Chocolate gingerbread cakes: simple no-bake recipes. Gingerbread cakes without baking: recipes

Sometimes you really want something tasty, sweet... But you don’t want to bother with baking in the kitchen. Store-bought treats do not bring proper satisfaction, and it is impossible to overcome your laziness.

Recipes for gingerbread cakes - without baking - will come to the rescue! It's not easy to prepare them, but very simple!

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How to make gingerbread cakes

The only one lack of such recipes- you still have to be patient and wait a few hours - such cakes should be thoroughly soaked.

If this circumstance doesn’t scare you, choose the recipe you like and go to the store to buy gingerbread!

Gingerbread and sour cream cake with pineapples

What you will need:

Chocolate gingerbread - 0.5 kg;
sour cream 15% - 0.6 kg;
canned pineapple - 0.5 kg;
walnuts (chopped) - 0.1 kg;
chocolate chips (for decoration).

What to do:

Cut the chocolate gingerbread cookies in half lengthwise. Pour or immerse each of the resulting halves completely in sour cream. The main thing is that the halves were completely covered with sour cream.

On a pre-prepared flat round dish, place part of the halves in sour cream in a circle in one row.

Drain juice from canned pineapples. If the pineapples are rings, then they need to be cut into small pieces. Place chopped pineapples and chopped nuts along the line of gingerbread cookies.

Shape the cake in the same order, in layers, reducing the diameter of each next layer, so that the resulting molding results in a slide.

When the cake is formed, pour sour cream over the entire surface from the top. Place in the refrigerator overnight.

Before serving, decorate the cake with chocolate chips and nuts, if any are left.

Gingerbread cake with bananas and sour cream

What you will need:

any gingerbread - 0.5 kg;
cottage cheese - 0.2 kg;
sour cream - 0.4 kg;
sugar - 0.1 kg;
walnuts (shelled) - 0.1 kg;
bananas - 3 pcs.

What to do:

In a separate container, mix cottage cheese, light sour cream and sugar. Beat with a blender or mixer until formed creamy mass. Set aside.

Gingerbread cut in half lengthwise in two. Set aside.

Process bananas. Wash and peel. Cut into circles or randomly.

Kernels in a dry hot frying pan for a few minutes. This way the nuts will reveal all the flavor notes that are not felt in unroasted nuts.

Line the prepared cake pan with a plastic bag. As a form, you can use a large glass salad bowl or a large bowl, tapering towards the bottom.

Dip the gingerbread halves into curd and sour cream and lay out the first layer in the form. Spread a little cream over the surface of the first layer.

Next, spread the sliced banana over the cream layer. Sprinkle a layer of bananas with chopped roasted nuts. Pour over the cream layer again. Further assembly of the cake goes in the same order until the food runs out.

Place the cake in the refrigerator for at least a few hours. Better - at night. Then turn the form over onto a plate and serve.

It is better to portion the cake immediately after it is removed from the refrigerator. This will make it easier to cut.

Gingerbread and marshmallow cake

What you will need:

gingerbread - 1 kg;
sour cream - 0.5 kg;
cream - 0.08 l;
cocoa powder - 0.05 kg;
sugar - 0.125 kg;
bananas - 7 pcs.;
marshmallows - 7 pcs.

What to do:

Prepare gingerbread cookies. Cut them into small cubes, preferably the same size.

Process bananas. Wash and peel. Then cut together with the marshmallows into the same cube as the gingerbread cookies.

In a prepared bowl, combine cream and sour cream. Using a mixer or blender, beat them until creamy. You can use a whisk.

Add cocoa powder and sugar to the resulting cream. If you want to make the taste of the cake completely unusual, you can add ground ginger, cinnamon and nutmeg on the tip of a knife.

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Laying out the cake. The cake is formed on a large round dish. There are actually two molding options:

Gently combine sour cream with chopped gingerbread, bananas and marshmallows. Mix carefully. Form the cake into a mound and pour the remaining cream over it;
form the cake in layers. The first layer is gingerbread, then bananas, then marshmallows. Coat each layer with cream. Lay out the layers in the same order until the products are completed. Pour cream over the cake.

Once the cake is shaped, place it in the refrigerator for at least a few hours. Better leave it there until the morning. In the morning, take out the cake and serve.

Gingerbread cake with fresh fruit

What you will need:

mint gingerbread - 0.5 kg;
nuts - 0.125 kg;
kiwi - 2 pcs.;
banana - 2 pcs.;
orange - 2 pcs.

For cream:

sour cream - 0.5 kg;
heavy cream - 0.1 l;
sugar - 0.23 kg
For the glaze:
cocoa powder - 0.04 kg;
sugar - 0.09 kg;
milk - 0.125 l;
heavy cream - 0.01 l.

What to do:

Cut gingerbread lengthwise into three parts.

Grind the cream with sugar into a homogeneous mass. Combine with sour cream and beat into foam with a mixer.

Coat every third of the gingerbread with the resulting cream. Place in a layer on a large round dish. Sprinkle the gaps between the gingerbreads with gingerbread crumbs and cover with cream.

Place a layer of sliced bananas on top of the gingerbread layer. Apply cream again. Finish the cake in this order until all products are consumed.

After assembling the cake prepare the glaze. Pour milk into a saucepan, add sugar, cocoa powder, and boil over medium heat. When it boils, add oil. Leave on the stove until the sugar has completely dissolved. Remove from heat, cool. Pour glaze over the surface of the cake.

Decorate the cake with kiwi slices, orange and walnut.

It happens that you really want to eat something tasty, but there is no way to bake cakes, or, simply, you are too lazy to “bother” with the dough. In this case, this wonderful gingerbread cake with condensed milk will be very helpful. It is prepared on the basis of honey gingerbreads, which are filled with cream from sour cream and condensed milk. This light cake with boiled condensed milk turns out incredible, and the recipe is extremely easy to implement. Even people who are very far from cooking, who are accustomed to coming to the kitchen not to cook, but just to eat, can cope with it.

Ingredients

Honey gingerbread - 1 kg.
Nuts - 150 g.
Sour cream 15% - ½ kg.
Boiled condensed milk - 400 g.
Fresh berries (or jam)

Preparation

We cut each gingerbread into 8 pieces, set aside a couple of pieces so that later we can chop and decorate the cake with them. It is convenient to initially cut the product lengthwise, and then divide each into four more.

Pour the sour cream into a bowl, where we mix it with boiled condensed milk. This must be done with an ordinary whisk, because when whipping with a mixer, the cream will flow. You can also use a fork - the effect will be no worse.

Pour the resulting creamy mixture over the gingerbread cookies and mix thoroughly so that all the pieces are covered in the cream. In general, the dessert is so easy to prepare that you can safely ask the children to help. The main thing is to make sure that the components of the dessert are not eaten during the cooking process.

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Let's start assembling our cake. Place a gingerbread layer on a plate and sprinkle with chopped toasted nuts and fresh berries. Suitable, for example, are blackcurrant or cherry. If your gingerbreads are not very sweet, then you can remove the berries from the jam and add them, but often store-bought gingerbreads are already sweet, so it’s better to use sour fresh berries.

When forming a slide (we make each subsequent layer smaller in diameter), lay out all the gingerbread cookies. Decorate the mound with chopped crumbs, nuts and berries. In order for the cake to brew better, you should leave it in the kitchen for an hour, and then put it in the cold for at least 3 hours. If you want the layers to soak better, leave the dessert in the refrigerator overnight, this will give it enough time to soak in the cream.

Video recipe

The main feature of the preparation of this dish is the presence of gingerbread and sour cream in the recipe, and the fact that the gingerbread cake is prepared without baking.

When choosing one of the main products of the cake - gingerbread, you should take into account the wide variety of these products.

To prepare this baking, according to the recipe, you will need gingerbread cookies made from oats, and set ginger, rye or chocolate ones aside for other baked goods. It is best to take sour cream that is not particularly fatty (15 percent is quite enough).

It will take no more than 90 minutes to prepare this dish with a caloric value of about 2300 kilocalories, and this includes cooling.

Cake making process:

For baking the cake - 0.5 kg of oatmeal gingerbread; 130 g sugar; 0.5 l 15% sour cream; 5-6 g vanillin.

First you need to prepare the filling. To do this, take the gingerbread cookies and cut them evenly into several pieces so that, if possible, you get three equal-looking pieces.
Next you need to take sour cream, vanillin and sugar and beat everything thoroughly with a mixer, after stirring with a spoon. You don’t need to beat for a long time, half a minute is enough.
When all the ingredients are prepared, you can proceed to forming the cake. To do this, you need to take a large dish and put layers of gingerbread on it, on top you need to form a layer of sour cream, on which you again place a layer of gingerbread and so on until all the products are gone. If there are some gingerbread left, they should be crumbled on top of the cake.
Before serving it to guests, you need to keep it in the refrigerator for a while, not for long, about an hour. The recipe is simple, and the dessert turns out amazingly delicious.

Gingerbread - banana dessert with sour cream

Fruits are the decoration of any holiday table; they not only look great on the table, but are also an excellent addition to all kinds of baked goods.

Of all the fruits, when baking gingerbread cakes, according to many recipes, bananas are very often used, since their taste harmonizes very well with the taste of gingerbread and gives the cake zest and originality.

But for the sake of originality, you can try and experiment with other exotic fruits and change the recipe a little.

It takes only 80 minutes to prepare this dessert with a caloric value of 2350 kcal.

To make a gingerbread banana cake you will need components such as:

500 g oatmeal gingerbread, 100 g sugar, 500 ml thick sour cream, 2 yellow bananas, 25-30 g walnut kernels.

How to prepare this dish without baking:

First you need to take gingerbread cookies, always oatmeal, and cut them into two, if possible identical, parts, cut them lengthwise, making two plates from each gingerbread. Simply cut the bananas into oval rings.
Next you will need to mix sour cream with granulated sugar; for this it is best to use a mixer.
After this, you need to take the cut gingerbread cookies and place them in a deep pan at the very bottom, first, each piece of gingerbread must be dipped in sour cream, followed by a layer of gingerbread, followed by a fruit layer, then again a gingerbread layer, and so on until the last piece.
The last stage of preparing the dish will be soaking it in the refrigerator, where we should send it for one or one and a half hours.
As soon as the cake is completely soaked, you need to remove it from the refrigerator and turn it over into a shallow plate.
It is best to decorate the cake with chopped nut kernels. The cake is ready to delight everyone with its amazing taste.

This recipe will delight lovers of sweets, and just by replacing regular gingerbread cookies with chocolate ones, you can change the entire flavor range of baked goods.

And if you get creative and decorate the cake with chocolate or coconut crumbs in an original way, you can get a perfectly tasty and beautiful dessert.

The cake preparation time is not long, just twenty minutes and two hours for cooling, and the cake will be ready, its calorie content will be 2500 kilocalories.

To prepare this dessert you will need:

Two glasses of sour cream, two yellow and large bananas, half a kilogram of chocolate gingerbread, 125 grams of powdered sugar, half a bar of chocolate, 10-15 grams of cocoa powder and 25 grams of walnut kernels, pre-chopped.

Step-by-step cooking process:

First you need to divide all the gingerbread cookies into two equal halves by cutting them lengthwise.
Then you need to peel the bananas and cut them into even, not thick circles.
After this, you need to prepare a cream from sour cream and powdered sugar, for this, using a whisk, you need to beat these products until smooth, at the very end you need to add chopped walnut kernels to this mass.
Now you can move on to shaping the cake. To do this, you need to take a pan of a suitable size and cover it with cling film.
On the bottom of the lined pan you need to place the first layer of gingerbread cookies, previously dipped in sour cream, the gingerbread pieces should be evenly distributed over the entire bottom. The bottom must be filled completely without gaps.
You need to evenly lay a layer of banana slices on the layer of gingerbread, then again gingerbread, then bananas, and so on until all the ingredients are gone.
After the cake is formed, it needs to be placed in the refrigerator for several hours, two hours is enough.
The finished cake should be removed from the refrigerator and placed on a flat plate and decorated on top.

In its own way, an original and unique recipe. The cake turns out to be incredibly tasty and tender, no one will remain indifferent to it. And most importantly, it will be enough for a very large army of eaters. It is prepared without baking.

List of necessary components for the crust:

1 kilogram of honey gingerbread, 1.5 kilograms of ripe bananas, 500 grams of marshmallows.

To prepare the cream:

90 grams of heavy cream, 130 grams of granulated sugar, 500 grams of thick sour cream, 60 grams of cocoa powder.

To make the cake tasty and edible you need follow the following instructions:

Peel all the bananas and cut them into equal slices.
Take marshmallows and cut them into cubes, if possible identical.
Break the gingerbread cookies or cut them into small pieces.
Take a deep pan, wash and dry.
Prepare the cream. To do this, use a whisk to beat the cream, cocoa powder, sour cream and all the granulated sugar.
Mix all the ingredients into the bottom of the pan and pour the cream prepared in advance on top.
Gently and carefully remove the cake from the pan and place it on a large plate.
Transfer the cake to the refrigerator and wait until the cake is completely frozen.
Before serving, garnish to taste with either chocolate, chopped nuts, or maybe coconut flakes.

Quick gingerbread cake with bananas and sour cream. A recipe for making a no-bake cake from ready-made store-bought gingerbread and banana slices filled with sour cream. This dessert is just a godsend for those who don’t like to bother with baking. Moreover, you can choose the taste and filling of the cake yourself. Any gingerbread (chocolate, mint, zebra, etc.) is suitable for making this cake. Instead of bananas, you can use persimmons, nectarines and hard plums. You can also add roasted and finely chopped nuts to it. The cake is cooled in the refrigerator for 6 - 8 hours, decorated with chocolate and served.

Required ingredients:

700 g gingerbread (chocolate, mint, zebra, etc.);
700 g. sour cream;
40 – 60 g of powdered sugar;
2 – 3 bananas;
1 bar of chocolate (any kind).

How to make gingerbread banana cake:

Before you start assembling the cake, select a convenient container (mold) for it. Make sure in advance that all the gingerbreads are included in it. Cover the selected form with cling film or cellophane.

Mix powdered sugar with sour cream until smooth. The easiest and fastest way to do this is with a mixer. A little about sour cream: you can take it of any fat content (from 10% and above), but if you want to get a really tasty cake, then full-fat sour cream (country style) is best. It whips better with powdered sugar, does not liquefy so much when combined with sugar and is more like a cream - it’s not a cake, but just a “fairy tale”. I have store-bought sour cream 30%, which is also not bad.

Add powdered sugar to taste, do not forget that the gingerbread cookies are already sweet.

Cut two or three bananas into slices. If desired, you can add roasted and chopped nuts or other fruits. This cake with persimmons or nectarines turns out very tasty.

Now we can assemble our dessert. If you have large gingerbread cookies, then it is advisable to cut them into smaller pieces. Small gingerbread cookies can be placed whole in the cake. It’s up to you to decide what flavor your gingerbreads will be – I have small “zebra” gingerbreads.

Make a gingerbread banana cake. Assembly can be done in various ways - lay out gingerbread cookies with bananas and pour sour cream over the layers. I prefer to dip each gingerbread in sour cream and place in the prepared pan.

Don't forget that when you turn the cake over onto a plate, whatever was on the bottom will be on top. Carefully lay out the bottom layer of gingerbread.

Arrange the sliced bananas. They can be laid out in an even layer or laid out randomly, filling the voids.

Collect the entire cake this way. Level the surface with a spatula, cover with cling film and leave to sit at room temperature for about 30 - 40 minutes. Then put the cake pan in the refrigerator for 6 - 8 hours.

My cake sat in the refrigerator all night. As you can see, the gingerbread cookies have absorbed most of the sour cream and have swollen well.

Separate the cling film from the edges of the pan in advance and cover with a serving dish.

Turn the cake over and carefully peel off the film.

Melt the chocolate pieces in a steam bath. Transfer this mixture to cellophane, cut off a thin corner and decorate the cake with chocolate.

Gingerbread cake with bananas and sour cream is ready to serve!

Who among us doesn’t like to enjoy a piece of delicious cake with a cup of tea, coffee or cocoa? Of course, now you can go to any supermarket or ordinary small store and buy dessert, while also racking your brains about which of the variety presented to choose. What if guests arrive any minute or you suddenly want something tasty, sweet, elegant and homemade without spending a lot of time? Here's an option.

Sometimes even the best housewife can afford to cheat. Banal cookies or gingerbreads in stock will come to the rescue - they can easily turn into a cake, because the necessary ingredients for it can be found in every home. We will use recipes for quick gingerbread and cookie cakes.

Cookie cake with dried fruits

So, to prepare one of the fastest cookie cakes you will need:

cookies - 200 g (you can take vanilla and chocolate in equal proportions; in this case, the cookies are laid out in a checkerboard pattern);
sour cream – 400 g;
sugar - to taste (instead of sugar, any dried fruit will do - one handful will be enough).

Cooking process:

The process of preparing the dessert is extremely simple. The cookies should be placed in a mold (a regular container will also work).
The cookie layer is smeared with sour cream, whipped with sugar or mixed with dried fruits. The layers are repeated until the cookies and cream are gone. All that remains is to put the future dessert in the refrigerator for at least three hours.
Of course, this is a basic dessert and, depending on your taste preferences, you can diversify it - instead of dried fruits, choose bananas, kiwi or other favorite fruits and berries, and if you add, for example, ground coffee to the cream, the resulting cake will have a completely different taste.

Fans of coconut flakes can also safely use them when preparing this dessert, and there will be no extra chocolate chips on top.

Gingerbread cake with sour cream

But how can you make an equally simple and equally delicious gingerbread cake?

It is prepared by analogy with the first recipe, but:

Gingerbread cookies must be cut lengthwise into three layers of equal thickness;
the layers are dipped in whipped sour cream and sugar;
The resulting cakes are layered with your favorite fruits.

When preparing such cakes, the use of chocolate, icing, nuts and similar additives is welcome, but in reasonable quantities.

Quick cake with custard

Desserts will be no less tasty if you spend a little more time and replace the sour cream with classic custard prepared, for example, according to this recipe:

You will need a saucepan with a thick bottom in which 70 g of wheat flour and 160 g of sugar are mixed
Add 4 yolks and mix everything with a mixer.
The recipe uses warm milk (0.5 l). 150 ml of milk is gradually added to the mixture of flour, sugar and yolks, and the rest is heated to a boil and introduced into the egg-milk-flour preparation for the cream.
It is important to continuously stir the cream over low heat for five minutes. The cream is cooled to a warm state and mixed with 160 g of butter. The cream is ready!

“Lazy” Napoleon made from waffle cakes and crackers

The next cookie dessert is a unique, very tasty alternative to the famous layer cake, but it is prepared much easier and faster than the classic “Napoleon”.

To prepare lazy Napoleon, you will need:

ready-made waffle cakes – 8 pcs.;
sweet crackers – 0.5 kg;
condensed milk – 1 can;
full-fat sour cream – 0.5 l (it is better to use homemade sour cream);
sugar – 1.5 cups;
vanillin – 1 sachet;
walnuts – 0.5 cups;
cold water - 5 tbsp. l.;
cocoa powder – 3 tbsp. l.;
butter – 20 g.

The process for making a quick cake is as follows:

beat sour cream with sugar and vanilla (leave a couple of tablespoons of sugar for glaze);
turn walnuts into crumbs;
prepare glaze from cocoa powder, sugar, water and butter;
use waffle cake as the first layer;
grease the cake with condensed milk;
add a layer of sweet crackers;
grease the crackers with sour cream mixed with some nuts;
place waffle cake on top of the cream;
repeat all layers one by one;
brush the top waffle cake with glaze;
grease the sides of the cake with sour cream mixed with the remaining walnuts;
Place the cake in the refrigerator (preferably overnight).

Chocolate gingerbread cake “Cherry in the snow”

What can you cook if the available time and set of products allow you to experiment in order to surprise yourself and your family with a new unusual taste? It’s worth trying the gingerbread dessert with the beautiful name “Cherry in the Snow.”

To prepare it you will need the following ingredients:

Chocolate gingerbread – 400 g;
heavy cream – 80 g;
eggs – 3 pcs.;
sugar – 1 glass;
fresh cherries – 400 g;
starch - 1 tbsp. l.

Preparation:

Separate the cherries from the pits and mix the berries with 2 tbsp. l. Sahara. Mix the resulting berry juice with starch.
Grind the gingerbreads using a grater. Separate the whites from the yolks and mix the yolks with cream. Add this mixture to the gingerbread crumbs.
Unlike previous recipes, in this case you will need to bake the dessert. To do this, place most of the gingerbread dough in a mold lined with foil and press down lightly.
Beat the egg whites with 1/2 cup sugar until very stiff. It wouldn't hurt to add a couple of drops of lemon juice. Now half of the meringue needs to be placed on the gingerbread mixture. On top are cherries with starch, the second half of meringue and the rest of the gingerbread dough.
Place in the oven for 20 minutes at 180-200 degrees. Of course, you will have to tinker with this dessert a little more than with the first recipes, but you can’t buy this in a store.

Sweet sausage made from gingerbread and cookies

In addition to cakes, you can make a sweet sausage from gingerbread and cookies that have accumulated in the kitchen cabinet and no longer cause much delight among family members, without spending a lot of time in the kitchen.

Preparation:

It is enough to chop cookies and gingerbread (or one thing),
add melted butter, a little sugar, cocoa or coffee (depending on taste preferences),
wrap in cling film and place in the freezer.
Before use, the sausage is cut into equal pieces.

It is better to stick to the standard proportion - 200 g of butter per 400 g of cookies and gingerbread, and if you pass them through a meat grinder or grind them with a blender, the dessert will turn out more tender.

To diversify the taste when preparing this dessert of gingerbread and cookies, you can add a little liqueur or cognac, dried fruits, candied fruits, nuts, and condensed milk. Bon appetit!