Not every sophisticated cook will decide to make a cake at home. Imagination immediately draws mountains of cakes, clouds of cream and scorching heat from the oven - an activity for the whole day, or even several. It's good that someone guessed to make cakes from ready-made products that are easy to buy in the store next door. We will talk about one of these cakes.

From the name it is obvious that the gingerbread cookies and sour cream will become the basis for this dessert. These are the main and unchanging components. All other ingredients, for example, bananas, nuts, condensed milk, marshmallows and something to your taste are added at will and in various combinations. We will share with you several recipes with delicious additives.

Gingerbread cake with condensed milk

We will need:

  • Gingerbread cookies - ½ kg;
  • Condensed milk - 1 can;
  • Milk - 40 ml;
  • Sugar - 50 g;
  • Butter - 300g;
  • Nuts (optional) - 100 g;
  • Cocoa Powder - 50 g.

For cream:

  • In a bowl, beat the condensed milk and 200 grams of butter at room temperature until fluffy.

For glaze:

  • Pour milk into a stewpan, put butter, cocoa and sugar. Bring to a low boil over low heat, remembering to stir occasionally.
  • At the first sign of boiling, remove the stewpan from the stove and leave to cool aside.

Cake assembly:

  1. Gingerbread cookies need to be cut into two flat circles. Fold in the shape of a circle on a large plate. Once the row has been laid out, cover it with cream and start the next one. Continue to alternate the layers until the gingerbreads end, they should be the final layer.
  2. If desired, layers can be sprinkled with nuts that you like.
  3. Now is the time for the glaze. Check if it begins to thicken. If not, let her stand a little longer.
  4. With a thin trickle, slowly pour icing on the cake.
  5. Garnish the cake with nuts, berries or grated chocolate, if desired.

The recipe for a cake with sour cream and banana

We will need:

  • Gingerbread cookies (any) - ½ kg;
  • Sour cream - 400 ml;
  • Powdered sugar - ½ cup;
  • Bananas - 2 large;
  • Powder for decoration.

For cream:

  • In a bowl, combine sour cream and icing sugar, mix. If powdered sugar is not at hand, then use regular sugar. Mix it with sour cream and leave for 15 minutes. After a couple of minutes, beat with a mixer to completely dissolve the sugar crystals.

For filling:

  • Peel the bananas, then cut into thin circles.
  • Cut the gingerbread into 2-3 parts, depending on the original thickness.

Assembly:

  1. Prepare a round plate and start collecting the cake.
  2. Dip the gingerbread cookies in sour cream on both sides and start spreading the first layer.
  3. Then a layer of bananas.
  4. Alternating layers, lay out the last of the gingerbread cookies.
  5. Put the remaining cream on top and evenly distribute it on the cake.
  6. Garnish with confectionery powder.

The cake of gingerbread and sour cream is ready, it remains only to give it a couple of hours to properly soak in the refrigerator.

Cooking a gingerbread cake with marshmallows

We will need:

  • Gingerbread cookies (preferably honey) - ½ kg;
  • Marshmallows - 5 pcs;
  • Sour cream - 250 ml;
  • Butter - 300 g;
  • Cocoa - 2 tbsp. spoons;
  • Cream 20% - 50 ml;
  • Sugar and vanilla to taste.

For the basics:

  • Cut the marshmallows and gingerbread cubes into 1 * 1 cm cubes. Mix everything thoroughly in a bowl. In this recipe, do not use gingerbread cookies with various fillings, take the usual with any taste.

For cream:

  • Combine sour cream, cream, sugar, butter, and cocoa. Add a pinch of vanillin.
  • Beat everything in a blender until smooth. You can give the cream more splendor if you additionally beat it with a mixer for a couple of minutes.
  • Divide the cream into two equal parts.

Assembly:

  1. Pour half the cream into a mixture of gingerbread and marshmallows. Mix gently so that the gingerbread cookies do not crumble.
  2. Tilt the bowl with the base onto a flat plate and form a slide that tapers toward the top.
  3. Pour the remaining cream on top and smooth with a pastry scapula.
  4. Put it in the refrigerator for a couple of hours, or better at night. During this time, the base is well saturated and will become juicy.

A cake without baking with marshmallows and sour cream is airy and melts in your mouth.

Chocolate gingerbread cake with curd cream

We will need:

  • Chocolate gingerbread cookies - ½ kg;
  • Sour cream 25% - 200 ml;
  • Cottage cheese - 350 g;
  • Sugar - ½ cup;
  • Bananas are 2 medium.

For cream and toppings:

  • Mash the cottage cheese with a fork in a mashed porridge. Add sour cream and whisk in a blender or stationary mixer for a couple of minutes.
  • Peel and cut the bananas into medium-sized circles.

For the basics:

  • Cut the chocolate gingerbread cookies into thin cakes.

Assembly:

  1. Line a deep bowl (the deeper the bowl, the higher the dessert will be) with cling film.
  2. Dipping gingerbread cookies in a cream, start spreading the first layer.
  3. Alternate gingerbread cookies with bananas.
  4. When put the last gingerbread layer, turn the bowl upside down on a flat plate and peel off the film.
  5. It remains only to coat the cake of gingerbread and bananas with the remaining curd cream and put in the refrigerator for several hours.

Useful tips and tricks

As you can see, the gingerbread cake is very easy to prepare. It does not require expensive products or sophisticated cooking techniques. There are several more secrets that will help you not only optimize the cooking process, but also allow you to experiment with taste.

  • If the gingerbread cookies are stale and dried out, prepare a little more cream and leave the dessert in the refrigerator overnight.
  • Fresh cake is hard to cut, because the layers have not yet coalesced and become a single whole. Five hours is the ideal time a cake should spend in the refrigerator.
  • Only bananas were involved in our recipes, but in fact the range of fruits that will be relevant is huge. Try to make a filling of citrus fruits, kiwi, seedless grapes, ripe melons.The same goes for nuts.
  • The cream needs time to cool. Do not rush and cover the fruit hot. Firstly, the cake will lose its fresh taste, and secondly, the fruit will darken and the cake will lose its appearance when sliced.
  • If you leave the cake in the refrigerator for twelve hours, no one will guess that the gingerbread served as the basis of the dessert. After thorough impregnation, their taste resembles a biscuit.

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