No-bake gingerbread cake
Description
Delicious baked goods for the whole family. Don't know what to serve? Perfect with tea or coffee.
Instructions
- 1
Step 1
Only fresh gingerbread should be used for the cake; very dry ones might not soften enough to make the cake tender and delicate. Instead of sugar, it's better to use powdered sugar, but when there's no time, regular sugar will do. Use sour cream with the highest possible fat content, or add a thickener—1 heaping tablespoon will be enough.
- 2
Step 2
Using a mixer, combine sour cream and sugar. The mixture should be more or less creamy, but not liquid. If the sour cream is low-fat, add a thickener.
- 3
Step 3
Cut the gingerbread cookies in half.
- 4
Step 4
Dip each gingerbread half into the cream. Place them on a plate. Spread additional cream between the layers. You can add any berries to the cake.
- 5
Step 5
Assemble the cake in the shape of a mound. I broke a few halves into pieces to fill in empty spaces inside, between the gingerbreads. Generously spread sour cream frosting over the top. For decoration, you can use chocolate glaze or ground nuts. I had a piece of chocolate, which I grated finely over the cake. Place the cake in the refrigerator for 8–12 hours.