Delicious No-Bake Gingerbread and Cream Cake Recipe
Discover an easy and delightful no-bake cake made with gingerbread and creamy sour cream. Perfect for warm days and celebrations, this recipe uses simple ingredients to create an irresistible dessert everyone will love.
Looking for a quick, fuss-free dessert perfect for warm weather or when you want to avoid using the oven? This no-bake gingerbread and sour cream cake is your go-to solution. Budget-friendly yet incredibly delicious, no one will guess the secret behind its rich flavor.
Step-by-Step Preparation Guide
Total preparation time: 20 minutes
Step 1:
Gather your ingredients. Choose any fresh and soft gingerbread cookies—chocolate-flavored ones work wonderfully. Use the richest, thickest sour cream available. For extra creaminess, strain the sour cream overnight in cheesecloth to remove excess whey, resulting in a thicker and more stable cream. This recipe is made for a smaller portion.
Step 2:
Begin by slicing the gingerbread cookies. Standard-sized cookies can be halved, while smaller or flat ones can be left whole.
Step 3:
Slice a banana into rounds about 0.7 to 1 cm thick. Feel free to swap bananas for other fresh fruits like pineapple, kiwi, orange, strawberries, peaches, nectarines, or apricots for a different twist.
Step 4:
Place the chilled sour cream in a bowl. Add powdered sugar instead of granulated sugar, as it dissolves faster in cold cream. Gently whisk the mixture by hand to combine, avoiding electric mixers which can thin the cream.
Step 5:
Using a flat serving dish, dip each gingerbread piece into the sour cream mixture and arrange them in a single layer. Place the flat side down for a stable base.
Step 6:
Layer the banana slices evenly over the gingerbread base.
Step 7:
Repeat the layers by alternating gingerbread dipped in cream and fruit slices. The number of layers depends on the quantity of cookies and the size of your dish.
Step 8:
Finish with the rounded tops of the gingerbread cookies to create a beautiful dome. Generously spread the remaining sour cream mixture over the top.
Step 9:
Melt quality chocolate using a double boiler or microwave. Drizzle the melted chocolate over the cake using a piping bag or spoon. Refrigerate for at least 5 hours, preferably overnight, to allow the gingerbread to soak and flavors to meld.
Step 10:
Serve chilled. The cake slices beautifully and holds its shape perfectly. Enjoy your delightful no-bake treat!
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