Cooking a gingerbread cake with bananas and sour cream

Ingredients for cooking gingerbread cake preparation with bananas and sour cream

To prepare the “Gingerbread Cake” we need:

  1. Bananas 4 pcs.
  2. Chocolate gingerbread cookies 500/600 g.
  3. Powdered sugar 60 g. (More possible)
  4. Sour cream 20% 700 g.
  5. Milk Chocolate Bar.
  6. Walnuts. taste
  • Main Ingredients: Banana, Sour Cream, Cocoa and Chocolate, Sugar
  • Serving 8-10


cling film, spoon, large plate, cake mold suitable salad bowl or large bowl

Cooking, preparing a gingerbread cake with bananas and sour cream:

Gingerbread cookies need to be cut lengthwise into 2 parts. If some pieces break, then it's okay. They will also be needed when assembling the cake.
Peel a banana and cut into circles, 0.5 cm thick.
Now prepare the cream. To do this, mix sour cream with powdered sugar. The cream is ready.
We proceed to the assembly of the cake. Dessert box or any deep convenient utensils are packaged in cling film (inside). Each piece of gingerbread should be moistened in a cream. Lay out the first gingerbread layer in the shape of a circle. We fill the voids between the gingerbread with small pieces of gingerbread as needed. Lubricate this layer with cream.
Put the bananas on the gingerbread cookies. This will be the second layer. Next, repeat the gingerbread layer, the banana layer. Do not forget to dip the gingerbread cookies in the cream and grease the gingerbread layer with cream in addition. Thus, repeat the layers and form a cake. Close the cake with the edges of the cling film. Leave at room temperature for 1 / 1.5 hours. Put in the refrigerator for at least three hours.
If you leave it in the refrigerator for the night, then the cake turns out to be divinely tender.