If you are one of those who have a passion for baking, but not to cook it, do not despair, as the smart housekeepers have come up with dozens of recipes for cakes that do not need to be warmed up by the oven for cooking. One of those is the recipe for cake made with gingerbread and sour cream, which, with due accuracy during molding and choosing the right technology, will not be worse than a purchased biscuit analogue.
Chocolate cake made of gingerbread and bananas with sour cream
Ingredients:
- chocolate gingerbreads - 980 g;
- fatty sour cream - 390 ml;
- fatty cream - 275 ml;
- powdered sugar - 35 g;
- bananas - 290 g;
- vanilla extract - 25 ml.
Preparation
Cut the chocolate cakes along in half. Bananas cut into thin slices. For the latter, whip the fatty cream until stable peaks are formed, not forgetting to add to them a fragrant vanilla extract and powdered sugar. Carefully mix the airy cream with sour cream and mix.
Lay the first layer of gingerbread on the dish, cover it with banana slices and cream. Repeat layer by layer until the supplies of ingredients run out, then leave the cake of gingerbread and sour cream in the refrigerator for at least a couple of hours, and preferably overnight.
How to cook a cake of gingerbread and sour cream without baking?
Add gingerbread and sour cream in such a simple dessert can do anything. Standard additions include fruit and chocolate, and we will go further and prepare a real autumn treat with spices and pumpkin in the composition.
Ingredients:
- gingerbreads - 32 pieces;
- pumpkin puree - 225 g;
- ground ginger , nutmeg, ground cloves - according to 1/4 of a spoon;
- ground cinnamon - 1/2 tsp;
- fatty cream - 310 ml;
- sour cream - 490 ml;
- powdered sugar - 65 g.
Preparation
Cut all the cakes together in half. Put a quarter of all the gingerbread halves on the dish and start preparing the cream. For cream, whip fatty cream until firm peaks. Combine with spices and a portion of powdered sugar, carefully working the mixture with a mixer to avoid the formation of lumps. Add the pumpkin puree to the sour cream, whip everything together and start adding whipped cream in batches. As soon as the cream is ready, you should start assembling the cake. Visually divide the cream into 4 parts and, alternating its layers with layers of gingerbread, mold the dessert. The finished treat should be left in the cool for at least a couple of hours, so the dessert will turn out juicier and will not lose shape during the division into portions.