Cake without gingerbread and sour cream pastries

8 servings
20 min

How to make a cake without baking gingerbread and sour cream? Prepare the products. Carrots are suitable for any, the main thing is that they are fresh and soft. I have chocolate ones. Take the fattest, thickest sour cream. You can even weigh it out overnight in gauze - extra serum will drain and sour cream will become very thick and stable. I was cooking an incomplete portion.

Start cooking by slicing the gingerbread. Cut the standard ones in half, small or flat can be left intact.

Cut the banana into circles 0. 7-1 cm thick. Instead of bananas, you can take other fruits or berries - pineapple, kiwi, orange, strawberries, peach, nectarin, apricots.

Put the sour cream in a bowl. It is better if it is cooled. Add the icing sugar to the sour cream. Use the powder, because it, unlike sugar, will dissolve in cold sour cream faster. Toss the sour cream with the powder with a regular whisk. I do not advise using a mixer - when whipping, sour cream will become thicker. The whisk will do an excellent job with stirring, and sour cream will remain thick.

Take a flat dish. Dip each piece of gingerbread in sour cream and place them in one layer on a dish. I tried to put down the bottom, not round part of the carrot.

Put the banana circles on a layer of gingerbread.

Then repeat the layers - carrots with sour cream, bananas. The number of layers will depend on the amount of gingerbread and the size of the dish.

Top with a layer of round gingerbread tops, forming a slide. Coat the cake well with leftover cream.

For the glaze, melt the chocolate by any means - in a water bath or in the microwave. Pour melted chocolate over the top of the cake. I used a pastry bag. Put the cake in the fridge for soaking for at least 5 hours, better at night - the gingerbread should soak well.

Serve the cake to the table. It cuts perfectly into pieces and holds its shape. Enjoy your meal!