Gingerbread Cake
Description
The recipe won't take much time. I make this gingerbread cake all the time—and it has never disappointed me or my guests. It's a quintessentially Russian dish: no culinary tricks, everything as simple and straightforward as possible, yet the result is quite tasty and filling. Of course, you wouldn't call a gingerbread cake a gourmet delicacy, and you'd hardly put one on a holiday table, but as an everyday homemade cake—it's just the thing. Here goes. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Cut the gingerbread (you can use several types of gingerbread) into small slices no more than 1 cm thick. Do not discard any crumbs that form.
- 2
Step 2
Peel the bananas and cut them into thin slices.
- 3
Step 3
Toast the walnuts for one minute in a dry skillet.
- 4
Step 4
Crush the nuts in a mortar.
- 5
Step 5
Beat the sour cream and sugar together on high mixer speed until light and creamy.
- 6
Step 6
Mix the resulting cream with the nuts.
- 7
Step 7
Take a springform cake pan. Dip each gingerbread slice in the sour cream and nut cream. Arrange a layer of gingerbread on the bottom of the pan; if any small gaps remain, fill them with gingerbread crumbs.
- 8
Step 8
Next, add a layer of bananas. Alternate layers until the ingredients are used up, then refrigerate the cake for 3–4 hours to set.
- 9
Step 9
All that remains is to remove the cake from the springform pan and decorate it to your taste. I, for example, decorated mine with chocolate glaze. The gingerbread cake is ready!