A gingerbread cake is a sweet and sweet dessert that can be collected in just half an hour.
And to make it juicy, let's do with sour cream.
And bananas will add a special touch to the delicacy and make it easier.
Products available, easy to cook, it turns out delicious.
What else is needed?
Just go to the kitchen!
Gingerbread cake with banana and sour cream - general principles of cooking
For dessert, you can use gingerbread with a variety of tastes, except mint. It is not combined with a banana. Gingerbread is not fully used, they need to be cut. To do this carefully, you need to arm yourself with a sharp knife. Cut the product plates along, to get the lozenges.
For the cream will need fatty and thick sour cream. After combining with sugar, it will become thinner. For density, you can add gelatin, ground nuts, crumbs from gingerbread. Often added to the cream of condensed milk, cream, butter. For the flavor put vanilla, cinnamon, cocoa, food flavors.
Cake can be assembled in different ways:
1. Layers on a flat dish;
2. layers in deep form (flip-over);
3. just mix everything, put a slide or in a form.
Whichever option is chosen, the cake of gingerbread with bananas and sour cream should be allowed to soak. This will make the dessert tender, juicy, will allow not to disperse when cutting. They usually stand overnight in the refrigerator, but if there is no time, then at least they are allowed to stand for 3-4 hours.
Recipe 1: Plain gingerbread cake with banana and sour cream
The easiest version of the cake of gingerbread with bananas and sour cream. These ingredients make a dessert weighing about 1.4 kg. For decoration you will need kiwi or cherry berries. Sour fruits well dilute the sweet taste of the cake.
Ingredients
• 500 grams of gingerbread;
• vanilla;
• 400 grams of sour cream;
• 100 grams of powder;
• 3-4 bananas;
• 1-2 kiwi or 100 grams of cherry.
Cooking
1. Cut the gingerbread cookies, each for 3 small biscuits. During the procedure, the glaze will fly over, we will not throw it away, we will use it for sprinkling, like gingerbread crumbs. 2. We mix vanilla with sour cream and powder, we send while in the refrigerator.
3. Peel bananas, cut into circles. From cherries remove bones. If you use kiwi, then it is also cleaned and cut into circles or halves of circles.
4. Grease a flat plate or dish with a thin layer of sour cream and spread a layer of gingerbread. Again, lubricate and lay out bananas. Repeat layers until the products run out.
5. Coat the top of the cake and side, sprinkle with crumbs. We put cherry berries or pieces of kiwi, you can use both.
Recipe 2: Gingerbread Nut Cake with Banana and Sour Cream
The recipe is very fragrant cake of gingerbread with sour cream and bananas, to which is added roasted peanuts.
Ingredients
• 600 grams of gingerbread;
• 500 grams of sour cream;
• 200 grams of peanuts;
• 2 bananas;
• half a cup of powder.
Cooking
1. Nuts need to be roasted, peel and chop.
2. Mix sour cream with powder, put half of roasted nuts. The second part is left to sprinkle the cake on top.
3. Cut along the gingerbread into 2 parts.
4. We spread the first layer of cake, richly coat with cream. Spread banana slices, then again gingerbread, fruit and gingerbread. Do not forget to soak the layers of cream.
5. Sprinkle the top of the cake with nuts and ready! Give the dessert soak for 3 hours and you can take a sample!
Recipe 3: Gingerbread chocolate cake with banana and sour cream
For the preparation will need chocolate gingerbread. Leave the cream white for contrast. But if there is a desire, you can add cocoa and melted chocolate to sour cream.
Ingredients
• 600 grams of gingerbread;
• 500 grams of sour cream;
• 50 grams of milk;
• 150 grams of powder;
• 15 grams of gelatin;
• 5 bananas;
• 40 grams of oil;
• 1 chocolate for glaze, better dark.
Cooking
1. Dilute gelatin in milk, insist for half an hour, melt it.
2. Mix the powder with sour cream, you can put the vanilla and combine with gelatin. The cream is ready!
3. Cut the bananas into slices, gingerbread lengthwise into 2-3 pieces, depending on the thickness of the products. 4. Put a layer of gingerbread on the dish, then gelatin cream, bananas and so on, alternating layers.
5. Outside, we coat the cake with the remnants of the cream and clean it for an hour in the cold.
6. Melt chocolate with butter. Instead of butter, you can use fat sour cream or cream for the glaze.
7. Take out the cooled cake and icing. You can drown in it a few slices of banana, if they stayed. Cake with gelatin cream soaks longer, dessert needs to stand for at least 5-6 hours so that it becomes softer and juicier.
Recipe 4: Gingerbread curd cake with banana and sour cream
Recipe for a flip-flop cake with bananas and sour cream. Cottage cheese is better to use fat, with it it turns out tastier. Also for cooking you will need a form or a deep bowl covered with cling film.
Ingredients
• 500 grams of gingerbread;
• 400 grams of sour cream;
• 200 grams of cottage cheese;
• 100 grams of sugar;
• 3 bananas.
Cooking
1. For cream, whip sour cream with sugar and curd. Add vanilla, cinnamon or cocoa to taste.
2. Gingerbread cut lengthwise into 2 parts. Bananas clean, cut circles.
3. Dip the gingerbread in a cream-cottage cheese cream and lay out in zastelennuyu form. Stratify with bananas.
4. Dip the pieces again in the cream, put a new layer, then again bananas. And so on, the latter should be gingerbread.
5. We cover our form and remove the cool, better at night.
6. We get, we overturn, we remove a film and it is ready! We decorate the cake at your discretion, you can sprinkle with nuts, pour chocolate, put any fruit.
Recipe 5: Gingerbread cake with banana, sour cream, condensed milk
Delicious creme brulee cake. For its preparation is better to use neutral gingerbread with vanilla flavor, but also suitable and coffee. Condensed milk is used boiled.
Ingredients
• 300 grams of sour cream;
• 120 grams of oil;
• 200 grams of boiled condensed milk;
• 500 grams of gingerbread;
• 200 grams of bananas;
• for sprinkling nuts or chocolate chips.
Cooking
1. To make the cream uniform, we take out all the ingredients in advance from the fridge and let it stay warm for an hour. 2. Beat the butter with boiled condensed milk, add sour cream in a spoon. Ready cream remove minutes for 20 minutes in the fridge.
3. We cut gingerbread cookies with plates of any thickness. The thinner they are, the tastier the cake, it will get soaked faster, but also cook it longer.
4. Peel bananas, cut into arbitrary slices, you can circles, cubes, halves of circles.
5. Putting the cake. We spread the layers of gingerbread, coat with cream, lay out the fruit. All according to the standard scheme.
6. Sprinkle the top and sides with nuts or chocolate, deliciously made with coconut chips.
Recipe 6: Gingerbread cake with banana, sour cream and marshmallow
For the preparation will require any marshmallows without glaze. Also for such a cake with a banana and sour cream you will need any fruit with sourness, for example, an orange, 2-3 tangerines, kiwi.
Ingredients
• 450 grams of sour cream;
• 100 grams of powder;
• 2 bananas;
• 600 grams of gingerbread;
• 30 grams of milk;
• 400 grams of marshmallow;
• 100 grams of chocolate.
Cooking
1. Cut the gingerbreads into plates, marshmallow cubes, banana rings.
2. Mix sour cream with powder. The cake is sweet enough. If you do not like sugary desserts, then you can generally remove the sugar or reduce the amount.
3. Sour fruit (kiwi or citrus) should be peeled and chopped.
4. We smear gingerbread with sour cream, sprinkle with diced marshmallow, between them lay out the pieces of sour fruit, and on top of a cup of banana.
5. We lay out a new layer of gingerbread and repeat: cream, marshmallow, fruit.
6. Melt the chocolate with milk in the bath, grease the resulting cake and remove in the cold for impregnation.
Recipe 7: Gingerbread cake with banana, sour cream and pineapple
Wonderful dessert with a very pleasant exotic flavor. You can use both fresh and canned pineapples. The cream is prepared with gelatin, it is quite a lot and to taste this layer will resemble a soufflé.
Ingredients
• 600 grams of gingerbread;
• 600 grams of sour cream;
• 30 grams of gelatin;
• 150 grams of milk;
• 200 grams of bananas;
• 200 grams of pineapple;
• 150 grams of sugar or powder; • vanilla bag.
Cooking
1. Dilute gelatin with milk and set aside for half an hour. Then it will need to be melted to dissolve the grains.
2. Combine vanilla with sour cream and sugar, mix and add melted gelatin.
3. Cut the peeled bananas and pineapples into 1 * 1 centimeter cubes, mix them. If canned pineapples are used, then the juice should be well drained.
4. Gingerbread cut plates, each into 2-3 pieces.
5. Putting the cake. We spread the cake from gingerbread. Well we grease with cream, we fill all emptiness. Sprinkle with a mixture of fruit and top with cream again.
6. Again gingerbread, then cream, fruit, cream. We collect the whole cake, decorate with fruit.
Gingerbread cake with banana and sour cream - useful tips and tricks
• Smetana cream turned out liquid? No need to collect the cake, impregnation will still run out and the dessert will not work. Better soak 2-3 tablespoons of gelatin, dissolve and add to the cream. Then it needs to be slightly cooled, but not allowed to harden and can be smeared!
• Bananas can not only layered, but also added to the cream itself. Just cut the fruit into cubes or chop into mashed potatoes, mix with sour cream and ready! This way will help out, if you do not have time to collect dessert, because smearing the cream is much faster than spreading the fruit pieces alternately.
• Nothing to sprinkle on the cake? Take the gingerbread and crumble. You can use a grater and a wonderful dressing is ready! You can mix the crumbs with cocoa powder, the remnants of coconut chips, nuts. Economical and tasty!
