Gingerbread cake without baking

Gingerbread cake is a quick dessert option for tea without baking. The recipe combines sweetness and sourness; chocolate is often used to decorate the delicacy. To improve the taste of the cake, powdered sugar is also added to the ingredients.

Gingerbread and sour cream cake without baking

It is better to choose chocolate and softer gingerbreads for making a cake. After soaking, they will look like a chocolate sponge cake. Bananas are usually added to the cake, which can be replaced with other fruits or fresh berries.

1. 
   Gingerbread cake without baking is quick and easy to prepare. Place sour cream in a mixer bowl and add powdered sugar. Beat the ingredients together for at least ten minutes.
2. 
   If the gingerbreads are large, they need to be cut lengthwise. If they are small, you can leave them whole.
3. 
   Bananas should first be rinsed with running water and wiped dry with a towel, then carefully peeled and cut into thin slices.
4. 
   Take pieces of gingerbread and dip them one by one into sour cream.Then take a large dish with a wide bottom and place the gingerbread cookies on it in a thick layer. We fill the voids with cream.
5. 
   Place a banana slice on top of each piece of gingerbread. Alternating layers, we assemble a cake that looks like a slide. Pour the remaining cream over the dessert and leave for an hour.
6. 
   Place the cake in the refrigerator to soak for 5 hours. Place 100 grams of chocolate in a small saucepan and melt it in any convenient way. Drizzle the finished cake with chocolate.

Bon appetit!

Gingerbread cake with sour cream and banana without baking

Preparing gingerbread fruit cake does not take much time. All ingredients just need to be cut into circles and then laid on top of each other in layers in the correct sequence.

Cooking time – 3 hours 45 minutes.

Cooking time – 45 minutes.

Number of servings – 1.

Ingredients:

• Gingerbread cookies – 500 gr.
• Sour cream 25% – 500 gr.
• Sugar – 100 gr.
• Banana – 2 pcs.
• Kiwi – 2 pcs.

Cooking process:

Step 1. Let's make gingerbread cookies. Depending on the type, we either cut them in half lengthwise or cut them into circles no more than two centimeters thick. Divide the portion of gingerbread into 4 parts.

Step 2. Place the first layer of gingerbread on the dish. In a deep bowl, mix sour cream and sugar. Beat the ingredients with a mixer until smooth.

Step 3. Pour cream over the gingerbread cookies. We wash bananas and kiwis with running water. Then peel both ingredients. Cut into circles (no more than one centimeter thick).

Step 4. Place bananas on a layer of gingerbread covered with sour cream. Drizzle them with a small amount of cream. Cover the cream with a second layer of gingerbread. Pour over sour cream mixture.

Step 5. Lay out the kiwi. Pour cream over the layer.We repeat the algorithm for laying out the layers, not forgetting to pour cream over them. If after cutting the gingerbread there is a sufficient amount of crumbs left, sprinkle it on the finished cake. Place the cake in the refrigerator for 3 hours.

Bon appetit!

A simple and delicious gingerbread cake with condensed milk

Gingerbread cake turns out very tender and tasty if you add condensed milk to it. You can choose any gingerbread as a base for dessert. The cake is topped with nuts or dried fruits.

Cooking time – 3 hours 50 minutes.

Cooking time – 50 minutes.

Number of servings – 1.

Ingredients:

• Gingerbread cookies – 600 gr.
• Condensed milk – 350 gr.
• Banana – 2 pcs.
• Walnuts – 50 gr.
• Chocolate – 50 gr.
• Sour cream – 600 gr.
• Powdered sugar – 50 gr.
• Prunes – 50 gr.
• Coconut flakes – 30 gr.

Cooking process:

Step 1. Cut the gingerbread cookies in half. Open a can of condensed milk and pour it into a deep bowl. We also put sour cream and powdered sugar there. Mix the ingredients.

Step 2. Grind dried fruits - 50 grams of prunes. Remove the shells from the walnut kernels. Place them in a dry frying pan and fry. Then cool and grind.

Step 3. Peel the bananas and cut them into slices and. We take two plates - one with a deep bottom and the other with a flat bottom. Cover the bottom of a deep plate with cling film. Dip the gingerbread cookies (tops) in the cream and place them on top of the cling film in an even layer.

Step 4. Sprinkle the gingerbread with chopped nuts, prunes and coconut flakes. Pour cream over the layer and then add bananas. We continue to form layers until we run out of ingredients. Place the bottom parts of the gingerbread cookies on the cake last.

Step 5. Cover the layer with cream and cover the plate with cling film.Let the cake soak for 1 hour at room temperature and 2 hours in the refrigerator. Then the film needs to be removed and the finished cake turned over onto a flat plate.

Step 6. Melt the chocolate in a water bath and pour it over the cake. Sprinkle with coconut flakes.

Bon appetit!

Gingerbread pancho cake without baking

The dessert is suitable for a regular family tea party or for a holiday table. It is not necessary to whip the cream for soaking the cake from sour cream and sugar. Just stir it with a spoon, as the cake will already be very sweet.

Cooking time – 10 hours 35 minutes.

Cooking time – 35 minutes.

Number of servings – 1.

Ingredients:

• Chocolate gingerbread – 600 gr.
• Chopped nuts – 50 gr.
• Sour cream – 800 ml.
• Banana – 3 pcs.
• Sugar – 100 gr.

Cooking process:

Step 1. Place the required amount of sour cream in a deep bowl. Add sugar and stir the mixture with a spoon until the sugar dissolves.Step 2. Cut each gingerbread into three parts in any position. Cut the peeled bananas into thin slices.

Step 3. Take a large flat dish. Dip pieces of gingerbread into sour cream and place on the bottom of the dish. Gaps in the layer can be filled with pieces of gingerbread, pour cream over the layer.

Step 4. The next layer will be a layer of bananas, greased with cream. Then it should be covered with nuts and a new portion of cream. We repeat the laying out of layers of gingerbread, bananas and nuts.

Step 5. Pour the remaining cream over the cake. Grate the chocolate and sprinkle it over the treat. Place the cake in the refrigerator for 10 hours.Bon appetit!

No-Bake Chocolate Gingerbread Cake

To prepare the cake, gingerbread must be cut lengthwise using a sharp knife.Several gingerbread cookies (2-3 pieces) must be crumbled by hand and left for sprinkling. To get an airy cream, beat it with a mixer.

Cooking time – 2 hours 20 minutes.

Cooking time – 20 minutes.

Number of servings – 1.

Ingredients:

• Gingerbread cookies – 500 gr.
• Sour cream – 500 gr.
• Sugar – 200 gr.
• Vanilla sugar – 1 packet.

Cooking process:

Step 1. Open the package of gingerbread cookies and place the delicacy on the table. Cut the gingerbreads lengthwise with a knife.

Step 2. Then take a deep bowl and put sour cream in it. Pour in regular and vanilla sugar, take a mixer and beat the mass until airy and fluffy.

Step 3. Place a layer of gingerbread on a flat plate and thickly grease it with sour cream. We mask the gaps between the gingerbread cookies with sprinkles.

Step 4. Re-lay out the layer of gingerbread and crumbs. Again, thickly lubricate it with cream. In total you should get 3-4 gingerbread cakes.

Step 5. Grease the cake with the remaining cream. We try to grease the cakes with a sufficiently large amount of sour cream so that the cake is better soaked. Place the dessert in the refrigerator for 2 hours. Sprinkle the finished product with crumbs (if desired, you can replace them with cocoa or chopped nuts).

Bon appetit!

Delicious cake made from gingerbread and cottage cheese without baking

Gingerbread cake turns out very tasty, tender and satisfying thanks to the addition of cottage cheese and rich sour cream. This recipe will be especially interesting for those with a sweet tooth and those who like to create culinary masterpieces.

Cooking time – 12 hours 25 minutes.

Cooking time – 25 minutes.

Number of servings – 1.

Ingredients:

• Gingerbread cookies – 500 gr.
• Sour cream 25% – 500 ml.
• Sugar – 1 tbsp.
• Cottage cheese – 100 gr.
• Lemon juice – 1 tbsp.
• Vanillin – 1 pinch.

Cooking process:

Step 1.Cut the chocolate gingerbread cookies in half to separate the top and bottom halves from each other. Transfer them to any deep container.

Step 2. Place sour cream, cottage cheese, sugar and lemon juice in a common container. Beat the ingredients with a mixer to obtain a homogeneous mass. It is better to choose thicker sour cream so that the cake is better soaked.

Step 3. Form the first layer of the cake. Take a deep container and cover its bottom with cling film. Dip the gingerbread halves into the cream and carefully lay them out.

Step 4. Fill the gingerbread cookies with a thick layer of cream. We continue to lay out layers and pour cream over each of them until the gingerbread is finished. Then fill the cake with the remaining cream.

Step 5. Cover the cake with the ends of the film. We put it in the refrigerator for 12 hours.

Step 6. Pull back the edges of the film and turn the bowl with the cake over. Place on a plate with a flat bottom. Remove the bowl and film. The cake is ready!

Bon appetit!