Gingerbread cake with sour cream: recipes for making a delicious delicacy without baking. Gingerbread cake with sour cream recipe with photo

• gingerbread – 0.5 kg;
• sour cream - 400 g;
• powdered sugar or granulated sugar – 100 g;
• bananas – 2 pcs.;
• confectionery beads, chocolate or anything else for decoration, to your taste.

Cooking process:

For impregnation you need to prepare sour cream. To do this, thoroughly beat non-acidic sour cream (or natural yogurt) with sugar. It will be enough to simply mix the fermented milk product with powdered sugar. The main thing is to get a homogeneous mass without grains.

If we use fruit, we should prepare it. Ripe, sweet, peeled bananas should be cut into fairly thin round slices.

Now you can start assembling the cake. To do this, cut the gingerbread into slices lengthwise. The “cakes” should not be very thin, but not too thick, because this determines how the gingerbread will be soaked in cream. Too thin will get soggy and turn into mush, too thick will not soak well and the cake will be dry.

Dip the sliced ​​gingerbread in sour cream on both sides and place it on a dish in the shape of a circle or polygon, depending on the shape of the slices and your imagination. If you are planning a fruit layer, then place a layer of bananas on top of the gingerbread layer and cover with a layer of sour cream.

After the slide is completed, the remaining sour cream is poured onto the top so that it spreads beautifully over the slopes. The almost finished cake needs to be refrigerated so that it is sufficiently soaked. The dessert can be decorated as desired and to taste by sprinkling it with confectionery beads, pieces of candied fruit, pouring over melted but cooled chocolate, or crumbling candy on top.

After two hours, the gingerbread cake will be soaked and you can easily cut a portion from it. A delicious, original homemade cake, prepared quickly, without an oven, can be served.

Bon appetit!

Good afternoon, dear friends and guests of the site “I am a villager”!

Today the topic is for those with a sweet tooth, we will prepare a gingerbread cake without baking.

My friend, Irishka Mostovykh, once treated me to this delicacy (Irishka cooks very tasty and she has a lot of simple, interesting recipes in stock, I think she will share with us, the winter is long...) of course, I didn’t leave without the recipe.

The cake turns out delicious and tender, and without any questionable additives. Yes, and you don’t need to bake anything, cut it, pour it and the cake is ready. When guests are on the doorstep, this recipe will come in handy.

The calorie content of such a cake is high, but we don’t allow ourselves to eat such sweets every day. Allow yourself a piece of cake before noon; by the evening you will have worked off all the calories, which means no fat will be deposited.

I want to reassure you, dear readers, that the products used to make the cake have many beneficial properties.

Sour cream

To prepare, we take low-fat sour cream, the calorie content of 10% sour cream is 115 kcal per 100 g of product, 15% - 158 kcal per 100 g.

Under the influence of bacteria, sour cream is produced, as a result it becomes a product useful for us. It contains vitamins B, A, D, PP, C, macro and microelements, animal proteins, carbohydrates and acids. Eating sour cream helps strengthen bones and muscle tissue; it is perfectly absorbed by the body.

Sour cream with honey is an anti-stress food. In the recipe, sugar can be replaced with honey.
For men, sour cream is a very necessary product; it supports men's health and has a good effect on potency.

Fruits

I won’t talk much about the benefits of fruits, this has been proven and described, at least everyone knows that eating fruits for the body provides energy, vitamins, minerals and beneficial compounds.
The fruits in our recipes will not be subjected to heat treatment, which means they will retain all their beneficial qualities.
We take soft fruits: banana, kiwi, orange.

Gingerbread

The calorie content of gingerbread is 336 kcal per 100 g of product. Rich source of carbohydrates.

To prepare the cake, you can use rye gingerbread, they are lower in calories. Oatmeal gingerbread makes a good base for a no-bake cake. Gingerbread is great for our cake.

Gingerbread cake with banana

Ingredients:

• Dark gingerbread – 0.5 kg.
• Bananas – 3 pcs.
• Sour cream – 0.5 liters.
• Sugar – 0.5 cups, can be replaced with honey.
• A pinch of vanillin.

Preparation:

• We cut the gingerbread into 3 parts lengthwise, you get three plates from one gingerbread.
• Cut bananas into slices.
• Beat sour cream with vanilla and sugar (you can use less sugar or replace it with honey).
• Dip the gingerbreads into sour cream and place on a plate, a layer of gingerbread, a layer of bananas.
• Pour the remaining sour cream on top of the cake and sprinkle with the crumbs left over from the gingerbread cookies.
• You can decorate with grated chocolate or glaze.
• Place in the refrigerator for an hour.

The article contains a recipe for a delicious cheesecake.

Oatmeal gingerbread and sour cream cake

Ingredients:

• Oatmeal gingerbread – 0.5 kg.
• Sour cream – 0.5 liters.
• Sugar – 3 tbsp. l.
• Bananas – 2 pcs.
• Kiwi – 2 pcs.
• A handful of walnuts.

Preparation:

Cut the gingerbread into 2 slices. and cut the kiwi into nickels. Beat sour cream with sugar.

To form the shape of the cake, take a deep saucepan, 2 liters.

Dip the gingerbread cookies in sour cream and place them on the bottom of the pan, alternating with kiwi and banana.

Cover the top with cling film, put a weight (like a 1 liter bag of milk) and put it in the refrigerator for a couple of hours.

Remove from the refrigerator and turn over onto a plate. Decorate the top with chopped nuts.

Even a novice housewife can make such simple cakes; they cannot fail.

And you can decorate them to your taste, as your imagination runs wild.

Easy Homemade Glaze Recipe

• Milk - 3 tbsp. spoons.
• Sugar - 3 tablespoons.
• Cocoa - 2 tbsp.
• Butter - 50 gr.

Mix sugar and cocoa, dilute with milk and heat on fire, bring until sugar is completely dissolved and add butter, stir and remove from heat.

Let cool, the glaze is ready. If you have thick icing, do not let it harden; use warm icing to decorate the cake.

I have another recipe for a no-bake cake with gelatin, it turns out very tasty, you can read the recipe

What could be better than pampering your loved ones with delicious sweets for tea, prepared with your own hands? An excellent option would be to make a gingerbread cake. This incredible delicate dessert will become a frequent guest on your table. The good thing about chocolate gingerbread cake is that it is prepared without baking, i.e. does not require heat treatment in the form of baking in the oven. It is not only convenient to prepare dessert in the absence of an oven, but also economical in terms of energy resources. And another undeniable advantage is that the preparation time for such a delicacy is no more than 30 minutes, and the soaking time will take a maximum of 2 hours, which will help the hostess out if guests unexpectedly appear in the house.

But remember that a cake made from chocolate gingerbread, prepared without heat treatment, has a short shelf life - a maximum of two days in the refrigerator in a closed container.

Some culinary tips from the masters will tell you how to make a delicious no-bake cake from chocolate gingerbread:

1. For cream, use full-fat sour cream - at least 20%.
2. If the cream turns out too liquid, use a little thickener for sour cream, otherwise the cakes may become soggy.
3. Fruits such as kiwi, cherries, pineapples, peaches, oranges, and juicy apples are quite suitable. If fresh fruit is not available, replace it with canned fruit or jam.
4. For decoration, use grated or melted chocolate, coconut flakes, fruits, walnuts or almonds, and dried fruits.

Thanks to simple techniques and tricks, preparing homemade sweets will become easier and faster, which will delight not only guests, but also the hostess.

Chocolate gingerbread and sour cream cake

A cake made from chocolate gingerbread and sour cream will captivate housewives with its simplicity and tenderness.

• gingerbread – half a kilogram;
• 200 g sugar;
• 1 packet of vanilla sugar;

To begin, cut all the gingerbreads lengthwise with a sharp knife; 3 pieces can be chopped. Next, you should whip the cream: pour the sour cream into a container, add sugar, beat until fluffy and airy.

After all the preparation, take a cake plate and start laying out the gingerbread cake layers, placing them in a single layer and sprinkling with crumbs to fill in the gaps. Then spread the sour cream in an even layer. The cake and crumbs are placed next; the cake must be generously greased with cream. The more cream, the softer the product will be, but do not overdo it, otherwise the product will turn out very wet. As a result, you will get 3-4 cakes (the quantity depends on the diameter of the dish), which are carefully spread on top with the remaining cream in an even layer. After finishing cooking, you need to put the cake in the refrigerator for 2 hours to soak. If time does not limit you, then you can keep it longer (up to 1 day).

A detailed photo recipe for a cake made from chocolate gingerbread is presented below. Look carefully at all the steps and try to implement them:

For decoration you can use crumbs, nuts, chocolate or cocoa.

Recipe for a cake made from chocolate gingerbread with bananas

A cake made from chocolate gingerbread, bananas and sour cream cream will surely be appreciated by even little sweet tooths. It tastes like the classic Turtle cake, but thanks to the gingerbread layers, the taste is richer. To prepare you will need:

• 500 g medium fat sour cream;
• 500 g chocolate gingerbread;
• 3 pieces of ripe bananas;
• 150 g sugar;
• vanilla on the tip of a knife.

Cut the gingerbreads lengthwise with a sharp knife. Mix sour cream with vanilla and sugar, beat with a mixer until a fluffy, homogeneous mass appears.

Cut the banana into rings 5-6 mm thick, and chop the nuts into crumbs with a knife.

Next, all that’s left to do is assemble the no-bake chocolate banana cake from gingerbread cookies. Place a layer of cling film on the bottom of a deep plate with the expectation that the edges should hang down by 5-6 cm. Next, lay the plates in one layer, grease well with cream on top and lay out banana slices. Repeat the sequence 3 times, thus creating 3 layers, 3 banana layers and 3 layers of sour cream. Once assembled, place in the refrigerator for 2 hours. After impregnation and hardening, cover a deep plate with a shallow one, placing it on the inside, and turn the product over. The result will be a slide of layers. Spread a small layer of cream on top and serve.

Chocolate banana cake made from gingerbread and walnuts: recipe with photos

The recipe for a cake made from chocolate gingerbread with bananas and walnuts requires the following ingredients:

• 200 ml 20% sour cream;
• 500 g chocolate gingerbread;
• 100 g sugar;
• 2 bananas;
• 200 g condensed milk;
• 50 g butter;
• 200 g walnuts or almonds.

Beat sour cream with sugar, butter and condensed milk until fluffy. Cut gingerbread products and bananas into circles, roughly chop the nuts with a knife.

Next comes the assembly of the cake layers for the chocolate-banana gingerbread cake, prepared according to the described recipe. There will be 3-4 of them in total. First of all, place the gingerbread cookies on the bottom of the plate, spread with cream, sprinkle generously with nuts and place a banana. Repeat the procedure three times. At the end, coat the sides with the remaining cream and sprinkle with nuts, refrigerate for several hours.

Look at the photo recipe for banana cake made from chocolate gingerbread - it will help make the process easier:

Banana, chocolate gingerbread and persimmon cake

A recipe for a cake made from bananas, chocolate gingerbread and persimmons will appeal to lovers of unusual combinations. The taste is very delicate and moderately sweet, it’s like a light fruit dessert. Required ingredients:

• 500 g gingerbread;
• 1 large ripe persimmon;
• 2-3 bananas;
• 500 g sour cream;
• 150 g whipping cream;
• 200 g sugar.

To prepare the cream, beat the cream with a mixer, gradually pouring in sour cream and adding sugar until a fluffy, homogeneous mass is obtained. Cut gingerbread, bananas and persimmons into thin slices 5-6 mm thick. Next, assemble the cake on a plate, starting with the layers. Fold the plates in one layer, spread with cream and fold in the persimmons. Spread with cream and add another gingerbread layer, cover with cream and bananas. Finish everything with gingerbread cake, spread with cream.

Instead of cream, the top of the cake can be covered. To prepare it, you need to mix sour cream (50 g), cocoa (3.5 tablespoons) and sugar (3.5 tablespoons) in a saucepan. Bring to a boil with constant stirring. Remove from heat and let cool slightly, after which you can decorate the product. After everything, put it in the refrigerator for 2-3 hours.

Chocolate gingerbread cake with sour cream and marshmallows

A no-bake cake made from chocolate gingerbread with sour cream and marshmallows is very light and delicate in taste, it will conquer every sweet tooth. To prepare you need:

• 1 kg of gingerbread;
• 5 small bananas;
• 7-8 pieces of white marshmallows;
• 500 g sour cream;
• 100 ml cream;
• 2 tablespoons cocoa;
• 150 g sugar.

First you need to cut bananas into circles 5-6 mm thick, marshmallows and gingerbread into medium-sized cubes (up to 1 cm). Beat in the cream with a mixer, mixing sour cream, cream, cocoa and sugar. After obtaining a fluffy mass, add the previously chopped ingredients into it. Mix carefully and place in a heap on a dish. Then put it in the refrigerator for 50 minutes. When the cake has hardened a little, cover it with a thin layer of cream and sprinkle with nuts or chocolate chips if desired, then refrigerate for another 2 hours.

What do you get if you multiply all the delights of gingerbread into a cake mold? A delicacy whispered with festive inspiration - fragrant carrot cakes, generously dotted with crunchy nuts and seeds, combined with delicate cream and chocolate ganache.

The highlight of the gingerbread cake is an unusual sponge cake based on carrots, the texture of which is created by crushed and whole nuts and seeds. And spices, traditional for winter baking, in adjusted quantities, crown this magic.

I suggest you take a fresh look at baking and start practicing immediately!

Compound:

Biscuit (d=20-22 cm):

• 200 g carrots
• 150 g sugar (can be brown, fructose)
• 5 tbsp. l. with a heap of sour cream 20-25%
• 50 g melted butter (or vegetable oil)
• 200 g walnuts (can be halved with hazelnuts)
• 50 g pumpkin seeds
• 150 g flour (sifted)
• 1 tsp. soda or a packet of baking powder
• spices:
  0.5-1 tsp. cinnamon
  0.5-1 tsp. ground anise
  1/3 tsp. nutmeg
  a pinch of vanilla

Cream:

• 0.5 kg sour cream 20-25%
• 50 g sugar (brown sugar, fructose)
• 2 tbsp. l. lemon juice (about half a lemon)

Chocolate ganache:

• 50 g chocolate
• 20 g cream 20%

How to make gingerbread cake - recipe with photo:

1. We conjure over the dough. Finely grate the carrots, add sugar and spices, stir with a fork; the vegetable will release juice.

   

   Carrots with spices and sugar

2. Stir the baking soda into the sour cream and leave for 5-10 minutes until the sour cream slightly increases in volume.
3. Add melted butter and sour cream and soda to the carrots.
4. Grind the nuts in any convenient way, ideally to coarse crumbs (chop with a knife, roll with a rolling pin or pass through a processor with S-shaped knives). Leave the pumpkin seeds whole.

   

5. Add nuts and seeds to the dough.

   

   Combine carrots with nuts and seeds

6. Gradually add the sifted flour and knead with a fork until thick (the dough will be a little denser than the consistency of rich sour cream).
7. Pour the dough into a greased or parchment lined pan. I recommend using a container with a diameter of no more than 22 cm, so that later it is easy to cut the gingerbread cake.

   

   Knead the dough

8. Place the pan in an oven preheated to 180 degrees and bake until golden brown and tested with a dry match (this process took about an hour for me).

   Hostesses, hold on! the spirit quickly spreads throughout the home and draws household members to the kitchen. This is the moment when it is most difficult to keep track of the integrity of the cakes...

9. While the dough turns into a sponge cake, we continue to play magic - prepare the cream. Beat sour cream with sugar at low mixer speed (no more than 30-60 seconds) and add lemon juice in a thin stream. Transfer the finished cream to the refrigerator so that it becomes denser and can be easily applied to the cakes without spreading.

   Why acidify sour cream, you ask? In this way we balance the taste, built on the sweetness of the biscuit - otherwise it will turn out too cloying. I note that after being in the cold the cream will change not only in thickness, but also in taste.

10. Cool the finished biscuit a little in the mold and remove from it. Cool completely and cut into two layers using a knife or thread.

    

11. The porous sponge cake gratefully absorbs the cream, so the cake layers need to be layered generously, without pressing the bottom cake with the top layer; coat the sides. Let the cake sit in the cold for at least 5-6 hours (preferably overnight).
12. When the surface of the cake has hardened, decorate as desired. For the finishing coating, I advise you to try ganache (creamy chocolate emulsion) - its slight bitterness suits the gingerbread cake very well. It’s easy to prepare – pour the chocolate broken into pieces with cream and melt in a water bath, stirring until smooth. Apply to the gingerbread cake, smoothing the surface with a flat knife or spatula.

The sides of the cake can be decorated with almond petals or your favorite ground nuts; I used what I had on hand - fatty coconut flakes.





Afterword. The flurry of successful recipes that hits the site's annual competition assures me that the best has already been found. But every time I am pleased to be convinced of the opposite, drawing on the culinary experience of like-minded women all year round. The range of products may be quantifiable, but women’s (or even men’s) imagination knows no bounds.

I wish the fairies and wizards from Vegetarianrecept fresh thoughts and new delicious discoveries - do not forget to share them, giving a piece of yourself to the space of creativity and warmth.

Julia M. author of the recipe