Chocolate-Banana Cake Made with Gingerbread
Baking and Desserts | Russian cuisine
⏳ Time
20 minutes
🥕 Ingredients
6
🍽️ Servings
8
Description
Prepare a no-bake chocolate-banana cake using gingerbread. The cake is ready after it has been chilled in the refrigerator for 24 hours.
Ingredients
- Chocolate Gingerbread Cookies - 17.6 oz
- Sour Cream - ½ kg
- Bananas - 3 pieces
- Sugar - ¼ glasses
- Chocolate - to taste
- Cocoa Powder - 4 spoons
Step by Step guide
Step 1
Cut the chocolate gingerbread lengthwise, each into 3 pieces.
Step 2
Prepare the cream. To do this, add cocoa powder and sugar to the sour cream, and whip well until the sugar dissolves, increasing the volume by 1.5 times and making it thick.
Step 3
Slice the bananas into rounds.
Step 4
Then arrange the gingerbread circles on a plate, filling the spaces between them with gingerbread crumbs.
Step 5
Once the first layer of gingerbread is laid out, spread cream over it evenly using a knife.
Step 6
Place the bananas on top and spread the cream evenly again.
Step 7
Layer the remaining gingerbread cookies, alternating between the creamy and banana fillings. Continuously check the shape of the future cake as you add each layer of cookies. Top with chocolate crumbs.
Step 8
Then refrigerate for 24 hours to allow the cake to soak through.
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