cream.
- 3
Step 3
Sprinkle coconut flakes on top.
- 4
Step 4
Slice the bananas into 3-5 millimeter thick rounds and arrange them on our cake.
- 5
Step 5
Again, spread with sour cream and sprinkle with coconut flakes.
- 6
Step 6
The next layer - halved lengthwise filled gingerbread cookies.
- 7
Step 7
Then again brush with sour cream and sprinkle with coconut flakes.
- 8
Step 8
On top, arrange the remaining sliced bananas.
- 9
Step 9
Brush with sour cream and sprinkle with coconut flakes.
- 10
Step 10
The last layer - arrange the remaining halved gingerbread cookies.
- 11
Step 11
Brush with sour cream and generously sprinkle with coconut flakes.
- 12
Step 12
Decorate with "Raffaello" candies and refrigerate for 12-15 hours. You'll lick your fingers!