The recipe for a cake without baking from gingerbread, sour cream, fruits and nuts. This recipe uses bananas, but you can use pineapples, peaches, etc. Experiment!
Compound:
- 500 grams of chocolate gingerbread
- 500 grams of fat sour cream
- 100 grams of powdered sugar
- 2 bananas (or other fruits)
- 100 grams of walnuts
- 50 grams of milk chocolate
- coconut flakes
Cooking:
- Cut all gingerbread cookies in half lengthwise.
- Peel bananas and cut into slices.
- Add powdered sugar to sour cream and beat with a mixer or blender.
- Peel and chop the nuts.
- Take a bowl that is suitable in volume so that all the ingredients are included. Put a cling film on the bowl with a margin so that you can take out the cake.
- Pour some cream into the bottom of the bowl.
- Dip the prepared gingerbread cookies into the cream and lay out the first layer.
- Put bananas in the second layer and sprinkle them with nuts.
- The third layer is again gingerbread. If gaps remain, fill them with gingerbread crumbs.
- The fourth layer is bananas and nuts on them.
- And the last layer is again gingerbread.
- All sour cream must be used. If you see that it remains, water additionally each layer of gingerbread.
- Leave the cake in a bowl at room temperature for 2 hours so that the gingerbread is soaked.
- Then the cake should be put in the refrigerator for 3-4 hours, you can overnight.
- Carefully remove the finished cake from the bowl onto a plate.
- Top with melted chocolate and coconut flakes.
Great idea for my three day gingerbread! Children do not want to eat if they lie down for two days! We used to feed the birds, and now there will be a new culinary masterpiece!
Well, the birds also need to leave a little bit))
And I used crackers for this recipe. It turns out great. I wonder if the gingerbread cookies are well soaked?
Well saturated, if the cream is not spared))