TOP-4 recipes with a photo of making a gingerbread cake without baking at home. Tips and secrets of chefs. Video recipes.
Do you want to please your loved ones with a delicious dessert, but you don't want to bother with pastries? Then make a no-bake gingerbread cake. It is easy and simple to prepare, while it turns out to be tender, satisfying and very tasty. Also, this delicacy is perfect for cooking on hot summer days, when you don't want to turn on the oven. And the dessert looks very cute, and its taste is reminiscent of Pancho or Pinscher cake. Therefore, if you do not reveal the secret of its preparation, no one will even guess that it is made from gingerbread.
Subtleties and secrets of cooking
- Any gingerbread cakes are suitable for the cake, those that you like best: chocolate, vanilla, stuffed, honey, ginger. You can also make gingerbread cookies for dessert yourself.
- Choose only fresh gingerbread. The fresher and softer they are, the more they will look like biscuit after impregnation with cream.
- Sour cream or custard, butter with condensed milk is perfect for impregnating gingerbread.
- Take sour cream for the cream from 20% fat, and do not replace the powdered sugar with sugar, otherwise the cream will be liquid. If the sour cream is not greasy enough, add a pack of sour cream thickener. Homemade sour cream works well.
- Use flavorings to make the cake more interesting. For example, bananas will make the product sweeter. If you want a slightly sour dessert option, add kiwi. Canned pineapples will add juiciness to the product, and fried nuts will add satiety. It will be very tasty to add sour dried or sun-dried berries: cherries, cranberries, lingonberries.
- Decorate the finished cake as you like. For example, with pieces of fruit, sprinkle with gingerbread crumbs or coconut, drizzle with fondant, melted chocolate, or grate chocolate.
No baked gingerbread cake
No-bake gingerbread cake recipe. The whole secret of taste lies in chocolate gingerbread and light sour cream. The cake turns out like a sour cream. Therefore, the main thing is to give him time to brew and soak.
- Caloric content per 100 g - 396 kcal.
- Servings - 5
- Cooking time - 30 minutes
Ingredients:
- Gingerbread - 0.5 kg
- Sour cream - 500 g
- Kiwi - 2 pcs.
- Banana - 2 pcs.
- Sugar - 100 g
Making a cake without baking gingerbread:
- Cut the gingerbread cookies lengthwise into 2 pieces to make round plates. And crush one gingerbread into a crumb.
- Peel and slice bananas and kiwi: bananas into slices, kiwi into thin slices.
- Combine sour cream with sugar and beat well with a mixer until fluffy.
- Cover the mold with split sides with cling film and lightly grease the bottom with cream.
- Assemble the cake, laying out the first layer of gingerbread, as tightly as possible to each other and grease the surface of the "cake" with sour cream.
- Put bananas on top and brush them with a layer of cream.
- Then lay out the next layer of gingerbread and brush liberally with cream.
- Place kiwi slices on top of the gingerbread and brush them with sour cream.
- Lay out the third layer of gingerbread, which also brush with sour cream.
- Send the product to the refrigerator for soaking for 3 hours.
- Then remove the dessert from the mold by flipping it over onto a platter and carefully peel off the plastic wrap.
- Sprinkle the cake with gingerbread crumbs and decorate to your liking: chocolate chips, crushed nuts, icing.
Cake without baking from gingerbread and sour cream
Gingerbread cake with sour cream without baking is incredibly simple, and all the products you need are affordable. At the same time, the product turns out to be juicy and tasty. The taste of the dessert is similar to the Curly Pinscher cake or the Earl's Ruins. The main thing is to prepare the cake in advance so that it is well saturated.
Ingredients:
- Gingerbread - 600 g
- Sour cream 25% - 700 g
- Banana - 2 pcs.
- Sugar - 70 g
- Dark chocolate - 100 g
Making a cake without baking from gingerbread and sour cream:
- Beat the cooled sour cream with sugar with a mixer for about 10 minutes.
- Slice the gingerbread cookies lengthwise into two halves. If they are small you can leave them whole.
- Peel the bananas and cut into not very thin slices.
- Dip each gingerbread in sour cream and spread in one layer on a dish. Fill the voids with broken pieces of gingerbread or cream.
- Spread the banana slices on the gingerbread cookies and repeat the layer of gingerbread cookies in sour cream again, and a row of bananas on top.
- Continue to alternate layers, making the cake in the shape of a slide.
- Then leave it to soak for 1 hour at room temperature and refrigerate for 5 hours.
- Melt the chocolate in a water bath and pour over the finished cake with icing.
No baked gingerbread and banana cake
Homemade cake without baking from gingerbread, bananas and sour cream. This is a wonderful dessert with a delicate and airy cream, which even children can cook.
Ingredients:
- Sour cream - 700 g
- Chocolate gingerbread - 600 g
- Banana - 2 pcs.
- Walnut - 100 g
- Bitter chocolate -100 g
- Sugar - 50 g
Making a gingerbread and banana cake without baking:
- Fry the walnuts in a dry frying pan until they have a light blush, pleasant aroma and crunch, so that the skin comes off easily. Then chop them into coarse crumbs with a knife.
- Peel the bananas and cut into thin slices.
- Cut large gingerbread cookies in half lengthwise, and use small ones whole.
- Beat cold sour cream with sugar with a mixer on high speed for 10-12 minutes, so that they increase in volume.
- In a bowl of whipped sour cream, immerse all the gingerbread with banana and nuts and stir until all pieces are covered with cream.
- Cover a deep domed 3 liter dish with cling film so that the edges of the cellophane hang down, and lay out the whole gingerbread mass with cream.
- Tighten the surface of the future cake with cling film and leave the blank at room temperature for 1 hour, then transfer the dessert to the refrigerator to soak for 5-6 hours.
- After a while, unfold the edges of the cling film, cover the bowl with a flat dish and turn the structure over so that the dessert is on the table.
- Remove the container that contained the gingerbread cake, carefully remove the cling film and decorate the dessert with chocolate melted in a water bath or in a microwave oven.
No baked gingerbread cake with condensed milk
Gingerbread cake with condensed milk without baking will be appreciated by lovers of sweets. It will take a few minutes to prepare the dessert, while getting the most out of it.
Ingredients:
- Gingerbread - 8 pcs.
- Boiled condensed milk - 5 tablespoons
- Sour cream - 3 tablespoons
- Candied fruits - 30 g
- Raisins - 30 g
- Nuts - for decoration
- Dark chocolate - 100 g
Cooking a cake from gingerbread without baking with condensed milk:
- Break the gingerbread cookies into small pieces. It is better to take gingerbread with a mint flavor, so that the light chill of mint sets off the sweetness of the cream.
- Beat sour cream with a mixer until it doubles in volume and add condensed milk. Stir the food to form a smooth cream.
- Pour cream over the broken gingerbread cookies, stir so that the cream envelops each piece.
- Add candied fruits with raisins to the gingerbread cookies and stir.
- Cover the cake mold with cling film and put the cream-filled gingerbread into it. Tamp the whole mass a little and flatten the bottom of the cake to get rid of any voids.
- Refrigerate the cake for 6 hours to soak well.
- Remove the soaked cake from the cold and turn onto a serving plate.
- Garnish with melted chocolate and sprinkle with crushed roasted nuts.
