Gingerbread cake with bananas and sour cream

6 servings
3 hours 30 min

How to make a gingerbread cake with bananas and sour cream? Prepare all the necessary ingredients. Sour cream can take any fat content, but it is better that it is thick. It should be natural, of good quality. If sour cream seems too liquid to you, transfer it to stacked gauze, hang for 2-3 hours in a cool place. Excess liquid will drain from it, and sour cream will become thick.

Gingerbread can take sugar, chocolate, nut - it all depends on your desire. The main thing is that they are fresh, because the taste of the cake will directly depend on them. Set aside 2 carrots to make the crumbs. Cut the rest of the gingerbread into wedges approximately 0. 5 centimeters thick. The thinner you cut the gingerbread, the better they will soak in the cream and the more delicate the cake will turn out.

Transfer the sour cream to a deep bowl and whisk it at the high speed of the mixer until lush, thick.

In a round-bottom bowl, bed the plastic wrap. To prevent the film from slipping, slightly moisten the bottom and sides of the bowl with water. Brush the bottom with slightly sour cream and lay the carrot pieces in one layer.

Grease the surface of the gingerbread with sour cream.

Wash the bananas. Clean one and cut it into thin rings. Lay a layer of bananas on the gingerbread layer. You do not need to immediately clean and cut all bananas - in the air during this time they can blacken.

Brush the bananas with sour cream.

Keep alternating layers, brushing them with cream until it's over. The top layer should be gingerbread. Cover the top of the cake with film and place it in the fridge for 1-2 hours to soak. But the longer the cake stands, the more delicate it becomes.

Remove the cake from the fridge, turn on the board and remove the polyethylene. Flatten the surface with a knife. This is what a cake looks like at this stage.

Break the previously deposited carrots into pieces and grind using a blender. Or put them in a bag and use a pusher to turn them into crumbs.

Sprinkle the gingerbread crumbs over the entire surface of the cake. Press the crumb with your hands so that it is better molested to the surface of the cake.

Start cooking the icing. Pour the milk into a small bucket or saucepan, put the butter, add the cocoa, sugar and vanillin, mix. Put on a slow heat and cook for 5 minutes until smooth.

Let the glaze cool a little and transfer to a cooking bag. Or pour into one end of a dense plastic bag and cut off the tip. Garnish the cake with chocolate glaze and fresh mint. Put in the fridge for 30 minutes to let the icing freeze.

This is how the gingerbread cake looks in the cut. Enjoy your meal!