Gingerbread products without baking. Gingerbread cake with banana and sour cream - no need to turn on the oven! Recipes for gingerbread cakes with bananas and sour cream without baking

The main feature of the preparation of this dish is the presence of gingerbread and sour cream in the recipe, and the fact that the gingerbread cake is prepared without baking.

When choosing one of the main products of the cake - gingerbread, you should take into account the wide variety of these products.

To prepare this baking, according to the recipe, you will need gingerbread cookies made from oats, and set ginger, rye or chocolate ones aside for other baked goods. It is best to take sour cream that is not particularly fatty (15 percent is quite enough).

It will take no more than 90 minutes to prepare this dish with a caloric value of about 2300 kilocalories, and this includes cooling.

Cake making process:

For baking the cake – 0.5 kg of oatmeal gingerbread; 130 g sugar; 0.5 l 15% sour cream; 5-6 g vanillin.

First you need to prepare the filling. To do this, take the gingerbread cookies and cut them evenly into several pieces so that, if possible, you get three equal-looking pieces.
Next you need to take sour cream, vanillin and sugar and beat everything thoroughly with a mixer, after stirring with a spoon. You don’t need to beat for a long time, half a minute is enough.
When all the ingredients are prepared, you can proceed to forming the cake. To do this, you need to take a large dish and put layers of gingerbread on it, on top you need to form a layer of sour cream, on which you again place a layer of gingerbread and so on until all the products are gone. If there are some gingerbread left, they should be crumbled on top of the cake.
Before serving it to guests, you need to keep it in the refrigerator for a while, not for long, about an hour. The recipe is simple, and the dessert turns out amazingly delicious.

Gingerbread banana dessert with sour cream

Fruits are the decoration of any holiday table; they not only look great on the table, but are also an excellent addition to all kinds of baked goods.

Of all the fruits, when baking gingerbread cakes, according to many recipes, bananas are very often used, since their taste harmonizes very well with the taste of gingerbread and gives the cake zest and originality.

But for the sake of originality, you can try and experiment with other exotic fruits and change the recipe a little.

It takes only 80 minutes to prepare this dessert with a caloric value of 2350 kcal.

To make a gingerbread banana cake you will need components such as:

500 g oatmeal gingerbread, 100 g sugar, 500 ml thick sour cream, 2 yellow bananas, 25-30 g walnut kernels.

How to prepare this dish without baking:

First you need to take gingerbread cookies, always oatmeal, and cut them into two, if possible identical, parts, cut them lengthwise, making two plates from each gingerbread. Simply cut the bananas into oval rings.
Next you will need to mix sour cream with granulated sugar; for this it is best to use a mixer.
After this, you need to take the cut gingerbread cookies and place them in a deep pan at the very bottom, first, each piece of gingerbread must be dipped in sour cream, followed by a layer of gingerbread, followed by a fruit layer, then again a gingerbread layer, and so on until the last piece.
The last stage of preparing the dish will be soaking it in the refrigerator, where we should send it for one or one and a half hours.
As soon as the cake is completely soaked, you need to remove it from the refrigerator and turn it over into a shallow plate.
It is best to decorate the cake with chopped nut kernels. The cake is ready to delight everyone with its amazing taste.

This recipe will delight lovers of sweets, and just by replacing regular gingerbread cookies with chocolate ones, you can change the entire taste gamut of baked goods.

And if you get creative and decorate the cake with chocolate or coconut crumbs in an original way, you can get a perfectly tasty and beautiful dessert.

The cake preparation time is not long, just twenty minutes and two hours for cooling, and the cake will be ready, its calorie content will be 2500 kilocalories.

To prepare this dessert you will need:

Two glasses of sour cream, two yellow and large bananas, half a kilogram of chocolate gingerbread, 125 grams of powdered sugar, half a bar of chocolate, 10-15 grams of cocoa powder and 25 grams of walnut kernels, pre-chopped.

Step-by-step cooking process:

First you need to divide all the gingerbread cookies into two equal halves by cutting them lengthwise.
Then you need to peel the bananas and cut them into even, not thick circles.
After this, you need to prepare a cream from sour cream and powdered sugar, for this, using a whisk, you need to beat these products until smooth, at the very end you need to add chopped walnut kernels to this mass.
Now you can move on to shaping the cake. To do this, you need to take a pan of a suitable size and cover it with cling film.
On the bottom of the lined pan you need to place the first layer of gingerbread cookies, previously dipped in sour cream, the gingerbread pieces should be evenly distributed over the entire bottom. The bottom must be filled completely without gaps.
You need to evenly lay a layer of banana slices on the layer of gingerbread, then again gingerbread, then bananas, and so on until all the ingredients are gone.
After the cake is formed, it needs to be placed in the refrigerator for several hours, two hours is enough.
The finished cake should be removed from the refrigerator and placed on a flat plate and decorated on top.

In its own way, an original and unique recipe. The cake turns out to be incredibly tasty and tender, no one will remain indifferent to it. And most importantly, it will be enough for a very large army of eaters. It is prepared without baking.

List of necessary components for the crust:

1 kilogram of honey gingerbread, 1.5 kilograms of ripe bananas, 500 grams of marshmallows.

To prepare the cream:

90 grams of heavy cream, 130 grams of granulated sugar, 500 grams of thick sour cream, 60 grams of cocoa powder.

To make the cake tasty and edible you need follow the following instructions:

Peel all the bananas and cut them into equal slices.
Take marshmallows and cut them into cubes, if possible identical.
Break the gingerbread cookies or cut them into small pieces.
Take a deep pan, wash and dry.
Prepare the cream. To do this, use a whisk to beat the cream, cocoa powder, sour cream and all the granulated sugar.
Mix all the ingredients into the bottom of the pan and pour the cream prepared in advance on top.
Gently and carefully remove the cake from the pan and place it on a large plate.
Transfer the cake to the refrigerator and wait until the cake is completely frozen.
Before serving, garnish to taste with either chocolate, chopped nuts, or maybe coconut flakes.

You can quickly and easily treat your guests by preparing a gingerbread cake; without baking, it turns out to be a wonderful treat!

Gingerbread cake with condensed milk turns out very tasty and beautiful. It is prepared without baking, very simply, so you don’t have to spend a lot of time and effort on cooking. And what’s most interesting is that the result tastes very similar to a real cake, and not just a simple one, but something incredibly complex. The gingerbread cookies will first need to be broken, filled with cream based on boiled condensed milk and added berries/fruits to taste.

After such a cake needs time to soak, it is better to put it in the cold for 6-8 hours, this time will be enough for soaking, the gingerbread cookies will become so tender and soaked in cream that each piece of such a cake will simply melt in your mouth. You can serve the cake just like that, but it is better to decorate it with grated chocolate or cream.

gingerbread cookies – 6-8 pcs.,
boiled condensed milk – 4-5 tbsp.,
sour cream – 2-3 tbsp.,
agar-agar – 2 pinches,
dark chocolate – 70 g,
raisins, dried cranberries - a handful each.

Prepare gingerbread cookies - break the gingerbread cookies with your hands, it is advisable that the pieces of gingerbread be of different sizes. Place the broken gingerbread cookies in a deep bowl.

If desired, add dried cranberries and dried raisins to the gingerbread cookies; you can also add various types of nuts and dried fruits. Mix gingerbread with dry berries.

Prepare boiled condensed milk, also take thick sour cream, combine the ingredients together.

It is advisable to simply mix the ingredients thoroughly; it is better not to use a mixer.

Lightly dust the mixture of condensed milk and sour cream with agar-agar, mix the mixture well.

Pour the prepared cream into the gingerbread cookies, mix well.

Prepare a deep bowl and line the inside with cling film. Place the gingerbread with cream into the prepared container. Now put the gingerbreads in a cool place for 6-8 hours.

After the specified time, remove the film and grease the cake with the remaining cream or sour cream.

Grate good dark chocolate over the top of the cake. Now the cake can be served - it turned out incredibly delicious, be sure to try it!

Recipe 2: No-Bake Gingerbread Cake with Banana

No one who tastes this cake can guess that it is made from gingerbread. But they say it’s very tasty!

A cake made from chocolate gingerbread and bananas with sour cream takes only 15-20 minutes to prepare, but then it needs to brew and soak for several hours in the refrigerator, or better yet, overnight. That's all!

A pack of chocolate gingerbread cookies - 300-500 grams (I have 500),
Bananas - 3-4 pcs.,
Sour cream 500-700 grams (I have 700)
Sugar for 700 gr. - 2/3 cup, for 500 - half a cup
Glaze:
1 chocolate bar (100 gr.),
50 gr. oils

First we will make sour cream, since the sugar needs time to dissolve. I like it when there is a lot of cream, so for 500 grams of gingerbread I took two packages of sour cream, 350 grams each, although I have a little left, so I can take less.

I cut the gingerbread into thin plastic pieces. It turned out that these are zebra gingerbread cookies - it’s even more interesting!

I cut the bananas. If you don't make cakes very quickly, you can cut the bananas gradually during the process so that they don't darken.

Let's start assembly. We take out our sour cream, stir with a spoon to mix the dissolved sugar. Dip the pieces of gingerbread so that they are completely covered in cream, and place them on a dish in one layer.

Place a layer of bananas on top. I really love bananas in cakes. Unlike other fruits, it is better to lay them out in a dense layer; they do not irritate, but, on the contrary, add tenderness. But canned cherries, for example, should not be laid out like this, it’s too much. In general, alternate like this - a layer of gingerbread in cream, a layer of bananas.

Don’t throw away the gingerbread crumbs either, sprinkle them on some layer, why waste the goodness.

We continue to alternate layers.

The top layer, of course, is gingerbread. When all the gingerbread has come to an end, the cake is ready. Place it in the refrigerator for several hours or overnight. If there is any cream left, put it in the refrigerator too.

When you take the cake out of the refrigerator, most likely there will be much less cream on it as it is absorbed. You can coat the top with a little more remaining cream (optional). Then you can pour glaze on top - I just melted the chocolate with butter - for 100 grams of chocolate, 50 grams of butter. I poured it onto the cake, let it drip chaotically and sprinkled it with chocolate drops.

Recipe 3: no-bake cake made from gingerbread and sour cream

Sometimes it happens that there is nothing at home for tea, but you really want something sweet. This is where recipes for various cakes will come to the rescue, but you don’t always have time to bake and assemble the dessert. Therefore, we will present housewives with a gingerbread cake with sour cream, according to a simple recipe in which there is no need to use an oven. It is enough to keep the dessert in the refrigerator for some time and the delicacy is ready.

powdered sugar - 0.5 cups;
fat sour cream - 530 ml;
soft chocolate gingerbread - 510 grams;
bitter chocolate - 1 bar;
large bananas - 2 pieces;
walnuts - 65 grams;
cocoa powder - 35 grams.

First, we begin preparing the gingerbread for the gingerbread cake with sour cream and banana, according to the recipe presented. To do this, the product is cut into two parts; some housewives prefer to simply cut off the tops of the gingerbread cookies to get even round pieces. Bananas are also pre-peeled and cut into thick rings.

Now take peeled walnuts, dry them a little in a frying pan, and then chop them with a rolling pin, but you shouldn’t make crumbs out of the walnuts. Powdered sugar is mixed in a bowl with fatty sour cream; here it is better to use a fatty product so that the cream whips better and then the soufflé hardens well.

We will need a container for preparing the cake; it is covered with cling film so that the cream does not leak out. The film is also necessary to make it easier to remove the treat from the container. The prepared gingerbread slices are dipped one at a time into the prepared sour cream. Next, the blanks are sent to the mold, and the gingerbread cookies are placed so that there are no empty spaces between them. If necessary, the pieces are simply broken and the voids are filled with them.

A layer of bananas is placed on the gingerbread products with cream, then you need to repeat the procedure with gingerbread pieces.

Thus, we assemble the cake until all the gingerbread is finished; the last layer should consist of gingerbread circles.

When bananas are laid out before the last gingerbread layer, crushed nuts are sprinkled on top. If the family loves this product very much, then their quantity is doubled.

The finished cake is placed in the refrigerator overnight, but if time is short, then a couple of hours is enough. As soon as the sour cream soufflé hardens well, you can remove the gingerbread cake with sour cream, according to the specified recipe with photo, from the refrigerator. The dessert is first sprinkled with cocoa powder, and dark chocolate is grated on top.

Recipe 4: fruit and gingerbread cake without baking (step by step)

Gingerbread cake is very easy to make. Even an inexperienced housewife can please her family. And the taste will surprise you. The children are absolutely delighted!!!

fresh gingerbread - 1 kg

Fruits for filling:

apple - 2 pcs
pear - 1 piece
kiwi - 2 pcs.
orange - 1 pc.
lemon juice - 1 tsp.

For cream:

condensed milk - 380 gr
thick sour cream - 600 gr

Cut the gingerbread cookies (I used zebra) into three pieces.

Remove the peel and core from the apples, cut into pieces, sprinkle with lemon juice.

Peeled the pear, kiwi and orange. I cut everything into pieces.

I put a plastic bag over a large cup, greased the bottom with cream, placed the gingerbread pieces tightly in a circle, and greased them with cream.

Lay out a layer of apples. Then grease the gingerbread with cream and lay out a layer of oranges. Grease with cream, lay out a layer of gingerbread, then a layer of pears. Next layer: gingerbread, cream and kiwi. Last layer: gingerbread and cream. Close the bag and put the cup with the cake in the refrigerator. My cake sat there all night.

The next morning I took the cake out of the refrigerator, turned it over onto a plate and removed the bag.

Decorated the cake with grated chocolate.

Recipe 5: No-Bake Chocolate Gingerbread Cake

The gingerbread cake recipe will be useful for those housewives who have little time left to prepare sweet treats. Why? Because, firstly, the gingerbread cake is prepared without baking, and secondly, it will take you about 30 minutes to prepare it.

The cake will turn out beautifully shaped if you line the cake container with cling film, with curled edges. First you need to prepare all the products.

Any gingerbread (tastes better with chocolate ones) - 1 kg.,
homemade sour cream - 0.7 g. jar,
granulated sugar - 150 gr.,
shelled walnuts - 1 cup,
bananas - 3 pcs.,
cocoa powder - 2 tbsp. spoons,
chocolate bar for decoration (optional)
one orange,
a pinch of coconut flakes.

Cut each gingerbread in half lengthwise.

Chop the walnuts, peel them and preferably dry them in the oven or over low heat in a frying pan. The cake will taste better with toasted nuts.

Then transfer the chilled homemade sour cream into a mixing bowl. Add granulated sugar and beat until sugar is completely dissolved. The mass should be thick.

I couldn’t find any chocolate gingerbread, so I made chocolate cream. Add cocoa to the whipped sour cream and sugar and continue beating with a mixer until smooth.

Now, at the very end, peel the bananas and cut them into slices. Bananas quickly turn black, like apples. That's why we do everything quickly. And now we start assembling the gingerbread cake.

We begin to place the sliced gingerbreads into a bowl lined with cling film. Place a few tablespoons of cream in a separate bowl and generously roll in the cream, one at a time.

Place each layer of gingerbread with banana slices and sprinkle with chopped nuts. Cover the space that remains between the gingerbreads with pieces of gingerbread, also with cream.

You can use any other fruit or berries. This gingerbread cake has a chocolate flavor that is reminiscent of Tiramisu cake. And the presence of bananas only makes it tastier and more tender.

Finally, cover the container with the cake with the edges of cling film and leave it to soak for an hour at room temperature. Then place it in the refrigerator, preferably overnight. After that, unfold the edges of the film, cover with a beautiful plate or dish and turn over the container with the cake. Carefully remove the cling film and decorate the cake if desired. You can use grated white chocolate or dark chocolate, at your discretion.

To decorate the cake I used coconut, dark chocolate and one orange.

Recipe 6, step by step: a simple cake made from gingerbread and marshmallows

A simple dessert that even a child can handle, but it’s delicious and wouldn’t be a shame to serve at home tea parties.

Any gingerbread, preferably chocolate 500 g
Sour cream 500 ml
Sugar 2-3 tablespoons
Marshmallow 1 piece
Chocolate or chocolate candies, confectionery sprinkles for decoration

Here's everything you need to make this dessert. Depending on how sour the sour cream is, you can take a little more or a little less sugar.

I set aside two gingerbreads and break the rest of the gingerbreads into small pieces.

Whip sour cream with sugar, add chopped gingerbread.

I cut the marshmallows into cubes. I took cranberry marshmallows, slightly sour, so that the dessert would not be too cloying.

I cut the gingerbread cookies that I put aside into thin slices crosswise.

I line a deep bowl with cling film and transfer the resulting mass.

I put slices of gingerbread on top.

You should get a dense layer - then this will be the bottom cake of the dessert.

I put the dessert in the refrigerator for several hours, it’s fine if it lasts for a day. Then I turn the dessert over onto a flat plate.

Decorating. The simplest thing is to sprinkle it with grated chocolate or chocolate candies. Enjoy your tea!

Recipe 7: quick condensed milk cake with gingerbread

250 grams of gingerbread,
150 grams of boiled condensed milk.

Break the gingerbread into medium-sized pieces. You cannot grind them in a meat grinder or blender, only break them with your hands.

Then add condensed milk to them, mix all the ingredients well.

Place cling film in a bowl, place the prepared mass on top, tamping it well.

Leave the cake in this state in the refrigerator for a day.

Afterwards, turn the bowl over onto a plate, remove the film from the cake and serve it to the table.

1. Let's prepare everything you need for the cake. Peel the bananas and cut into slices. The gingerbread is cut into two parts, and then each of them into plates no more than 0.5 centimeters thick.

2. For the cream, it is better to use sour cream that is not very fatty. We have 15%. WE will cool the sour cream in advance, combine it with sugar and, if desired, vanilla and beat thoroughly with a mixer. Many housewives love sour cream for its light sourness, which prevents the dessert from being overly cloying.

3. The cake we are preparing will be assembled in layers. Therefore, we need to prepare a container in which we will put it. Line a fairly deep bowl with cling film and place a couple of generous spoons of cream in the first layer. Place a layer of gingerbread on top of the cream, and then banana slices.

4. Grease each gingerbread layer with sour cream. We finish assembling the cake with a gingerbread layer on top of the banana layer. Finally, grease it with cream, wrap the edges with cling film and leave the cake on the table to soak for a couple of hours. Then we put it in the refrigerator. If you prepare the cake in the evening, it will be perfectly soaked in the morning.

5. Turn the finished cake over onto a plate and decorate with gingerbread crumbs (for this, do not forget to leave one or two gingerbread cookies). You can also garnish it with banana slices and any fresh or frozen berries.

6. No-bake gingerbread cake with sour cream and bananas is ready. Place it on the table and pour the tea. This delicious, moderately sweet, and most importantly not at all complicated instant dessert will greatly delight your sweet tooth.

See also video recipes:

1) Gingerbread cake with bananas without baking

2) Cake in 10 minutes without baking with just 3 ingredients

Simply amazing, with spicy chocolate cakes and delicate cream. The name of this cake is not because this cake is made from gingerbread, but because the cakes are baked from gingerbread dough. By the way, you can use any cream for this cake, whipped cream, butter cream or custard. The cakes do not require additional impregnation, as they are obtained with a moist texture. I'm happy to share the recipe)

Gingerbread cake recipe with step by step photos

Ingredients:

for the crust:
flour 400 g
sugar 300 g
milk 200 ml
butter 125 g
egg 3 pcs
jam (any) 5 tbsp
cocoa 5 tsp
spice mixture 2 tsp (cinnamon, cardamom, nutmeg, ginger)
soda 1 tsp
for cream:
curd cheese 280 g
powdered sugar 4 tbsp
butter 200 g

How to make gingerbread cake:

Prepare ingredients for making crust. Pour milk into a saucepan, add butter and cocoa, put on fire. Heat until butter and cocoa are completely dissolved. The mass will be homogeneous.

Sift the flour into a deep bowl, add soda and a mixture of spices. Stir lightly.

Then add jam and milk-chocolate mass, mix everything thoroughly.

Separate the whites from the yolks. Beat the whites with a mixer until stiff peaks form, then add the yolks one at a time, continuing to beat.

Pour the whites into the main mixture and mix thoroughly. The dough will not be thick, smooth and homogeneous.

Line a baking pan with parchment, pour the dough into the pan and place in a preheated oven. Bake at 200 degrees for about 40 minutes.

Check the readiness of the cake with a dry toothpick. The cakes can be baked in a round pan by dividing the dough into two parts. I baked on a large baking sheet and then cut out circles of the desired diameter.

Cool the finished cake slightly, remove the parchment and cool completely.

For the cream, combine soft butter, cottage cheese and powdered sugar. Mix the cream with a silicone spatula until smooth. Using a pastry bag, pipe the cream onto the cake; if desired, you can add fresh berries.

Cover the cream with the next cake layer and apply the cream again. Assemble the cake, decorate the top of the cake as desired, you can use fresh berries or fruits.

Serve the cake to the table. This is such a beautiful and very tasty cake.

Bon appetit from the Ladle Spoon!!!

Homemade sweets, like other homemade sweets, are tastier and healthier than any store-bought treat. By preparing your own candy, you can be confident in the quality and freshness of its ingredients. Many people think that cooking is very difficult and troublesome. However, this is not at all true! I offer you a quick and completely effortless recipe for homemade gingerbread sweets. If you have ever wondered what delicious things can be made from gingerbread cookies, then this recipe is just for you. Sometimes we end up with gingerbread cookies that dry out and are no longer quite suitable for eating. Feel free to use dried gingerbread cookies to make sweets - it will turn out very tasty!

Ingredients:

for candies:

gingerbread – 300 gr.
boiled condensed milk – 0.5 b.
cocoa powder – 2 tbsp.

for glaze:

granulated sugar – 3 tbsp.
cocoa powder – 3 tbsp.
milk – 3 tbsp.
butter – 60 gr.

For decoration:

confectionery topping, coconut flakes, nuts

number of servings – 10 pcs.

How to make gingerbread candies:

You can make gingerbread candies from gingerbread without filling. It can be classic, gingerbread or mint gingerbread - the candy turns out excellent in any case! I especially recommend trying the version with gingerbread; the subtle ginger aroma gives the finished delicacy a piquant flavor.

Take the gingerbread cookies and cut them into pieces. Then put the crushed sweetness into a blender and “punch” until crumbly. Transfer gingerbread crumbs to a bowl.

Add cocoa powder. 2 tablespoons of cocoa will be enough. I do not recommend increasing the amount of powder, otherwise gingerbread candies may acquire a bitter taste.

Now add boiled condensed milk. I advise you to add this ingredient little by little, because depending on the thickness of the condensed milk, you may need more or less of it.

Mix the ingredients until a homogeneous mass, which will form a lump when squeezed with your hand.

We form candies from the gingerbread mass. They can be made in any shape - round, in the form of bars or truffles. The number of finished candies will depend on their size. I made large candies, there were exactly 10 of them.

We send the candy preparation to the freezer.

Meanwhile, prepare the chocolate icing for the candies.

Over low heat, in a thick-walled bowl, melt the butter, add sugar and milk, mix. Immediately add cocoa powder. Keep the mixture on the stove, stirring constantly, for about 2-3 minutes. When the glaze thickens, remove the pan from the stove.

Remove the candies from the freezer. Using a culinary silicone brush, apply glaze to them.

Before the glaze hardens, you need to decorate the candies. For decoration you will need confectionery sprinkles, coconut shavings, cookie or waffle crumbs, crushed nuts - anything will do!