No-Bake Gingerbread Cake with Bananas

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The moisture of the cake is adjusted by the amount of sour cream: if you want it drier, dip the gingerbread slices lightly. If the gingerbread is thickly coated with sour cream, the cake will turn out tender, almost like 'tiramisu' in consistency.

Ingredients

Chocolate Gingerbread Cookies - 17.6 oz
Powdered Sugar - 3.5 oz
20% Sour Cream - 17.6 oz
Bananas - 3 pieces
Peeled chestnuts - 7.1 oz
Strawberry - 7.1 oz

Step by Step guide

Step 1

Cut the gingerbread in half lengthwise, slice the bananas into rounds, mix the sour cream with powdered sugar (you can also use regular granulated sugar), and chop the walnuts coarsely. Line a bowl with plastic wrap, allowing the edges to hang over.

Step 2

Dip the gingerbread slices in sour cream and lay them at the bottom of the bowl, filling any gaps with broken pieces of gingerbread.

Step 3

Next, layer the bananas and sprinkle with walnuts. Then repeat with another layer of gingerbread, a layer of bananas, and walnuts.

Step 4

Finish with a final layer of gingerbread.

Step 5

Chill in the refrigerator for at least 6 hours, preferably overnight, then invert onto a plate and remove the plastic wrap. Garnish with strawberry slices and grated chocolate.