There are many recipes for making sweets, but most of them take a lot of time to prepare. If you want to cook a delicious and unusual cake in a hurry, then this recipe will help you out.
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You will need
- - one kilogram of gingerbread;
- - 500-700 ml of sour cream;
- - 250 grams of powdered sugar;
- - one kilogram of bananas;
- - 100 grams of chocolate (milk);
- - packaging of coconut flakes.
Instruction manual
1
Prepare all the ingredients required to make the cake. Take a sharp knife and carefully cut each gingerbread into three parts along (fresh gingerbreads are much better cut, they crumble less).
2
Peel the bananas and cut them into circles. The thickness of each circle should not exceed five millimeters, otherwise the cake will ultimately turn out to be less stable.
3
Take a deep bowl, pour sour cream into it (it is best to take low fat sour cream, as it has a less thick consistency), add sugar powder to it and mix everything (sugar powder can be replaced with sugar, however, when mixing sour cream with sand, the mass needs more beat thoroughly to completely dissolve the sugar).
4
After all the components for the cake are ready, you can begin to collect the dessert. Take a wide flat plate, dip in 1/3 of the gingerbread cookies in a sour cream and put a circle out of them on a plate. Next, lay the slices of bananas in one layer on the gingerbread cookies, trying to squeeze them together as tightly as possible.
5
Then dip in the cream half the remaining gingerbread and lay them on a layer of bananas. Place the remaining banana slices on top of the gingerbread cookies. The last layer is the gingerbread cookies, lay them on top for dessert and pour everything with sour cream.
6
Melt the chocolate in a water bath and pour the cake on top of it. Sprinkle coconut with dessert. Let the dish stand at room temperature for 40 minutes, then put it in the refrigerator for at least an hour. Gingerbread and banana cake is ready.
Useful advice
Dense sour cream before cooking the cake must be diluted with either milk or cream.