Gingerbread cake without baking - very tender, similar to sour cream

Kitchen appliances and utensils:

• deep form for laying out the cake;
• food wrap;
• scoop;
• tablespoon;
• serving dish;
• capacity for cream;
• grater.

Ingredients

Step cooking

Ingredient preparation

1. Pour 800 g of sour cream into a deep container, add 150 g of powdered sugar, mix thoroughly so that there are no lumps. The cream is ready. It is better not to use ordinary sugar for its preparation, because the texture will turn out to be more coarse and heterogeneous.
   
2. Peel the bananas and cut into slices 1-2 cm thick, not thinner, because the slices of bananas should be sized to fit the slices of gingerbread.
   
3. If you bought small gingerbread for the dish, then they do not need additional processing, and if large, we cut them in half in height. Gingerbread cookies with any taste and aroma (you can use homemade ones) are suitable for the cake, the main thing is that they are fresh and soft.
   

Laying out the cake

1. We cover the deep form on all sides with cling film so that the edges extend beyond it. Lubricate the bottom with a small amount of cream of sour cream and powdered sugar.
   
2. Dip the gingerbread cookies with a scoop and spoon into the cream and, removing the excess, spread the first layer.
   
3. Put slices of bananas on top of the gingerbread cookies. They will give the finished cake the desired consistency and additional softness of taste.
   
4. Sprinkle a banana layer with coconut.
   
5. Apply a thin layer of cream on top.
   
6. Repeat the procedure again: spread greased gingerbread cookies, bananas, coconut flakes and cream. The resulting gaps between the gingerbread can be laid in smaller pieces.
   
7. The last layer is this: for gingerbread, grease only the upper part and put them upside down, so that subsequently the cake stands on dry gingerbread “legs”.
   
8. We wrap the ends of the cling film, leave it on the table for 2-2.5 hours, so that it is well saturated, and then for 40 minutes we put it in the refrigerator so that the sour cream grasps and holds its shape.
   

Serving and serving

1. After the specified time, we take the cake out of the refrigerator, gently turn it over to a serving dish.
   
2. Remove the cling film.
   
3. Decorate the cake with coconut and grated chocolate on top. Chocolate can also be used the one you like best.
   

Video recipe

If you doubt the success of making a gingerbread cake, check out the recipe on the video. You will see how appetizing it looks whole and in context, how simple the process of laying it out and the unpretentious ingredients are.

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